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Menu
Menu
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MENU

Caribbean flavors, reimagined.

The menu moves with the rhythm of the coast
— fresh ingredients, bold flavors, and dishes made to be shared.

From slow mornings to vibrant evenings, each plate reflects the moment.

SIGNATURE DISH

Charred octopus with golden potatoes and herb emulsion

CLASSIC BREAKFAST — 18

Two eggs any style, toast, seasonal fruit.

AVOCADO TOAST — 16

Smashed avocado, citrus, herbs, on toasted bread.

ISLAND PLATE — 19

Eggs, local sausage, sweet plantain, tomato.

FRENCH TOAST — 17

Golden brioche, caramelized fruit, light syrup.

GRANOLA BOWL — 14

Yogurt, house granola, fresh fruit.

GRILLED FISH — 28

Fresh catch, citrus, seasonal vegetables.

STEAK & HERBS — 32

Grilled steak, rosemary, roasted potatoes.

PASTA OF THE DAY — 24

Chef’s selection, fresh ingredients.

VEGETABLE PLATE — 22

Seasonal vegetables, herbs, light sauce.

HOUSE SALAD — 18

Greens, citrus dressing, shaved vegetables.

Our take on the 1755 recipe by French chef Menon.

CLASSIC MOJITO — 12

Mint, lime, rum, soda.

PALOMA — 13

Tequila, grapefruit, citrus.

ESPRESSO MARTINI — 14

Vodka, espresso, coffee liqueur.

HOUSE SPRITZ — 13

Aperitif, citrus, sparkling wine.

TROPICAL SIGNATURE — 15

Seasonal fruit punch, house mix.

THE ATMOSPHERE

Where the evening settles in.

Sunset light, open views, and a table worth lingering over.

THE ATMOSPHERE

Where the evening settles in.

Sunset light, open views, and a table worth lingering over.

RESERVATIONS

Reserve Your Table

Reserve your table for sunset
— when the experience comes fully alive.

Reserve a Table
Walk-ins are welcome — when the evening allows.