Deep fried pita chips with our house made vegan Chow Chow

Our collard greens are Crock-Pot cooked with my own pecan wood smoked turkey, Then we add a twist with our own special blends of African and African American spices

Our house made collard and mustard greens mixed with bits of vegan turkey.

Sweet fried ripe plantains drizzled with agave nectar and a dash of African Cameroon pepper.

Crispy fried corn balls made with Maseca, agave nectar, and a savory cheese blend.

Senegalese Jollof rice, known locally as Thiéboudienne or Ceebu Jën, is a flavorful and iconic West African dish traditionally made with rice, fish, and vegetables. This vegan adaptation focuses on capturing the rich, aromatic flavors while replacing animal products with plant-based alternatives.

We marinade machete cut chicken parts for 24 hours then dragged through our Moroccan Lebanon buttermilk flour them with a special seasoning flower mix from wheat and Latino cornmeal dust then deep fried straight from the cooker we drizzle agave nectar over the top served with a wheat battered Belgium waffle

Domestic grown grain-fed non-imported Mel goat, Jamaican Dutch pot style cooked with Scotch bonnet ,Barbados style Curry, dashing ,yellow yam ,cassava and cho-cho when available , then laced with coconut milk

Caribbean oxtails, particularly Jamaican-style, are a celebrated and flavorful dish renowned for their tender, fall-off-the-bone meat and rich gravy. This iconic dish is traditionally prepared by braising oxtails in a medley of aromatic spices, herbs, and seasonings.

Classic Detroit-style Coney dog with a twist. Served with our vegan chili, yellow mustard, and grilled onions just like the original.

Vegan Beyond Burger topped with our house BBQ Sauce, our housemade Special Sauce, our housemade cashew cheese sauce, Lettuce, and Tomato. A simple but tasty burger. Come check out one of our signature dishes.

Two vegan Beyond Steak street tacos with our dairy-free cheese blend, house salsa, and more.

USDA lamb ribs slow-smoked for 12 hours until fall-off-the-bone tender, served on a specialty bun with house sauce, pickle relish, and jicama slaw.

Bold, spicy jerk-seasoned chicken with smoky Alabama pecan wood flavor, served over fresh greens with avocado, pineapple, mango, and lime vinaigrette or house dressing.

Smoked whole chicken, hand-pulled and soaked in its own juices, finished in a mild special Caribbean sauce. Served on Hawaiian mini rolls and topped with mango chutney.

Our housemade seitan sliced thin and piled high on a slider bun with our housemade vegan cashew cheese sauce and sauteed onions on the spot. One sandwich each

Our housemade seitan sliced thin and piled high on a slider bun with our housemade red cabbage sauerkraut and pickles. One sandwich each.

Our housemade seitan sliced and diced and slathered in our in house BBQ sauce. Sold by the pound.

Our own BBQ chicken salad on top of a nice house salad with a mix of romaine, tomato, and more.

A bold fusion of pecan wood-smoked boneless lamb rib and grilled country-style jerk chicken, wrapped in soft Indian tandoori naan with mixed greens, chow chow, mango chutney, pickles, and ceviche peppers.

Our housemade Seitan rib tips slathered in our house BBQ sauce with our specialty vegan greens

Jamaican classic straight from the Yard with all these ingredients sitting around. Chop corned beef, sweet corn, roasted bell peppers, onions, garlic and homemade ketchup.. This dish come from a place of hard times and struggle but it's still got that flavor living that gourmet vibe

A Vegan Jamaican classic straight from the Yard with all these ingredients sitting around. Chop corned beef, sweet corn, roasted bell peppers, onions, garlic and homemade ketchup.. This dish come from a place of hard times and struggle but it's still got that flavor living that gourmet vibe