Jawaiian Irie Jerk

A flower related to the hibiscus. Brewed with fresh ginger and sweetened with cone sugar.

This brew made from the skin of our local pineapple with aunt vicky's twist.

Our unique Jamaican spicy wings grilled to perfection.

Bites of chicken seasoned with herbs and spices seared and topped with a lively pineapple salsa.

Marinated shrimp in our jerk marinade, grilled and topped with Caribbean coconut curry sauce.

A flavorful mixture of shrimp, fish, shellfish, root vegetables and other seafood simmered in a non-dairy jamboree.

Local grape tomatoes and shaved red onions tossed with lite mango vinaigrette and topped with toasted coconut.

A double wedge of iceberg lettuce, shaved sweet onions, drizzled with our house mango vinaigrette and a whooping scoop of jerk chicken salad.

Succulent chicken marinated in chef cassie's jerk marinade overnight and finished on the grill. Served with rice and peas, Italian stew and a corn fritter.

Chunks of tender chicken simmered in a Caribbean curry gravy accompanied with jasmine white rice. Served with a corn fritter.

Marinated chicken seared and simmered with veggies in rich brown gravy. Accompanied with jasmine white rice and a corn fritter.

14 oz. cooked to order (tender and juicy) and served with turn cornmeal polenta and vegetable de jour.

Pork shoulder marinated in chef cassies's jerk marinade over night and finished on the grill and topped with mouth-watering jerk sauce and onions. Served with rice and peas, Italian stew and a corn fritter.

Filet of fresh catch dusted with our special dry rub sauteed and topped with lite tomato vinaigrette and veggies. Served with rice and peas, Italian stew and a corn fritter.

Served on coco bread, shredded lettuce, sliced tomatoes, grilled onions and our creamy mango vinaigrette dressing. Served with our homemade sweet potato chips.

Served on coco bread, shredded lettuce, sliced tomatoes, grilled onions and our creamy mango vinaigrette dressing. Served with our homemade sweet potato chips.

A variety of root vegetables simmered with mild Caribbean coconut curry sauce with herbs and spices. Served with rice and peas and a corn fritter. Vegetarian.

Marinated tofu sauteed and served on rice and peas, veggies and topped with a lively tangy tomato coconut sauce. Served with a corn fritter. Vegetarian.

Jasmine rice, peas, mixed nuts, herbs and vegetables sauteed and topped with cheddar cheese and served on a bed of callaloo. Vegetarian.

Tri-colored fusilli pasta, a variety of julienned vegetables, sauteed and tossed in a lite coconut tomato and cream sauce. Vegetarian.

A Jamaican favorite. Tender chunks of goat meat seared and simmered in a Caribbean curry sauce. Served with jasmine white rice and a corn fritter.

Tender, succulent oxtail falling off the bone which has been simmered for hours in tasty herbs and spices. This is going to be one of your favorites to all the oxtail lovers. Served with jasmine white rice and a corn fritter.

Fried seasoned catch of the day and served with johnny cakes (semi-sweet cornmeal and flour mixture fried hush puppy style). A true countryman's favorite.

Spicy and sweet festival is a semi sweet dumpling made from cornmeal, flour, spices and pan fried.

Fluffy long grain aromatic rice.

Jasmine white rice cooked with coconut milk, diced veggies, peas (beans) and spices.

A variety of root vegetables simmered in a mild coconut curry sauce with herbs and spices.

Sweetened cornmeal, flour, spices and pan fried hush puppy style.

Sweetened cornmeal, flour, spices and pan fried hush puppy style.

Cousin to the banana and fried to perfection.

Served warm with a rich creamy rum sauce.

Served with rum sauce.

A Caribbean favorite served with a mango coolie.

Your choice of two scoops of toasted coconut, rum raisin and grapenut , locally made special for chef cassie by cold fyyre ice cream (yum).