Juicy chicken wings glazed in a Barbancourt BBQ sauce.
Served with house NVC remoulade.
Served with a spicy hot and sour sauce.
Served on top of fried plantains.
Served with a spicy Creole dipping sauce.
Scallops, shrimp, calamari, mussels and clams served with a white balsamic vinaigrette.
Red onions, green and red peppers, croutons and diced tomato served with French dressing or Thousand Island.
Hearts of romaine with a house made Caesar dressing with brioche croutons.
Fried pork. Slow boiled pork shoulder deep fried on order served with pikliz.
Fried goat. Slow boiled goat on order served with pikliz.
Conche. Served in a tomato Creole sauce.
Scallops, shrimps and lobster with Cajun seasoning, bell peppers, onions and garlic served with linguine and sauteed baby spinach.
Shrimp sauteed with garlic, bell peppers and diced tomatoes in a fish fumet.
Steamed or fried. Served in fish broth with garlic, red and green peppers, onions and NVC spices.