Tender chicken in a savory gravy made with caramelized sugar, herbs, and vegetables. Served with rice and peas or white rice, steamed cabbage, and plantains. Deep island flavor.

Smoky, spicy chicken marinated in Scotch bonnet, pimento, and herbs, grilled to perfection. Served with rice and peas or white rice, cabbage, and plantains. Real island heat.

Fall-off-the-bone goat slow-cooked in spicy Jamaican curry, herbs, and peppers. Served with rice and peas or white rice, cabbage, and plantains. A bold Caribbean classic.

Succulent oxtails braised in savory gravy with butter beans and herbs. Served with rice and peas or white rice, and fried plantains. Soulful and satisfying.

Juicy shrimp in creamy coconut curry with herbs and Scotch bonnet. Served with rice and peas or white rice, cabbage, and plantains. Smooth and spicy.

Beef, kidney peas, dumplings, and veggies in coconut-spiced broth. Thick and comforting.

Shrimp, fish, and shellfish in a bold coconut-herb broth with veggies and dumplings.

Goat head simmered with herbs, veggies, and dumplings in a spicy, flavorful broth.

Two braised oxtail tacos served on a lightly fried tortilla. Topped with cabbage and carrots.

Two tacos served on lightly fried tortilla. Topped with cabbage and carrots.

Curry Goat  served in a lightly fried tortilla, Served with rice and peas. Topped with cabbage and carrots.

Braised oxtail served in a lightly fried tortilla with rice and peas and plantain. Topped with cabbage and carrots.

Coconut Curry Shrimp served on a lightly fried tortilla with rice and peas and plantain. Topped with cabbage and carrots.