Jerk Chicken
Half or whole bird. Scotch bonnet jerk marinade, wood fire pan. Served with rice and peas.
Jerk Pork
Slow-cooked pork shoulder with traditional Jamaican jerk spice blend off the wood fire pan.
Jerk Ribs
Pork ribs marinated in authentic jerk sauce. Smoked low and slow over wood fire.
Jerk Shrimp
Jumbo shrimp in a Scotch bonnet jerk glaze, grilled to perfection on the pan.
Oxtail
Slow-braised oxtail with butter beans and allspice. The queen of Jamaican cooking.
Curry Goat
Bone-in goat in traditional Jamaican curry. Slow-cooked until it falls apart.
Brown Stew Chicken
Browning-seasoned chicken in a rich stew. Classic Jamaican yard cooking.
Curry Chicken
Chicken in a Scotch bonnet curry sauce. Rich, aromatic, layered with spice.
Rice and Peas
Coconut milk rice with gungo peas. The side that makes every Jamaican meal complete.
Fried Plantains
Sweet ripe plantains fried golden. No Jamaican spread is complete without these.
Festival
Sweet fried dumplings — crispy outside, soft inside. Made from scratch.
Coleslaw
Creamy Jamaican-style coleslaw. Cool and crisp, cuts right through the heat.
Beef Patty
Flaky golden pastry filled with seasoned ground beef and Scotch bonnet. Old school.
Chicken Patty
Juicy spiced chicken filling in a perfectly golden Jamaican pastry shell.
Veggie Patty
Callaloo and ackee filling in a traditional patty crust. Herbsman special.
Sorrel
House-made Jamaican sorrel drink. Hibiscus, ginger, cloves. Cold-brewed in-house.
Ginger Beer
Real Jamaican ginger beer. Sharp, spicy, cold. Not the soda version.
Carrot Juice
Jamaican-style carrot juice blended with condensed milk and nutmeg.
Lemonade
Fresh-squeezed Jamaican lemonade. Simple, cold, straight.