Grated taro root seasoned with fresh herbs, pan fried served with cilantro sauce. Vegan.

Pan-seared blue crab meat in a light aioli coated with crispy panko and cajun remoulade.

Crispy pan fried Bahamian cracked conch lightly dusted in house made seasoning flour served with cilantro lime pesto and Sriracha aioli.

Ginger soy vinaigrette, spring onion, avocados, cucumbers, black caviar crispy taro chips.

Fried plantains served with spicy coleslaw. Vegetarian.

Jerk shrimp grilled to perfection served with fresh pineapple salsa and mango puree.

Bahamian conch flash fried tossed in appleton rum sweet ginger glaze, and rice noddles.

Baby Arugula tossed in mango vinaigrette dressing with cherries tomatoes, fresh avocado slices, candied walnuts, blueberries and feta cheese.

Chopped fresh romaine, tomatoes, red onions, Jalapenos slice tossed with red wine vinaigrette dressing.

Baby spinach, cranberries, candied walnut, feta cheese, lightly tossed in a raspberry walnut vinaigrette.

House-made, bread pudding with layered oreo cookies, fresh strawberries macerated in aged barbancout rum.

House-made, moist red velvet upside downcake.

Black tiger shrimp, coconut curry sauce, sweet peas, cabbage, baby carrots, potatoes served and jasmine team rice.

Grill or fried. Pan-fried red snapper, spicy cabbage slaw, fried plantain and black mushroom rice.

Brined cornish hens, potatoes, fennel, baby carrots, asparagus and lemon butter sauce.

Braised oxtails, sweet peas, collard greens, potatoes, baby carrots and mushroom rice. Spicy.

Black mushroom arborio rice, saffron broth, eggplant, squash, spinach brussels sprouts, sweet peas, sun-dried tomatoes, fennel's and sofrito.

Smoked St. Louis spare ribs, jerk rum sauce, spiced cabbage slaw and Parmesan steak potatoes fries. Spicy.

Grilled salmon, shrimp, sweet caramelized onions, Brussels sprouts, grapes tomatoes and red skin roasted potatoes.

Black mushroom arborio rice, saffron broth, white fish, clams, blue mussels, black tiger shrimp, sweet peas and sofrito.

Pork shoulder slow-cooked in herbal spices, flash fried and black mushroom rice.

Red snapper, tiger shrimp, mussels, clams, scallops, crab meat, garlic saffron tomato broth, rouille and crostini.

Blue mussel, shrimp, andouille sausage, sun-dried tomatoes, kalamata olive, vodka tomato basil cream and shaved Parmesan. Spicy.

Half Chicken Marinated in Jerk Spices | House Made Waffles | Hibiscus Barbancourt Rum Maple Glaze

Boneless lamb sauteed in a blend of house spices, clarified herb butter, onions, garlic, jalapenos, and tomatoes. Spicy.

14 oz. steak grilled to perfection topped with sauteed onions, jalapenos, bell peppers in a berbere awaze sauce served with Ethiopian salad and injera.

Beef tenderloin sauteed in a blend of house spices, onions, garlic, clarified herb butter, tomatoes and jalapenos.

Atlantic salmon slightly sauteed with fresh garlic ginger, Jalapenos, tomatoes, caramelized onions, berbere spice served with injera. Spicy.

Portobello mushrooms sauteed with tomatoes, onions, jalapenos, garlic and berbere.

Blended chick peas with tomatoes, onion, garlic, olive oil and spices. Vegetarian.

Combination of lamb, beef, and chicken tibs. sauteed, boneless cubed meats with onions and jalapenos seasoned with house spices. Spicy.

Cubed chicken breast sauteed in a blend of house spices, onions, jalapenos, tomatoes and clarified herb butter. Spicy.

Shrimp sauteed with berbere, clarified herb butter, onions, garlic, tomatoes and jalapenos.

Combination of all three lentil dishes, collard greens, tikil gomen and salad. Vegetarian.

Eritrean style portobello mushroom ragout tossed in with spinach and spaghetti. Spicy. Vegan.

Portobello mushrooms sauteed with tomatoes, onions, jalapenos, garlic and berbere.

Vegan.

Blended chickpeas with tomatoes, onions, garlic, olive oil and spices. Vegan.

Red lentils slowly cooked with minced onions, fresh ground garlic and berbere. Vegan.

Eritrean style portobello mushroom ragout tossed in with spinach and spaghetti. Vegan.

Traditional Ethiopian ritual begins with the roasting of green Ethiopian coffee beans in the kitchen. The smoking pan of aromatic beans is then brought to your table to thrill your senses.