Menus
Haitian and American dishes, built into a menu for your event.
Two kitchens, one table
Menus are built per event. These are the dishes we are asked for most; tell us what you want and we will quote it.
Haitian
Cooked the way it is cooked at home.
Griot
Pork shoulder marinated in sour orange, braised then fried. Served with pikliz.
Legim
Eggplant, chayote, cabbage and carrot stewed with beef until it turns silky.
Diri djon djon
Rice cooked in black mushroom broth. The dish people ask about afterwards.
Poul nan sos
Chicken stewed in tomato, pepper and thyme, with rice and beans.
Soup joumou
Squash soup for New Year and for anyone who asks. Beef, pasta, root vegetables.
Bannann peze & akra
Twice-fried plantain and malanga fritters. The tray that empties first.
American
Familiar plates, the same care.
Herb-roasted chicken
Whole birds with rosemary and garlic, carved and trayed on site.
Baked macaroni and cheese
Four cheeses, browned on top. Also on the Haitian menu, done differently.
Collard greens
Slow-cooked with smoked turkey. Vegetarian on request.
Baked salmon
Lemon, dill and olive oil. The most-ordered corporate main.
Pulled pork
Smoked overnight, with rolls and slaw on the side.
Garden salad & sides
Organic greens, cornbread, candied yams, potato salad.
Organic products
A short range of pantry items we make in-house. Available alongside catering or on their own.
Client to confirm the product list, pricing and whether these are sold online or by enquiry only.
Allergies
Our kitchen handles peanuts, shellfish, dairy, gluten, soy, sesame and eggs. Tell us about every allergy in your party when you enquire and we will plan the menu around it.
Tell us about your event
Send the details and Mikia will come back within one business day with a quote. No payment is taken now.