Jiko

Dinner Menu

Wood-fired Flatbreads

Chef's Specialty with Portobella Mushrooms, Pequillo Peppers, Truffle Oil and Goat Cheese   9.00

Barbecued Chicken with Apple-Jicama Slaw, African Barbecue Sauce, and Four Cheeses   10.00

Kalamata Olive with Four Cheeses and Laura Chenel Soft Goat Cheese   9.00

Appetizers

Tibs Watt in Pannekoeke   Stewed Beef Rolled in "Crepes" with Peppadew-Olive Tapenade   9.00

Artisanal Cheese Selection   Five Goat, Cow, or Sheep Cheeses from Around the World   14.00

Prince Edward Island Mussels with White Wine Cream, Roasted Garlic, Dill and Cinnamon Raisin Baguette   11.00

Seared Ostrich Filet with Spiced Chick Peas, Red Onion, Tomato and Lemon-Mint Yogurt   13.00

Crispy "Savanna" Rolls with Sweet Corn, Bitter Greens, Goat Cheese and Curry Vinaigrette   8.00

Taste of Africa   Trio of Dips with Assorted Breads and House-made Naan   9.00

Soup and Salads

Curried Cauliflower Soup with Spiced Yogurt, Golden Raisins and Toasted Almonds   7.00

Jiko Seasonal Salad with Crisp Greens, French Butter Pears, Candied Walnuts and Apple Vinaigrette   7.00

Cucumber, Tomato, and Red Onion Salad with Rocket, Cottage Cheese, and Watermelon Vinaigrette  8.00

Braised Beet Salads with Smoked Bacon, Goat Cheese, Shallot Marmalade and Sherry Vinaigrette   11.00

Entrees

Grilled Berkshire Pork Tenderloin with Spiced Lentil Dahl, Spinach, and Pickled Okra   32.00

Swahili Curry Shrimp with East African Curry Sauce, Artichokes, and Coconut Rice   31.00

Maize-crusted Pacific Halibut with Vegetables of the Moment and Tomato-Butter Sauce   36.00

Roasted Lamb Loin with Herbed Couscous, Sun-dried Cherries, and Red Curry Sauce   35.00

Grilled Swordfish with Crisp Mealie Pap, Asparagus, and Tomato-Pancetta Vinaigrette   36.00

Chermoula Tanglewood Chicken with Goat Cheese Potatoes, Preserved Lemons, and Harissa  29.00

Barbecue Beef Short Ribs with Roasted Yukon Gold Potato Salad and Onion-Garlic Sauce   37.00

Spiced Crusted Tuna with Cucumber Raita Salad, Grilled Papadam, and Peppadew Vinaigrette   33.00

Seared Maize Pudding with Chakalaka and Basil Buree Blanc   26.00

Oak-grilled Filet Mignon with Macaroni & Cheese and Red Wine Sauce  41.00

Desserts

Kenyan Coffee and Koeksister   Kenyan Coffee Ice Cream with Spiced Doughnuts   8.00

Pistachio Crème Brulee with a Chocolate-layered bottom  8.00

Lemon-White Chocolate Mousse with Spiced Blueberry Coulis and Vanilla Tuile   8.00

Tanzanian Chocolate Trio with Chocolate Cremeux, Chocolate Soup, and Chocolate Sorbet   8.00

Roasted Apple Tarte Tatin with Vanilla Sauce and Cinnamon Ice Cream  8.00

Kids Menu

Menu as of December 2009