A massive serving of cassava leaf sauce was the center of the meal ($18), flavored with aromatic Scotch bonnet peppers, and dotted with fish, stockfish, chicken, and goat. It was served on white rice with a dollop of pepper sauce and a side of mac and cheese.
The warm seaside salad ($34) at Charlie Palmer Steak IV is made tableside with four kinds of fish, citrus, and rotating greens, poached in a kombu broth and dressed with tarragon, dill, and chives.
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