Menu Information
Menu as of November, 2012
Wood-fired Flatbreads
Realan's Duck Confit - Goat cheese, berbere-spiced oranges, and balsamic reduction. $12.00
KG's Peri-Peri Roasted Chicken - Lime chakalaka, lamb chopper cheese, and pickled sweet bell peppers. $10.00
Pickled Artichoke - Sun-dried tomatoes, piquillo peppers, goat cheese, ricotta, and parmesan cheese. $9.00
Appetizers
Grilled Wild Boar Tenderloin - with mealie pap, chakalaka, white truffle oil, and micro cilantro. $16.00
Crispy Beef "Bobotie" Roll - with cucumber raita, green mango atjar, and honey roasted groundnuts. $9.00
Inguday Tibs in Brik - Mushroom, spinach, and cheese in crispy Tunisian fil with apples and curry vinaigrette. $10.00
Taste of Africa - African-inspired dips with pappadam, poppy seed lavash, and house-made naan. $9.00
Artisanal Cheese Selection - Five tasting portions with accompaniments from around the world. $15.00
Soup and Salads
"Braai"-style Wahoo and Pork Belly - Arugula, mâche, frisée, fire-roasted Zellwood corn, and almond crisps. $16.00
Heirloom Tomato, Watermelon, and Radish Salad - with Persian cucumber and pecorino toascano cheese. $14.00
Jiko Salad - Bibb lettuce, blueberries, grapes, celery, pine nut brittle, and preserved lemon yogurt. $13.00
Mushroom Consommé - Ivory lentils, wild rice, and alba mushrooms. $10.00
Entrées
Grilled Swordfish - Roasted vegetables, ginger vinaigrette, and romesco sauce with toasted pine nuts. $38.00
Chermoula-roasted Nigerian Prawns - English pea nage and saffron rice with orange and olive salad. $35.00
Curry-rubbed Lamb Loin - Cauliflower purée, eggplant-artichoke "zaalouk", and red olive-walnut tapenade. $37.00
Seared Barbarie Duck Breast - with potato and spinach masala, royal trumpet mushrooms, and port emulsion. $39.00
West African Braised Beef Short Rib - Roasted peanuts, roasted vegetables, and spicy tomato demi-glace. $41.00
Oak-grilled Filet Mignon - Ancient grain pilaf, heirloom pole beans, and South African red wine sauce. $44.00
Guinea Hen - "Doro Wot" braised leg and berbere roasted breast, sweet potato, wilted greens, and ancho glacé. $34.00
Maize-crusted Atlantic Black Grouper - Vegetables of the moment and tomato-butter sauce. $39.00
"Bunny Chow" and "Falafel" - Durban curry vegetables with naan bread, mango ketchup, harissa mustard, and chickpea-lentil cake with cilantro yogurt, wilted greens, and peppadew-olive tapenade. $28.00
Desserts
Milk Tart - Port reduction, figs, and goat's milk balsamic ice cream. $11.00
Lime-scented Crème Brûlée - Key lime-mango chutney and vanilla meringue cookie. $9.00
Madagascar Vanilla Cheesecake - Strawberry-rhubarb compote and chocolate graham crust. $9.00
Chocolate and Tea Safari - Vanilla Rooibos-Tanzanian chocolate cake, free form "Kit Kat,," and green tea ice cream. $10.00
Cinnamon-Chocolate Flourless Cake - Sesame crisp, chocolate sauce, and herb-citrus salad. (This item is produced with no added sugar.) $10.00
Artisanal Cheese Selection - Five tasting portions with accompaniments from around the world. $15.00
Children's Menu
All meals served with choice of 100% apple juice, 1% milk, or small bottled water. Soft drinks available on request
Appetizer and Sides
Chopped Romaine with Tomatoes and Carrots - $4.00
Mixed Fruit Salad - $3.00
Carrot and Celery Sticks with Peanut Butter - $3.00
Entrees
Cheese Pizza - with tomato sauce. $8.00
Grilled Chicken Breast - with ancient grains and vegetables. $9.00
Seared Market-fresh Fish - with ancient grains and vegetables. $12.00
Grilled Steak - with ancient grains and vegetables. $12.00
Macaroni & Cheese - with white cheese sauce. $8.00
Desserts
Vanilla Ice Cream - $4.00
Jiko "Fruit-Fun" - Push pop and finger treats. $7.00
Safari S'mores - A Jiko version of a campfire favorite. $6.00
If a menu is presented here it is for guidance purposes only. Menus can change without notice and at some restaurants daily. If you have specific dietary needs or questions it is best to
contact the restaurant directly for information. If you'd like to notify us that a menu has changed, or you can provide the complete information, please let us know through our
email form.
