Slow-braised jerk-spiced chicken in a smoky tomato sauce, finished with pickled onions and fresh cilantro.

Crispy seasoned shrimp topped with shredded cabbage, pico de gallo, and a creamy citrus chipotle sauce.

Fall-off-the-bone oxtail slow-cooked in rich Caribbean gravy, topped with scallions and pickled peppers.

Jamaica’s national dish—sautéed saltfish with ackee, onions, peppers, and herbs, served island-style.

Lightly battered white fish with tangy slaw, fresh herbs, and house island crema on warm tortillas.

Seasonal vegetables sautéed with Caribbean spices, finished with cabbage slaw and a zesty house sauce.