Kush Garden Cafe menu

Soup of the Day

please ask

Chicken Gizzard

confit of chicken gizzard with roasted garlic, caramelized onions, tomato, and string beans on a bed of mixed greens and calyps dressing

Mussels

white wine, herbs, tomato, sweet peppers and piri-piri

Escargot Au Bleu

marinated exotic snail in white wine, shallots and herbs in a blue cheese sauce and diced tomatoes

Coffee

Tea

Exotic Tea

Espresso

Kush Cafe

carnation, honey, nestle coffee

Fresh Hot Chocolate

Coke

Diet Coke

Ginger Ale

Iced Tea

Cranberry

Fried Plantain

French Fries

Mashed Potatoes

String Beans

Garlic Sauteed Spinach

Succatosh

Sorrel

Ginger Drink

Tamarind

Creme Brulee

cream and custard with caramelized sugar

Chocolate Fondant

warm chocolate cake with molten center

Crepe

with fresh fruit, Jamaican rum and ice cream

Tatin

upside down tart of plantain and apple with caramel sauce and ice cream

Mesclun Salad

tomato, tamarind and balsamic dressing

Caesar Salad

home made dressing and cassava croutons - add $4.00 Cajun shrimp, $ 3.00 chicken

Kush Salad

palm-heart, asparagus, roasted beets, tomatoes, mixed greens and toasted almond honey mustard dressing

Salade De Chevre

mixed greens, fried goat cheese, tomatoes, and dried fruit and nut chutney

Baked Penne Vodka

vodka, tomato sauce, cream and cheese - add $4 .00 shrimp $3.00 chicken

Penne Vegetarian

stir fried tofu with eggplant, sweet peppers, seasonal vegetable, garlic and sesame oil in a light soy sauce

Linguine

fresh salmon, garlic capers, sundried tomatoes, asparagus with a light tomato sauce, available with smoked chicken $10.50

Capellini

shrimps, mussels, garlic, white wine, chili pepper, basil and olive oil - or with fight tomato sauce

Jerk BBQ Cornish Hen

1/2 roasted Cornish hen with jerked BBQ sauce, served with garlic mashed potatoes and seasonal vegetables

Ribs

braised in red wine served with a creamy horse radish mashed potatoes, caramelized onions and spinach

Bayou Chicken

Cajun spice, served over wild rice of spinach, sun dried Raisins, apricots, mushrooms, tomato and sliced toasted almond, in a light brown gravy

Couscous Royal

North African light broth of chicken, lamb merguez sausage, chick peas, Raisins and seasonal vegetables served with couscous

Steak Frite

grilled skirt steak with provincial herbs, French fries, peppercorn sauce, and mixed greens

Roasted Duck

1/2 roasted duck with fragrant herbs, garlic mashed potato, green beans and orange ginger blue berry sauce

Salmon Creole

blackened salmon with a light Cajun spice, on a bed of succotash of corn, bell pepper okra, mushrooms and spinach

Biekossoh

papillotte St. Peter fillet wrapped in a banana leaf with fresh herbs, ratatouille, file, palm - oil drizzled, and choice of side dish

Trout

fillet of brook trout rolled in spinach, over a meli-malo of vegetable barley, toasted almond, balsamic and red pepper sauce

Kush - Kush Vegetarian

cassava meal crusted tofu served over a black wild rice of bell pepper, tomato, chick peas, dried fruits, spinach, grilled vegetables with plaintain

Meze Plate

series of small dishes of carrot puree, lentil salad, spinach with garlic, eggplant salad, olives toasted with sesame seed and dukka served with whole wheat pita bread

Brochette

surf and turf of scrimps, beef kabob, marinated in chermoula grilled and served with roasted plantains, sauteed spinach, Creole rice and mango papaya salsa

Jambalaya

shrimps, mussels, chicken and andouille sausage in a Creole seasoning, trinity vegetable, served over black wild rice and white rice

Seafood Tangine

earthenware slow cooked stew of assorted seafood with onions, preserved lemon, green olives and dried apricots served with couscous or rice

Seafood Maffe

African light stew of peanut butter with assorted seafood and seasonal vegetables served with rice or couscous

Seafood Crepe

assorted seafood in a coconut cream and green curry bechamel rolled in a thin French pan cake and sauteed spinach