with guava honey butter, A fried bread from the virgin islands called johnny cake. It was originally brought by native Americans to the Caribbean in the 1700s and has since then been a staple bread to all of the island. Soft crunch, sweet and savory it is truly a versatile bread. Has gluten.

crunchy snack throughout the west indies. We are taking this traditional item and infusing it with a wonderful twist adding items and spice from the most northern Caribbean island and Louisiana. (Conch- "Conch" refers to a type of medium-to-large sea snail or its shell, particularly known for its spiral shape and high spire, often found in warm, tropical waters like the Caribbean.)

with Mango, Avocado and Tostada chips

Butterflied shrimp breaded and fried to a golden crisp, served with our house made Orange Chili Lime Sauce.

Twice brushed with jerk butter, topped with herb cotija ranch and tajin.

Pulled pork, Chisesi ham, swiss cheese, dressed with Cuban Mustard and pickle, pressed on New Orleans style French bread.

seasonal greens with pickled red onions, radish, fresh pineapple, basil, campari tomatoes, toasted coconut and spiced peanuts, cotija cheese finished with cilantro lime vinaigrette.

Mango, pineapple, radish microgreens, chamoy sauce finished with tajin. Seasonal fresh sliced Mango, Shaved radish, fresh pineapple in a Chamoy sauce.(Chamoy- (Spanish pronunciation: [tʃaˈmoj]) is a variety of savory sauces and condiments in Mexican cuisine made from pickled fruit. Chamoy may range from a liquid to a paste consistency, and typically its flavor is salty, sweet, sour, and spiced with chilies.).

A combination of shrimp,Mussels, squid,whole lobster tail cooked in a flavorful yellow rice.

Marinated oxtails slow cooked in Caribbean spices, pairs wonderfully with rice and peas and sweet plantains.

Marinated whole fried snapper garnished with pickled vegetables.