Kay Fritay

Marinated and fried pork chunks (Griot), a Haitian national dish. The pork is tender on the inside and crispy on the outside, savory and slightly citrusy. Served with spicy slaw and your choice of plantains or black rice.

Fried chicken leg marinated in Haitian spices. Crispy skin and juicy meat. Served with spicy slaw and plantains or rice.

A vegetarian platter featuring Riz Djondjon (black mushroom rice), Banane Pezé (fried plantains), and Picliz (spicy pickled slaw). A savory and hearty meat-free meal.

A fried dough turnover (similar to an empanada) filled with marinated chicken breast, grated Emmental cheese, and curry sauce. Crunchy exterior with a melty, savory filling.

A fried dough turnover filled with marinated ground beef, grated Emmental cheese, and burger sauce. A hearty, savory snack with a crispy crust.

A set menu including one Cheesy Kodé (fried stuffed pastry), 5 pieces of fried plantain, and a drink.

Twice-fried green plantains, pressed into flat discs. Salted and crispy like a thick chip. A classic Haitian side dish.

A spicy Haitian condiment made of pickled cabbage, carrots, bell peppers, and Scotch bonnet peppers. Crunchy, tangy, and hot—essential for cutting through fried foods.

Thinly sliced plantain chips, fried until crisp. Available in salted, sweet, or spicy variations.

Haitian black rice cooked with djon djon (dried black mushrooms). It has a unique dark color and a rich, earthy, aromatic flavor.

A single piece of fried chicken leg.

A side tray of fried pork chunks (Griot) without the rice or plantains.

Homemade mango juice. Sweet, thick, and tropical.

Passion fruit juice. A refreshing tropical drink with a distinct balance of sweet and tart flavors.

Bottled water.