Rose's Caribbean Kitchen Menu

Curry chicken served with plain rice, rice and peas or ground provisions (boiled food) is a flavorful, colorful and bold dish with a bit of spice that's cooked over slow heat which allowed the chicken to marinate in the spices resulting in a creamy gravy, rich and flavorful curry chicken.

Popular throughout the Caribbean, the Jamaican Jerk Chicken marinated for 24-48 hours is grilled over a medium- hot flame and turned occasionally until it's cooked to perfection and well brown. It is smoky, fragrant and fiery hot all at once. Number 1 Brampton famous Jerk Chicken.

Jamaican stew chicken seasoned with Jamaican herbs, season to perfection is full of Caribbean flavor and spices.

Tender on the inside but crispy golden brown on the outside Jamaican Fry Chicken is often paired with plain rice, rice and peas, fry dumplings, festivals or ground provision.

Babri-fry deep fried in hot oil until crispy and golden brown then dip in rich in house BBQ sauce.

Jamaican Steam Fish

Jamaican steamed fish makes a delicious fish dinner enjoyed with plain rice, rice and peas, bammy or boiled food. Lightly seasoned red snapper/ parrot fish with an assortment of bell peppers,pumpkin, okra, hot pepper and onions, comes with a savoury sauce and made in ONE pot.

Brown Stew Red Snapper is a delicious dish that is fried and simmered in a rich yardy brown stew sauce.

King fish is fried until crispy and golden then perfectly paired with colorful pickled vegetables composed of onions, bell, carrot and scotch bonnet pepper.

Jamaican Sliced King Fish is simmered down in rich yard style brown stew gravy best paired with rice and peas, plain rice, festivals, fry dumpling or ground food

Red Snapper seasoned to perfection and fried in deep hot oil until crispy and paired with flavorful pickled vegetables.

Jamaican oxtail stew cooked with butter bean is tender, flavorful and seasoned right down to the bone.

Jamaican Curry Goat slow cook to perfection, full of spices, flavor and tender to the bone.

Plain shell or Dhal shell filled with tender boneless goat well seasoned with spice.

Plain shell or Daal shell filled with juicy, tender boneless chicken.

Plain shell or Dhal shell filled with well seasoned potato and channa.

Plain shell or Dhal shell filled with juicy shrimp filling.

Monday - Cornmeal
Tuesday - Hominy Corn
Wednesday - Plantain
Thursday - Hominy Corn
Friday - Plantain
Saturday - Hominy Corn/Plantain

Monday - Chicken
Tuesday - Beef
Wednesday - Red Peas
Thursday - Gungo Peas
Friday -Manish Water (Ram Goat)
Saturday - Chicken/Cow Foot