Traditional Jamaican ackee and saltfish wrapped in a filo pastry and served with a spicy tomato sauce.

Sautee marinated chicken served with a spicy peanut sauce and a small arugula cherry tomato and cucumber salad.

Pan seared shrimp in a spicy coconut rundown sauce.

Salted cod fish and conch season with herbs and spices, pan fried.

A true Jamaican favorite.

Crispy hearts of romaine tossed with garlic croutons and parmesan chips.

Spring mix tossed with Mandarin oranges, apples, toasted walnuts and champagne vinaigrette.

Cherry tomatoes, cucumber, avocado, red onion, red wine - vinegar and black pepper.

8 oz bass seasoned w. a touch of Caribbean spices, pan seared and served with an orange caper Beurre Blanc sauce.

Sauteed jumbo shrimp with shallots, garlic, mushrooms and diced tomatoes in a vin blanc sauce.

Curry marinated conch meat braised and served with white rice and veggies.

Flour coated tilapia pan fried and topped w. Spicy Escovitch sauce.

Curry marinated tilapia cooked in herbs and spices.

Curry marinated shrimp sauteed in herbs and spices.

Pulled jerk chicken sauteed with garlic, diced tomatoes, onions, mushrooms, wilted spinach, chile flakes and chef special jerk Alfredo sauce.

Sauteed shrimp, steak, chicken, mushrooms, garlic, roasted bell peppers, tossed in a Cajun spice cream sauce.

Our vegetarian pasta dish is sauteed with garlic, onion, roasted bell peppers, sun-dried tomatoes, mushrooms, wilted spinach, Jamaican ackee in a coconut sauce.

Pan seared joints of chicken stewed in its natural juice with vegetables.

Steamed calaloo and saltfish sauteed with onions and roasted bell peppers.

Pan seared breast of chicken, simmered in a lemon caper burr blanc.

Pan seared breast of chicken served in a mushroom Marsala wine sauce.

Breast of chicken, breaded, pan fried, topped with Italian marinara, mozzarella and served on top penne pasta.

Braised medallion cuts of ox tail served with Lima beans and dumpling spinners.

Curry marinated chicken meat stewed with vegetables.

Traditional Jamaican ackee and saltfish sauteed in herbs and spices.

Curry marinated goat meat stewed with vegetables.

With garlic, sun dried tomatoes and chile flakes.

Frank's Red Hot Sauce, garnished with celery sticks and carrots.

Topped with sauteed onion, bacon and ranch dressing.

Chef's special grill, topped with sauteed onions, mushroom, bacon and provolone cheese.

Pork marinated in Jamaican herbs and spices, roasted over open spit and served with jerk sauce.

Warm flour tortilla filled with a savoury blend of flavorful chicken, jerk spices and three cheeses.

Grilled breast of chicken, julienne, tossed with romaine and Caesar dressing and wrapped in a flour tortilla.

Jerk marinated wings, char grilled and garnished with carrots, celery, jerk and mixed with pico de gallo and garnished with shredded lettuce and pico de gallo.

Marinated and grilled tilapia topped with shredded lettuce, avocado, pico de gallo, sour cream and avocado dressing.

Chef's open spit grill, topped with country fried onion rings, bacon and BBQ mayo.

Chicken marinated in authentic Jamaican herbs and spices, cooked over open spit and served with a jerk chicken sauce.

Flour coated fish, pan fried and served with spicy escovitch sauce.