Skip to content
Small restaurant space with table seating.

Menu

The Haitian menu Hyde Park diners come for runs from seafood plates to breakfast and catering.

Haitian menu Hyde Park

This Haitian menu Hyde Park diners use is built around seafood, soups, sides, and entrées. The board gives enough range for a quick lunch or a fuller dinner, and the categories stay clear. Seafood sits beside breakfast and catering, so the kitchen covers more than one part of the day without changing its style.

The anchor plates tell the story. Red Snapper and Shrimp En Sauce point to a seafood line with sauce and heat. Fisher Man's Platter brings more than one catch to the table. KODDEN FRIT, Griot, Boulettes, and Fried Chicken Wings show the kitchen moving between crisp, sauced, and fried textures. Banane Avek Zeze and Jus Citron add the sides and drinks that round out a plate.

Bouillon, listed as an everyday soup except Sunday, gives the menu a steady rhythm. The 7$ SPECIAL adds a separate lane for a tighter order. For a closer look at the dining setup and daily visit details, see the main Hyde Park restaurant page.

Small restaurant space with table seating.

Dishes

Seafood, soup, sides, and entrées anchor the board.

  • Griot & Choice of Sides
    Griot & Choice of Sides
  • Whole Fried Red Snapper
    Whole Fried Red Snapper
  • Stewed Shrimp in Red Sauce
    Stewed Shrimp in Red Sauce
  • Akra with Rice and Beans Fried Turkey
    Akra with Rice and Beans Fried Turkey
  • Haitian Shrimp with Rice and Vegetables
    Haitian Shrimp with Rice and Vegetables

The kitchen keeps the range tight and familiar.

From the Kitchen

A few plates show the shape of the cooking.