Our Menu

Pikliz mignonette.

Berbere cured Atlantic salmon, pepper relish, Blood orange, passionfruit-mitmita aguachile.

Raw beef tenderloin, nitir kibbeh oil, cured egg yolk, chervil, injera chips.

Dominican braised chicken, naranja agria, charred scallion crema, cilantro oil.

Ripe plantain, Castelveltrano olive, inca pepper, pickled red onion, salsa Afrikana.

cream corn beef, Berbere-jerk sazon, salsa roja.

Heirloom tomato, injera “croutons”, red onion, jalapeno, cilantro, pea shoot, nitir-citrus vinaigrette.

Sofrito, brined chicken leg, Dominican vegetable locrio, korerima black cardamom, salsa verde.

Gomen collard green, fasolia heirloom carrot, haricot verts, ripe plantain salsa, habichuela misir wat, injera.

Braised leg of lamb, charred pepper water sauce, Lemon thyme gremolata | Can be made vegetarian.

12 oz cream co. steak, Ethiopian spiced coffee rub, red sofrito, chickpea puree, mustard frill.

32 oz cream co. steak, pickled shallot, cashew salsa macha, awaze butter | Feeds 3 to 4 guests.

Yellow Dominican rice, sofrito, berbere.

Korerima sazon, salsa Afrikana.

Dominican red kidney bean, spicy Ethiopian lentil.

Ethiopian sour flatbread.

Dark chocolate, grilled pineapple, pineapple caramel.

Korerima y canela, tamarindo-tej gel, teff -coconut shortbread, kumquats.

White chocolate, plantain chip, bebere spiced guava “chamoy”.