Fresh Food Generation

Bone-in chicken marinated in our Jerk sauce. Includes a blend of traditional spices, local habanero peppers and scallions.

Boneless skinless chicken thigh marinated with fresh garlic, oregano onions, dried peppers and bold spices. Non-spicy option.

Sweet and savory, made with red kidney beans, sweet potatoes, curry and coconut milk. Vegan, loved by meat eaters.

Jackfruit is marinated in our from scratch Jerk sauce. Includes a blend of traditional spices, local habanero peppers and scallions.

Lamb meatballs made with fresh herbs, local peppers, and light curry. Culinary influences from the Caribbean and Laos. Served with pesto aioli.

Grilled local salmon sourced from Red’s Best. Finished in the oven and topped with our home made salmon pesto sauce.

Grilled local salmon sourced from Red’s Best topped with Fresh Food Generation Jerk Sauce.

Tender braised oxtail, flavored with ginger, thyme, all-spice, and served on coconut rice with butter beans and carrots. Your choice of Rice and one complement.

Tofu bites tossed in and coated with our house jerk sauce and fried to perfection. Contains eight pieces and North African harissa sauce.

Lamb meatballs made with fresh herbs, local peppers and light curry. Culinary influences from the Caribbean and Laos. Contains eight pieces and pesto aioli.

Bone-in, skin-on chicken marinated in our Jerk sauce. Includes a blend of traditional spices, local habanero peppers and scallions. Contains six pieces and harissa sauce. , Made fresh to order.

Classic jazmin rice with just a hint of coconut milk. Vegan

For the health conscious, nutrient dense, packed with fiber. Vegan.

Penne pasta with sautéed red, green, and yellow peppers, tomatoes and onions, in a coconut-based pesto sauce

Pasta shells with Vermont Cheddar, shaved parmesan, mozzarella, and pangratatto

Kale, roasted butternut squash, quinoa, red onion, and house honey mustard dressing made with local honey

Kale, roasted delicata squash, shaved parmesan cheese, creamy caesar dressing and pan grattato.

Beets, potato, carrots and mayo

Carrots, cabbage, ginger, red pepper, celery, red wine vinegar, brown sugar and mayo

Collard greens, onions, peppers, garlic and spices. Vegan

Lightly seasoned with salt and pepper

Thinly cut plantain, fried, and finished with salt and pepper

Hand-cut in house, perfectly golden potato fries

Our classic fries tossed in our nut-free parsley sunflower pesto

Maine kidney beans, onions, peppers, sweet potatoes, curry and coconut milk. Vegan.

Dough is handmade by our culinary team. Baked, never fried. Now includes a total of 3 empanadas. Filling: Grass-fed ground beef from Joyce Farm, green olives, peppers, onions, and tomatoes.

Dough is handmade by our culinary team. Baked, never fried. Filling: Ground chicken, onions, peppers, and curry. Three empanadas total and complimentary sauces.

Dough is handmade by our culinary team. Baked, never fried. Filling: Roasted sweet potatoes, sautéed spinach and crumbled goat cheese. Three empanadas total and complimentary sauces.

Seasoned salmon with sautéed potatoes, olive oil, herbs and a touch of parmesan cheese. Three Empanadas. Served with a housemate tartar sauce on the side.

Penne pasta with sautéed red, green, and yellow peppers, tomatoes and onions, in a coconut-based pesto sauce

Pasta shells with Vermont Cheddar, shaved parmesan, mozzarella, and pangratatto

Kale, roasted butternut squash, quinoa, red onion, and house honey mustard dressing made with local honey

Kale, roasted delicata squash, shaved parmesan cheese,, caesar dressing and pangrattato

Choose your greens, proteins and toppings

Boneless, skinless jerk chicken, sautéed peppers, cheese, harissa, sourdough. Includes side salad. Vegetarian option available: substitute Jerk Chicken for Jerk Jackfruit

Jerk jackfruit on sourdough with sautéed peppers, cheese and North African inspired harissa sauce.

Grilled Steak seared with an herbed sauce, onions, peppers and cheese melted on a toastd sourdough bread.

Grass-fed burger, pikliz and sweet fried plantains on a brioche bun with a generous spread of North African inspired harissa sauce

Grass-fed burger with cheddar cheese, lettuce, pickles, tomatoes, onions, mayo and ketchup.

Jerk chicken combined with FFG's Kale Caesar salad in a wrap. Salad includes kale, delicata squash, parmesan cheese flakes and breadcrumbs.

Fried Louisiana Style Catfish Sandwich. Catfish placed on a brioche bun with remoulade sauce, lettuce, tomato, coleslaw. Served with hand cut fries that are lightly seasoned with a traditional black magic cajun spice blend.

Tropical fruit and seasonal berries

Now, you can bring our jerk marinade home! We've worked with manufacture to produce, bottle and sell the same Jerk Marinade that we use in our kitchen. We've perfected the recipe over a decade. As always, it's made with real ingredients - no fillers, additives or unnatural preservatives.

Grilled Steak seared with an herbed sauce, onions, peppers and cheese melted on a toastd sourdough bread.

Ginger, lemon. 3oz serving.

Green juice made with kale, celery, apple, cucumber and lime

Hibiscus, Freshly Made Lemonade, Honey and a Hint of Ginger.

Fresh squeezed lemon juice, agave syrup, water

Pineapple, Maine Root Ginger Brew

Mango, orange, Maine Root ginger brew

Strawberry, lemon, lemon sparkling water

Lime, agave nectar, ice

Dragonfruit, mango, banana

Banana, mango, pineapple, blue spirulina

Banana, mango, pineapple, kale, ginger

Mango, strawberry, agave nectar, orange juice

Melted Chocolate Bars with Maple Syrup, Cinnamon, a small dash of Ginger & Chili. Oat Milk. 12 ounces

Melted Hot Chocolate Bars with Maple Syrup and Cinnamon. Your choice of: whole milk or oat milk.

An organic, botanical tea bag steeped in hot water.

Triple sec, Velo vodka, simple syrup, lemon juice, lemon twist Featured Spirit: Velo Vodka is an ultra- premium Vodka created by a mom and daughter duo in South Boston. Contains Alcohol Please provide ID for pick up or delivery. Must be 21 plus.