West African Fine Dining

Puff puff beignets with dark chocolate ganache and vanilla bean ice cream.

Hibiscus-ginger reduction with prosecco and elderflower.

Arborio rice slow-cooked in smoky jollof base with lobster tail and saffron.

Thinly sliced wagyu with yaji vinaigrette, arugula, and shaved parmesan.

Toasted brioche with whipped shito butter and smoked sardine mousse.

Three varieties of imported palm wine — fresh, fermented, and distilled.

Silky coconut cream with passion fruit coulis and toasted coconut tuile.

Whole Mediterranean sea bass with banku purée, okra sauce, and fresh pepper relish.

Black-eyed pea fritters with smoked tomato coulis and herb oil.

Spiced plantain cubes with avocado cream and micro herbs.

Bourbon, shito-infused bitters, demerara, and orange zest.

Fresh sea bass cured in palm wine with scotch bonnet, mango, and cilantro.

12-hour braised lamb in groundnut jus with roasted root vegetables and fufu quenelle.

14oz prime ribeye with yaji compound butter, truffle jollof, and charred broccolini.

Seared red snapper, broken rice pilaf, tamarind reduction, and vegetable garden.