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JAMAICAN THEMED DINNER AT AERIE RESTAURANT & LOUNGE—
Saturday, October 7, 2017 from 6-10 p.m
$31.95 per person plus tax and gratuity
All ages are welcome.
The public is invited to join Grand Traverse Resort and Spa on Saturday, October 7 as the Resort celebrates staff and friends from Jamaica. Each year staff members from Jamaica join the Resort helping to fill positions in almost every department. They are an integral part of the Resort’s staff with many Jamaican team members returning to the Resort year after year. Again this year, the Resort celebrates their contribution and home country with a very special event.
For one night only, Aerie Restaurant & Lounge on the 16th floor of the Tower will feature the flavors of Jamaica in a custom menu created and prepared by three Jamaican members of our staff. The three chefs, Kimberly Peddie, Lisa Lawrence, and Rose Henry, will prepare authentic Jamaican dishes that are, as they put it, “Seasoned to the Bone,” a reflection of how Jamaican fare is robustly seasoned with fresh herbs and spices. Specialty Jamaican cocktails and beverages will be available for sale.
Call Aerie Restaurant & Lounge at 231-534-6800 for Dinner Reservations
JAMAICAN DINNER MENU “SEASONED TO THE BONE”
A celebration of authentic Jamaican cuisine and culture
~ Salt Fish Fritter – salt-cured cod with green pepper, onion, scallion, sautéed sweet corn, and thyme
~ Jerk Chicken Wings – fresh Jamaican jerk-marinated and grilled chicken wings, served with papaya chutney and tropical fruit
SOUP OR SIDE SALAD
~ Red Pea with Beef Tips Stew – handmade dumpling noodles, carrots, potatoes, yams and red pea soup seasoned with thyme, garlic
~ Pepper Pot Soup – callaloo and large leaf spinach with russet potato, carrots, grilled scallion
~ Tossed Salad – romaine lettuce, sliced cucumber, heirloom tomatoes, island mango vinaigrette
~ Tropical Cole Slaw – green cabbage, julienne sweet peppers, grilled pineapple, dried raisins marinated in vinegar
~ Curry Goat – slowly stewed goat meat with potatoes, Vidalia onions, carrots, “hot” peppers, garlic with yellow curry, served over steamed short grain rice
~ Escoveitch Fish – pan-fried red snapper with a hot slaw made of julienne carrots, tricolor peppers, onions, vinegar, served with rice and peas and fried plantains
~ Jerk Pork – slow-cooked pork shoulder with fresh-made jerk marinade, roasted sweet potato and pineapple glaze
~ Sweet and Sour Tofu with Polenta – deep-fried marinated tofu with creamy polenta, sautéed pole beans and carrots, with sweet and sour Caribbean syrup
~ Jamaican Fruit Cake – dried apricots, candied cherries and spice brownie-style cake soaked in Jamaican rum and red wine with freshly made caramel sauce
~ Coconut Corn Meal Pudding – fine ground yellow corn meal, coconut milk and island spice blend with brown sugar