Rotin Skin (Plain)
- 6.50
Handmade, layered flatbread with a tender bite and buttery flakes. Our plain roti skins are cooked on a hot griddle and brushed lightly with oil so they stay soft and flexible—ideal for any curry or stew.
Sides
Rotin Skin (Peas)
- 6.75
A classic “peas” roti skin (dhalpuri): tender flatbread wrapped around a finely seasoned split-pea crumble with cumin, garlic, turmeric, and a hint of Scotch bonnet. Cooked on a hot tawa and brushed with oil so it stays soft and flexible.
White Rice
- 4.25
Simple, tender white rice with separate grains and a clean finish. Rinsed for clarity, steamed with a touch of oil and salt, then rested and fluffed so it stays light—ideal with gravy-rich Jamaican favorites.
Rice & Peas
- 5.25
The Sunday staple: fragrant, gently creamy rice cooked in coconut milk and seasoned bean stock, perfumed with thyme, scallion, and pimento (allspice). Finished with the warmth of a whole Scotch bonnet for aroma, not heat.
Rasta Pasta
- 6.75
Our fan-favorite fusion: al dente pasta folded into a velvety cream-coconut sauce with sautéed peppers, garlic, scallion, thyme, and pimento (allspice). A touch of jerk seasoning and Scotch bonnet warmth brings island vibes without overpowering the creaminess.
Mac 'n' Cheese
- 6.50
Classic comfort: al dente pasta folded into a silky cheese sauce (cheddar, mozzarella, and Parmesan) with a hint of paprika and garlic, baked until bubbling with a golden crust. Rich, stretchy, and spoonable.
Fried Ripe Plantains
- 4.75
Fully ripe plantains (yellow with black spots) sliced and shallow-fried until the sugars caramelize. Lightly salted for balance—soft, sweet, and irresistible.
