Two Traditions, Separate Tables

Chicken braised slowly with garlic, onion, bell pepper, and oregano in a rich tomato sauce. Served with white rice and beans.

A hearty stew of root vegetables, plantain, yuca, and seasoned meats, simmered until every ingredient is tender.

Mashed green plantains finished with butter and onion, served with fried cheese and salami for a classic breakfast plate.

Pork shoulder marinated in sour orange, garlic, and thyme, then fried until crisp and served with pikliz, a spiced pickled slaw.

Rice cooked with djon djon mushrooms, which give the grains their deep, dark color and earthy flavor, seasoned with onion and thyme.

Pumpkin soup simmered with beef, root vegetables, and scotch bonnet pepper, traditionally prepared to mark Haitian Independence Day.