Savor the richness of Haiti

Citrus-marinated pork, slow-braised until tender, served with pikliz — a bright, spicy slaw that cuts through the richness.

Free-range chicken braised in a luxurious coconut-cream sauce with scallions, bell peppers, and a whisper of thyme.

The heart of Haitian cooking — rice and red beans simmered together with smoked meats, herbs, and a deep savory soul.

A golden pumpkin soup loaded with squash, beef, root vegetables, and noodles. Traditionally eaten on New Year's Day — now available any day.

Flaky, golden pastry shells filled with spiced ground beef, onions, and peppers. Crispy outside, deeply savory inside.

Sweet plantain fritters, dusted with a hint of cinnamon. Crisp on the edges, soft and caramelized in the center.

A warm, spiced cornmeal beverage — slightly sweet, deeply comforting. The perfect way to begin a morning.

Our house-made condiment — shredded cabbage, carrots, and scotch bonnet peppers in a tangy vinegar dressing. Sharp, spicy, unforgettable.

Ripe plantains sliced and fried until caramelized. A naturally sweet counterpoint to any savory dish.

Fluffy long-grain rice cooked to perfection — the canvas for every meal in our kitchen.

Tender conch sautéed with garlic, scallions, and a squeeze of lime. A coastal favorite, prepared with care.

A refreshing rum-based cocktail with lime and cane sugar — the classic Haitian aperitif.

Brewed from dried roselle flowers, deeply tart and naturally ruby-colored. Served chilled.

Fresh-squeezed Haitian mangoes, blended smooth and sweet. A taste of the islands in every glass.