Sacred Table Menu

A deeply comforting black bean sauce enriched with coconut milk, served alongside a creamy cornmeal porridge flavored with garlic and herbs.

A flavorful combination of diced tomatoes, green pepper, onion, tomato paste, chorizo, and, of course, Haitian epis

Boiled or fried plantains with perfect eggs scrambled

A velvety mashed mixture of eggplant, cabbage, spinach, watercress, carrots with fresh crab in shell pieces

Beef meatballs seasoned to bliss with a distinct spiciness, simmered in a divine tomato sauce served with one side

Tender pork pieces marinated in citrus, Haitian epis, stewed then fried served with rice and beans and fried or boiled plantains

Chicken marinated overnight in citrus, chilies, and aromatics, slowly braised with sweet bell peppers then drenched in a tasty tomato stew

Creamy creole style pasta, prwans, peppers and mozzarella

Fish of the day (often red snapper) marinated in lemon and lime juice, stuffed with Haitian epis and fried to a dark golden crisp served with white rice, pikliz, and side salad

Prawns, crab, lobster, and mussels, chorizo, corn, potatoes, garlic, boiled in a seasoned Haitian epis broth Serves 4-6 people

Squash and/or pumpkin, Haitian epis seasoning of onions, peppers and herbs, an assortment of root vegetables and dumplings

Potatoes, sliced plantains, yam, spinach, cabbage, and celery cooked in mildly thick broth and dumplings

Plantain porridge sweetened and creamy with the consistency of light grits generously dashed with cinnamon, star anise, and coconut milk

Macoroni, cheese, diced veggies in a tasty cream sauce

Baked puff pastry filled with beef, chicken or salted cod

Diri blan (white rice), Diri Kole (rice and beans)

Spiced, deep fried batter

Rich red or black bean sauce

Freshly baked Haitian bread

Pickled cabbage, carrots, bell peppers and Scotch bonnet peppers

A butter cake spiced with orange, nutmeg and Haitian Barbancourt Rum.

Haitian peanut butter and honey panini

Creamy delicious, milk and vanilla-based fudge