Halloumi with baby arugula, blistered grapes, red onion, mint, parsley, feta, pepitas, and a lemon-sumac vinaigrette.

Cast-iron roasted shrimp with fiery peri-peri sauce, charred lemon, and fresh herbs, drawing on the chile-forward cooking of Mozambique and Southern Africa.

Crisp East African pastry filled with Xawaash-spiced lamb, onion, and herbs, finished with berbere and Somali basbaas chile sauce.

Crisp East African pastry filled with cabbage, carrot, potato, and Xawaash, served with Somali basbaas chile sauce. (Vegan)

Flaky, layered flatbread found across East Africa.

Fragrant spiced rice served with fresh kachumbari, a favorite across Tanzania and the Swahili Coast.

Fried sweet plantains with flaky sea salt, enjoyed across Africa and its diaspora.

Collard greens braised with tomato and onion, an everyday dish found across Kenya, Tanzania and Uganda.

Charred cabbage with whipped herb labneh, preserved lemon, feta, chile oil, and fresh herbs, drawing on North African and Mediterranean flavors.

Slow-braised beef short rib seasoned with our nut-free take on Nigerian suya spice, braising jus, and pickled chile. ( Suggested Side: Sweet Plantains )

Zanzibari coconut curry layered with warm spices, seasonal vegetables, fresh herbs, and citrus, rooted in the cooking of Tanzania’s Swahili Coast. (Vegan) · Add shellfish +$11 ( Suggested Side: Pilau )

Bone-in chicken with caramelized Senegalese yassa onions, mustard, citrus, and fresh herbs. ( Suggested Side: Pilau )

Lamb meatballs with whipped lemon-cumin yogurt, spiced tomato sauce, sumac-pickled onions, chile, and citrus, drawing on Moroccan flavors. (Suggested Side: Chapati)

Egyptian lentils, rice, chickpeas, and pasta layered with spiced tomato sauce, crispy shallots, and toasted cumin vinaigrette. (Vegan)

Rice pudding perfumed with cardamom, warming spices, and finished with dried rose petals.