Crisp salt cod fritters seasoned with island herbs, paired with a Scotch bonnet remoulade.

Crispy wings tossed in house jerk or sweet chili glaze.

Golden empanada filled with jerk-spiced chicken, scallions, and island herbs, served with sweet dipping sauce.

Crab filling with peppers, scallions and herbs served with jerk remoulade

Crispy plantain tostones layered with seasoned saltfish and silky ackee, accented with citrus and herbs

Two soft tortillas filled with sautéed shrimp, citrus slaw, red cabbage pickle, lettuce and mango salsa.

Lightly fried calamari served with a sweet chili reduction and jerk-infused aioli.

Goat meat simmered in jamaican curry spice and other aromatic of spices served with white jasmine rice

Slow-braised oxtail simmered until fall-off-the-bone tender, served with butter rice & peas, seasonal vegetables, and rich island jus.

Grilled lamb chops finished with fresh rosemary, served over garlic potato purée

Tender braised oxtail on top of silky linguine pasta, finished in a creamy coconut based sauce with fresh herbs, and aged parmesan.

Crispy whole snapper topped with pickled peppers and onions, finished with citrus herb oil and served with seasonal vegetables and coconut jasmine rice and peas

Grilled salmon stuffed with lump crab meat, served with a delicate cajun lemon beurre blanc and garlic potato purée.

Mixed greens, crisp cucumber, pickled red onion, and ripe mango, tossed in a bright mango vinaigrette. Add: Shrimp +$8 | Salmon +$10

Creamy coconut-based sauce infused with jerk spices, tossed with penne, sautéed bell peppers, and hand-cut jerk chicken.

12-14 oz lobster in a creamy parmesan herb finished with gratine cheese, served with garlic mashed potatoes and asparagus.