POUR COMMENCER (To Start)

Small plates designed for sharing. The perfect accompaniment to conversation.

• Alloco & Spicy Sauce Sweet, ripe plantains fried to golden perfection. Served with a house-made smoky tomato and onion relish.

• Les Moules de Cocody (Cocody Mussels) Fresh Penn Cove mussels steamed in a broth of coconut milk, ginger, lemongrass, and a touch of scotch bonnet chili. Served with crusty baguette.

• Suya Beef Skewers Tender cuts of beef rubbed in traditional spicy peanut-pepper blend (Suya), grilled over an open flame, and served with sliced red onions and cucumbers.

• Crevettes à l’Ail (Garlic Prawns) Sautéed wild-caught prawns in a rich garlic-parsley butter sauce with a hint of lemon zest.

LES PLATS DE RÉSISTANCE (The Mains)

The heart of the menu. A culinary dialogue between West Africa, France, and the PNW.

• Poisson Braisé (The Abidjan Classic) Whole grilled Tilapia or Sea Bass, marinated in a secret blend of spices and roasted vegetables. Served authentically with Attiéké (fermented cassava couscous) and a side of fresh tomato salad.

• Steak Frites “Ivorian Style” 10oz Ribeye steak pan-seared with butter and thyme, topped with a peppercorn-cognac sauce. Served with hand-cut fries and spicy aioli.

• Chicken Yassa (Poulet Yassa) Slow-braised chicken leg quarter in a caramelized onion and lemon confit sauce. A perfect balance of tart and savory, served over jasmine rice.

• The Mafe Stew (Vegetarian or Beef) A rich, creamy peanut butter stew simmered with carrots, potatoes, and cabbage. Served with rice or fufu. (Add braised beef short rib +$8).

• Duck Confit Jollof A bold fusion dish: Classic French duck leg confit with crisp skin, served atop a bed of smoky, spicy West African Jollof rice.

LES SALADES (Greens)

• Salade Niçoise - The PNW Remix Seared local albacore tuna, green beans, olives, hard-boiled egg, and heirloom potatoes over mixed greens with a Dijon vinaigrette.

• Avocado & Mango Salad Fresh avocado, ripe mango, cherry tomatoes, and red onion tossed in a lime-cilantro dressing. Bright, cooling, and crisp.

LA FIN DOUCE (Dessert)

• Crème Brûlée à la Citronnelle Classic French custard infused with fresh lemongrass and topped with caramelized sugar.

• Gateau au Chocolat & Coconut Flourless dark chocolate cake served with a dollop of coconut whipped cream and passion fruit coulis.

• Degue Parfait A modern take on the traditional dessert—yogurt, millet couscous, vanilla, and nutmeg, layered with fresh berries.

EVENING LIBATIONS

Inspired by the rhythm of the night. Featuring imports and house creations.

• The Émeraude de Cocody (Signature Cocktail) Gin, basil smash, lime juice, and a splash of elderflower liqueur. Luxury in a glass.

• Cocody Palm Punch A tropical blend of rum, pineapple, passion fruit, and nutmeg. Fun, casual, and dangerous.

• CocoRouge A bold red wine sangria infused with hibiscus (bissap), cinnamon, and citrus slices.

• West African Beer Selection Bottled imports including Star, Club, and Castel.

• Palm Wine (Authentic) The traditional drink of celebration. Sweet, milky, and mildly fermented.