Our favorite Haitian chef, Kettely "Kay" Jeanty, returned to make us brunch!
A corn flour based drink flavored with hints of star anise, cinnamon, vanilla. This popular breakfast milkshake is sold by street vendors and and made at home. Very satisfying and nutritious. Served chilled.
Calabaza pumpkin, root vegetables, carrots, Napa cabbage leaves, potatoes, leeks, and beef shanks slowly simmered in a beef broth. This pumpkin soup is traditionally served at Sunday breakfast, lunch, and definitely on Haiti Independence Day. Vegan version available.
Shrimp Mais Moulin
Jumbo shrimp in a homemade creole sauce, featuring epis, a blend of onions, scallions, garlic, parsley, bell peppers, and other spices is the foundation for most Haitian dishes. Served on a bed of mais moulin, Haitian-style yellow grits.
Made-from-scratch puffed pastry stuffed with smoked turkey, ham, provolone cheese, spinach, roasted red pepper, and an omelette.
A sweet potato pudding made from boniatos (a purple-skinned, white-fleshed caribbean sweet potato), bananas, sugar, spices and butter. Served with cinnamon whipped cream.
Each table will share a basket of assured homemade breads served with herbed premium butter and homemade fruit jams.
Cafe au Lait
French for "coffee with milk,” cafe au lait is coffee with hot milk added.