Chris has a portable bar, so it made setup really easy.
This is the escabeche that we served with the Ginger in the Islands cocktail
for which this is the recipe http://seabirdskitchen.blogspot.com/2015/03/escabeche-or-escoveitch.html
The little numbers on the place cards were the initial seating positions. There were 14 people at 2 tables - 1 for 10 people and the "kids table" with 4 more. To make sure that the "kids" weren't left out, we wanted to make sure they were rotated into the grown-ups table. So, each place card had a number on the inside too. At the end of the course, the guests looked at the number on the inside of the card to see their next seat. Then adjourned to the bar where Chris made the next cocktail and talked about it. We scurried in the background clearing plates/making sure glasses were clean, etc. for the new seatings.
The napkins changed colors too - each course had one of the Jamaican flag colors.
The next course was a jerk pork dish - Usain Bolt's Aunt'a recipe no less. Served with red/yellow sweet potatoes and flour/corn dumplings. http://seabirdskitchen.blogspot.com/2015/03/jerk-pork.html
For dessert we made lemon pots au creme - but with a slight twist. We infused some star anise into the dish as well, and served the dish with pernod in small liqueur glasses and a single ice cube to get the cloudiness.
The basic pots au creme recipe is here - http://seabirdskitchen.blogspot.com/2012/09/lemon-pots-au-creme.html . The difference being 5 star anise pieces and rum instead of brandy. The recipe was scaled up to use a US quart of cream.