Jerk Chicken (African or Caribbean)

Grilled chicken thigh quarters (bone-in) basted in a fiery marinade of jerk seasonings.

A colorful blend of steamed squash, carrots, and sweet red peppers.

Yukon gold potatoes whipped and seasoned with creme, garlic and butter.

A colorful blend of steamed cauliflower, broccoli, and carrots.

Roasted red potatoes seasoned with a rosemary and black pepper blend.

Roasted Russet potatoes butter basted with five-spice powder.

Fresh steamed broccoli florets.

Sweet potatoes baked with praline sugar, cinnamon, cloves and pecans.

Whole green beans seasoned in a flavorful chicken broth.

A combination of steamed rice, mushrooms and wild rice, simmered in a flavorful chicken broth.

Black beans and tomatoes seasoned with cayenne pepper and cilantro.

A saffron seasoned yellow rice with vegetables and wild rice.

Heirloom tomatoes layered with parmesan cheese and oregano, baked to perfection.

White long grain rice seasoned with butter.

Butternut squash roasted until tender and lightly caramelized with warm spices.

A flavorful blend of long grain white rice and colorful vegetables.

Peeled plantains tossed in butter, honey and cinnamon, baked to perfection.

Crumbled cornbread dressing served with a homestyle sage gravy.

Fresh baby carrots sauteed with pineapple glaze.

Russet potatoes and carrots stew seasoned with hot scotch bonnet peppers.

Spicy rice cooked with tomatoes, onions and curry.

(recommended)

Sauteed cabbage in savory butter sauce, with fresh carrots and thyme.

(recommended)

Combo of white rice, kidney beans, carrots & onions cooked in coconut milk w/ginger & thyme.

Carrots simmered in five warm, fragrant spices.

Caribbean fried bread dumpling.

Black beans and chopped pineapple tossed together with added spices for flavor.