Jerk done
right — the
Jamaican way

Slow-smoked over pimento wood, marinated 24 hours in our house jerk spice blend. Served with rice and peas and festival.

Jamaica's national dish — fluffy ackee sautéed with salted cod, bell peppers, onions, and scotch bonnet. Served with boiled green banana.

Braised until falling apart, in a rich tomato and herb sauce. Tender, deeply flavorful, and utterly comforting.

Tender goat slow-cooked in a fragrant Jamaican curry sauce with potatoes, carrots, and fresh thyme.

Chicken browned in a caramelized onion and tomato base, simmered with scallion, thyme, and allspice until tender.

Jasmine rice cooked in coconut milk with kidney beans, thyme, and garlic. The perfect companion to any plate.

Sweet cornmeal fritters, golden-fried and slightly caramelized. A Jamaican staple that pairs beautifully with jerk.

Tender boiled green banana, a traditional side that soaks up every bit of sauce from your main plate.

Pork shoulder marinated in our signature jerk blend, slow-grilled until the edges crisp and the interior melts.

Sweet ripe plantains pan-fried until caramelized, or savory green plantains fried crisp — your choice.