Doctor Birds Caribbean Rasta-rant

escovietch is a method of seasoning fish, the fish is first fried and then allowed to marinate in a spicy vinaigrette which consists of onions, carrots, cho - cho, cucumber and pumpkin

this is the national dish of Jamaica, ackee is a soft textured fruit, and is prepared by steaming the ackke with cooked up saltfish seasoned with herbs, spices and vegetables

callaloo mixed with cooked up saltfish seasoned with herbs, spices and vegetables

this is a vegetarian dish, which consists of a thick stew containing red kidney beans, dumplings, yams and vegetables served over white rice

tender oxtail pieces simmered in mild gravy, enhanced with vegetables and Caribbean spices

goat simmered in curry gravy, enhanced with potatoes and Caribbean spices

season browned chicken pieces simmered in a spicy curry gravy and potatoes

seasoned browned chicken pieces simmered in a mild brown gravy along with potatoes and vegetables

marinated jerk chicken breast baked, known for its spicy yet flavorful taste

fried snapper fish in a vegetable gravy as up

fired haddock fish simmered in a vegetable gravy

jumbo shrimps cooked in a curry gravy seasoned with herbs, spices and vegetables

a baked stakelet, soy protein patty, simmered in vegetable gravy

textured soy chunks cooked in brown gravy seasoned with vegetables and spices

textured soy chunks cooked in curry gravy seasoned with vegetables and spices

baked seasoned tofu slices simmered in curry gravy seasoned with vegetables and spic

Steam Vegetables

with stir-fry vegetables-baked tofu seasoned with jerk alongside other seasoned vegetables

Jamaican patty on coco bread with lettuce, tomato, onion and cheese, available in beef, chicken, vegetable, soyabean and callaloo

baked stakelet on a hard roll with lettuce, tomato, onions and jerk sauce

fried seasoned haddock fish with lettuce, tomato, and onion on a hoagie

fried tofu burger on roll with lettuce, tomato and onion

a zesty blend of pasta and garden vegetables

a robust blend of potatoes, vegetables and spices

garden vegetables topped with spicy jerk chicken pieces

garden vegetables topped with spicy jerk tofu pieces

aged certified Hereford choice strip - always cut to order grilled the way you like

a flavorful aged certified Hereford 16 oz. steak - always cut to order - trimmed of fat, hand-tied and grilled the way you like

the ultimate cut of certified Hereford beef - always cut to order - grilled the way you like over garlic crouton

a 10 oz. cold water tail, flame-broiled to perfection with lemon and drawn butter

a 10 oz. maine lobster cold water tail, broiled to perfection and served with a 6 oz. filet - always cut to order - and broiled the way you like it

Idaho trout pan seared, with cracked peppercorn, white wine and lemon

fresh ahi filet, sesame crusted and pan seared, served rare with a reduced soy ginger rum sauce

double breasts of chicken sauteed with mushrooms, garlic and marsala wine

two boneless breasts grilled to order with fresh herbs, garlic and olive oil

half split chicken hickory smoked in house, then finished over charcoal with our famous barbecue sauce

baby back ribs lovingly rubbed with spices, then slowly house smoked over hickory, finished with our homemade BBQ sauce

extra thick French cut pork chop grilled to order served with a spicy caramelized apple chutney

half split chicken hickory smoked served with a 1/2 rack of our legendary ribs

buffalo's best! beer-battered, broiled, or blackened with choice of potato and cole slaw

all steaks can be prepared with any of the following sauces or styles for

pan seared with a cracked peppercorn brandy cream sauce

grilled to perfection and finished with an emulsion sauce made with tarragon, reduced white wine shallots, egg and butter

sauteed mushrooms with marsala wine and cream reduction