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TYE’S OXTAIL STEW (530pm)
Premium cuts of ox (beef) tails, seasoned to perfection with caribbean herbs, braised and simmered with butter beans in a savory onion-thyme-tomato sauce until tender.
CHULETA FRITA DINNER (FRIED PORK CHOPS)
Topped with a escoviche style peppers, onions with a sweet and tangy kick. Can request peppers in the side.
Tomato based sweet delicious sauce with chicken literally falling off the bone.
RASTA PASTA (VEGGIE ONLY)
Choose vegetarian, chicken, shrimp or both chicken and shrimp. Made to order
HONEY GARLIC CITRUS LIME SHRIMP AND SALMON
Cilantro, freshly squeezed lime, combined with honey and garlic and salmon creates a really winning combination of flavors! Topped with succulent shrimp and cooked to perfection. Never dry.
RASTA PASTA SHRIMP THE WORKS!
LOVE SHRIMP?! This is the dish for you! Get twice the jumbo shrimp in this succulent dish! Made to order
SMALL EXTRA SIDES
LARGE - XTRA SIDES
REESE PEANUT BUTTER CUP CHOC CAKE
PEANUT BUTTER CHOCOLATE CAKE WITH ONE DENSE LAYER OF CRUNCHY PEANUT BUTTER FILLING BETWEEN TWO MOIST LAYERS OF CHOCOLATE CAKE. COVERED IN A CHOCOLATE GANACHE AND TOPPED WITH REESE'S PEANUT BUTTER CUPS.
FRIED COLLARD GREENS EMPANADA (HOJAS DE BERZA FRITA)
WHOEVER SAID VEGGIES ARE BORING NEVER EXPERIENCE THIS EMPANADA! CHEF TYE'S FRIED COLLARD GREENS ARE STUFFED INSIDE HER FLAKY EMPANADA SHELL. THINK CORNBREAD AND COLLARD GREENS IN ONE!