Jan 3 - Jan 13, April 4 - April 14


Conch Ceviche - A taste of the Caribbean in a cup, a medley of conch, citrus, and other fresh ingredients served chilled 12
Pholourie - Pillow soft, deep fried fritters, with a side of mango chutney 8
Jerk Wing - 10 piece wings marinated in jerk sauce w/ side of Parmesan mango dip 10

Soup & Salad

Joumou - Roasted Butternut Squash soup, very hearty, rich, and savory taste 3 cup, 5 bowl

Chefs Salad


Griot - Traditional haitian dish, marinated pork chunks (pork butt), slow cooked then deep fried, topped with a creole sauce with rice, beans, and sauteed cabbage 18
Brown Stew Chicken - Traditional Marinated chicken quarters, slow cooked with a rich brown gravy with rice, beans, and sauteed cabbage 20
Snapper Escovitch - Pan Fried Red Snapper fillet with sauteed pickled veggies, white rice, and sauteed cabbage 20
Jerk Chicken - Grilled Chicken quarters, traditional Jamaican seasoning with rice, beans, and sauteed cabbage 20
Vegetable Curry - Seasoned sauteed veggies in a curry sauce on top of white rice 15
Djon Djon Mushroom Rice - Otherwise known as black rice is a mushroom flavored rice that appears blackish in color (can be substituted into any above dish5



Crispy Wings - 10 pieces of house seasoned wings tossed in your choice of sauce or chose to have them plain 10 (Buffalo, Sweet Habanero)
Ol’ Fashion Burger - Delicious juicy flame grilled 8 oz. angus beef burger w American cheese, lettuce, tomato, & onion w french fries 13
Crispy Chicken Sandwich - breaded chicken breast w cheddar cheese, bacon, lettuce, tomato, pickled red onion w chipotle mayo 11
Ribeye - Seasoned flame grilled ribeye, over garlic mash & seasonal veg 25
St. Louis Style Ribs - Slow cooked and charbroiled ribs finished w chef's own bbq glaze w garlic mash, & seasonal veg 15 (half rack), 20 (full rack)


Cremas Panna Cotta

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