sirloin tips with carrots, cabbage and eggplant in seasoned rice

half rack of marinated, grilled, tender baby back pork ribs served with a side of cheese grits

local lamb slow-cooked in a thick, rich, well-seasoned stew with chunks of potatoes served with bread

half a cornish game hen marinated and grilled - very tender served with attiéké salad

a fresh tossed salad of romaine lettuce, cucumber, tomato and attiéké with house vinaigrette. Attiéké is a staple food of Ivory Coast and is a couscous made from cassava, a root vegetable

a local favorite with roots in Africa

cooking bananas served with a tomato-onion topping