Chef Nyaih Russell

Tostones with Garlic-Lime Mojo Crispy smashed plantains topped with pickled red onion, cilantro, and habanero-spiked mojo sauce

Choriqueso Fundido Cups Mini baked cups filled with melted Oaxaca cheese, spicy chorizo, roasted poblanos & jalapeño

Mango-Habañero Shrimp Toast Crispy toast topped with juicy shrimp in a sweet-spicy glaze with fresh herbs and citrus

Suya-Spiced Plantain Skewers (Peanut-Free) Sweet plantains grilled with a nut-free suya blend (paprika, ginger, chili). Served with lime yogurt sauce

Shrimp Aguachile Verde Butterflied shrimp cured in lime, jalapeño, cilantro & cucumber — bright, spicy, refreshing

Jollof Arancini & Scotch Bonnet Aioli Crispy rice balls made with smoky tomato-pepper jollof rice, served with a bright, spicy aioli

Peruvian Chicken Empanadas Flaky hand pies stuffed with spicy aji amarillo chicken & onions, served with creamy huancaína dipping sauce

Mexican Street Corn Croquettes Crispy corn fritters with cotija, tajín, lime crema & chili oil drizzle

Spicy Pollo a la Brasa Plate - Peruvian roasted chicken, aji verde sauce, cilantro-lime rice, roasted sweet peppers & charred corn. (Can be made extra spicy on request.)

Spicy Red Snapper Escovitch - Pan-seared snapper topped with hot pickled peppers & onions, served with festival (Caribbean fried dumplings) & mango slaw

Dominican Shrimp Criollo - Sautéed shrimp in a tomato-pepper-onion creole sauce, served with coconut rice & sweet plantains

Carne Asada with Salsa Macha - Grilled marinated steak, crispy potatoes, charred scallions, salsa macha (spicy nut-free version), and lime

Island Curry Chicken & Roti Bold Trinidadian-style curry with potatoes, garlic, thyme, and scotch bonnet, served with warm soft roti skins

Chipotle Chicken & Sweet Plantain Rice Bowl Smoky chipotle chicken thighs, sweet plantain rice, black beans, queso fresco, corn salsa, and spicy crema

Creole-Caribbean Braised Beef Ribs Slow-braised short ribs in a tomato-chili gravy, served with creamy green banana mash and charred carrots

Spicy Mexican Chocolate Tart Dark chocolate tart with cinnamon, chili, and a toasted marshmallow topping

Tres Leches de Caramelo Picante Classic tres leches with a spicy caramel swirl and cinnamon chantilly

Mango-Passionfruit Cheesecake

Chocolate Toffee Tres Leches – Chocolate sponge, espresso-bourbon toffee, salted caramel, crispy cookies and salted caramel buttercream

Banana Pudding Tres Leches with Vanilla Wafers, Brown Sugar Crumble & Toasted Meringue

Strawberry Shortcake Tres Leches with Coconut Whip, Vanilla Bean Syrup & Macerated Berries

Baby Greens with Candied Pecans, Roasted Pears & Balsamic Honey Vinaigrette (shrimp or chicken optional)

Blackened Chicken Flatbread - Creole alfredo base, blistered tomatoes, arugula, parmesan

Caramelized Onion & Short-Rib Sliders Shredded braised beef piled on toasted brioche with melted provolone and horseradish-crema

Smoked Turkey & Collard Green Dumplings - ginger–scallion vinaigrette, hot pepper honey drizzle

Crab cake beignets w/ cajun aioli

Bayou Caesar Crisp romaine tossed with Cajun-spiced Caesar dressing, cornbread croutons, and shaved parmesan (Optional add-on: blackened shrimp or fried okra crisps)

Bayou fried rice w/ bell pepper, sautéed Collard Greens, diced carrots, andouille sausage, green onion, scrambled eggs and blackened chicken or steak (sub for shellfish allergy)

Cajun Honey-Garlic Salmon - charred lemon, wild rice pilaf, grilled zucchini ribbons

Blackened Filet Over Cajun Truffle Pasta - Fresh pappardelle in a light truffle-cream sauce, & charred cherry tomatoes

Blackened Herb-Crusted Ribeye with Creole Compound Butter served with Smoked Gouda Mac and cheese & Garlic-Charred Green Beans

Blackened Salmon Teriyaki – over ginger-scallion rice, charred broccolini, citrus furikake

