MERGE

ABOUT MERGE

OUR MISSION
At Merge Caribbean Cuisine, our mission is to bring people together through the vibrant flavors, rich cultures, and joyful spirit of the Caribbean. More than a place to dine, Merge is a space where cultures, ideas, businesses, and communities merge together—to eat, work, meet, celebrate, and connect. We believe that when people come together, something extraordinary happens.We celebrate the unique traditions of the islands while creating a welcoming experience where every guest can discover, connect, and savor the taste of the Caribbean—one dish, one story, and one shared moment at a time.

FOOD

From perfectly seasoned seafood to bold, slow-cooked delicacies, we bring the soul of the Caribbean to your table with a refined touch.

DRINKS

Sample some of our signature drinks or one of our large selection of rums from around the world.

EVERY BITE TELLS A STORY OF ISLAND TRADITION

APPETIZERS

JAMAICA RED PEAS SOUP

Kidney beans and beef simmered, root vegetables, coconut essence
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CARROT-COCONUT SIP

A comforting puree of coconut-infused carrot soup, herb oil
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FRUITS-ROOTS & LEAVES

Crisp Garden greens, spicy watermelon, cucumber, tomato, radish, cilantro-mango dressing
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CAESAR SALAD

Fresh Romaine hearts, zesty Caesar dressing, herb croutons, shaved Parmesan
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MERGE IRIE WINGS

Crispy fried wings tossed in Appleton-honey rum glaze, served with caramelized pineapple.
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CARIBBEAN INFUSED SHRIMP COCKTAIL

Rum poached jumbo shrimp, scotch bonnet Marie Rose sauce
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SALMON SUMMER ROLLS

Pickled cabbage, cucumber, tomato, Grenadian saffron Aioli
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DECONSTRUCTED BRUSCHETTA

Deep fried green plantain Sauteed Ackee and spinach, tomato garlic, feta crumble

ENTREES

JAMAICAN BRAISED OXTAIL

Tender, fall-off-the-bone oxtail slow-braised with root vegetables and rich thyme gravy served with rice & peas.
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CHEF’S SPECIAL OF THE DAY

Ask your server
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MONTROUIS GRIOT

Pork shoulder, braised to achieve the desired tenderness with island spices, is deep-fried to a crispy finish, served with fried plantains, pikliz, sos pwa, and jasmine rice.
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JAMAICAN ESCOVEITCHED FISH WHOLE OR FILLET

Pan-fried snapper served with warm, spicy pickled vegetables and fried bammy
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JUNCTION FILET MIGNON*

Classic tender cut, grilled to achieve a caramelized crust, presented succulent and bursting with Flavors accompanied by creamy garlic mashed potatoes, sautéed vegetables, fried leeks, and chimichurri sauce.
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YARD STYLE JERK PORK

Experience the authentic taste of Jamaica with this succulent pimento wood-smoked and slow-cooked pork, accompanied by rice and peas and sautéed vegetables.
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SEAFOOD LINGUINE

Linguine pasta, shrimp, scallops, mussels light and zesty white
wine cream sauce, Parmesan.
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KINGSTON JERK CHICKEN

A meticulously seasoned and succulent chicken, characterized by its intricate and genuine flavor profile. Served with rice and peas, accompanied by sautéed vegetables
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JAB JAB BLACKENED SALMON

Pan-seared salmon fillet, creamy mashed potatoes, arugula,
and roasted red pepper sauce.
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GRENVILLE LOBSTER THERMIDOR

Charred Lobster tail, garlic mashed potatoes, white wine cream,
fresh herbs, Parmesan cheese
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MERGE’S CURRIED MUTTON

Slow-cooked goat, root vegetables, rich curry gravy, steamed Jasmine rice
or rice and peas.
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REGGAE PASTA

Penne pasta, capsicum, tomato, fried tofu, jerk alfredo sauce, Parmesan
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ARIMA CHANA MASALA

Chickpeas, tomato and onion gravy