Weekend Dinner

Quarter chicken marinated for 48 hours, rubbed with a homemade jerk seasoning. Served with ice & peas & cabbage

Penne pasta, seasonal veggies in jerk alfredo, topped with parmesan cheese
Add: Jerk chicken 8, Creole shrimp 10, Blackened salmon 12, Oxtail 22 or lobster tail 21
Warm buttery coco bread 4

Deep fried whole snapper topped with Haitian style (peppers & onions) and creole sauce, or steamed in our Haitian Creole sauce served with black rice and pickliz

Curried goat served with white rice and cabbage

Pan seared salmon, garlic mashed potatoes and broccolini, topped with a tropical glaze

Grilled lamp chops marinated in home made garlic and herb spices, served with mashed potatoes & asparagus

Turkey wings marinated for 24 hours with Creole spices, flash fried until golden brown, topped with veggies served with black rice and pickliz

Creamy three-cheese macaroni layered and topped with tender braised oxtails