Announcing the Third Annual Jamaican Dinner: A Celebration of the Cuisine and Culture of Jamaica

Tempt your taste buds this October at the third annual Jamaican Dinner, a celebration of the cuisine and culture of Jamaica. On Saturday, October 13, Aerie Restaurant & Lounge on the 16th floor of Grand Traverse Resort and Spa will feature the flavors of Jamaica in a custom menu created and prepared by Jamaican members of our staff.

Chefs Lisa Lawrence and Rose Henry—who have led the Jamaican Dinner in years past—will be joined in the kitchen by fellow culinary team members Calvia Sharpe, Lezma Stephenson, Charmain Gordon Griffiths, and Tony Dinham. Weeks of preparation go into the event, from ordering special ingredients to making sure every dish is “seasoned to the bone” with spices and marinades that will make your mouth water.

Lisa Lawrence said the dinner is a labor of love that culminates in celebration the night of the dinner.

“Everyone is so happy to present our food to new people,” said Lawrence. “It’s amazing to see people from different backgrounds get a chance to enjoy Jamaican cuisine.”

Reservations are strongly encouraged—this event has sold out for the past two years. All ages are welcome. The special menu is available at $35 per guest plus tax and gratuity, and featured beverages will also be available.

To make a reservation, call Aerie Restaurant & Lounge at 231-534-6800 or visit


First Course

Jerk Chicken Wings – Coleslaw, papaya chutney

Fish Tea Soup – Conch, red snapper, potatoes, carrot, squash, and chayote

Island Salad – Lettuces, red onion, tomato, cucumber, fresh mango dressing

BBQ Shrimp – Festival fried dumplings, house BBQ sauce

Main Course

Jerk Pork Shoulder – Rice and peas, house jerk sauce, roasted yams

Red Snapper – Coconut rundown sauce, peppers, onions, fried plantain

Goat Brown Stew – Potatoes, carrot, house dumplings, garlic, rice, and peas

Jackfruit Curry – Peppers, onions, scallion, garlic, ginger, callaloo rice


Jamaican Fruit Cake – Rum soaked, fresh fruit, whipped cream

Cherry Bread Pudding – Candied almonds, Baileys sauce


Jamaican Breeze – Fresh muddled ginger topped with Myers’s Dark Rum, pineapple juice, house made simple syrup and touch of angostura bitters. Shaken and strained, poured over fresh ice and garnished with a lime wheel.

The Frozen Hummingbird – Bailey’s Irish Cream, Kahlúa coffee liqueur, cream, house made grenadine and fresh banana. Served crushed and frozen in a frosty pint.

Yellow Bird – A blend of Bacardi Silver Rum, Cointreau orange liqueur, Galliano, and fresh squeezed lime juice. Shaken hard and strained into a martini glass.

Rum Punch – A blend of Bacardi Silver Rum, Myers’s Dark Rum, and Malibu Coconut Rum topped with pineapple, orange, and lime juice with a grenadine float. Served in a martini glass.

Jamaican Crawler – A blend of Bacardi Silver Rum, melon liqueur, and pineapple juice with a splash of house made grenadine floated over the top.

The Bob Marley Shot – A tall shot glass with layers of house made grenadine, banana and melon liqueurs.