Event Menus

Doubles shooters with tamarind chutney

Trinidad's beloved street food reimagined: curried chickpea goodness nestled in pillowy bara bread, topped with tangy tamarind chutney. One bite transports you to a Port of Spain sunrise.

Jerk chicken lollipops with mango glaze

Jamaican heat meets sticky-sweet seduction. These drumettes are marinated in authentic jerk spices, grilled to perfection, then glazed with mango and fire—lick your fingers, we dare you.

Plantain chips with pepper sauce caviar

Golden plantain crisps crowned with bursts of Caribbean pepper sauce encapsulated in tiny spheres. Addictive crunch meets controlled heat—molecular gastronomy that respects the islands.

Coconut rum shrimp on sugarcane skewers

Plump shrimp bathed in coconut rum and skewered on edible sugarcane sticks. Each bite delivers tropical sweetness, ocean brine, and just enough island spirit to keep the night interesting.

Champagne trays (continuous)

Rum punch shots

Caribbean rum punch served in shot form—sweet, strong, and dangerously easy to keep ordering. Roaming servers ensure your glass never stays empty long.

Sorrel mimosas

Trinidad's hibiscus sorrel mixed with champagne for a Caribbean twist on brunch's favorite cocktail. Tart, bubbly, and served any time of night we feel like it.

Fried chicken sliders with hot honey drizzle

Southern soul food elevated: buttermilk-fried chicken breast on a brioche bun, drizzled with honey infused with cayenne kick. This is the taste that makes grown folks weak in the knees.

Mac & cheese cups with truffle breadcrumbs

Creamy, three-cheese decadence crowned with crispy truffle panko. This is comfort food in couture—soul food that knows it's fancy and owns every bite.

Collard green spring rolls with sweet chili dip

Southern greens meet Asian technique in this cross-cultural masterpiece. Tender collards wrapped tight and fried crispy, served with a sweet chili sauce that bridges continents with every dip.

Bourbon-glazed short rib tips

Fall-off-the-bone beef tips slow-braised and lacquered with bourbon reduction. This is the kind of meat that makes you close your eyes and nod in appreciation—pure grown-and-sexy energy.

Champagne towers

Stacked champagne glasses creating dramatic cascading pours. This is opulence as architecture—visual spectacle meeting celebratory sipping.

Cognac neat service

Premium cognac poured neat and delivered directly to you. No bar wait, no compromise—just smooth, sophisticated sipping while you hold court on the dance floor.

Whiskey cocktail trays

Pre-mixed whiskey cocktails circulating the room on elegant trays. Grab one mid-conversation or mid-dance—convenience meets craft cocktails.

Rum-glazed pork belly bites

Caribbean rum caramelizes into a sticky-sweet coating on crispy-edged, melt-in-your-mouth pork belly. Each cube is a lesson in balance: fat, sweet, spice, and island soul.

Jerk wings with lime crema

Chicken wings bathed in authentic Jamaican jerk marinade, charred to smoky perfection, then cooled with zesty lime crema. The heat builds slow—the cooling relief is instant.

Breadfruit fries with garlic aioli

The Caribbean's starchy treasure, sliced thick and fried golden like the best fries you've never had. Dipped in roasted garlic aioli, this is island comfort food that needs no introduction.

Tamarind BBQ rib tips

Smoky pork ribs glazed in tangy-sweet tamarind BBQ sauce—a fusion of American backyard tradition and Caribbean fruit magic. Sticky fingers guaranteed, napkins optional.

Premium rum flight trays

Curated rum tastings delivered tableside—Barbadian, Jamaican, Trinidadian pours showcasing the Caribbean's finest. This is education with a buzz.

Champagne chasers

Aged rum neat pours

Sipping rums aged to perfection, served neat on roaming trays. This is for the connoisseur who wants quality without the bar line.

Classic buffalo wings (Frank's RedHot, real butter)

No tricks, no fusion—just Frank's RedHot, real butter, and perfectly fried chicken wings. This is the taste of '90s house parties and basement cookouts, executed with reverence.

Loaded cheese fries with bacon

Crispy fries buried under a mountain of melted cheese, crispy bacon, sour cream, and chives. This is late-night indulgence and day-party fuel rolled into one glorious pile.

Mini cheeseburger sliders

American classic shrunk down but not dumbed down: juicy beef patties, melted cheese, special sauce, pickles, on toasted buns. These sliders hit every nostalgic note.

Pizza rolls and mozzarella sticks

Champagne trays

Hennessy shot service

Hennessy cognac served in shots and delivered directly to your crew. This is '90s hip-hop culture meets bottle service convenience.

Craft beer buckets

Ice-cold craft beers from local breweries served in portable buckets. Grab a bottle mid-dance and keep the energy high without losing your spot.

Mini pelau bowls (Trini one-pot comfort)

Trinidad's ultimate one-pot comfort: rice stewed with pigeon peas, caramelized chicken, and coconut milk in mini portions. Every spoonful tastes like Sunday dinner at grandma's house in Port of Spain.

