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Served on grilled corn tortilla topped with assorted sauces: jalapeno coconut-lime sauce, BBQ-Jerk or creamy chipotle.
Organic beef, chicken, market vegetables.
Served with coconut-lime sauce. Vegetarian. Gluten Free.
Local organic greens and seasonal root vegetables.
Pumpkin, beef and vegetables.
Pumpkin, beef and vegetables
My dad’s favorite salad. Fresh avocado and tomato on a bed of watercress topped with spicy citrus chiktay (codfish or herring).
Curried lentil soup with organic local vegetables. Vegetarian. Gluten Free.
Vegetarian. Gluten Free.
Chicken wings served with Caribbean, Asian sauce, jalapeno coconut-lime, Barbancourt-Jerk BBQ or chipotle creamy (additional sauces are available).
Seasonal market vegetables in a coconut-ginger sauce over quinoa or authentic garden rice (the Timothee’s recipe).
Mom’s recipe. A spicy citrus red snapper with sea salt served with jasmine rice.
Over jasmine rice.
In a mild tomato sauce.
Pan-seared seasoned salmon finished in the oven topped with la talaye favorite green sauce. Served with riz Djondjon (seasonal wild mushrooms) green peas or roasted herbed potatoes.
1/2 organic herbed chicken, oven roasted with creamy mushroom reduction or BBQ-Jerk.
12-hour slow-cooked and finished with a BBQ-Jerk barbancourt sauce. Served over rice and beans and picklis. Spicy haltian slaw.
Served with mashed potatoes, summer slaw.
Served over rice and beans.
Caribbean sampler, fried plantains and beef empanadas.
Haitian rice and beans.
The Timothee’s recipe.
Preserved lemon, carrot, mango, curry.
Goat and vegetable soup.
Goat and vegetable soup.
Grandma Rosana’s recipe. Dried corn, white beans, butternut squash and spices.
Grandma Rosana’s recipe. Dried corn, white beans, butternut squash and spices.
Lemonade.
Energy booster, alkalizing day, inner peace.