Jamaican Cafe Cuisine Menu

Jamaican ackee and saltfish, accompanied by callaloo—collard greens prepared with bell peppers, spices, onions, and herbs—served alongside a full array of provisions, including fried or boiled dumplings, fried plantain, green banana, and yam.

Beef liver prepared with bell peppers, spices, and herbs, accompanied by a full array of provisions including fried or boiled dumplings, fried plantain, green banana, and yam.

Jamaican ackee and saltfish prepared with bell peppers, spices, and herbs, accompanied by a full array of provisions including fried or boiled dumplings, fried plantain, green banana, and yam.

Jamaican callaloo mixed with collard greens prepared with bell peppers, spices, and herbs, accompanied by a full array of provisions including fried or boiled dumplings, fried plantain, green banana, and yam

This selection combines three traditional Jamaican dishes: ackee and saltfish, callaloo or collard greens, and liver prepared with bell peppers, spices, and herbs. It is served with a full array of provisions, including fried or boiled dumplings, fried plantain, green banana, and yam.

Salt/ Codfish prepared with bell peppers, spices, onions and herbs, accompanied by a full array of provisions including fried or boiled dumplings, fried plantain, green banana, and yam.

Salted codfish and callaloo or collard greens, prepared with bell peppers, spices, and herbs, served alongside an assortment of provisions including fried or boiled dumplings, fried plantain, green banana, and yam.

A slow‑cooked, deeply seasoned stew made with goat meat, Jamaican curry powder, aromatics, and Scotch bonnet pepper. The goat is fork‑tender meat in a rich, fragrant curry gravy.

A seasoned leg and thigh served with your choice of white rice or rice and beans, accompanied by two additional side dishes and a gravy of your preference.

Chicken legs and thighs, expertly seasoned and marinated with authentic Jamaican Walkerswood jerk sauce, infused with herbs and spices, and prepared in a rich jerk sauce enhanced with imported Jamaican served with a choice of rice and two additional sides from a selection of four.

Leg and Thigh seasoned with Jamaican herbs and spices smothered in our own special homemade Jerk sauce.

Jamaican oxtail is a slow‑braised stew celebrated for its deep, rich gravy, tender, fall‑off‑the‑bone meat, and distinctive Caribbean aromatics. Rooted in history and tradition, it has been elevated into an extraordinary culinary experience. Its luxurious sauce, which includes broad butter beans, perfectly completes the richness of its flavor.

Jamaican oxtail is a slow‑braised stew celebrated for its deep, rich gravy, tender, fall‑off‑the‑bone meat, and distinctive Caribbean aromatics. Rooted in history and tradition, it has been elevated into an extraordinary culinary experience. Its luxurious sauce, which includes broad butter beans, perfectly completes the richness of its flavor.

16 ounces chicken breast, cut into cubes, fried until tender, and marinated in sweet and sour sauce with pineapple, red and green bell peppers, and carrots. Served with a choice of rice and two additional sides.

Mini platters served with rice & beans or white rice with 1 additional side

Veggie platter includes rice of your choice, and 2 sides with choice of gravy. Place gravy request in special request section on your order.

Tender strips of beef slowly cooked with Irish potatoes and carrots, seasoned and marinated to perfection. Simmered in a rich, flavorful gravy and served with your choice of white rice or Jamaican tasty rice and beans, then topped with vibrant red and green bell peppers.

Cured pigtail prepared with red, preferably served with white rice and accompanied by two additional sides, selected from six available options, including extra rice and Callaloo or collard greens available on Saturdays.

Cowfeet cooked with carrots, Irish potatoes, served with choice of rice n beans, or white rice with two additional sides.

Colorful pasta, cooked with coconut milk, okra, broad beans, carrots, and bell peppers and seasoned to taste. You can also add additional protein (chicken & Shrimp) at extra cost. You can also choose to have it Jerk or regular.

Large shrimp platter served with choice of rice, roti, and two additional sides, and of 13 jumbo shrimp jerk or curried.

A large platter featuring 12 ounces of salmon prepared either jerked or Escovitch style, accompanied by a choice of rice or roti and two additional sides.

Create your own Red Snapper platter, choose from 3 preparation styles and additional sides. Large Red snapper prepared as you desire.

An extra-large whole fish, steamed with okra, corn, pumpkin, carrots, bell peppers, and onions, accompanied by a flavorful sauce and customized to your desired spice level. A complete, balanced meal excluding rice, prepared and served at your convenience.

13 Jumbo shrimp cooked in jerk or curry sauce with bell peppers and carrots.

Chunks of beef cooked with Irish potatoes, carrots along with red and green bell peppers .

Roasted fried breadfruit 3 slices or equivalent

Imported natural juices directly from Jamaica.

Natural juices made with sea moss; Juices are locally produced by Jamaican native.

Imported Jamaican Coconut water

Coconut water from Brazil

Jamaican Sorrel drink is a traditional Caribbean beverage made from the red calyces of the Hibiscus sabdariffa plant, flavored with ginger, spices, and optionally rum, enjoyed especially during Christmas.

Knashí is more than a drink — it’s a moment, ” says the brand’s launch team. “It’s where bold flavors meet modern convenience. It’s about celebrating culture, simplicity, and the real power of fruit — all in a can.

Jamaican Tastee Cheddar Cheese is a rich, creamy, slightly salty processed cheddar that’s iconic in Jamaican cuisine—especially paired with Easter bun. It’s known for its smooth sliceability, bold, tangy cheddar flavor, and dense texture, making it perfect for snacking, sandwiches, and traditional holiday treats.

Cowfeet cooked with carrots, Irish potatoes, served with choice of rice n beans, or white rice with two additional sides.

Cured pigtail prepared with red, preferably served with white rice and accompanied by two additional sides, selected from six available options, including extra rice and Callaloo or collard greens available on Saturdays.