Serving Northern Virginia, Washington, DC & Maryland
Now booking Thanksgiving & holiday plattersSee plattersWest African classics and globally inspired plates, cooked fresh for your event. There's no online checkout: every menu is tailored, so choose what you love and we'll send a quote.
Our breakfast and lunch platters are priced per guest and cooked fresh for your event. For Thanksgiving, birthdays and everything in between, we'll design a custom spread around your table.
$16 per guest· 10 guest minimum
A warm, generous spread to start the day: West African flavor in every bite.
$24 per guest· 10 guest minimum
Our most-requested spread. You choose the menu; we bring the flavor.
Quoted per event
Thanksgiving, birthdays and every celebration in between, designed around your table.
Pick your appetizers, two proteins, two carbs and two veggies, then finish with fruit, dessert and drinks. Priced per guest with your quote.
Passed or displayed, to open the table.
The heart of the spread.
Comfort, done properly.
Bright, seasonal and never an afterthought.
A sweet finish.
To keep the conversation flowing.
West African classic
Add any of these to your spread, or build an entire menu around them. Priced with your quote by tray or per guest.
The heart of our kitchen: bold, comforting dishes from across West Africa.
Signature jollof rice with savory bean stew and baked chicken drumsticks.
A rich soup of ground melon seeds, served with basmati rice and chicken.
Tender spinach simmered with ground melon seeds, with plantains or potatoes.
Steamed pudding of sweet yellow corn, baby spinach and red palm oil.
Golden puff-puff with savory bean stew, a beloved pairing.
Goat slow-braised in a rich, seasoned stew, over fried basmati.
Whole fish and seafood, cooked with care and dressed to impress.
Whole sea bass or bronzino under a bright tomato and pepper relish.
Over pearl couscous with sautéed squash, or with roasted potatoes.
Flaky barramundi with glazed carrots, asparagus and bell peppers.
Sautéed shrimp with harissa-spiced cauliflower and a green herb sauce.
Shrimp and pasta in a creamy tomato garlic sauce.
Shrimp and pasta in coconut red curry with peppers and fresh basil.
Slow-braised, oven-roasted and grilled over high heat.
Leg quarters roasted golden with rosemary, thyme, garlic and honey.
Smothered in a savory mushroom sauce.
Slow-braised until tender, served over basmati rice.
Topped with sautéed sweet onions and peppers.
Spice-rubbed suya over anise-infused fried rice with sautéed vegetables.
Fresh, bright and made to share.
Cucumber, sweet peppers, parsley and shallots, with maple cider vinaigrette.
Peppers, tomatoes, black beans, chickpeas and fresh blueberries.
Baby spinach, green apple, walnuts and shallots.
Romaine, cherry tomatoes, Parmesan and grilled chicken.
Smooth and velvety, finished with fresh basil and cream.
Hearty lentils and vegetables in a seasoned broth.
Fresh mornings, bold flavors.
Cage-free eggs with tomatoes, sweet peppers and onions.
Egg scramble, roasted potatoes and cheese in a warm tortilla.
Fluffy eggs and melted cheese on buttery croissants.
Three cage-free eggs, gently cooked and simply seasoned.
Sweet, golden and perfect for brunch.
Croissants, chocolate croissants and muffins.
Generous trays and whole-fish centerpieces, ready to set on the table. Order them on their own or alongside a platter.
Serves 8–12
5–6 lb striped bass under our tomato and pepper relish, with anise-infused fried rice and roasted potatoes.
$150
Serves 6
With anise-infused garden fried rice and a tomato-based bell pepper sauce.
$96.50
Serves 6
Grilled chicken thighs with garden fried rice and bell pepper sauce.
$72.50
Serves 6
Roasted chicken breast with garden fried rice and bell pepper sauce.
$72.50
Send your wish list and we'll turn it into a menu and quote, within one business day.
At least 2 days' notice (3 days for requests after 2 PM Eastern).
