Our Menu

Starters

Small plates to hold you over while the fryer catches up.

• Festival V

  6

  Sweet fried cornmeal dumplings, four to an order

• Jamaican Beef Patty S

  5

  Flaky curry pastry, seasoned ground beef, scotch bonnet heat

• Bammy & Saltfish GFDF

  12

  Cassava flatbread, shredded saltfish, escovitch onions

• Fried Plantain VVGGF

  5

  Ripe sweet plantain, fried to order

From the Fryer

Whole fish, scored and fried hard, finished the way it should be.

• Whole Escovitch Snapper GFDFS

  24

  Whole fried red snapper, pickled scotch bonnet, carrot, onion, pimento seed vinegar

• Brown Stew Fish GFDF

  22

  Snapper simmered in a dark, sweet-savory brown stew with okra and thyme

• Steamed Fish GFDF

  22

  Snapper steamed with okra, carrot, and butter beans in a light pimento broth

• Fried Fish & Bammy DF

  20

  Half fried snapper over cassava bammy, side of festival

Off the Drum

Jerk cooked outside on the pimento-wood drum, Friday through Sunday.

• Jerk Chicken GFDFS

  16

  Quarter chicken, dry-rubbed and slow-smoked, served with festival

• Jerk Shrimp Skewer GFDFS

  19

  Six jumbo shrimp, jerk marinade, charred lime

• Jerk Pork GFDFS

  17

  Slow-smoked pork shoulder, chopped, tossed in pan jerk sauce

Sides

• Rice & Peas VVGGFDF

  5

  Coconut rice with kidney beans, thyme, scotch bonnet

• Steamed Cabbage VVGGFDF

  5

  Cabbage, carrot, and sweet pepper, lightly steamed

• Mac & Cheese V

  6

  Baked Jamaican-style, sharp and a little spiced

• Callaloo VVGGFDF

  6

  Sautéed with onion, garlic, and scotch bonnet

Drinks & Sweets

• Sorrel VVGGFDF

  4

  House-steeped hibiscus, ginger, clove — seasonal

• Ting VVGGFDF

  3

  Jamaican grapefruit soda, imported

• Rum Cake V

  7

  Dark rum-soaked pound cake, made in-house