Menu
by Executive Chef Shenarri Freeman
OUR MENU IS 100% SOY-FREE.
Behind our cocktail program is acclaimed mixologist Colin Asare-Appiah, the author of
“Black Mixcellence: A Comprehensive Guide to Black Mixology.”
FOOD
$16
JOLLOF ARANCINI
curry, chermoula
$16
$14
CHARRED OKRA SALAD (GF)
pigeon peas, red kidney beans, passion fruit vinaigrette
$14
$16
GRILLED EGGPLANT SALAD (GF)
cucumber, gari salt, palm oil vinaigrette
$16
$10
AGEGE
scallion butter, smoked salt
$10
$8
PLANTAINS
kelewele, coconut
$8
$16
SWEET POTATOES
spinach, turmeric, coconut
$16
$25
RED RED STEW (GF)
eggplant, cowpeas, palm oil
$25
$28
MAAFE (GF)
peanut butter, seasonal vegetables, jalapeño
$28
$22
LION'S MANE PIE
lions mane, habanero, tamarind applesauce
$22
$24
FONIO GRITS (GF)
oyster mushrooms, tomato, old bay
$24
DESSERT
$18
DAWADAWA SEMIFREDDO
raspberry coulis, lime zest, seasonal ice cream
$18
$16
PUFF PUFF BREAD
blueberry compote
$16
$7
SEASONAL ICE CREAM
Mama Aunties
$7
Cocktails ($18)
moringa, st. germaine, basil
NYANIBA
bombay sapphire gin, cucumber,
moringa, st. germaine, basil
creole & cocoa bitters
JAM AFRIQUE
d'usse, lemongrass,
creole & cocoa bitters
ALEWA
patron blanco, orange liqueur, malibu, fresh lime and beetroot juice
CHI CHI PASSION FIZ
grey goose, passion fruit, pineapple, lime, martini brut
BLESS THE RAINS
bacardi ocho, falernum syrup, grapefruit, creole bitters
SOBOLO SANGRIA
sobolo-grenadine, orange liqueur, orange juice, house white
ZERO PROOF ($14)
CRIMSON COCONUT
ritual tequila alternative, beet syrup, coconut water
VIRIDESENCE
coconut water, cucumber, moringa, apple, basil
BNC
mint, falernum, apple juice, seltzer
HIBISCUS WILD
hibiscus, grains of paradise, pomegranate, coconut water, ginger, seltzer
