Savory - $1,600.00
Guilt Trip
Guilt Trip, as the name suggests, offers guilty pleasures of decadent desserts and fine dining.
The restaurant has been a part of The Gleaner-sponsored Restaurant Week (RW) since its inception. Donovan Wilson, the restaurant’s manager said that being involved in RW has been great over the years.
“The restaurant is usually fully booked almost every night and we have also benefited tremendously from the promotion of this great concept,” said Wilson.
Guilt Trip is known for exquisitely exotic dessert combinations such as almond dacquoise filled with Earl Grey tea cream or chocolate and spiced pumpkin and brown sugar rum flambé. Wilson says they will feature their signature rum and raisin, passion fruit and tamarind cheesecakes. He added that their meal will take on a trans-global flavour.
“Think of Moroccan dates paired with smoked bacon, spicy corn fritter and marlin with balsamic reduction and lime, comforting codfish pasta with a Jamaican ‘run-dung’ twist and chicken three ways: Asian, Mediterranean and island,” he added. Cocktails are equally inventive.
The current economic crisis has definitely impacted Guilt Trip’s business, but not their prices only because they know dining out is a luxury in these harsh economic times. And, they want their valued customers to keep returning, so even though they are paying more for supplies, the prices are basically unchanged.
“However, we do adjust the portions ever so slightly to compensate for price increases and higher overheads.”
He said they hope to provide excellent service and titillate the taste buds during RW so that after the event they will always be the first choice for that special occasion with family and friends.
20 Barbican Road
Kingston
“Ackee & Codfish”
Intense codfish flavoured ackee bisque topped with “pick up” codfish, crispy wontons and scotch bonnet drizzle.
Crepes topped with ragout of deboned oxtail and garbanzo with hoisin barbecued sauce.
Seafood cake topped with corn pineapple ginger salsa and garlic aioli.
Zesty hummus with herbed garlic crostini.
Mains
Roasted breast of chicken with sundried tomato marmalade, passion-fruit lemon sauce & basil vinaigrette drizzle.
C F2
Grilled bass filet topped with codfish salad served with
warm savoury codfish bread pudding, green goddess dressing and four-citrus vinaigrette.
The “Baaaa” burger
Rosemary and feta stuffed lamb burger with goat-cheese smear, crunchy cucumber dill salad all on a giant toasted bun & sweet potato fries.
Grilled eggplant stuffed with confit tomatoes & crusted
with parmesan cheese & Panko.
Finales
Butter & spice roasted Anjou pear stuffed with marzipan and served with toasted rum-cake baton and rum-raisin.
Chocolate madness
Triple chocolate fudge cake with chocolate Guinness ganache & warm cherry compote.
Rum-raisin white chocolate cheesecake with coconut macaroon.
Speciality Drinks
Raspberry lime Red Stripe
Kir Royale – Sparkling wine with black currant liqueur
Speciality drinks and other beverages are not included in the menu package.
For more information call: 876-977-5130