Island Soul,
Harlem Heart.

Sweet and savory fried plantain rounds, dusted with sea salt and served with coconut dip.

Creamy leafy green soup with thyme, scotch bonnet, and a splash of cream.

Hand-folded pastry filled with seasoned beef, olives, and capers. Served with ají sauce.

Double-fried green plantain discs topped with whipped garlic cheese and micro herbs.

Whole chicken dry-rubbed with our house jerk spice, slow-smoked over pimento wood. Served with rice & peas and festival.

Braised oxtail simmered for hours in a rich tomato and root vegetable sauce until falling from the bone.

Coconut-infused rice cooked with kidney beans, thyme, and scallion. The perfect companion to any dish.

Tender goat braised in a warming Trinidad-style curry with okra, potato, and coconut milk.

Line-caught red snapper grilled whole, basted with garlic-lime butter and served with mango salsa.

Jumbo shrimp coated in toasted coconut, fried golden and served with passion fruit aioli.

Half lobster, grilled or butter-poached, with drawn butter, corn on the cob, and coleslaw.

Fresh cubed fish cured in lime with mango, avocado, cilantro, and a touch of habanero.

Dense, dark cake soaked in aged Caribbean rum, served warm with vanilla bean custard.

Silky panna cotta infused with Alphonso mango, topped with toasted macadamia and lime zest.

A caramelized twist on classic flan, made with ripe plantain for an unexpectedly luxurious texture.

Light and refreshing coconut sorbet with a hint of vanilla and toasted coconut flakes.