Ripe Kitchen and Bar

a roasted ripe plantain stuffed with a codfish vegetable medley- a sexy play on salt and sweet fidel's favorite.

a soft flour tortilla stuffed with jerk chicken, pepper jack cheese, and grilled mushrooms. served with mexican sour cream and a tropical mango salsa. for the jamexican in you.

a customer favorite, asian style deep-fried rolls stuffed with plantain, codfish, roasted peppers, caramelized onions, and spinach. served with a vidalia onion mustard sauce.

peel and eat head-on, shell-on, florida shrimp steeped in a spicy scotch bonnet sauce 10 xtra-large shrimp.

a 16 oz rib-eye monster, marinated in our signature jerk rub, flashed on the grill, and crowned with a chandon beni sauce. it would please even fred flintstone. we dare you to finish it served with rice peas or french fries.

our infamous jerk chicken is marinated for 24 hours in our own made from scratch dry and wet jerk rub, then slow cooked for 2 hours to create the irie-est jerk chicken north of port antonio, jamaica. none of that lame-ass, oven baked crap. comes with rice or hardough bread. 1/4 chicken.1/2 chicken.

a rastaman informed us we were not being politically correct, so we changed the name. another customer favorite (even the dang italians love it!) linguine with large florida shrimp, mushrooms, organic spinach, ricotta, and imported parmesan cheese in a heavenly, shrimpy, garlicky, cheesy sauce. you may substitute jerk chicken instead of shrimp.

mixed baby field greens in a balsamic vinaigrette, with fresh imported parmesan cheese, and ripes original jerk chicken breast. you may substitute with dark meat.

large florida shrimp stewed in a rich and spicy curry, served with garden vegetables, diced potatoes and your choice of rice. you can substitute roti (when available).

always super fresh brazilian or floridian whole red, or yellowtail snapper, cooked whole with head and tail on, and served with a vinegary onion, carrot, and scotch bonnet julienne pickled sauce. a study in deliciousness.

it is rumored that kingston, jamaica, affectionately called town by the locals, has the best tasting curried goat due to the animals affinity for digging through community garbage heaps, and taking leisurely strolls along the seaside. be careful, this is served just as it would be in jamaica, with bones and all, and a likkle spice! you can substitute roti (when available).

a roasted ripe plantain stuffed with a codfish vegetable medley- a sexy play on salt and sweet fidel's favorite.

a soft flour tortilla stuffed with jerk chicken, pepper jack cheese, and grilled mushrooms. served with mexican sour cream and a tropical mango salsa. for the jamexican in you.

a customer favorite, asian style deep-fried rolls stuffed with plantain, codfish, roasted peppers, caramelized onions, and spinach. served with a vidalia onion mustard sauce.

peel and eat head-on, shell-on, florida shrimp steeped in a spicy scotch bonnet sauce 10 xtra-large shrimp.

a 16 oz rib-eye monster, marinated in our signature jerk rub, flashed on the grill, and crowned with a chandon beni sauce. it would please even fred flintstone. we dare you to finish it served with rice & peas or french fries.

our infamous jerk chicken is marinated for 24 hours in our own made from scratch dry and wet jerk rub, then slow cooked for 2 hours to create the irie-est jerk chicken north of port antonio, jamaica. none of that lame-ass, oven baked crap. comes with rice or hardough bread. 1/4 chicken.1/2 chicken.

a rastaman informed us we were not being politically correct, so we changed the name. another customer favorite (even the dang italians love it!) linguine with large florida shrimp, mushrooms, organic spinach, ricotta, and imported parmesan cheese in a heavenly, shrimpy, garlicky, cheesy sauce. you may substitute jerk chicken instead of shrimp.

mixed baby field greens in a balsamic vinaigrette, with fresh imported parmesan cheese, and ripes original jerk chicken breast. you may substitute with dark meat.

large florida shrimp stewed in a rich and spicy curry, served with garden vegetables, diced potatoes and your choice of rice. you can substitute roti (when available).

always super fresh brazilian or floridian whole red, or yellowtail snapper, cooked whole with head and tail on, and served with a vinegary onion, carrot, and scotch bonnet julienne pickled sauce. a study in deliciousness.

it is rumored that kingston, jamaica, affectionately called town by the locals, has the best tasting curried goat due to the animals affinity for digging through community garbage heaps, and taking leisurely strolls along the seaside. be careful, this is served just as it would be in jamaica, with bones and all, and a likkle spice! you can substitute roti (when available).