Executive Chef Alexander Powell and his team of local & Caribbean chefs have been working hard and testing out different dishes to reimagine your lunch dining experience. The rotating menu has everything from local cornbread to polenta sticks, plantains, corn patties, Aruban ceviche, seafood salad, sulz, pickled pork, blood sausage, cucumber or papaya stoba, beef or chicken stews, fish or chicken soup, jerk chicken, Caribbean seafood paella, a pasta station, and a dessert tasting of flan, cashew cake, local fruit cake, and much more! 

"Our team is incredibly diverse, and our buffet assortment highlights this. Besides our traditional local dishes made by our Aruban chefs and cooks, we also offer various Caribbean dishes created by our Jamaican, Dominican, Haitian, Colombian, and Venezuelan chefs and cooks. Each chef or cook concentrates on making an authentic dish from their region, highlighting the delightful palettes they remember from infancy." Chef Alex explains. "It is also important to us to support our local farmers as much as possible. Our assortment rotates to include ingredients that are in season, and we source as much as we can locally or from nearby regions."