Dinner, gathered.
Our menu moves with the harvest and the histories that inspire us. Plates are designed to share, though we understand keeping the last bite for yourself.
To begin
Cornbread service
Sorghum butter, benne, smoked sea salt
Crispy black-eyed pea fritters
Green seasoning, pickled pepper, tamarind
Crab callaloo
Blue crab, coconut, cassava crisp
Cured snapper
Citrus, Scotch bonnet, avocado, plantain
From the fire
Suya gulf shrimp
Jollof rice, charred tomato, sweet plantain
Green fire branzino
Grilled okra, preserved lemon, herb sauce
Smoked jerk duck
Hibiscus jus, roots, bitter greens
Braised oxtail
Butter beans, red wine, cassava dumpling
Roasted lion’s mane
Groundnut stew, fonio, market greens
Something sweet
Cocoa & rum
Hibiscus, coconut cream, candied ginger
Sweet potato custard
Burnt honey, pecan, allspice
Soursop ice
Lime leaf, sparkling wine
Drinks
Garden party
Gin, sorrel, basil, lime
Old island
Aged rum, cane, bitters, orange
Highlife
Pineapple, ginger, sparkling tea, zero proof
Sample menu for demonstration. Items and prices are fictional. Please speak with your server about allergies and dietary needs.