Menu

See what we’re cooking up!

Where quality ingredients speak for themselves

Entree

Le Suprenant Poisson

Grille red snapper, marinated onions, bell peppers, salsa verde. Serve with tostones.

Crevette des Îles

Grilled shrimp, Black rice, tostones, avocado and marinated onions, bell papers and salsa red bell pepper.

Salmon Wellington Croute

Salmon in flaky, puff pastry, layered with mushroom duxelles and hollandaise. serve with salad and fry tostones.

Le Coin du Cabrit

Braise goat, grill shallot and mushroom. serve with black rice and beets.

La Savoureuse du Pintade

Braising guinea fowls, black rice, edamame and steam beets, roasted mushrooms and onions.

Assiette Populaire

White rice, red meat( beef) chayotte, carotte, spinach and watercress.

Ribeye de Bœuf Grille

Seared ribeye steak, served with buttered pommes, anna and tarragon creamed spinach or asparagus.

Beef patty, bacon, lettuce, tomato, grille onions, cheese, brioche bun. Serve with French fries.

Garden Vegetable Coconut Curry

Black rice, roasted cabbage and chayote, calabaza, and curry gravy.

Chicken tender and French fries.

Appetizer

White lila malanga, codfish and smoked herring, scallions, garlic, thyme and parsley. Topping with salmon.

Crab meat pasteurized, confit onions and garlic, thyme, cilantro and lemon zest. garnish with salad pickle salad.

Shrimp peeled and deveined, served with avocado cilantro crema in a butterhead lettuces.

Calabaza squash, vegetables. Garnish with parmesan mousse.

Romaine lettuce, julienne carrots, cherry tomato, red onions, fresh mozzarella and passion dressing made from the house.

Mix green, avocado, red pickle onions, cucumber, parmesan cheese and herb dressing made from the house.

Arugula, roasted pine nuts, parmesan cheese and limen dressing made from house.

Brunch

Toast bread, mash avocado, slice cucumber and smoke salmon.

Roasted mushrooms, cherry tomato, onions and slice avocado, bread toast and 2 sunny eggs.

2 French toast, whipped cream and cherry on top.

Romaine lettuce, julienne carrots, cherry tomato, red onions, fresh mozzarella and passion dressing made from the house.

Mix green, avocado, red pickle onions, cucumber, parmesan cheese and herb dressing made from the house.

Arugula, roasted pine nuts, parmesan cheese and limen dressing made from house.

Drinks

Jade Ginger Refresher

Lavender Ginger Fizz

Paradise Elixir

Pineapple Palmer

Rosemary Sunburst

Dessert

Haitian Pen Patat crafted with sweet potato, banana, warm spices, and rich milk. Paired with vanilla ice cream, fresh strawberries, and Haitian Kremas.

Banana Creme Brûlée

Velvety creme brulée enriched with roasted banana and sugar crust.

Chocolate Souffle Lava Cake

Molten chocolate souffle with a velvety molten core, paired with ice cream and caramel.

Classic Carnival Sundae

French-style sundea featuring 2 ice cream layered with caramel, candied nuts, whipped cream finished with Madeline cookie.

Coconut Flan and Warm Madeline's

Silky baked custard infused with coconut crumble and topped with a delicate caramel and traditional French butter cake.

Patate des Iles

Side

Coffee/Tea/Beverages

Coffe Uplifts People

S. Pellegrino Sparking

Acqua Panna Mineral Water

Frozen Pina Colada

Frozen Hot Coco (Fire and Ice)

Liquor & Wine

Bistro Pivot Noir( Brut Reserved)

$13.00 - $48.00

Famillia Tores-Rioja Altos Ibericos

$16.00 - $48.00

Kumeu River-Chardonnary Villa

$14.00 - $55.00

Pierre Sparr-Brut Reserve

$13.00 - $48.00

Signature Cocktail

Rhum Barbancourt, lime juice, passion fruit purée, and simple syrup.

Brooklyn Uplift

Coffee Uplift expresso, Vodka, creme cacao, and vanilla syrup.

L'Inoubliable Cocktail

Cognac, gripped pineapple syrup, ginger juice, and lime juice.

Vodka, passion fruit purée, lemon juice, vanilla syrup, and top with champagne.

The Soul of Gran-Panm

White agricultural rhum, lime juice, row cane syrup, absinthe rinse.

Rhum Barbancourt, lime juice, passion fruit purée, and simple syrup.