What We're Cooking
Ms. BB's family recipes — refined, elevated, and made with the same love that's been feeding this community for over 30 years.
Crispy wonton cups filled with spiced coconut shrimp, mango slaw, and a drizzle of scotch bonnet honey.
Twice-fried sweet plantains with a dark rum glaze, served with a smoky jerk aioli for dipping.
VeganA silky, slow-simmered Caribbean green soup with fresh blue crab, coconut milk, and a hint of thyme.
Grilled sourdough topped with sautéed ackee, roasted tomatoes, capers, and a chili-lime vinaigrette.
VegetarianThree flour tortillas loaded with blackened Florida mahi-mahi, pickled cabbage slaw, and a citrus crema.
Slow-marinated jerk chicken thigh on a toasted brioche bun with pineapple slaw and pepper jack cheese.
Mixed greens, grilled shrimp, mango, avocado, crispy plantain croutons, and coconut-lime dressing.
Rice and peas with sweet plantains, roasted vegetables, pickled red onion, and a tamarind drizzle.
VeganMs. BB's legendary family recipe — dense coconut sponge soaked in aged rum syrup with toasted coconut.
Three scoops: Champagne mango, soursop, and passionfruit — served with a sprinkle of chili salt.
Vegan / GFRipe plantains flambéed tableside in brown sugar and dark rum, served over vanilla bean ice cream.
The house signature — coconut rum, blue curaçao, passionfruit, and lime, served in a chilled coupe.
Hibiscus-infused white rum muddled with mint and fresh lime, topped with a housemade ginger soda.
Fresh mango purée, vodka, lime juice, and spiced ginger beer served over crushed ice in a copper mug.
A Caribbean riff on the classic — coconut rum, tequila, triple sec, and our housemade guava sweet tea.
Golden-fried Bahamian-style fritters packed with fresh conch, peppers, and celery, with a scotch bonnet dipping sauce.
Flaky hand pies filled with slow-braised curried beef, potato, and Scotch bonnet — served with tamarind chutney.
Pan-seared Florida diver scallops over a bed of sweet potato purée with a Caribbean pepper coulis and crispy plantain chips.
Dry-rubbed and charred with Ms. BB's 30-year-old jerk blend, served with a cooling coconut yogurt ranch.
Slow-braised overnight in red wine, allspice, and scotch bonnet, served over butter rice with fried plantains — the dish that started it all.
Whole-fillet snapper with a bold blackening crust, served over herbed coconut rice with roasted corn and mango salsa.
Penne in a rich lobster-coconut cream sauce with roasted red peppers, spinach, and pan-seared shrimp.
Slow-roasted with a scotch bonnet glaze, served over coconut rice, steamed callaloo, and a pineapple-ginger relish.
14oz prime ribeye finished on our signature high-heat broiler, with a jerk compound butter, roasted garlic mash, and broccolini.
Wild-caught Florida mahi grilled over charcoal, resting on jasmine coconut rice with a mango-habanero glaze.
Gulf shrimp in a slow-cooked coconut curry served over stone-ground cheddar grits with crispy onion straws.
Ms. BB's legendary family recipe — dense coconut sponge soaked in aged rum syrup with torched meringue on top.
New York–style cheesecake layered with guava paste on a graham cracker crust, finished with a hibiscus glaze.
Ripe plantains flambéed tableside in dark rum and brown sugar, spooned over vanilla bean ice cream.
Aged rum, fresh passionfruit, lime, and a float of Campari that bleeds through the glass like a true island dusk.
The house signature — coconut rum, blue curaçao, passionfruit, and lime, batched and served in a chilled coupe.
Housemade sorrel (hibiscus) concentrate with prosecco, ginger, and a clove-spiced simple syrup over ice.
Gosling's Black Seal rum, housemade ginger-clove syrup, and fresh lime with a Champagne float and candied ginger garnish.
Blended açaí and soursop topped with granola, fresh mango, toasted coconut, and a drizzle of local honey.
Vegan / GFLight and crispy Trinidadian-style saltfish accras with a roasted pepper sauce and pickled cucumber ribbons.
Thick sourdough spread with smashed avocado, scotch bonnet oil, pickled red onion, fried egg, and mango salsa.
VegetarianMs. BB's signature red velvet waffles with whipped cream cheese, caramelized plantains, and a housemade rum syrup — the reason people come back.
Poached eggs over gulf shrimp and cheddar stone-ground grits, topped with a scotch bonnet hollandaise and crispy prosciutto.
Cast-iron skillet of shredded jerk chicken, roasted peppers, caramelized onions, and two fried eggs over seasoned home fries.
Brioche soaked overnight in coconut custard, pan-fried golden, and topped with caramelized plantains and dark rum syrup.
Saturday & Sunday · 10 AM – 2:30 PM
Bottomless Mimosa Bar
Your choice of classic, mango, guava, or hibiscus mimosas — bottomless for 90 minutes. Add a Bloody Mary upgrade for $6. Pairs with any brunch entrée.
Tart hibiscus syrup, fresh-squeezed lemon, and sparkling water — bright, floral, and completely addictive.
Non-AlcoholicHouse mix of roasted tomato, scotch bonnet, allspice, and celery bitters — garnished with a coconut shrimp skewer.
Classic tres leches soaked in coconut milk, evaporated milk, and cream of coconut, topped with toasted coconut shavings.
Three scoops of Champagne mango, soursop, and passionfruit sorbet with a sprinkle of chili salt and fresh mint.
Vegan / GFGolden-fried pastry shells filled with guava paste and whipped cream cheese, dusted with cinnamon sugar and served warm.
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