Caribbean Palm Restaurant (Scottsdale & McDowell)

Sauteed marinate chicken skewers serve with a spicy peanut sauce and a small arugula cherry tomato salad and cucumber salad.

Pan seared crawfish in a spicy coconut rundown sauce.

Salted cod fish and conch season with herbs and spices, pan fried, served with coconut flavored curry sauce.

Flaky pastry filed with seasoned ground beef or curried chicken. A true jamaican favorite.

Traditional Jamaican acke and saltfish wrapped in a filo pastry and served with a spicy tomato sauce.

A jamaican favorite cooked to perfection just to you liking, with spinners, veggies, potatoes and dice corned beef.

Pulled jerk chicken sauteed with garlic, diced tomatoes, onions, mushrooms, wilted spinach, chile flakes and chef special jerk alfredo sauce.

Sauteed shrimp, steak, chicken, mushrooms, garlic, roasted bell peppers, tossed in a Cajun spice cream sauce.

Our vegetarian pasta dish is sauteed with garlic, onion, roasted bell peppers, sun-dried tomatoes, mushrooms, wilted spinach, jamaican ackee in a coconut sauce.

Crispy hearts of romaine tossed with garlic croutons and parmesan chips.

Tossed with iceberg, roasted corn, cucumber, cherry tomatoes, red onions and ranch dressing.

A warm spinach salad tossed with a bacon, honey mustard dressing and topped with sliced pears, candied walnuts, blue cheese, sauteed mushrooms and sliced red onions.

Spring mix tossed with mandarin oranges, apples, toasted walnuts and champagne vinaigrette.

Cherry tomato, cucumber, avocado, red onion, red wine-vinegar and black pepper. Cherry tomato, cucumber, avocado, red onion, red wine-vinegar and black pepper.

8 oz sea bass seasoned with a touch of caribbean spices, pan seared and served with an orange caper beurre blanc sauce.

Saute jumbo shrimp with shallots, garlic, mushrooms, dice tometoes in a vinblac sauce.

Curry marinated conch meat braised and served with white rice and veggies.

Curry marinated shrimp saute in herb and spices.

Flour coated tilapia pan fried and topped with spicy Escovich sauce.

Curry marinated tilapia cooked in herbs and spices.

Steamed calaoo and saltfish sauteed with onions and roasted bell peppers.

Pan seared joints of chicken stewed in its natural juice with vegetables.

Pan seared breast of chicken, saute in a lemon caper burr blanc.

Pan seared breast of chicken served in a mushroom marsala wine sauce.

Breast of chicken, breaded, pan fried, topped with Italian marinara, mozzarella and served on top penne pasta.

Curry marinated meat stewed with vegetables.

Braised medallion cuts of oxtail served with Lima beans and dumpling spinners

Curry marinated chicken meat stewed with vegetables.

Traditional jamaican ackee and saltfish saute in herbs and spices.

Rice grains cooked by being steamed in a pot.

Sun dried tomatoes and chile flakes.

Sweet dessert consisting of a mixture of soft, fresh cheese and a bottom layer of graham cracker crust.

The filling consists of mashed sweet potatoes, milk, sugar and eggs, flavored with spices such as nutmeg.