The Good Good Menu

Fresh seasonal greens sautéed with garlic and a touch of heat. A simple, savory vegetable side.

Ripe plantains fried until caramelized and golden, sweet and tender inside.

Crisp mixed greens tossed with a bright house vinaigrette.

Roasted carrots glazed in a warmly spiced curry sauce.

Meaty mushrooms tossed in house jerk seasoning. Smoky, spicy, and savory.

Roasted yams finished with a sweet-and-spicy honey peri peri drizzle.

A hearty bowl of mixed grains and seasonal vegetables with a bright dressing.

Crispy fried Brussels sprouts tossed with sweet dates and smoky bacon.

Golden, crispy fries tossed in house seasoning.

Haitian rice and red beans: jasmine rice cooked with red kidney beans, garlic, ginger, pimento, shallots, thyme, and fatalii pepper.

Golden, crispy salt cod fritters with a light, fluffy interior.

Beer-battered basa on a brioche bun with house-made tartar and BBQ slaw.

Plump shrimp sautéed in a garlicky, buttery pan sauce.

Buttermilk fried chicken drizzled with fatalii-spiced hot honey and a squeeze of lime. Balanced heat, crispy crust.

Pat LaFrieda ground beef patty topped with sharp white cheddar, heirloom tomato, gem lettuce, and sofrito aioli on a toasted brioche bun.

Pat LaFrieda 13 oz. black Angus ribeye finished with butter, garlic, and herbs, served with roasted pearl onions and demi jus.

A side portion of garlicky sautéed shrimp.

Moist sponge cake soaked in three milks, light and sweet.