Our Menu

Fresh lump crab folded with mascarpone, Dijon, lemon zest, and herbs over buttery fire-roasted artisan toast. (Add Caviar +MP)

Crisp pastries filled with spiced green lentils. Tamarind chutney or chili ketchup.

Golden pastries filled with spiced lentils and aromatics, served with tamarind chutney or chili ketchup.

Wood-fired Brussels with date glaze, caramelized onions, and sesame.

Smoked salmon, whipped herb cream cheese, citrus crème fraîche, arugula, capers, red onion, and black garlic molasses on crisp wood-fired flatbread.

San Marzano tomato, fresh mozzarella, basil.

Black garlic cream, wild mushrooms, parmesan, thyme, and white truffle oil.

Spiced tomato base, awaze-seasoned beef, caramelized onions, feta, and fresh herbs.

Awaze beef or mushrooms, crisp vegetables, avocado, and whipped feta cream (lemon-tahini option) in a warm spinach wrap.

Golden fried oyster mushrooms, black-eyed pea hummus, cabbage, carrots, arugula, pickled onions, and avocado in a toasted spinach wrap.

Double prime beef, aged white cheddar, caramelized onion jam, truffle garlic aioli, toasted brioche.

Plant-based patty, roasted garlic-lemon vegan aioli, caramelized onions, lettuce, tomato, pickles.

Crisp romaine tossed in our house Caesar dressing with shaved parmesan and toasted croutons, finished with lemon and cracked pepper.

Brussels, lacinato kale, toasted almonds, golden raisins, parmesan, lemon vinaigrette.

Seasoned lentils, fresh herbs, scallions, lemon champagne vinaigrette.

Crisp golden fries dusted with berbere sea salt.

Wood-fired Brussels sprouts with date glaze and sesame.

Fluffy basmati rice infused with fresh herbs and lemon zest.

Tender roasted carrots with whipped feta and herbs. (Vegan tahini option available)

Spiced Beef, Potato and Herbs in delicate pastry with Tamarind Chutney or Sweet Chili Ketchup sauce.

Crispy Eritrean-style sambusa with warm-spiced lentil filling and fresh herbs.

Golden Fried calamari with citrus salt and berbere dust, with black garlic tartar.

Braised Oxtail, Garlic Aioli, caramelized onions, on buttered brioche
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Honey-Glazed with Citrus ranch and pickled onions.

Wood-Fire grilled lamb with Eritrean honey, Rosemary Citrus Zest.

Wood-Fired Brussels with date glaze, caramelized onions, and sesame.

Black garlic cream, wild mushrooms, parmesan, thyme, white truffle oil.

Garlic Cream Sauce, Sun-Dried tomatoes, mozzarella, fresh herbs, finished with a black garlic drizzle.

Spiced tomato base, awaze beef, caramelized onions, feta, and herbs.

Crisp Flatbread with spiced tomato sauce, honey-berbere chicken, mozzarella, provolone, red onions, and herbs.

Crisp-edged Wagyu smash patty layered with whipped cream fraiche, briny caviar pearls, toasted brioche bun, black garlic aioli, and house-made herb potato hash brown.

Juicy, perfectly seared beef patty with melted cheese on a toasted brioche bun, finished with house sauce. Simply, Classic and elevated.

Plant-Based patty, dairy-free roasted garlic aioli, caramelized onions, lettuce, tomato, pickles, vegan bun option.

Slow-braised oxtail in red wine tomato reduction with korarima and rosemary over pappardelle pasta.

Pan-seared branzino finished in the wood-fire oven with lemon-thyme butter, fennel, tomato relish, caper oil, and preserved lemon.

Crisp Snapper Bites tossed with aromatics, citrus salt, and white pepper, served atop the fried snapper skeleton for a dramatic coastal presentation.

USDA Prime Filet | Golden Butter Rib Eye Steak

Hearty lentils tossed with fresh mint, dill, parsley, basil, rosemary, and scallions, finished with a bright lemon champagne vinaigrette. Topped with fire-roasted chicken breast.

Charred Romaine Hearts tossed in a classic, creamy Caesar dressing. Topped with Crispy teff croutons, Parmesan shards, and a black garlic oil drizzle.

Cured beef salami, smoked salmon, and spiced beef awaze with three artisan cheeses, grapes, honey, glazed pecans, dried fruits, pickled okra, and orange chili-spiced olives. Served with crispy fried injera and warm fire-roasted pita.

Black Tahitian vanilla cheesecakes with a caramelized bruleed top, served with Loomi blueberry compote and a warm Loomi honey drizzle.

East African coffee-soaked Bischoff cookies, mascarpone, cookie butter, cardamom.