APPETIZERS

Akra
a typical appetizer made from yautia (taro root), grated with fine herbs & fried to a light crisp
6.95

Fritai Lakai
sampler made with Akra, plantains, sweet potatoes (white) and griot (fried pork).
Sub with other meats add 2, shrimp add 6
8.95

Wings
Deliciously spiced wings served in either Kreyol style or Buffalo style
7.95

Golden Calamari
Light and tasty calamari rings served with marinara sauce
6.95

Coconut Shrimp
coconut crusted shrimp served with honey mustard
8.95

Tossed Mesclun Salad
mixed spring greens with cherry tomatoes, carrots and walnuts
5


ENTREES

Legume San Viand (vegetarian)
vegetable stew made from cabbage, chayotes (militon), carrots and lima beans
10.95

Legume Bef (beef)
vegetable stew prepared with tender cuts of beef. Sub with chicken add 3, shrimp add 7
12.95

Poule
quarter leg of skinless chicken served either fried or stewed. Gumbo style, add 2
11.95

Griot
tender chunks of fried pork
11.95

Beef Tasso
tender cuts of fried beef
12.95
Goat Tasso
tender cubes of fried goat
13.95

SEAFOOD

Lambi
savory slices of stewed conch
24

Legume Lambi
vegetable stew prepared with tender slices of conch
26

Kreyol Shrimp
scrumptious shrimp stewed in kreyol sauce
16

Gumbo Shrimp
  shrimp blended with cut okra, onions and bell peppers stewed in kreyol sauce
18

Red Snapper
whole red snapper with bell peppers and onions, served either steamed or fried
22

Pwason Gwo Sel
whole red snapper steamed with sea salt, onions and sweet peppers
22

Escovitch Fish
fried red snapper marinated in vinegar sauce- topped with carrots, onions and hot peppers
22

SIDES

Rice & Beans 4.50
Sweet Potatoes (white) 4.50
Fried Plantains 4.50
D'ri Djon Djon (black rice) *Sundays only 5.50


DESSERT

Pain Patat (sweet potato bread pudding) / Red Velvet cake
5



all entrees are served with white rice or rice & beans and plantains
18% gratuity for parties of 4 or more, 20% for parties of 8 or more