Bake & shark sliders

Trinidad's iconic beach snack reimagined: crispy fried shark on fluffy coconut bake, topped with tangy slaw and pepper sauce. This is Maracas Bay energy, landlocked in Cleveland.

Pholourie with tamarind sauce

Golden fried split pea fritters—crispy outside, fluffy inside—served with sweet-and-sour tamarind dipping sauce. This Trini street food staple is dangerously addictive.

Curried chickpea cups

Warm, spiced chickpeas simmered in aromatic curry and served in crispy phyllo cups. Vegetarian comfort food with bold Caribbean flavor that converts carnivores on contact.

Endless rum punch circulation

All-inclusive rum punch service that never stops. Servers continuously circulate with fresh pours—your glass stays full, your vibes stay high.

Champagne service

Premium champagne and sparkling wine served on roaming trays throughout the night. This is elegance in motion—bubbles, celebration, and effortless sophistication delivered to your dance floor position.

Carib beer bottles on trays

Beef empanadas with chimichurri

Flaky, golden pastry pockets stuffed with seasoned ground beef, then paired with bright, herbaceous chimichurri. This is Latin street food perfection—handheld, hot, and impossible to resist.

Street-style taquitos (chicken, carne asada)

Crispy rolled tortillas filled with your choice of slow-braised chicken or carne asada, served with lime crema and salsa verde. This is taco truck energy elevated to nightclub status.

Ceviche in mini cups

Fresh white fish cured in citrus, tossed with red onion, cilantro, and a kiss of jalapeño heat. Served ice-cold in shot-sized portions—refreshing, bright, and dangerously easy to keep eating.

Sweet plantain chips with guac

Ripe plantains sliced thin and fried to caramelized perfection, served alongside creamy, lime-spiked guacamole. Sweet meets savory in this Latin-Caribbean fusion snack.

Chorizo-stuffed dates

Medjool dates stuffed with spicy chorizo and wrapped in crispy bacon—sweet, savory, smoky, and utterly addictive. This is tapas-style seduction on a toothpick.

Tequila shot trays

Premium tequila shots with lime and salt, delivered right to you. No bar trip necessary—just grab, shoot, and get back to dancing.

Champagne circulation

Mojitos on trays

Fresh-muddled mojitos circulating the room. Mint, rum, lime, sugar, and bubbles in constant motion—refreshing, classic, always within reach.

Pierogi bites (potato & cheese, fried crispy)

Cleveland's Polish heritage, fried crispy: potato and cheese pierogis golden-brown and served with sour cream. This is home, comfort, and civic pride in dumpling form.

Polish boy sliders (kielbasa, fries, slaw, BBQ sauce)

Cleveland's legendary street food shrunk to slider size: kielbasa topped with fries, coleslaw, and BBQ sauce on a bun. Messy, iconic, and unapologetically CLE.

Stadium Mustard hot wings

Chicken wings tossed in Cleveland's iconic Stadium Mustard glaze—tangy, bright, and unmistakably local. This is Browns game day meets nightlife elegance.

Local brewery beer cheese dip with pretzels

Creamy cheese dip made with Great Lakes beer, served with soft pretzel bites. This is Cleveland brewing culture in dip form—rich, boozy, and built for sharing.

Great Lakes beer trays

Cleveland's finest craft beers from Great Lakes Brewing Co. roaming the venue. This is local pride you can drink while repping the 216.

Local spirits (Cleveland Whiskey, etc.)

Champagne (because we're classy too)

Jerk-spiced doubles (fusion done right)

Fusion done fearlessly: Trinidad's doubles get a Jamaican jerk spice upgrade. This is two island cultures colliding in the best possible way—curry chickpeas meet scotch bonnet heat.

Ackee & saltfish bites on fried bake

Jamaica's national dish reimagined as finger food: scrambled ackee and salted cod on golden fried bake. This is Kingston breakfast energy served after dark.

Escovitch fish in mini cups

Crispy fried fish topped with tangy pickled vegetables in the Jamaican tradition. Served in mini portions, this dish delivers island-style sweet, sour, and spice in every bite.

Curry goat sliders with mango slaw

Tender, slow-cooked Jamaican curry goat on soft buns, topped with sweet mango coleslaw. This is island soul food that demands respect—bold, aromatic, unforgettable.

Red Stripe beer trays

Champagne service

Premium champagne and sparkling wine served on roaming trays throughout the night. This is elegance in motion—bubbles, celebration, and effortless sophistication delivered to your dance floor position.

Caribbean rum flight trays

Multi-island rum tastings roaming the venue—compare Jamaican overproof to aged Barbadian to Trini white rum. This is rum education without sitting still.

Blackened catfish with Creole aioli

Southern catfish crusted in Cajun spices and seared to blackened perfection, finished with tangy Creole aioli. This is Louisiana heat meeting soul food elegance.

Shrimp & grits bites (white cheddar, Tasso ham)

Creamy white cheddar grits topped with sautéed shrimp and smoky Tasso ham. This Lowcountry classic gets the upscale treatment—each bite is Southern luxury.

Braised short rib on sweet potato medallions

Fork-tender short rib over roasted sweet potato rounds, finished with microgreens. This is soul food at its most refined—earthy, elegant, and deeply satisfying.

