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Rum & Spice: Caribbean Dinner Club
May 28, 2025 @ 7:00 pm – 9:00 pm
Every month, our Dinner Club brings a fresh theme and a new five-course adventure. This May, we’re turning up the heat with a Caribbean escape right here in Mays Landing.
We’ll start with a playful amuse-bouche: velvety pumpkin puree brightened by toasted coconut, Caribbean spices, and a kiss of lime-infused oil. Next, dive into citrus-kissed shrimp perched atop silky avocado mousse, drizzled with pineapple reduction and garnished with micro cilantro for freshness.
Midway through, warm your soul with a bowl of coconut curry soup, subtly sweet from island pineapples and spiced just right. Then comes the main event: a bone-in pork chop marinated in fiery jerk seasoning, served alongside smashed plantains, pineapple chutney, and a lush spiced mango reduction that brings the tropics to your plate.
No Caribbean meal is complete without a sweet finish. Our coconut rum cake arrives with caramelized banana, candied ginger, and a tangy hibiscus reduction—proof that paradise can be savored in every bite.
Menu
Amuse-Bouche
Pumpkin puree with toasted coconut, Caribbean spices, and lime-infused oil
Starter
Caribbean citrus shrimp with avocado mousse, pineapple reduction, and micro cilantro
Soup
Caribbean coconut curry soup with notes of pineapple and warming spices
Dinner
Jerk-marinated bone-in pork chop with pineapple chutney, smashed plantains, and spiced mango reduction
Dessert
Coconut rum cake with caramelized banana, candied ginger, and hibiscus reduction
Each dish is designed to transport you straight to the islands. Our bar team will offer a specially designed rum cocktail pairing for $45 for an extra layer of indulgence.
Whether you’re a rum aficionado or curious to try something new, these handcrafted cocktails will highlight the unique flavors of each course.
Space is limited, and this exclusive Dinner Club event fills up fast. Please reserve your spot today below or give us a call. We can’t wait to bring some Caribbean sunshine to your Wednesday night.
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