HAAM Caribbean Plant Cuisine Menu

Hearts of Palm "ceviche", served with Avocado Mousse, on top of a Golden Fried Plantain.

A Caribbean inspired Japanese rice ball made with arroz amarillo. Filled w/ jerk BBQ mushrooms, and sweet plantains. Topped with avocado mousse & spicy mayo.

Curry-infused plant-based chik'n wonton drizzled with tamarind and cucumber apple chutney.

Bed of fresh kale, pumpkin seed Parmesan, curried croutons with curry dressing.

Quinoa, Arugula, tomatoes, walnuts, crispy onions, sweet plantains, avocado and your choice of a protein option. (Jerk oyster mushrooms or curry roasted tofu)

King oyster mushroom Scallops in rich garlic sauce, served on garlic yucca mash with brocollini.

Three curry chik'n tacos on a corn tortilla, with sauteed bell peppers, cherry tomatoes, cilantro, microgreens and cucumber apple chutney.

Trini Roti buss up shot. Served with Curry Chick'n, Pumpkin, Curry Mango, & Bhaji.

Crispy oyster mushrooms, tossed in a jerk tamarind sauce. Served with purple cabbage slaw, pickles, and garlic sauce. Served with yucca fries or salad.

Plantain Sandwich with jerk oyster mushrooms, Purple cabbage slaw, pineapples, tomatoes, Queso frito, & spicy Mayo. Served with Yucca Fries or Side Salad.

House made flat bread filled with cabbage, pineapple, tomatoes, cucumbers, red onions and banana blossom. Drizzled with our house made chutneys and garlic aioli. Served with side of chow fruit salad.

Curry roasted tofu, sautéed bell peppers, purple cabbage, sweet plantains and avocado served with quinoa and our house made curry dressing.

Mofongo served with chicharrón de lions mane mushroom drizzled with our curried cream sauce.

Chuck Plant-based Steak, topped with Herbaceous Chimichurri. Served with Garlic rice, tostones, and black beans.

A moist cassava cake served with a side of house made soursop ice cream.

Smooth and creamy flan with a sweet Coconut twist.

Velvety guava delight with a creamy blend and delightful crust.