Crispy romaine lettuce with croutons and Parmesan cheese, tossed in our homemade garlic Caesar dressing and garnished.
Fresh greens with tomatoes, peppers, onions, carrots and cucumbers, eggs and cheese. With your choice of dressing.
Routine pasta with tomatoes, peppers, escallion jerk style: mild, medium or spicy.
Per serving. Jamaican style golden fried fritters. To taste is to believe: served with cocktail or tartar sauce.
Flour tortilla filled with cheese and baked golden brown served.
Crispy wings in our special hot sauce, served with celery and blue cheese dressing. Mild, medium or spicy.
Grilled chicken breast served on toasted bun with lettuce, tomatoes, also blackened. Delicious.
Calypso style. Smothered in gravy on your choice of bread with coleslaw and french fries.
Fish and chips. Battered fish deep fried, served with french fries and coleslaw.
8 oz. New York strip loin. Comes on a garlic hougie bread with sauteed onions and mushrooms. Served with fries and coleslaw.
Jerk burger, 1/2 lb. of fresh USDA choice, cheese, ground beef, homemade, grilled to your taste, served with coleslaw, lettuce, tomatoes and french fries.
Crispy, beer-battered chicken served with french fries and coleslaw. Also available Buffalo style.
Curry sauteed sweet and sour, blackened, coconut. All made with our special herbs and spices. Served with rice and peas, white rice or mashed potatoes.
Mo bay style. Pan fried and simmered in a light brown sauce, with peppers, onions, escallion, thyme and garlic, salt and pepper to taste.
Sauteed in creamy white sauce.
Fisherman style. Steamed in a light brown sauce, with peppers, carrots, tomatoes, okra, escallion and fresh green herb.
Brown stewed or escovietch, sauce, peppers, onion, carrots, sauteed in olive oil and vinegar.
West Indian blend of spices, medium curry sauce.
Jamaica Boston style. Fresh homemade jerk seasoning on the chicken with some serious sauce, cooked slowly on the grill, until tender.
Curry chicken, tender pieces of chicken on the bone, seasoned to the bone.
Caribbean-style pan fried, then simmered in light brown sauce.
Duns river syle. Cut in pieces, seasoned, cooked until tender with gravy.