Bourbon-Glazed Short Ribs with Garlic Mashed Potatoes & Roasted Asparagus

Filet Mignon with Caramelized Onion, blistered green beans & Smoked gouda Au Gratin

Brown Butter Vanilla Bean Bread Pudding - praline cream, caramel drizzle & vanilla icecream

Lemon Icebox Tart - raspberry coulis, torched meringue

Beignets with espresso caramel, salted caramel cremeux and praline crumble

Creme Brûlée cheesecake

Peach Cobbler Galette – cinnamon-buttery crust - Served warm topped with vanilla ice cream and streusel

Banana Pudding Tres Leches with Vanilla Wafers, Brown Sugar Crumble & Toasted Meringue

Star Crunch Tart with Dark Chocolate-Miso Caramel Ganache, Chili-Spiced Cocoa Tuille and a brown butter & spiced pear ice-cream

Smoked Turkey & Collard Green Dumplings - Ginger–scallion vinaigrette, crispy shallots, & hot pepper honey drizzle

Bayou Caesar Crisp romaine tossed with Cajun-spiced Caesar dressing, cornbread croutons, and shaved parmesan (Optional add-on: blackened shrimp or fried okra crisps)

Blackened Chicken Flatbread - Creole alfredo base, blistered tomatoes, arugula, & parmesan

Charred Corn & Scallion Fritters with creole herb drizzle

Crab cake beignets w/ cajun aioli

Bayou fried rice w/ bell pepper, sautéed Collard Greens, diced carrots, andouille sausage, green onion, scrambled eggs and blackened chicken or steak (sub for shellfish allergy)

Blackened Filet Over Cajun Truffle Pasta - Fresh pappardelle in a light truffle-cream sauce, & charred cherry tomatoes

Blackened Cauliflower Steaks with Mango Chimichurri, Roasted Sweet Potato Mash & Crispy Leeks

Blackened Herb-Crusted Ribeye with Creole Red Wine Reduction, served with Truffle Mashed Potatoes & Garlic-Charred Asparagus

Blackened Salmon Piccata – Served over angel hair pasta with lemon-caper butter sauce, blistered tomatoes, and charred broccolini

Cajun-Spiced Roast Chicken – over dirty rice pilaf with sautéed greens

Chicken Marsala à la Bayou – Roasted chicken, andouille-mushroom Marsala sauce, charred kale salad

Peach Cobbler Galette – cinnamon-buttery crust - Served warm topped with vanilla ice cream and streusel

Banana Pudding Tres Leches with Vanilla Wafers, Brown Sugar Crumble & Toasted Meringue

Butter cake with vanilla icecream & a brown butter sauce

Creme brulee cheesecake

Star Crunch Tart with Dark Chocolate-Miso Caramel Ganache, Chili-Spiced Cocoa Tuille and a brown butter & spiced pear ice-cream

Chef’s Signature Roll – buttery wagyu + uni + avocado, topped with crispy shallots & soy truffle drizzle

Mini Chicken Karaage Bites – Japanese fried chicken with yuzu aioli dip

California Sunset Roll – crab stick or real crab, cucumber, avocado, topped with thin mango slices & sweet chili glaze

Spicy Crispy Shrimp Roll – tempura shrimp, avocado, spicy mayo, and a sprinkle of togarashi

Spicy Tuna Wonton Nachos – Crunchy wonton crisps topped with spicy tuna, avocado, sesame, and yuzu crema

Miso-Glazed Black Cod with Pickled Ginger Root – flaky, buttery, slow-miso-marinated cod; served with sesame bok choy and garlic fried rice

Teriyaki Glazed Salmon – pan-seared salmon with teriyaki glaze, served with sautéed garlic spinach and soba noodles

Sweet Soy Pork Belly – braised pork belly with a sweet soy glaze, served with pickled cucumber salad and steamed rice

Chicken Katsu with Curry Sauce – crispy breaded chicken with mild Japanese curry, served over jasmine rice

Honey-Teriyaki Glazed Ribs with furikake dust; umami crab rice & zucchini medley

Yuzu Mousse Cups – light citrus mousse with almond crumble base

Japanese Strawberry Shortcake – light sponge cake layered with fresh cream & strawberries

Yuzu Sweet Tea Sorbet – Refreshing citrusy-sweet finish with a Southern wink

Chocolate Toffee Tres Leches – Chocolate sponge, espresso-bourbon toffee, salted caramel, crispy cookies and salted caramel buttercream