Le Genie Restaurant Menu

Marinated pork, deeply fried until crisp, typically accompanied by pikliz, a spicy pickled vegetable slaw.

Corn meal served with a side of liver, typically prepared to highlight the natural flavors of both ingredients.

Turkey en sause typically includes tender turkey slices simmered in a savory sauce, often accompanied by herbs and spices to enhance the flavor.

Goat head stew typically includes various vegetables and spices, simmered to create a rich and hearty dish.

Special aroze is a unique beverage offering, often incorporating a blend of flavors or elements, served as a refreshing complement to seafood dishes.

Freshly extracted passion fruit juice, offering a tangy and tropical flavor profile.

Rice and beans typically consist of a simple blend of rice mixed with black or red beans, often seasoned with mild spices.

Akra, a blend of grated malanga, is seasoned with creole spices and deep-fried until crisp.

Jute leaves, commonly stewed, typically include a blend of seafood and aromatic spices, served as a nourishing leafy green dish.

Ten pieces of chicken wings, prepared to your preference with options such as BBQ, buffalo, Cajun, or lemon pepper seasoning.

Boiled plantains paired with tender liver, typically includes a blend of spices for enhanced flavor.

Boiled plantains paired with eggs, typically includes a simple blend of seasoning to enhance the natural flavors of the ingredients.

Corn meal served with a side of liver, typically prepared to highlight the natural flavors of both ingredients.

Boiled plantain served with moru, a traditional sauce often made from fermented seafood, providing a unique blend of flavors.

Corn meal with moru / mais is a simple, traditional breakfast dish combining ground corn meal and typically served with a light, savory broth or sauce.

Turkey tassot is a dish featuring marinated and fried turkey pieces, typically accompanied by a spicy slaw known as pikliz.

Marinated pork, deeply fried until crisp, typically accompanied by pikliz, a spicy pickled vegetable slaw.

Jute leaves, commonly stewed, typically include a blend of seafood and aromatic spices, served as a nourishing leafy green dish.

Oxtail, typically slow-cooked until tender, often includes a rich blend of spices and is served with a hearty gravy.

Tassot boeuf typically includes tender, marinated beef cubes that are fried, often accompanied by a selection of spices.

Pwason grosel is a seafood dish typically consisting of shellfish, gently cooked with a selection of herbs and spices to enhance its natural flavors.

Goat head stew typically includes various vegetables and spices, simmered to create a rich and hearty dish.

Fried chicken, typically accompanied by a selection of dipping sauces.

Conch, typically simmered and served with a blend of Caribbean spices and vegetables, offering a taste of the sea with each bite.

Poul du ak nwa is a dish that typically includes chicken and cashews, often prepared with a blend of spices and herbs.

Turkey en sause typically includes tender turkey slices simmered in a savory sauce, often accompanied by herbs and spices to enhance the flavor.

Nutty and slightly sweet, often served as a unique and colorful alternative to traditional white rice.

One portion is deep-fried to achieve a caramelized exterior, while the other is boiled, offering a contrasting texture.

Akra, a blend of grated malanga, is seasoned with creole spices and deep-fried until crisp.

Sliced sweet potatoes, fried until golden and typically seasoned with a hint of salt.

Typically served as a starchy side, often roasted or fried to enhance its natural sweetness.

Marinated pork, deeply fried, typically accompanied by a selection of Haitian sides such as plantains, accra (fritters), and pikliz (spicy pickled vegetables).

Fritay kabrit features tender goat meat, seasoned with a blend of spices and fried, typically accompanied by elements like plantains, akra (bean fritters), and pikliz (spicy pickled vegetables).

Fried fish, typically seasoned with a blend of spices, drawing inspiration from traditional Haitian Fritay techniques.

The cold, refreshing, sparkling classic that America loves.

Jupina is a sweet pineapple-flavored juice, often enjoyed for its tropical and refreshing taste.

A carbonated beverage offering the unique taste of cola, inspired by Caribbean flavors.

Cola couronne is a sparkling, carbonated soda offering a unique Caribbean fruit champagne flavor.

A refreshing beverage blend, typically includes a mix of fruit flavors.

Malta is a non-alcoholic malt beverage, often enjoyed for its sweet and slightly bitter taste, derived from barley.

A refreshing beverage, often crafted with a unique blend of ingredients to create a distinct taste profile.

A tropical blend of exotic fruits, typically including pineapple, mango, and guava juices.

Ragaman is a unique beverage, often featuring a blend of flavors not commonly found in traditional drinks, served chilled.

Purified bottled water, often enhanced with minerals for a refreshing and clean taste.

A bubbly, orange-flavored soda, often paired with snacks.

Pure watermelon juice, offering a refreshing and simple beverage option.

Crisp, Sparkling Perrier Water - Refreshment in Every Sip

Freshly squeezed lemon juice sweetened with organic cane sugar, creating a classic and refreshing beverage.

Special aroze is a unique beverage offering, often incorporating a blend of flavors or elements, served as a refreshing complement to seafood dishes.

Tender shrimp served atop a blend of fresh greens, possibly accompanied by tomatoes, cucumbers, and onions, with dressing.

Slow-cooked to tender perfection, this turkey dish is typically served with a savory blend of herbs and spices.

Chicken prepared with a blend of herbs and spices, typically served in a catering format for ease of sharing.