The Caribbean Cultural Center Offers Fun, Relaxation, and Enlightenment in One Beautiful Tropical Setting
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Come join us for breakfast, lunch or dinner at any of our award winning restaurants.  We combine gourmet quality food, excellent service, and remarkable atmospheres for your dining pleasure.  Authentic Caribbean foods reflect the multiculturalism of the islands with European, (Spanish, French, Dutch, and English,) African, and Indian imprints.  Of course, we have a rich assortment of tropical fruits, main dishes, fresh fish, and tropical drinks.  These native dishes not only taste fantastic with unique island seasoning but are freshly prepared to your specification if you so desire.  Buen provecho!

At the Jamaican Plantation Hut, open for breakfast and lunch, expect a hearty meal as if you were going to work in the vast sugar cane fields or on a large pineapple or coffee plantation. However, the setting is more in line with how the rich plantation owner dined: courteous service, fine dinnerware, an abundant selection and generous servings.  How does bacon and eggs with mackerel, cooked banana, pineapple juice, and Blue Mountain coffee sound to you?

At Blue Beard Galley, expect to see Captain Hook, Long John Silver a.k.a. Blue Beard, other pirates, and Sir Francis Drake dressed as waiters (or is it the other way around)  dishing out the phrases like  "Shiver me timbers, I've seen better looking mates than you, you swap.  But I'll make yah into a seafaring mate in no time if yah come on board."  And eat hearty because this may be your last meal if you upset one of those roving Captains looking for young buccaneers.  Remember, Bluebeard stranded his mutinous crew near Dead Man's Bay (B.V.I.) at Dead Chest with one bottle of rum and is now looking for a new crew.  And if you meet a waitress, she'll tell you about the women pirates (Yes, women) who hung around the infamous pirate Jack "Calico" Rackham. On any other pirate ship, bringing aboard women carried a death penalty. Named for his penchant for Calico underwear, he was captured in 1720 with two women pirates, Mary Read and Anne Bonney.   Anne Bonney escaped execution because she was pregnant but said of Jack "If he had fought like a man he would not be dying like a dog." Eat hearty and soak in the atmosphere and you may leave talking like one of those priates!

And if that wets your appetite, try Felipe's at Port's of Call Marketplace and see what else French Antilleans can concoct using ingredients other than tropical fruit. They will serve classic and nouvelle French cuisine. For example, look at a sample menu provided here. Blaff is a traditional manner of frying fish in spices: for court bouillon, fish is poached in a special liquid of lime, wine and onion and tomatoes. Touffe uses a casserole and colombo which is the Caribbean curry.  Z'habitants is a local dish of crayfish. Accras are batter balls made of and souskai is a way of marinating fruit. All these choices give you the experience of being at one of those cooking festivals that are held each year in April on Martinique or in August on Guadeloupe

At the Caribbean Carnival pageant show, you will not only be entertained but also wined and dined.   Which island would you like to eat at?  May we suggest Antigua just because it begins with the letter A, and why not.  So be prepared to have Goat water (hot goat stew) and fungi (similar to polenta).  Next, come join us at Barbados with flying fish, dolphin (dorado or mahi mahi, not the mammal,) picked breadfruit, and blood sausage.  For the adventurous, Dominica offers "Mountain Chicken" (a large local frog) and and a pirate dares you to try agouti (a small rodent, usually stew or smoked).  The Dominican Republic serves  some mighty fine mondongo, sancocho (a stew made of six different meats and vegetables), and casabe (cassava bread).  Let's choose the letter G for Grenada with its Souse (pig's feet stew), armadillo, iguana and also its spices, nutmeg, and mace.  The Haitian dish of griot (deep fried pork) is quite tasty along with those rich French sauces.  The Jamaican saltfish and ackees, curry goat, and barbecued jerk chicken or pork are marinated in a special blend of spices including pepers, cinamon, pimento, and nutmeg and then slowly grilled over a pimento wood fire.  Martinique and Guadaloupe have ti-boudin (spicy sausage), poulet au coco (chicken with coconut). Finally, you must try the Puerto Rican pastillas (pork, chickpeas, and raisins stuffed in dough, wrapped in plantain leaves, and steamed), and paella-like asopao. One word of caution, sample a little of each dish so that you don't miss any one of the other fantastic dishes.

At the Caribbean Cultural Center, meal time brings out the very best hospitality in our people.  At any restaurant, feel free to tell the waiter any particular tastes for which you may be in mood and they will be more than happy to recommend a dish.  But remember, you're here to learn and experience the Caribbean, so be adventurous and try something new and different.  Caribbean food comes in all sorts of varieties and with a host a original flavors, so we are sure you will find a vast selection that you'll enjoy.  And don't forget those tropical drinks for which we're famous and do try some world famous Cayman rum cake for desert.

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