Caribbean Smokehouse

Fall Restaurant Week Menu

Lunch — $15

Appetizer (Choose One):

• Cup of Wild Rice Soup; With smoked chicken in a creamy broth
• Cup of Chili; Made with slow cooked pork in a savory red sauce
• Mixed Filed Greens Salad; With house-made lime vinaigrette

Entrée (Choose One):

• Smokehouse Chicken Samich; Fresh chicken thigh with smokehouse spices, marinated in buttermilk, spring greens, vine ripened tomatoes and red onion with choice of cheese served with a pineapple aioli
• Pulled Pork Samich; Hand rubbed and slow cooked for 4 hours then hand pulled and basted with Uncle Bubby's BBQ sauce and topped with pineapple coleslaw
• Street Tacos; Choice of protein: pulled pork with tomatillo salsa. Jerk chicken with jalapeño & mango pico de gallo, Shrimp or Mahi with jicama slaw and pineapple cream. All tacos garnished with fresh cilantro and queso fresco
• Caribbean Cobb Salad; Jerk chicken, gilled pineapple, egg, bacon, cucumber, avocado and scallions with fire-roasted pineapple vinaigrette

Dinner — $35

Appetizer (Choose One):

• Smoked Wings; Gently smoked and tossed in your choice of Uncle Bubby's mango habanero or sweet and sticky BBQ sauce or dry rubbed and served with an orange aioli dipping sauce
• BBQ Shrimp; Seven jumbo shrimp sautéed and tossed in mango habanero BBQ sauce
• Crab Cake; Lump crab meat lightly bound with Japanese breadcrumbs and sautéed. Served with jicama slaw and habanero aioli

Entrée (Choose One):

• Smokehouse Gumbo; Served with jalapeño cornbread
• Jerk Chicken; Traditional jerk rubbed chicken gently smoked and finished on a charcoal grill, served with beans and rice of the day
• Short Rib Hotdish; Braised short rib in a rich beef gravy with roasted root vegetables and topped with tater tots
• Smokehouse Ribs; 6 Saint Louis ribs hand-rubbed with the Smokehouse secret spices then slow smoked for hours. Served with Uncle Bubby's mango habanero or sweet and sticky BBQ sauce and choice of two sides

Dessert (Choose One):

• Vanilla Bean Cheesecake; Made in-house and served with wild berry compote
• Coconut Creme Brulée; Classic cream brulee with toasted coconut
• Tollhouse Cookie; Fresh baked and served with vanilla ice