A little taste of Haiti.

Pork marinated in sour orange and spices, then fried golden and crisp. Served with rice, plantains and pikliz.

Goat slow-simmered in a rich, spiced creole sauce until tender and deeply flavorful. Served with rice.

Goat marinated and fried to a golden crust. Served with rice, plantains and spicy pikliz.

Well-seasoned turkey fried tender inside and crisp outside. A house favorite, with rice and beans.

Chicken marinated in Haitian spices and fried golden. Served with rice and beans and plantains.

Meat (goat or turkey) marinated and fried until deeply flavorful with a crisp crust. Served with pikliz.

Whole red snapper fried until crisp, with a squeeze of lime and pikliz. Served with rice and plantains.

Red snapper simmered in a creole sauce of tomato, onion and pepper. Served over white rice.

Tender conch simmered in a spiced creole sauce. A special-occasion favorite.

Crab simmered in a rich, spiced creole sauce. Served with rice — for those who like to work for their meal.

Green plantains fried, pressed and fried again until crisp. Best with a side of pikliz.

Rice cooked together with red beans and seasoning. The side on every Haitian plate.

Cabbage, carrot and scotch bonnet pickled in vinegar. Spicy and bright — it goes with everything.

Rice cooked with djondjon (black mushrooms) that give it a deep flavor and color. A Haitian treasure.

Creamy macaroni baked with cheese and seasoning. A rich, comforting and popular side.

A sweet potato pudding with coconut, cinnamon and raisins. Sweet, rich and comforting.

A creamy corn drink with cinnamon, star anise and vanilla. Served warm or cold — pure comfort.

A creamy spiced coconut drink — a Haitian celebration classic. Ask if it’s pouring today.

Fresh-pressed juices made to order — soursop, grapefruit, mango. Ask what’s pouring today.