DINNER MENU

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Grilled Pita Bread,  Berbere, Caramel Drizzle (D)

Arugula, Capers, Pickled Red Onion, Feta, Herb Vinaigrette, Blistered Tomatoes (D/V).

Add Marinated Mushroom (V) +8 |  Salmon (SF) +10 | Scallops (SF) +10 | Steak +12 | Three Prawns (SF) +15

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

Suya Grilled 4-Star Mushroom Skewers, Dakwa Salad, Candied Peanuts, Sweet Potato Puree  (N/S/VG)

Grilled Elotes, Avocado Crema, Blistered Jalapeño, Epis, Parmesan (SF/D)

Pineapple Brined, Spiced, and Grilled Wings (H)

Spiced Ground Beef or Suya Mushroom, Creole Tomato Sauce, Rice & Peas, Burnt Feta (H / V)

Linguini Noodles with Coconut Cream Sauce, Spinach, and Sun-Dried Tomatoes. Add Marinated Mushroom (V) +8 | Salmon (SF) +10 | Scallops (SF) +10 | Steak +12 | Three Prawns (SF) +15

Spiced Lamb, Grilled Pineapple, Pikliz, Mixed Greens, Cheddar, Brioche, House Frites (H)

Pineapple BBQ Airline Chicken Cutlet, Three Bean Stew, Caramelized Pineapple, Crispy Okra (H)

NOLA Style Tomato-Based Cajun Stew with Prawns, Crawfish Tails, and Chicken Andouille Sausage, Served with a Buttery Baguette (SF)

Your choice of Protein (Steak, Salmon- SF, Chicken - H, or King Trumpet Mushrooms - VG) with Jollof Rice, Charred Onion & Tomato, Buttery Naan, Fried Plantain

Scallops, PEI Mussels, and Jumbo Prawns in Coconut Creole Sauce, Linguini (SF)

Tamarind Glazed Filet Mignon, NOLA Style Salmon Creole, Butternut Squash Puree, Toasted Pistachio (N/SF)

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)