Creole is the ubiquitous Caribbean cuisine. Ingredients used in this cuisine include Banana and Christophine, as well as Conch and Blaff de poisson (fish and seafood poached in court bouillon).
Popular items featured in Creole cuisine include Accras (fritters made from cod or vegetables), and Féroce d’avocat (avocado puree mixed with salted cod and spices). Colombo (curry) preparations are popular on the islands with pork, or other meats.
If Creole is the ubiquitous cuisine in the Caribbean, rum is the most popular drink. Popular rum concoctions include ti punch, made with rum, sugarcane syrup, and lime; planters punch made with rum, sugarcane syrup and fruit juice.
Good winter menu, wonderful service / bar.
The menu will be communicated later. Please contact the restaurant directly to know about the offer.
Book your table online
Phone 646 370 5158
Reservations are required. Please mention French Restaurant Week when reserving.