DESSERTS £5.00 Enjoy the best of the Caribbean Cottons
A La Carte Menu STARTERS Tempura of Tilapia fillets & King Prawns £6.75 £6.50 £6.50 Tamarind guava sauce and ruby chard leaves Cuttlefish & Prawn Spring Rolls With sweet chilli jam, mixed leaves dressed with lemongrass and soya Coconut Seafood soup With mussels, king prawns and fish pieces – slightly spiced and served with grilled bread Trio of fritters £6.50 Black eyed bean fritter, chick pea fritter and sweet potato & pumpkin fritter, coconut chilli chutney and palm heart salad Braised squid & octopus £6.50 £5.75 £6.50 £6.00 On a cassava cake, spiced aubergine crisps Mama’s Meat pies Minced beef savoury filled pies, pickled vegetables, roasted pepper sauce Fish cakes With sorrel mayo and a tomato & onion salsa Barbecued chicken pieces Smothered with spiced barbecue sauce, pineapple mango chilli salsa Island Mezze Platter £6.75 The delicacies of several islands on one plate…Salt cod fritters, chokra, creole shrimps, aubergine caviar and Trinidadian roti Caramelised pineapple and Grilled Goats cheese £6.50 On hard dough bread crostini, bulls blood salad, laced with sweet chilli sauce , toasted pinenuts Our food takes inspiration from the various influences of the Caribbean islands from Jamaica to Margarita with a little stop over at St Lucia and is presented on a plate for you in what we refer to as ‘Nouvelle cuisine Caribbean’ Fresh ingredients are sourced daily and our meats are marinated for at least 48 hours For those with allergies to various food ingredients, please ask your server for clarification. Our superb scotch bonnet sauce is available on request for those who would like their food a little spicier Please note a 12.5% service charge will be added to all bills. MEAT DISHES Jerk Spatchcock Baby chicken £14.50 Slow roasted with pimiento and spices, fried savoy cabbage, jerk sauce and rice n peas Cottons curried Mutton £14.50 Made to our own delicate recipe served with rice & peas, coleslaw and fried plantain Mixed Jerk Meat Grill Platter for 1 £14.50 for 2 £27.00 Cottons signature dish of jerked pork ribs, chicken pieces, pork kofta and chicken wings, rice n peas, jerk sauce and fried plantain Boston Jerk Pork £14.50 £14.50 £18.50 £12.75 £14.50 Marinated grilled chunks of pork smothered with jerk barbecue sauce served on a bed of root vegetable trio, rice n peas Mandeville Beef Stew Hearty beef stew with baby carrots, suede and parsnips, basmati rice Peppered rib eye steak Peppered 8oz prime matured Rib eye steak, mixed salad, cassava fries, shoestring onion rings and a pimiento & thyme jus FISH DISHES Fish & Seafood stew Fish pieces, squid, octopus and mussels in a tomato garlic aioli broth served with basmati rice or grilled bread Pan fried Seabass on a bed of vegetable escovitch, accompanied with a cassava cake and papaya mango coulis Trio of Jerked seabass, Parrot fish and Tilapia £14.50 Smothered with a light coconut curry sauce served with basmati rice and grilled aubergines Baked Red Bream £14.50 £14.00 £16.50 seafood rice, pickled vegetables and cucumber raita Fish & Seafood Kabobs With rice n peas, spiced coconut sauce and a onion tomato chutney Chilli Sweet n Sour Crab (only available at weekends) Quartered crab wok tossed in a chilli sweet n sour sauce served with fried dumplings Please note a 12.5% service charge will be added to all bills. VEGETARIAN DISHES Trinidadian vegetable curry £13.00 £14.50 With braised tofu served with basmati rice and cornmeal fritter The Island Platter Chick pea fritter, black eyed bean fritter, sweet potato & pumpkin fritters with Caribbean vegetable dauphinoise, jerk sauce, rice n peas and fried plantain SIDE ORDERS Rice n peas Basmati rice Coleslaw Fried dumpling & festival Fried Plantain Stir fried vegetables Caribbean Roti Callalloo & Onion £3.00 Mixed Salad Chopped tomato & onion salad Macaroni Cheese GLOSSARY OF TERMINOLOGY Caribbean Roti Plantain Rice n Peas Yams Callalloo (Ca la lu) Chipotle Sorrel Palm hearts Jerk – an East Indian style flatbread in filled with seasoned crushed lentils – often referred to as ‘green banana’ – from the banana family – must be cooked before being eaten. – rice cooked with herbs & scotch bonnet (Caribbean spicy pepper) with Gungo peas (pigeon peas) is very popular in West Indian cooking – are edible tubers and comes in a wide variety of shapes and sizes. Has either white or yellow flesh and is nutty in flavour. Yams are cooked in the same way as potatoes. – a vegetable closely resembling spinach in appearance and taste – a south American fiery pepper – a perennial flower plant found predominantly in Jamaica, the flowers of which are processed to form a sweet n sour syrup. Also referred to as Roselle – the young off shoots of a palm tree, marinated and pickled. – a highly seasoned barbecue – peppered dish cooked on smouldering pimiento wood over a coal pit. Jerk is a part of Jamaican culinary tradition for centuries. Its origins date back to the native Arawak Indians traditional methods of cooking. The escaped slaves called Maroons are believed to have developed and perfected this method of preserving and cooking meat during their years of living in the Blue Mountain fighting the British troops. recipes have been handed down through the generations – recipes and techniques kept secret and developed as competition and pride runs high amongst jerk cooks in Jamaica Please note a 12.5% service charge will be added to all bills. DESSERTS£5.00 Soursop Mousse with white chocolate baby meringue, berry compot Sharon fruit. Chocolate Tart with raspberry puree and poached pear Pineapple and apple crumble with rum custard, vanilla ice cream and candied pineapple Caribbean trifle laced with dark aged rum Enjoy the best of the Caribbean ... Cottons ... Bringing the Caribbean sunshine to Camden since 1985 / WEARECOTTONS Please note a 12.5% service charge will be added to all bills.
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