Flavors from Afar Menu

Three crispy vegetable stuffed pastries served with Somalian hot sauce.

Crispy twice-fried plantains served with spicy Haitian pikliz—tangy pickled cabbage and peppers.

Dusted with berbere spice, served with harissa ketchup, preserved lemon mayonnaise.

Slow-simmered egg, tomato, pepper sauce, feta, fresh herbs, and griddled toast.

Lentils, chickpeas, rice & pasta with garlicky tomato sauce, spiced vinegar & crispy shallots.

Topped with labneh & fried shallot oil.

House-made fry bread topped with a savory squash and zucchini medley, seasoned with herbs and a touch of spice—a plant-based celebration of flavor. Perfect for sharing

Crispy golden fry bread layered with seasoned ground bison, fresh vegetables, and bright garnishes, bringing a rich and hearty taste of tradition. Perfect for sharing

Pistachios, tomatoes, cucumbers, preserved lemon & sumac vinaigrette.

Open-faced lamb sandwich with toasted cumin yogurt, onion chutney, and quick pickles

Tender bies of bone-in chicken steeped in cinnamon, cardamom, and cloves, resting on fragrant basmati rice kissed with ginger and cumin.

Tilapia simmered in a fragrant coconut-tomato broth with garlic, ginger, and warm African spices, inspired by Kenya’s coastal kitchens. Light, creamy, and deeply comforting — a dish that brings forward ocean flavor and East African tradition. Served on a bed of cilantro rice.

A fresh take on the traditional trio, combining roasted corn, black beans, and squash with seasonal greens and a bright vinaigrette.

A warming bowl of corn, beans, and squash (known as the “Three Sisters”) simmered into a hearty broth that celebrates the harmony of these ancestral crops.

Crispy golden fry bread layered with seasoned ground bison, fresh vegetables, and bright garnishes, bringing a rich and hearty taste of tradition. Perfect for sharing

House-made fry bread topped with a savory squash and zucchini medley, seasoned with herbs and a touch of spice—a plant-based celebration of flavor. Perfect for sharing

Roasted seasonal root vegetables tossed in pure maple syrup and herbs.

Tender beef short ribs slow-braised with tangy sumac, aromatic spices, and savory herbs for a rich, bold flavor.

7oz lean bison steak seared with tangy sumac, garlic, and warm spices for a tender, flavorful finish with a bright citrusy kick. Served with white creamy beans and wild rice.

Tender bies of bone-in chicken steeped in cinnamon, cardamom, and cloves, resting on fragrant basmati rice kissed with ginger and cumin.

Crispy twice-fried plantains served with spicy Haitian pikliz—tangy pickled cabbage and peppers.

Open-faced lamb sandwich with toasted cumin yogurt, onion chutney, and quick pickles

Dusted with berbere spice, served with harissa ketchup, preserved lemon mayonnaise.

Topped with labneh & fried shallot oil.

Lentils, chickpeas, rice & pasta with garlicky tomato sauce, spiced vinegar & crispy shallots.

Slow-simmered egg, tomato, pepper sauce, feta, fresh herbs, and griddled toast.

Three crispy vegetable stuffed pastries served with Somalian hot sauce.

Pistachios, tomatoes, cucumbers, preserved lemon & sumac vinaigrette.

Toasted cumin yogurt, onion chutney, & quick pickles.

8 oz Haitian-style braised short ribs simmered in-house-made Épis — a blend of peppers, garlic, herbs, and green onion bonnet — cooked until tender and falling off the bone. Served alongside traditional rice and peas.

Tilapia simmered in a fragrant coconut-tomato broth with garlic, ginger, and warm African spices, inspired by Kenya’s coastal kitchens. Light, creamy, and deeply comforting — a dish that brings forward ocean flavor and East African tradition. Served on a bed of cilantro rice.

Refreshing hibiscus iced tea from Mexico and the Caribbean, naturally balanced with sweet, tart, and floral notes.

Native to tropical Africa, particularly Sudan, this tamarind iced tea found its second home in Mexico and Central America—naturally balanced with sweet, tangy, and earthy notes.

Bright lemonade from the Levant, naturally balanced with sweet, citrus, and floral notes.

Vibrant hibiscus iced tea from West Africa brewed with ginger and pinneapple.

Rich Cuban-style espresso, sweetened & smooth

Strong black tea infused with milk & a hint of warming spices

Bold black tea brewed with cardamom, cinnamon, & cloves, finished with milk & sugar

Traditional Mexican coffee slow-brewed with cinnamon, piloncillo, & orange zest

An ancient tradition and beans, hand-brewed using the pour-over method for a pure, authentic experience.