$ 30.84
Slow-braised oxtail in a savory Haitian sauce with butternut squash, broad beans, and house aromatics.
Slow-braised oxtail in a savory Haitian sauce with butternut squash, broad beans, and house aromatics.

Whole fresh red snapper — salted and fried until crispy, or simmered in a bold Creole tomato sauce with peppers and herbs.
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Seasoned beef strips marinated in citrus and scotch bonnet pepper, then fried until deeply golden and caramelized.
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Classic Haitian chicken prepared two ways: slow-stewed in a rich, aromatic tomato-based Haitian sauce, or fried golden and crispy.
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Pork shoulder marinated overnight in citrus, scotch bonnet, and Haitian epis, slow-braised until tender, then fried until caramelized and crispy. Served with pikliz and bannann peze.
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