Quail A La Hicham grilled quail, marinated in a balsamic soy reduction, served with bulgur tabouleh.
11.00
CamarAo Grelhado grilled marinated shrimp served with a fried chickpea galette & cilantro sauce.
10.00
Lamb Bourek flaky filo roll stuffed with seasoned ground lamb & goat cheese, served with harissa aioli & mixed-green salad with balsamic vinaigrette.
9.00
Appetizer Tasting Plate For Two sampler of quail a la jawaad, camarao grelhado & lamb bourek.
24.00
Spicy Steak Tartare De Kaolack finely hand-chopped lean raw steak with a hint of harissa & other mediterranean spices, plus marrakech mint, served with homemade taro chips.
9.00
Calamar Bois Bande grilled ginger-marinated calamari served with chickpea salad & fresh tomato & cilantro salsa.
8.50
Salade Des Enfants Terribles julienne carrots, beets, cucumbers & cherry tomatoes in radicchio leaf, with truffle oil & balsamic dressing, served with pommes cheveux (fried shoestring potatoes).
Goat Song Refrain nutty, savory artisanal surface-ripened goat cheese produced in vermont by bradd kessler & dona ann mcadams, served with crisp apple slices & fig confiture.
9.00
Moules Du Jour soupe du jour
8.50
Main Course
Casbah Lamb-shank Tajine slow-braised lamb shank in stew of mixed vegetables, dried apricots & toasted sliced almonds.
19.00
Les Enfants Terribles Savory Couscous moroccan couscous with stewed seasonal vegetables.
15.00
add chicken
17.00
Gaucho Cornish Hen cornish hen marinated in thyme, garlic, crushed chili & turmeric, oven-roasted & served with "molho a campanha" (chopped tomato, red onion and lime) & basmati rice.
19.00
Koroghofemugu grilled 12-ounce shell steak marinated in special spices from ivory coast, served with homemade french fries & mesclun mix salad.
24.00
Steak Tartare De Kaolack finely hand-chopped lean raw steak with a hint of harissa & other mediterranean spices, served with homemade french fries.
16.00
Picanha A La Jobim Do Rio grilled sliced top-sirloin black angus, served with mixed broccoli rice, mesclun salad, & "molho a campanha" (chopped tomato, red onion & lime)
(for one) 16.00
(for two) 30.00
Zanzibar Pistachio-Crusted Salmon pan-seared salmon in a saffron lemongrass sauce served with sauteed haricots verts & "atieke" (manioc couscous).
19.00
Moqueca Baiana traditional brazilian seafood stew-shrimp, mussels & fresh fish (varies with season) slow-cooked in tomato-coconut milk-curry broth. served with basmati rice.
22.00
Bozo-Bozo potato-crusted pan-roasted seasonal fish, served with sauteed spinach, fennel & carrots in the sauce of the day
Ghanaian Salad sauteed tiger shrimp served over chopped romaine, avocado, & tomato salad with citrus and carrot vinaigrette, with a side of fried plantains.
17.00
Side Orders
Homemade French Fries
Haricots Verts
Sauteed Spinach
Sauteed Mixed Seasonal Vegetables
Mesclun Salad
Basmati Rice
Couscous
Desserts
Ouled Kbah Chocolate Mousse dark chocolate mousse with fresh raspberries.
8.00
Creme Brulee D' Abidjan creme brulee with caramelized banana & rum
7.00
Nougat Glace crushed toasted pistachio and almond caramel, with homemade ice cream, served with berry coulism.
7.00
Afro Coconut Soup creamy coconut milk served with toasted sesame seeds.
7.00
Goat Song Refrain nutty, savory artisanal surface-ripened goat cheese produced by bradd kessler & dona ann mcadams in vermont, served with crispy apple slices & fig confiture.
9.00
Dessert Wines & Digestifs
Cognac Hennessy
14.00
Armagnac Castarede Selection (20yr)
14.00
Calvados "Pere Magloire" Fine
8.00
Grappa Bianca "Aldo Bottega"
9.00
Sambucca
8.00
Amaretto
8.00
Moussamoussette
12.00
Cocktails $8
Posto Nove cachaca sugar, lemon juice, champagne, angostura
Paris - Dakar rhum, sugar, lemon juice, champagne, angostura