Golden-fried conch bites blended with herbs, bell peppers, and Caribbean spices. Served with a tangy citrus aioli.
Mini brioche buns filled with smoky jerk chicken, pineapple slaw, and a dash of mango-habanero sauce.
Pan-seared snapper fillet finished with a sweet rum reduction, served over coconut rice and sautéed callaloo.
Slow-braised oxtails in rich brown gravy, simmered with butter beans and thyme. Served with rice and peas and fried plantains.
Reservations are suggested for groups larger than 6.
Please let us know if you are celebrating a special occasion.
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