37 An Evening of Culinary Storytelling, Heritage, and Purpose d COCKTAIL HOUR Suya-Spiced Chicken Croquettes with Tarragon Aioli Kelewele (Spiced Ripe Fried Plantain) with Nkate Cake (Mixed Nut Brittle) Yucca (Cassava) Chips with Warm Grouper Salsa Cruda and Chef Kess House Sauce Vegan Option: Yucca (Cassava) Chips with Mango-Lime Sals d APPETIZER Koose (Black-Eyed Pea Fritters) with Charred Lamb Chop, Creamy Mint Pesto, Feta Cheese, Honey, Pickled Red Onions, and Balsamic Glaze Vegan Option: Koose (Black-Eyed Pea Fritters) with Roasted Aubergine, Creamy Avocado Mint Pesto, Vegan Feta, Maple Drizzle, Pickled Red Onions, and Balsamic Glaze d SALAD House Greens with Kale and Brussels Sprouts, topped with Dried Cranberries, Fresh Blueberries, and Caramelized Egusi (Wild Melon Seeds), served with a Creamy Poppyseed Dressing Vegan Option: Lemon Vinaigrette d MAIN ENTREE Pan-Seared Ribeye or Confit Duck with Waakye (Rice and Beans) Scotch Egg, served with Red Sauce, Spaghetti, Plantain Sand, and Shito Demi Vegan Option: Waakye Risotto with Shiitake Mushroom, served with Red Sauce, Spaghetti, Plantain Sand, and Vegan Shito Demi d DESSERT Moringa Cake infused with Hwentia (Grains of Selim), Spiced Buttercream, Ginger Brown Butter Crumble, and Hwentia Salted Caramel. Served with a Key Lime Macaron Vegan Option: Moringa Cake infused with Hwentia (Grains of Selim), Spiced Coconut Cream, Ginger Brown Butter Crumble, Hwentia Salted Caramel, and a Key Lime Macaron
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