Celebrate classics made right:
Oxtail, Stew Peas, Pepper Steak,and Roti bursting with amazing savory satisfaction.
(Specials include choice of Rice and Peas or White Rice. Also includes Fried Plantains & Steamed Vegetables.)
A classic yard favorite: tender, springy-soft tripe simmered low and slow with aromatics, tomatoes, and creamy butter beans (broad beans). The gravy is glossy and savory with thyme and pimento, finished with just enough Scotch bonnet for perfume and a little kick. A yard classic: collagen-rich cow foot simmered until tender and springy-soft, then reduced in a rich brown gravy scented with thyme and pimento. Butter beans (broad beans) add creaminess while Scotch bonnet gives aromatic heat. Deeply savory, stick-to-your-ribs comfort. Two textures, one deep flavor: springy-soft cow foot and silky cow skin simmered until tender in a rich brown gravy. Perfumed with thyme and pimento, rounded with butter beans, and balanced with just enough Scotch bonnet heat. Marinated pork seared and “browned” with caramelized sugar, then simmered low and slow with island aromatics until the meat is buttery-soft and the sauce is thick and shiny. Classic yard comfort—rich, herby, and perfectly balanced. Deeply savory, gently creamy “stew peas” made from red kidney beans cooked down with herbs and a touch of coconut milk. Traditionally done with salted meats for depth, but just as satisfying with beef—or fully vegetarian. Cubes of seasoned beef are seared and “browned” with caramelized sugar, then simmered low and slow with tomatoes, onion, garlic, thyme, and pimento until buttery-soft. Finished with carrot and potato for a glossy, stick-to-the-ribs stew. Marinated beef seared hot, then simmered with bell peppers, onion, garlic, ginger, and scallion in a savory-slightly sweet gravy. Jamaican vibes from thyme, pimento (allspice), and Scotch bonnet; Chinese-style gloss from soy and a light cornstarch finish. Classic boneless curry chicken—simmered with Jamaican curry powder, thyme, scallion, garlic, ginger, and pimento—folded into a soft, flaky roti skin. Juicy, aromatic, and easy to eat on the go. Bone-in goat simmered with Jamaican curry powder, thyme, scallion, garlic, ginger, and pimento until buttery-soft with a clingy gravy. Rolled in a soft roti for the perfect handheld. Large shrimp simmered briefly in a Jamaican curry sauce with thyme, scallion, garlic, ginger, and pimento—finished creamy to cling to the roti.
Tripe & Bean
Cow Foot Stew
Cow Foot & Cow Skin Stew
Stew Pork
Stew Peas
Stew Beef
Pepper Steak
Curry Chicken Rotin
Curry Goat Rotin
Curry Shrimp Rotin
