Bold Haitian flavors, global fusion — appetizers, mains, desserts, and drinks.
Appetizers
Crispy malanga root fritters, lightly spiced, served with dipping sauce.
Tender slow-cooked pork shoulder, double-fried crispy.
House chips with Haitian pikliz (pickled scotch bonnet slaw), melted cheese.
The soup of liberation. Slow-cooked beef, pumpkin, vegetables, Haitian spices.
Sweet plantains, tostones, and pickled plantain chips — three ways.
Poultry & Meat
Slow-marinated goat, fried to a crispy finish. A true Haitian classic.
Braised chicken with roasted cashews in a rich Caribbean sauce.
Slow-cooked pork shoulder, double-fried, served with rice and pikliz.
Haitian-spiced grilled chicken with Caribbean jerk marinade, served with black mushroom rice.
Slow-braised oxtail, deeply flavored, served over white rice.
Seafood
Whole snapper, herbs, citrus, open-flame grilled.
Sauteed shrimp, garlic, butter, fresh herbs, served with rice.
Grilled salmon fillet, Haitian herb marinade, seasonal vegetables.
Vegetarian
Creamy jerk-spiced pasta, bell peppers, herbs. No meat, full flavor.
Haitian black mushroom rice with kidney beans — earthy, aromatic.
Seasonal vegetables slow-cooked in Haitian spices.
Plant-based take on the classic: crispy tofu, same bold marinade.
Desserts
Warm caramel cake, served with cream.
Sweet, layered, traditional Haitian confection.
Caramelized bananas, rum sauce, vanilla.
Drinks
Fresh pressed, with lime.
Traditional Haitian celebration drink.
Sorrel hibiscus, lightly sweetened.
Made daily.
Assorted.
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