“ The barbecue (or BBQ) originated in Haiti. The word “barbecue” derives from the word barabicu, found in the language of the Taíno people of Caribbean and the Timucua of Florida, and entered European languages in the form barbacoa.”
— - The Great American Barbecue and Grilling Manual by Smoky Hale

Dinner menu from 5pm to 10pm Tuesday through saturday

 

6 .--

Soup of the day

 

7 .--

Taco of the moment

 

8 .--

Cod Acras

Cod doughnuts served on coriander aioli

and salad

 

9 .--

Cigar creole

Imperial rolls stuffed with pork, beef and seafood, served on a tropical salad.

 

10 .--

Homemade Jamaican patties

beef and spinach in a curry puff pastry

 

8 .--

Salad of the day

 

13 .--

Griot salad

Sweet potatoes, cauliflowers and creole tomatoes

covered with hot griot.

 

14 .--

Green papaya salad

Papaya coated with coconut milk, infused with scotch bonnet peppers and covered with tuna tataki.

 

16 .--

Risotto Croquettes and goat cheese

Goat cheese between 2 croquettes of black bean risotto with spicy tomato sauce

 

17. --

Snapper Ceviche

Tomatoes, peppers, lime juice and coconut milk, served with plantains

 

18.

Tassot Cabrit

Tamarind sauce, Creole kimchi

and risotto croquette with black beans

 

19 .--

Coconut seafood

Shrimp and scallops coated with coconut milk, tomatoes and Curry served with homemade flat bread

 

20 .--

Jerk chicken

Festivals, macaroni & cheeses pie,

and mustard leafs

 

27 .--

Grilled octopus

Served on sauteed watercress, tomatillo, crunchy corn and rice & peas

 

22 .--

Grilled red snapper

served with a West Indian fatoush salad

 

23 .--

1/2 Creole BBQ chicken with tamarind sauce

served with spicy fries

14 .--

Add 1/4 Baby back ribs

 

23 .--

Macaroni with seafood

Macaroni and spicy cheese sauce with shrimps, scallops and clams.

 

23 .--

The big griot

1/3 pounds  piece of pork, prepared in the traditional griot style, served with yucantan-style mashed potatoes

 

Market price.--

Surf and Turf