First Impressions & Small Plates
An inquiry into acid-fat-salt balance, precise fry technique, and fermented brightness.
Akra Fritters
Malanga fritters with a crisp shell and tender crumb, house pikliz
Empanadas / Pâté Chaude
Flaky pastry filled with curried goat, smoked herring, or beef
Shrimp Cocktail
Chilled Gulf shrimp, house remoulade, citrus zest
Buffalo Wings
Crisp wings, house buffalo sauce, buttermilk dip
Sugar Kann Wings
Cane sugar glaze, chili reduction, pickled mango chutney
Jerk Chicken Wings
Grilled wings, Jamaican jerk marinade, cooling yogurt dip
Griyo
Haitian pork shoulder, slow braise and hot-pan finish, pikliz, avocado purée
Creole Crab Cakes
Blue crab and crawfish, corn maque choux, chorizo, microgreens
Burrata
Creamy burrata, heirloom tomato confit, basil oil, aged balsamic
Gourmet Burgers
Method: 8 oz Black Angus on brioche with house fries.
Classic American Burger
Angus patty, lettuce, tomato, onion, pickles, secret house sauce
French Bistro Burger
Angus patty, brie, caramelized onions, lettuce, tomato, Dijon
Italian Caprese Burger
Angus patty, fresh mozzarella, basil, arugula, tomato, balsamic glaze
Soups & Garden Offerings
Broths and field greens composed for contrast, refreshment, and lift.
Signature Salad
Mesclun, heirloom tomatoes, avocado, passion fruit vinaigrette
Island Conch Chowder
Coconut broth, tender conch, bacon, potato
Roasted Beet Salad
Ruby beets, blue cheese, candied walnuts, strawberry, citrus glaze
Caesar Salad
Romaine hearts, parmesan frico, garlic croutons, classic emulsion
Pasta & Heritage Grains
Mediterranean technique meets West African grains in layered aromatics.
DjonDjon Black Rice
Mushroom-infused rice with earthy depth
Jollof Rice
Tomato-pepper base, warm spice, scallion finish
Steamed Jasmine Rice
Fluffy polished grains
Bayou Pasta
Chicken, shrimp, andouille, coconut cream, Penne
Lobster Linguini
Butter-poached lobster, garlic cream sauce, linguini
Prime Cuts & Steaks
Classical butchery with controlled Maillard reactions for measured succulence.
Filet Mignon (9 oz)
USDA Prime tenderloin, red wine demi-glace
Dry-Aged New York Strip (14 oz)
USDA Prime strip steak, herb compound butter
Tomahawk Ribeye (42 oz)
Bone-in ribeye seared tableside; seasonal vegetables
Sea & Land Centerpieces
Long braises, aromatic curries, and seared seafood structured for balance and length.
Half Chicken De La Maison
Herb-brined roast, black rice, seasonal vegetables
Salmon Almondine
Pan-seared salmon, beurre noisette, toasted almonds, asparagus
Brazilian Creole Seafood Stew
Snapper, shrimp, mussels, crab, Creole tomato broth, bread service
Curry Goat
Fragrant curry, tender goat, rice, fried breadfruit
Braised Oxtails
Slow braise, root vegetables, sweet plantains
Conch Creole
Tender conch simmered in a rich Creole tomato-pepper sauce, served with rice
Signature Feasts
Platters engineered for convivial service and shared exploration.
Lomo Saltado
Peruvian Prime cut steak stir-fry, peppers, onions, crispy potatoes
Whole Red Snapper (2–3 lbs)
Crispy whole fish, coconut rice, sweet plantains
Black Rice Paella (For Two)
DjonDJon rice, saffron, shrimp, mussels, octopus
Vegetable Stew
Chayote, pumpkin, carrots, tomato, black-eyed peas, Brussels sprout, sweet potatoes, onion, velouté with rice
Accompaniments & Sides
A collection of our delicious sides to complement your meal.
Fried Plantains (Sweet or Green)
$9Roasted Yucca
$9Broccolini
$9Okra & Tomatoes
$9Garlic Mashed Potato
$9Seasonal Vegetables
$9Desserts
A closing sequence that emphasizes textural contrast and aromatic lift.
Classic Crème Brûlée
Glassy sugar crust, seasonal berries
Rum Barbancourt Cake
Hibiscus-berry coulis
Panamanian Dulce de Leche Cheesecake
Grilled pineapple
Molten Chocolate Cake
Warm molten center