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Slow-marinated pork shoulder, twice-fried to a crisp mahogany crust, served with pikliz — the fiery pickled cabbage slaw that is the soul of Haitian street food, elevated here with a house pepper vinaigrette.

Free-range chicken braised low and slow in a deeply aromatic sofrito of Scotch bonnet, thyme, and clove. The sauce is built over hours, yielding a velvety, perfumed richness.

Haiti's national independence soup — a luxurious, saffron-gold squash broth laden with tender beef, root vegetables, and pasta. Served every January 1st since 1804, now available year-round at Marc's.

Black mushroom rice, a Haitian delicacy prized for its earthy, ink-dark color and deeply savory, umami-rich perfume. Simmered with lima beans and a touch of butter.

Conch slow-braised in a Creole tomato-herb sauce with caramelized shallots and a hit of Scotch bonnet. Tender, briny, and hauntingly fragrant.

Beef that has been marinated in sour orange and spice, then fried until deeply caramelized and served with fried plantains and a bright citrus dipping sauce.

Stone-ground cornmeal slow-cooked into a silky, savory porridge — Haiti's answer to polenta — finished with kidney beans and coconut milk for a hint of sweetness.

House-fermented Scotch bonnet, cabbage, and carrot slaw dressed in spiced vinegar. A Marc's staple, served with crispy tostones.

Twice-fried green plantain planks — pressed flat, fried golden, salted with fleur de sel. Simple perfection.

Crispy malanga fritters, laced with scallion and Scotch bonnet, fried to a shatteringly thin crust. Served with a tamarind dipping sauce.

Sweet potato pudding cake, spiced with cinnamon, nutmeg, and vanilla, baked until set and served warm with a coconut cream drizzle.

Haiti's beloved coconut cream liqueur, blended in-house with sweetened condensed milk, rum, cinnamon, star anise, and lime zest. Served chilled over a single large ice cube.