Mesob - Menu complet

Traditional Ethiopian ritual begins with the roasting of green Ethiopian coffee beans in the kitchen. The smoking pan of aromatic beans is then brought to your table to thrill your senses.

Vegan.

Portobello mushrooms sauteed with tomatoes, onions, jalapenos, garlic and berbere.

Beef tenderloin sauteed in a blend of house spices, onions, garlic, clarified herb butter, tomatoes and jalapenos.

Boneless lamb sauteed in a blend of house spices, clarified herb butter, onions, garlic, jalapenos, and tomatoes. Spicy.

Baby Arugula tossed in mango vinaigrette dressing with cherries tomatoes, fresh avocado slices, candied walnuts, blueberries and feta cheese.

Baby spinach, cranberries, candied walnut, feta cheese, lightly tossed in a raspberry walnut vinaigrette.

Blue mussel, shrimp, andouille sausage, sun-dried tomatoes, kalamata olive, vodka tomato basil cream and shaved Parmesan. Spicy.

Black tiger shrimp, coconut curry sauce, sweet peas, cabbage, baby carrots, potatoes served and jasmine team rice.

House-made, moist red velvet upside downcake.

Shrimp sauteed with berbere, clarified herb butter, onions, garlic, tomatoes and jalapenos.

Crispy pan fried Bahamian cracked conch lightly dusted in house made seasoning flour served with cilantro lime pesto and Sriracha aioli.

Atlantic salmon slightly sauteed with fresh garlic ginger, Jalapenos, tomatoes, caramelized onions, berbere spice served with injera. Spicy.

Pan-seared blue crab meat in a light aioli coated with crispy panko and cajun remoulade.

Jerk shrimp grilled to perfection served with fresh pineapple salsa and mango puree.

Bahamian conch flash fried tossed in appleton rum sweet ginger glaze, and rice noddles.

Eritrean style portobello mushroom ragout tossed in with spinach and spaghetti. Spicy. Vegan.

14 oz. steak grilled to perfection topped with sauteed onions, jalapenos, bell peppers in a berbere awaze sauce served with Ethiopian salad and injera.

Pork shoulder slow-cooked in herbal spices, flash fried and black mushroom rice.

Chopped fresh romaine, tomatoes, red onions, Jalapenos slice tossed with red wine vinaigrette dressing.

Red snapper, tiger shrimp, mussels, clams, scallops, crab meat, garlic saffron tomato broth, rouille and crostini.

Brined cornish hens, potatoes, fennel, baby carrots, asparagus and lemon butter sauce.

Black mushroom arborio rice, saffron broth, eggplant, squash, spinach brussels sprouts, sweet peas, sun-dried tomatoes, fennel's and sofrito.

Black mushroom arborio rice, saffron broth, white fish, clams, blue mussels, black tiger shrimp, sweet peas and sofrito.

Cubed chicken breast sauteed in a blend of house spices, onions, jalapenos, tomatoes and clarified herb butter. Spicy.

Ginger soy vinaigrette, spring onion, avocados, cucumbers, black caviar crispy taro chips.

Red lentils slowly cooked with minced onions, fresh ground garlic and berbere. Vegan.

Combination of all three lentil dishes, collard greens, tikil gomen and salad. Vegetarian.

Grilled salmon, shrimp, sweet caramelized onions, Brussels sprouts, grapes tomatoes and red skin roasted potatoes.

Braised oxtails, sweet peas, collard greens, potatoes, baby carrots and mushroom rice. Spicy.

Smoked St. Louis spare ribs, jerk rum sauce, spiced cabbage slaw and Parmesan steak potatoes fries. Spicy.

Half Chicken Marinated in Jerk Spices House Made Waffles Hibiscus Barbancourt Rum Maple Glaze

House-made, bread pudding with layered oreo cookies, fresh strawberries macerated in aged barbancout rum.

Grated taro root seasoned with fresh herbs, pan fried served with cilantro sauce. Vegan.

Fried plantains served with spicy coleslaw. Vegetarian.

Grill or fried. Pan-fried red snapper, spicy cabbage slaw, fried plantain and black mushroom rice.