| Soupe du Jour |
$8.00 |
|
| Trois Senteurs Goat Cheese Terrine |
$8.00 |
Layers of Three Flavors of Goat Cheese (Black Olive, Tomato, and Basil) separated by Grilled Vegetables served with Fresh Fig |
| Accra de Morue with Domoda Sauce |
$7.00 |
Cod Fish Fritters served with Baby Arugala Salad and Gambian based Tomato Sauce |
| Crab Cake |
$9.00 |
Lump Crab Meat Cake served with Red Pepper Coulis |
| Escargot Kedjenou |
$8.00 |
Escargot cooked in a Traditional Ivory Coast Pressure Stewed with Tomato, Anis Star, and Asparagus served in Puff Pastry Shell |
| Steak Tartare with Harissa |
$9.00 |
Hand-Sliced Steak with North-African Chili-Pepper, Coriander, Cumin, Garlic Sauce |
| Moules du Jour |
$10.00 - $14.00 |
Mussels of the Day served a la carte or with Pomme Frites |
| Salad Sassandra |
$8.00 |
Barbecued Baby Octopus, Calamari, Black Olive Tapenade and Chick Peas in s Spicy Red Vinaigrette |
| Korhogo Salad |
$9.00 |
Red and Yellow Endive with Anjou Pear and Crispy Taro Root Chips served in a Truffled Oil, African Honey and Balsamic Vinaigrette |
| Greek Style Salad |
$8.00 |
Mixed Greens with Feta Cheese, red Onion, Kalamata Olives, Cucumber and Lemon Herbs Dressing |
| Chicken in Yassa Sauce |
$18.00 |
Roasted Free-Range Chicken in Senegalese Sauce of Onion, Mustard, Green Olive with Sauteed Vegetables |
| Salmon in Red Sorrel, Ginger and Kenyan Curry Sauce |
$19.00 |
Atlantic Salmon in a Tropical Red Sorrel, Ginger and Curry Sauce |
| Seafood Combo Grand Bassam |
$22.00 |
Aromatic Ivorian Coast Seafood Stew of Clams, Mussels, Shrimp and Sea Scallops in Spicy Tomato and Spinach Sauce served with Pistachio Rouille Croutons |
| Grilled Prawns Pili Pili with Jolof Rice |
$22.00 |
Spicy Saureed Prawns in Nigerian-style Ratatoiille served with West-African Wolof Inspired Rice infused with Tomato, Onion, and Senegalese Spices and Sauteed Vegetables |
| Bozo Bozo (Fish of the Day) in Chermoula Sauce |
|
Whole Grilled Fish in North African Sauce of Cilantro, Cumin, Olives, Lemon Juice and Corriander Sauce |
| Bouillabaisse Djegue Nandiji |
$22.00 |
A nouveau take on Provencal Bouillabaisse - Fresh Fish Stew of Tilapia, Mussels, Clams in Sun-Dried Fish Broth and Fennel Confit served with Pistachio Rouille Croutons |
| Steak Korhogogegfemougu |
$24.00 |
Grilled Shell Steak Marinated with Cardamon and Korhogo Spice (from the Chefs Home Town in the Ivory Coast) served with French Fries |
| Vegetable Mafe au Soumbala |
$16.00 |
West African Peanut Stew with Okra and Eggplant served with Sauteed Vegetables and a Quinoa Pilaf |
| Casbah Lamb |
$20.00 |
Braised Lamb Shank made with Ras-Al-Hanout (Royal Moorish Spice) and Black-Eyed Pea Stew |
| Vegan MEdley |
$17.00 |
West African Vegan Dish of Fresh Tomatoes, Okra, Eggplant, Spinach served with Quinoa |
| Tout Chocolat |
$7.00 |
Chocolate Molten Cake served with Tahitian Vanilla Ice Cream |
| Momi a la Banane |
$7.00 |
Millet Bannana Pancake and Poached Pear with Drizzled Honey |
| Creme Brulee Parfum du Jour |
$7.00 |
Creme Brulee with Scented Flavoring |
| Mixed Sorbets and Ice Cream |
$6.00 |
|
| Sabayon Sougbanbrou |
$7.00 |
Chocolate Mousse with Touba Aroma served with a Light Cookie |
| Clafoutis |
$7.00 |
'Clafoutis cake' with Berry Sauce and Sorbet and Layer of Vanilla Ice Cream |
