The Groovy

Fried half-moon shaped turnovers, stuffed with tuna. The pastry is crispy and golden. Served with a spicy tomato sauce.

A fresh salad made of crunchy vegetables and shrimp. Dressed with a special homemade vinaigrette.

An assortment of Antillean fritters (accras) and fried pastry triangles (samosas). Crispy on the outside and soft on the inside, served hot.

An exotic starter on a plantain base instead of bread. Topped with creamy avocado cream and fresh shrimp.

A tasting platter featuring several fried specialties: pastels, samosas, and accras. Ideal for discovering different Afro-Caribbean flavors as an appetizer.

A twist on nachos using crispy plantain chips. Topped with beans, corn, avocado, and melted cheese sauce.

A colorful mix of sautéed fresh vegetables and fried plantains (alocos). A healthy and flavorful dish highlighting tropical vegetables.

Marinated chicken pieces with spices then fried until crispy. Served with mashed fried plantains (bananes pesées) and pikliz (marinated vegetable relish).

A large meal salad mixing sweet and savory with fresh mango and marinated chicken. Garnished with fried plantains.

Marinated beef (often goat or beef) dried then fried, typical of Haiti. Served with fragrant black rice with djon-djon mushrooms.

Traditional Senegalese dish of chicken braised in a rich sauce with onions, lime, and mustard. Tangy and flavorful, served with white rice.

Large grilled shrimp served with "sauce chien" (Antillean sauce with herbs, chives, garlic, and mild chili). Served with white rice.

The national dish of Senegal. Rice cooked in a tomato and fish broth, served with captain fish and stewed vegetables. Rich in flavor.

Whole roasted fish, seasoned with a homemade spice marinade. The flesh is tender and the skin crispy.

Grilled meat skewers seasoned with kan-kan (West African spice mix based on peanuts and chili). Served with sautéed vegetables.

An original burger with black bread (squid ink) and a sweet touch from ripe banana. Served with sweet potato fries.

A complete meal for children including chicken, a side dish of your choice, a drink, and a dessert.

Rich chocolate cake with a molten center, flavored with coconut. Served warm with a scoop of vanilla ice cream for contrast.

Traditional West African dessert resembling a thick drinking yogurt. Made from millet grains and curdled milk or cream, sweetened and flavored.

A tropical twist on Italian tiramisu. Alternates vanilla mascarpone cream and exotic fruits (mango, passion fruit) instead of coffee.

A cup of three scoops of ice cream or sorbet. Classic and exotic flavors available.

Refreshing cocktail based on rum, fresh mint, lime, and sparkling water. Served with crushed ice.

The traditional cocktail of the French Antilles. Simple and strong, made with agricultural rum, sugar, and lime zest.

Creamy and fruity cocktail with dominant tropical flavors of coconut and mango. Sweet and smooth.

Signature blue-colored cocktail. Bold mix of whiskey and citrus.

Fruity and tangy cocktail featuring bissap (red hibiscus juice).

A sunny blend of tropical fruits with a hint of spice (cinnamon).

Cocktail based on Rhum Barbancourt (famous Haitian rum), enhanced by lime and cinnamon.

Non-alcoholic version of the creamy coconut and mango cocktail.

Fruity and sweet mocktail with sunset colors.

Non-alcoholic version of the bissap and fruit cocktail.

The classic non-alcoholic Mojito. Refreshing with mint and lime.

Non-alcoholic version of the exotic guava and cinnamon cocktail.

White wine mixed with passion fruit syrup or liqueur.

American Tennessee whiskey.

Barrel-aged rum with complex notes of wood and spices.

Haitian rum aged 8 years, rich and smooth.

Premium blended Scotch whisky, aged 18 years.

Renowned French cognac.

A shot or digestif mixing cognac and spicy ginger flavor.

Traditional drinks (Hibiscus or Ginger) served in small quantities as a digestif.

Still or sparkling mineral water.

Tequila-flavored beer.

Classic lager blonde beer.

Irish stout beer with notes of coffee and cocoa.

Cocktail based on beer, lemonade, and syrup (traditionally grenadine), likely a house variation.

Short, strong espresso.

Coffee diluted with hot water.

Selection of teas and infusions, including African plants like Kinkéliba and Baobab.