Caribbean · Latin · Dominican
Fresh from the earth. Kissed by open flame. Rooted in Caribbean tradition — elevated for now.
Private Opening · EGAD District
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Why Downtown Eau Gallie
Cayena Food Garden is planting roots in the EGAD — East Grand Avenue District — the most vibrant and rapidly awakening neighborhood in Melbourne, FL. With its street art, boutique stores, waterfront access, and a community hungry for something real, this is exactly where we belong.
We're not just opening a restaurant. We're joining a movement. Live music, local events, artists and neighbors — Cayena is here to connect the community around the table, one plate at a time.
From Our Kitchen
Every dish at Cayena is built with intention — wood-fired charcoal grilling, house-marinated proteins, and produce that honors the garden at our core.
Empanadas or Ceviche — light, bright, and alive with citrus and spice.
Churrasco, Branzino, or the Plantain Lasagna — our most talked-about dish.
Tres Leches and a cold Morir Soñando. The Dominican way to close a meal.
Skirt steak over live charcoal with chimichurri verde and crispy yuca fries.
Golden-fried pockets with beef, chicken, or veggie.
Ripe plantain, picadillo, béchamel, melted cheese.
Sponge soaked in three milks, topped with fresh cream.
Orange, evaporated milk, vanilla — ice cold perfection.
House Classics
The dishes that define Cayena. Come here first.
Wood-fired skirt steak with chimichurri verde, grilled scallions, and crispy yuca fries. Our signature off the charcoal grill.
Sweet ripe plantain layered with seasoned beef picadillo, creamy béchamel, and melted cheese — baked until golden.
Whole Mediterranean sea bass in citrus and herbs — grilled over open flame, served with tostones.
Half rotisserie chicken slow-roasted with achiote, citrus, and herb rub. Arroz con guandules and maduros.
Braised oxtail in sofrito and red wine reduction with root vegetables. Slow-cooked, deeply flavored.
Hand-mashed green plantain with chicharrón and garlic, filled with shrimp, chicken, or vegetables in savory broth.
To Begin
Order one per person, or share everything. Either way works.
Crispy fried dough pockets stuffed with seasoned beef, chicken, or black bean & cheese. Served with ají dipping sauce.
Fresh shrimp and fish cured in lime with red onion, ají amarillo, cilantro, and coconut leche de tigre. With plantain chips.
Twice-fried green plantain with house guacamole, pico de gallo, and spiced crema.
Crispy marinated chicken bites with pickled onions and a honey-ají glaze. Bold and impossible to stop.
Sautéed shrimp in white wine, garlic, and butter with fresh herbs and heat. Served with grilled bread.
Curated board of Latin and Caribbean cheeses, cured meats, plantain preserves, and house crackers.
Wood · Fire · Charcoal
All proteins marinated in-house and cooked over real charcoal. Served with two sides.
Skirt steak over live charcoal with chimichurri verde, charred scallions, and crispy yuca fries. The fire talks in every bite.
Baby back ribs with guava-chipotle glaze, slow-smoked and finished on the grill. Pickled slaw and arroz moro.
Atlantic salmon with mango-ají glaze, grilled asparagus, and coconut rice.
Free-range chicken breast marinated in citrus, garlic, and cumin — grilled over coals with salsa verde and tostones.
Caribbean jumbo prawns char-grilled with garlic butter and ají amarillo.
Sharing board of churrasco, chicken, chorizo, and langostinos with all the sauces. The full charcoal experience.
From the Earth
Grown with care. Prepared with the same love as our mains.
Dominican rice with pigeon peas, sofrito, and coconut milk. Made right, every time.
Twice-fried green plantain, salted and served with house garlic mojito sauce.
Sweet ripe plantain caramelized to perfection — soft, golden, subtly smoky.
Boiled yuca with warm garlic and citrus mojo poured tableside.
Garden greens, avocado, cherry tomato, pickled onion, citrus-herb vinaigrette.
Slow-simmered red kidney beans in sofrito with culantro, tomato, and sazón.
Plant-Forward
Same depth. Same love. Zero compromise.
Plant-based Plantain Lasagna — spiced lentil picadillo, roasted vegetables, and cashew béchamel.
Quinoa, black beans, roasted sweet potato, avocado, pickled onion, chimichurri verde over coconut rice.
Grilled portobello and oyster mushrooms with chipotle crema, pickled cabbage, and cotija on corn tortillas.
Grilled corn cakes stuffed with black beans, avocado, pickled jalapeño, and fresh herb salsa. Gluten-free.
Weekdays 11am – 3pm
Full flavor, faster format. Served with a side.
Slow-roasted pork shoulder on a pressed roll with pickled cabbage, ají sauce, and crispy yuca chips.
Grilled chicken, avocado, romaine, pico de gallo, and chipotle crema in a flour tortilla.
Compact mofongo topped with chicken in sofrito broth. Filling, fast, deeply satisfying.
Chilled shrimp over mixed greens with mango, avocado, cucumber, and passion fruit vinaigrette.
Sweet Endings
Made in-house daily. A proper ending deserves intention.
Sponge soaked in three milks — whole, evaporated, condensed — with fresh whipped cream and cinnamon.
Silky traditional flan with dark caramel, vanilla, and an optional rum-soaked caramel drizzle.
Hand-piped churros, hot and crispy, with rich dark chocolate sauce and cinnamon sugar. Made to order.
Grilled pineapple with brown sugar and tajín, served with coconut or vanilla bean ice cream.
Libations
House drinks and classic Dominican refreshments.
The Dominican icon. Orange juice, evaporated milk, sugar, and vanilla — ice cold, creamy, impossible to resist.
Hibiscus flower tea, lightly sweetened over ice. Tart, floral, deeply refreshing — the flower of Cayena.
Freshly squeezed lemonade blended with coconut cream and sea salt. A Cayena original.
Ask your server for today's fresh-pressed juice — rotating with the season.
Small-batch Dominican coffee — black, with milk, or sweetened in the traditional style.
Rice and almond horchata with cinnamon and vanilla. Cold, smooth, made fresh daily.
Private Opening · EGAD District
Cayena Food Garden opens soon. Join our private list for VIP access, first-look events, and a reserved seat before the public opening.
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