OUR fall MENU
Inspired by Chef Tayo’s journey from Nigeria to the U.S. and Italy, our menu celebrates a bold fusion of West African heritage and classic Italian technique. Each dish is a reimagined experience—familiar yet unexpected, comforting yet elevated.
Our fall five-course menu is a warm, flavorful journey through Nigerian and Italian traditions. The evening begins with a welcome bite — Naija Chicken Arancini, crisp and savory, topped with caviar for a touch of luxury.
For starters, enjoy Amore Pepper Soup with tender lamb meatballs, followed by Truffle-Infused Yam & Garri Polenta paired with honey suya chicken — a rich, comforting twist on a classic.
Mains include our signature Lobster Jollof Risotto, a creamy blend of jollof tomato stew and risotto topped with buttery lobster, and the beloved Fried Fufu Gnocchi, served with a deeply flavorful 24-hour slow-cooked oxtail stew.
To end the night, we serve Golden Puff-Puff with Chef Tayo’s Housemade Vanilla Gelato — crafted with creamy Nigerian Peak milk for a sweet and nostalgic finish.
Wine pairings are available as an optional add-on, thoughtfully selected to complement each course and elevate your dining experience
Amore Pepper Soup with Lamb Meatballs
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This dish brings the best of both worlds — the bold, comforting heat of Nigerian pepper soup, smoothed out with a touch of creamy Italian flair with tender lamb meatballs to soak up all that flavor. It’s cozy, rich, and just the right mix of spice and soul.
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Truffle Yam Polenta with Honey Suya Chicken
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Our Truffle Yam Polenta with Honey Suya Chicken is a bold fusion of Nigerian and Italian flavors. Traditional Nigerian Garri, often used for eba or drinks, is transformed into a creamy, truffle-infused polenta served over yam. Topped with smoky, honey-glazed shredded suya chicken, this dish combines the comforting essence of Nigerian cuisine with the elegance of Italian techniques.
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Fried Fufu Gnocchi with slow-cooked oxtail stew
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A fan favorite and one of our most talked-about dishes. Our Fried Fufu Gnocchi with Oxtail Stew is a dish that beautifully bridges two worlds. Each gnocchi is fried to perfection, golden and crispy on the outside, yet soft and pillowy on the inside, just like traditional fufu. Made with West African fufu flour and combined with the classic Italian method of crafting gnocchi, it embodies the heart of both cultures on a single plate. Paired with our rich, slow-braised oxtail stew, it’s a comforting and flavorful expression of Nigerian roots and Italian tradition coming together.
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Lobster Jollof Risotto
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Our signature Lobster Jollof Risotto is where Nigeria truly meets Italy and the dish that sparked Chef Tayo’s Nigerian-Italian fusion menu. Jollof rice is a beloved staple across West Africa, made by cooking rice in a rich, spiced tomato stew. For this dish, we take that same flavorful base and infuse it into creamy Italian risotto, blending two culinary traditions into one. Topped with tender, buttery lobster, this bold and elegant plate is a true celebration of heritage, creativity, and cross-cultural flavor.
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Golden Puff-Puff with Housemade Vanilla Gelato
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Our golden puff-puff is a warm, fluffy favorite — crisp on the outside, soft on the inside, and made to be shared. It’s paired with a scoop of Chef Tayo’s homemade vanilla gelato, a sweet, nostalgic nod to his childhood. Made from scratch and infused with creamy Nigerian Peak milk, the gelato is rich, smooth, and full of comforting vanilla flavor. Together, it’s the perfect balance of hot and cold, light and creamy — a feel-good finish that tastes like home.
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