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SAVORY PASTRIES FILLED WITH CHOICE OF MEAT
DEEP FRIED BULGUR WHEAT FRITTERS, USUALLY FILLED WITH SEASONED BEEF
CRISPY, TWICED FRIED GREEN PLANTAIN SLICES, SERVED WITH GARLIC DIPPING SAUCE (SALSA AL AJILLO)
FRIED CASSAVA ROOT, A DELICIOUS STARCHY ALTERNATIVE TO FRIES
FRIED SLICES OF DOMINICAN WHITE CHEESE
SLOW ROASTED, SEASONED PORK SHOULDER WITH CRISPY SKIN. A NATIONAL FAVORITE
TENDER GOAT MEAT COOKED IN RICH, SAVORY CREOLE SAUCE
BEEF CHUNKS SLOW COOKED IN A FLAVORFUL TOMATO BASED SAUCE
SUCCULENT OXTAIL STEWED UNTIL FALL OFF THE BONE TENDER
CRISPY, MARINATED BONE IN OR BONELESS CHICKEN PIECES
HERB AND SPICE MARINATED CHICKEN, PERFCETLY BAKED
THIN CUT PORK CHOPS, SEASONED AND FRIED UNTIL GOLDEN
THIN SLICED STEAK MARINATED AND SUATEED WITH A GENEROUS HELPING OF ONIONS
A WHOLE SNAPPER, SEASONED AND FRIED TO PERFECTION
BBQ RIBS
CHICKEN
PORK
SHRIMP
THE ULTIMATE DOMINICAN STEW. A HEARTY COMBINATION OF SEVEN DIFFERENT MEATS AND ROOT VEGETABLES (YUCA, YAUTIA, PLANTAIN, ETC) IN A RICH BROTH
MASHED GREEN PLANTAINS, OFTEN SERVED WITH SAUTEED RED ONIONS
RICE COOKED WITH PIGEON PEAS AND SPICES (SIMILAR TO ARROZ CON GUANDULES)
SWEET, FRIED RIPE PLANTAINS
WHITE RICE COOKED WITH CORN
TRADITIONAL POTATO SALAD
DOMINICAN STYLE CRISPY FRIED CHICKEN, SERVED WITH FRIED GREEN PLANTAINS
DOMINICAN STYLE BREADED CHICKEN BREAST, LIGHTLY SEASONED AND FRIED UNTIL CRISPY
A MOIST SPONGE CAKE SOAKED IN THREE KINDS OF MILK
CLASSIC CREAMY CARAMEL CUSTARD
SWEET RICE PUDDING MADE WITH MILK, CINNAMON, AND SOMETIMES RAISINS