Dinner Menu

How does food connect us? 

Our menus speak to the relationship and the crossover of food culture based on the spice trade and the African diaspora — connected from Asia to the Americas. The similarities in the flavor profiles and cuisines is something in itself to be celebrated. 

To understand spices, you have to first know where they are from and what their stories are. The spice routes, also known as maritime silk roads, were trade routes that extended from Japan through the islands of Indonesia, around India and Sri Lanka, to the lands of Middle East, from there across the Mediterranean to Europe, and then up through the Americas. 

Besides the exchange of spices, silk, ivory, porcelain, the most important exchange was of knowledge. The knowledge of new cultures, people, religion and food came with a price. Thousands of people from Africa and Asia were enslaved and brought to these places and with them came their stories. 

We are exploring the story of spices, the roads by which the spice trade traveled, and how spices change our perception of food. In doing this we are seeking to celebrate and pay homage to the cultures represented. 

PARTNERSHIP TEAM
Biplaw Rai Managing Partner 
Kwasi Kwaa Chef Partner
Nyacko Pearl Perry OD Partner 
Rita Ferreira Branding Partner 

MANAGEMENT TEAM
Kyisha Davenport GM & Beverage Director
Danameche Terron Beverage Director
Shelley Nason Chef de Cuisine
Liam Woodworth-Cook Kitchen Manager 

SNACKS

Okra 
Seared Okra, Masala Spiced Yogurt, Plantain Crumb $13 
- Vegetarian, Gluten-friendly

Jerk Jackfruit Sliders
Two Sliders with Pickled Red Onion, Coriander Aioli, Baby Arugula $14 
- Vegetarian

Plantain Chips
Nido Sauce + Grilled Lemon $10
- Vegetarian, Vegan w/ Modification, Gluten-friendly w/ Modification

Seasonal Salad
Baby Gem Lettuce, Orange, Toasted Almonds, Roasted Beets, House Ricotta, Tahini Vinaigrette $13 
- Vegetarian, Vegan w/ Modification, Gluten-friendly

Beef Kafta 
Yogurt Tahini, Cucumber Salad, Herb Garnish, Urfa Chile $14  
- Gluten-friendly

Okra is an ingredient that transcends every story this menu tells, from its origins in Africa to its journey on the silk road. Usually served as an accompanying ingredient, Okra is a vegetable that deserves a starring role and can stand on its own deliciously!

Jackfruit is widely cultivated throughout tropical regions of the world and commonly used in South Asia. Jerk is a prevailing combination of the different spices that were going through the silk road and became a staple in the Caribbean. Pairing jackfruit and jerk is our way of saying “hello” from the islands.

Plantains, or cooking bananas, are a major food staple in West and Central Africa, the Caribbean islands, Central America, and South America. They’re indigenous to the tropical regions of Southeast Asia and Oceania.

Za’atar Brown Butter Trout
Smoked Eggplant Puree, Tomato Salad, Green Onion Chimichurri $30
- Gluten-friendly

Jerk Roasted Duck
Duck Leg, Rice + Peas, Pikliz, Parsley Oil $32
- Gluten-friendly

Spiced Roasted Eggplant
Moroccan Style Couscous, Lemon Yogurt Tahini $22
- Vegetarian, Vegan w/ modification

Yassa Chicken
Leg + thigh, Cassava Dumplings, Caramelized Onions $27
- Gluten-friendly w/ modification

Potato Curry Cake
Savory Tomato Jam, Herb Salad, Lemon Yogurt, Lemon Vinaigrette $24
- Vegetarian

Trout Migration fosters the practice of using what is available, and this concept was no different with the Moors. As the quintessential immigrants, their food evolved as they traveled. Being close to the coasts of the Spanish peninsula where fish was more abundant, seafood became more a part of the cuisine. Trout has undoubtedly become a fish that can be found in all the coastal regions the Moors visited.  

Jerk is typically featured as a roadside grilled snack. Jerk chicken is an island comfort food tradition, but outside of that, jerk highlights all the spices that have traveled the foodways leading here. Enslaved peoples from the plantations of Jamaica fled to the mountains and coexisted with the indigenous Tainos people where they combined their cooking techniques and spice profiles to what we know today as jerk. We are using duck in this dish as a nod to its popularity in parts of Asia.

Yassa Chicken For centuries single pot cooking has sustained people from every civilization. Meals were stews, soups, and porridges, often accompanied by bread and served communally from a single pot. Yassa is a single-pot dish originating from the Casamance region of Senegal and then spread throughout West Africa. The base ingredients, lemons, onions, and mustard, are easily sourced and available to everyone making the dish accessible to all. There is a lemon or citrus chicken dish found across all cultures and prepared and served based on each one’s traditions 

Curry cake Aloo chop, also known as potato croquette in different parts of the world is a very nostalgic Comfort food for many South Asians. Originating from the Indian subcontinent, with various names and recipes, it is a common street food featuring a flavorful mashed potato mixture with a crispy panko crust. It was made famous in regions like West Bengal where the Port of Kolkata lies, the only access point for Nepal for all its sea freights imports. Commerce and food intersects in this dish where both cultures of India and Nepal influence each other

Sweets

Basque Cheesecake
with Orange Blossom Caramel $12
- Gluten-friendly

Pistachio Cardamom Ice Cream
with Shortbread Cookie $10
- Gluten-friendly w/ modification

DRINKS

Full Bar: Cocktails, Free-Spirited Cocktails (Non-Alcoholic), Wine & Beer (rotating selection, including N/A options)
Cafe Drinks: Coffee, Espresso, Tea, and Sodas