Menu

Stew pork ribs.

Chopped greens, avocado, olives, tomatoes & cucumbers with house-made hummus.

Roasted turkey breast, bacon, lettuce, avocado & tomato on baguette with aioli.

Corned beef, melted Swiss, sauerkraut & Thousand Island on marbled rye.

With tangy barbecue sauce on an onion knot.

Shrimp, avocado, mixed greens, salsa, cilantro and mayo on a sun-dried tomato tortilla.

Bacon, lettuce, tomato, and avocado with chipotle mayo on toasted multigrain bread.

Vegetarian. Roasted vegetables with curry mayo, crisp lettuce, tomatoes & sprouts in a spinach wrap.

Seasoned beef or chicken, sautéed mushrooms, onions, green peppers, Monterey Jack cheese, lettuce, tomato, salsa, and sour cream in a garlic herb wrap.

Crispy strips of breaded chicken tossed in.

Roasted turkey breast, basil pesto, lettuce, and tomato on a grilled wheat flour tortilla.

Stew-cooked goat meat.

Topped with raspberries and almonds and served on seasonal greens.

Fresh oyster mushrooms, and fingerling potatoes in a cornmeal crust.

Freshly roasted baby red and green peppers stuffed with herbed goat cheese.

Boiled small green plantains with a dash of salt.

Eggplant baked with cheese, fresh roma & goat cheese tomatoes.

Coated with chopped macadamia nuts and served with aioli.

Made with crunchy organic peanut butter in a chocolate cookie crumb crust.

Made fresh daily with lemon curd filling and topped with baked Italian meringue.

A rich fudge brownie served with French vanilla bean ice cream.

Variety of meats and root vegetables, including pork, chicken, beef, sausage, butternut squash, sweet potatoes, and other vegetables native to the DR.

Made from diced tripe slow-cooked vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro, garlic, or root vegetables.

Made with slow-cooked cow feet.

Made from chicken, simmered in water with vegetables.