Truffle mac & cheese squares

Baked mac and cheese cut into shareable squares, infused with black truffle and topped with golden breadcrumbs. This is the dish that makes vegetarians forget everything else on the menu.

Champagne towers (Moët, Veuve)

Stacked champagne glasses creating dramatic cascading pours. This is opulence as architecture—visual spectacle meeting celebratory sipping.

Premium cognac neat pours (Hennessy XO, Rémy Martin)

Hennessy XO, Rémy Martin, and other top-shelf cognacs served neat on elegant trays. This is luxury delivery service for the discerning drinker.

Craft cocktail trays

Bartender-crafted signature cocktails roaming the venue in pre-mixed perfection. This is mixology without the wait—quality drinks delivered to you.

Glow tonic cocktails in LED cups

Cocktails served in light-up LED cups with glow tonic ingredients. These drinks literally light up the night—drink them before they stop glowing.

Molecular gastronomy bites (spheres, foams, smokes)

Spheres of flavor that burst on your tongue, edible foams, smoke-filled domes—this is food as theater. Each bite is a science experiment you're excited to taste.

Edible flowers and microgreens

Smoke-infused canapés

Elegant bites presented under glass cloches filled with aromatic smoke. When lifted, wisps of hickory or applewood reveal delicate, flavor-packed creations designed to wow.

Caviar on plantain chips

Luxury meets the Caribbean: briny caviar pearls atop crispy plantain chips with crème fraîche. This is opulence with island soul—unexpected, unforgettable, unapologetic.

Glow-in-the-dark cocktails

Cocktails infused with glow tonic that illuminate under UV lights. These drinks are as much visual art as they are delicious—futuristic, photogenic, unforgettable.

Dry ice champagne presentations

Champagne served with theatrical dry ice fog cascading over the glasses. This is celebration as performance art—dramatic, shareable, pure Instagram gold.

Emerald-lit cocktail trays

Signature cocktails served on LED-lit trays glowing Teasers' emerald green. Every drink delivery is a mini light show—brand immersion you can sip.

Street tacos (carne asada, al pastor)

Authentic carne asada or al pastor on soft corn tortillas with cilantro, onion, and lime. This is taco truck perfection served in a nightclub setting—simple, honest, delicious.

Loaded sliders (beef, bacon, cheese, chaos)

Nachos with all the toppings

Giant soft pretzels with beer cheese

Warm, pillowy pretzels served with rich beer cheese dip. This is German-American tradition meets craft beer culture—salty, boozy, perfect for soaking up the night.

Craft beer buckets on trays

Ice-cold craft beers from local breweries served in portable buckets. Grab a bottle mid-dance and keep the energy high without losing your spot.

Well drink circulation

Classic well cocktails—rum and coke, vodka soda, whiskey ginger—circulating continuously. This is no-frills refreshment that keeps the party moving.

Champagne (for the contrast)

Classic cheeseburger sliders

Simple perfection: beef, cheese, pickles, ketchup, mustard, on toasted buns. This is American diner culture shrunk down and served with champagne—no frills, all flavor.

Mac & cheese bites

Creamy macaroni and cheese formed into bite-sized portions, breaded, and fried golden. This is comfort food you can dance with—crispy outside, gooey inside.

Buffalo wings (Frank's, always)

Personal pizzas

Individual pizzas with classic toppings, perfect for late-night munchies. This is the food that keeps the dance floor fueled when the weekend refuses to end.

Late-night munchie energy

Champagne trays

Nighttime mimosa variations (don't judge)

Mimosas after dark? Yes, really. Champagne mixed with tropical juices and delivered on roaming trays. Don't judge—just drink and keep dancing.

Beer buckets

Ice-filled buckets of domestic and craft beers circulating the venue. Grab a cold one without interrupting your conversation or breaking your dance floor streak.

Crab & callaloo (the national dish)

Trinidad's national treasure: blue crab simmered with callaloo greens in coconut milk and island spices. This is the dish that tastes like heritage, pride, and home.

Shark & bake bites

Crispy fried shark nestled in fluffy fried bake bread—Maracas Bay's most famous export. This is Trinidad beach culture served fresh, hot, and worth every calorie.

Coconut bake with butter

Warm, fluffy coconut-infused bake bread served with melting butter. Simple, traditional, soul-warming—this is Trinidad's breakfast staple turned nightlife comfort food.

Stewed chicken with rice

Tender chicken slow-cooked in aromatic Trini-style brown stew, served over fluffy rice. This is Sunday dinner in Port of Spain—familiar, comforting, full of love.

Traditional Trini desserts

Sweet endings from the islands: coconut sugar cake, cassava pone, or gulab jamun depending on the night. Each bite is a tribute to Trinidad's diverse cultural tapestry.

Champagne celebration

Trini rum blends

Custom blends of Trinidad's finest rums served on roaming trays. This is island heritage in liquid form, delivered directly to you.

Specialty punches

Rotating specialty rum punches unique to each event. From sorrel to passion fruit to tamarind—new flavors every night, constant circulation.