Sweet plantain porridge with milk, cinnamon, and nutmeg.

Salted herring sautéed with onions and peppers. A traditional Haitian breakfast dish.

Scrambled eggs cooked with fresh tomatoes, onions, and bell peppers.

Creamy cornmeal porridge with milk, cinnamon, and vanilla. A comforting Haitian morning staple.

Spaghetti cooked with onions, bell peppers, and tomato paste — a classic Haitian breakfast favorite.

Thick slices of bread soaked in egg and vanilla, pan-fried to golden perfection.

Fresh papaya juice — sweet and tropical.

Tart and sweet passion fruit juice — a Haitian favorite.

Freshly squeezed Haitian mango juice — naturally sweet and tropical.

Blended mango, banana, and papaya smoothie.

Rich, bold Haitian coffee brewed fresh.

Crispy malanga root fritters — a Haitian classic.

Savory Haitian fried dough fritters — crispy and fluffy.

Bulgur wheat croquettes stuffed with seasoned beef and herbs — a Haitian favorite.

Traditional Haitian pumpkin soup — Independence Day classic.

Hearty Haitian vegetable stew with chayote, spinach, and beef.

Haitian-style macaroni salad with peppers and mayonnaise.

Creamy cabbage and carrot coleslaw.

Sliced avocado and boiled beets with onions and a citrus dressing.

Fresh lettuce, tomatoes, cucumbers, and boiled eggs with a light vinaigrette.

Classic Haitian rice cooked with red kidney beans, coconut milk, and epis for a rich, savory flavor.

Fluffy white rice cooked in a rich red bean sauce with coconut milk and epis seasoning.

Fluffy steamed white rice — a perfect side for any Haitian dish.

Premium black mushroom rice — a Haitian delicacy.

Haitian black rice (diri nwa) simmered with djon-djon mushrooms for a rich, earthy, savory flavor.

Spicy pickled cabbage and carrot slaw — the essential condiment.

Twice-fried green plantains — crispy and golden.

Crispy fried fish topped with a spicy Creole tomato-onion sauce. A Haitian coastal favorite.

Whole red snapper marinated in lime and epis, fried to crispy perfection. Served with rice and pikliz.

Tender conch sautéed with peppers, onions, and tomato sauce.

Whole red snapper fried and marinated in lime and spices.

Tender beef marinated in citrus and spices, then slow-simmered in a rich Haitian pepper sauce.

Marinated chicken grilled over open flame with epis, lime, and scotch bonnet. Served with banann peze and pikliz.

Chicken stewed in tomatoes, onions, bell peppers, and epis seasoning. Served with rice and plantains.

Marinated fried chicken — juicy inside, crispy outside.

Crispy marinated fried pork chunks — Haiti's national dish, served with pikliz.

Creamy Haitian sweet potato pudding with cinnamon.

Tender goat meat marinated in epis and citrus, then fried to perfection with a crispy exterior and juicy interior. Served with pikliz and rice.

Crispy twice-fried plantains served with a creamy red bean sauce — a comforting Haitian classic.

Slow-roasted Haitian-style turkey paired with crispy griot and pikliz — the best of both worlds.

A generous platter of shrimp, fish, and conch cooked in a spicy Creole sauce with rice and plantains.

Traditional Haitian hibiscus drink with ginger and cinnamon.

Cold bottled spring water.

Haiti's iconic orange soda — crisp, sweet, and refreshing.