BRUNCH MENU

---

Flambéed Brioche Bread, Plantain, Berbere Honey (D)

Dredged Naan, Cinnamon, Coconut Cream (D)

Salmon and Rice Fritter, Mixed Green Salad, Chutney, Mandarin Vinaigrette (SF/D)

Smothered Green & Hot Water Cornbread, Bell Peppers, Green Onion, Seared Okra, Spinach, Fresh Eggs, Cheese Blend, and Creole Sauce

Add Filet Mignon +12 | River Prawns (SF) +14

Two Eggs Your Way, Choice of Protein (Beef Bacon or Chicken Sausage Patties)

Add Filet Mignon +12 | River Prawns (SF) +15 | Mahari Potato Medley, Side of Honey Naan (D)

Giant Grilled River Prawns, Louisiana BBQ Sauce, Creamy Polenta Cake, and Red Pepper Salsa (SF/S )

NOLA Style Tomato-Based Stew with Prawns, Crawfish Tails, and Chicken Andouille Sausage, with Basmati Rice, Fried Okra, and Buttery Baguette (S)

10 ounce Grilled Suya Spiced Skirt Steak, Two Folded Eggs, Mahari Potato Medley, and Red Epis (H/D/N)

Stuffed Avocado with Okra, Bell Peppers, Zucchini, and Mahari Potato Medley (VG/S)

Spiced Lamb, Grilled Pineapple Pikliz, Bib Lettuce, Smoked Gouda, Brioche Bun, Yucca Frites (H/D)

House-Made Brioche Bread Pudding with Sweet Cream Sauce (D)

Key Lime Cheesecake, Graham Cracker Crust with Cream Sauce (D)

Hibiscus Elixir, Brown Sugar, Mint (VG)