Albarino Passy

Fried half-moon shaped pastries, filled with fish or meat and spices. The dough is crispy and the filling is flavorful. Usually served with a spicy tomato sauce.

Fried spring rolls, crispy and golden, filled with chicken or shrimp, vermicelli, and vegetables. To be enjoyed wrapped in a lettuce leaf with mint.

Fresh salad of tomato and mozzarella slices, seasoned with olive oil and basil. A light and classic appetizer.

Crab meat prepared with aromatics, breadcrumbs, and spices, served in its shell and gratinated. A rich and spicy seafood flavor.

An assortment of house specialties including pastels, stuffed crab, and accras. Ideal for discovering several flavors in one appetizer.

Green salad garnished with melting hot goat cheese toasts. The mix of hot and cold with a tangy vinaigrette is a beloved classic.

A large salad made solely of fresh and varied vegetables such as corn, heart of palm, and avocado. Fresh, crunchy, and light.

Signature salad composed of shrimp, creamy avocado, and crunchy vegetables. A fresh surf and turf mix.

A complete and hearty salad with chicken, eggs, potatoes, and avocado. Rich enough to be a light meal.

Thick Spanish omelet with potatoes and onions. Served warm or cold, cut into slices.

Marinated and fried or grilled chicken wings. Flavorful and perfect for sharing.

Spicy cod fritters, crispy on the outside and soft on the inside. An essential Antillean specialty.

Marinated and grilled chicken pieces on skewers. Tender and flavorful.

Tender marinated beef cubes grilled on skewers. Served rare or medium as you like.

Small whole fish fried until very crispy. Eaten whole with a squeeze of lemon.

Plancha-seared squid rings or pieces with garlic and parsley. Tender and fragrant.

Assortment of seafood (squid, shrimp, small fish) cooked on the plancha. Ideal for seafood lovers.

Assortment of tapas to share.

Selection of tapas focused on seafood: accras, squid, smelts, etc.

The house's largest tapas platter, combining land and sea specialties.

Tender, marbled beef steak, seared to your preference. Served with a creamy sauce of your choice.

Finely chopped raw beef, seasoned with capers, onions, and condiments. Can be lightly seared (pan-fried) if desired.

Tender beef pieces grilled on skewers, often marinated for extra flavor.

Traditional West African stew prepared with beef simmered in a creamy sauce made from peanut paste and tomatoes. Rich and comforting flavor.

Spiced minced meat balls or skewers, grilled. Flavored with herbs and onions.

Antillean dish made with lamb simmered with Colombo spices (similar to curry), vegetables, and coconut milk. Very fragrant and slightly spicy.

Variation of the Senegalese national dish prepared with lamb. The rice is cooked in meat and vegetable broth, absorbing all the flavors.

Senegalese stew made with okra and palm oil, often with smoked fish or meat. Creamy texture and typical taste.

Grilled lamb specialty cooked over wood fire, cut into pieces and seasoned with mustard and spices. Served with plenty of sliced onions.

Tender marinated chicken pieces, grilled on skewers.

Whole or cut chicken, marinated with spices and gently cooked over charcoal. Crispy skin and juicy flesh with a smoky flavor.

Chicken simmered with a blend of Colombo spices (Antillean curry), potatoes, and vegetables. A fragrant and colorful dish.

Iconic Senegalese dish. Chicken marinated in lemon and mustard, then cooked with a generous amount of caramelized onions. Tangy and flavorful taste.

Chicken simmered in a creamy sauce made from peanut paste, tomatoes, and vegetables. A rich, nutty flavor.

Skewers combining several types of meat (often beef and chicken), marinated and grilled.

Oven-baked or pan-seared salmon fillet, with tender, pink flesh.

Fresh salmon cut into small cubes, seasoned with lemon, dill, and condiments. A fresh and light option.

Thick steak of grilled or seared tuna, usually served medium-rare to maintain its tenderness.

Fish (sea bream) prepared Senegalese style with a lemon marinade and a generous candied onion sauce.

Senegal's national dish. Rice cooked in a rich and flavorful fish broth, accompanied by pieces of fish and various vegetables. A complete and savory dish.

Cameroonian specialty made with ndolé leaves (bitter greens) and peanut paste, cooked with beef or shrimp. Rich texture and unique taste.

Version of Ndolé combining several meats or fish/shrimp.

Large grilled or pan-seared shrimp, served with a flavorful sauce.

Freshwater fish grilled over charcoal, seasoned with local spices. Firm, white flesh.

Sea fish prized for its fine flesh, cooked whole over charcoal for crispy skin and smoky flavor.

White-fleshed, delicate fish, highly prized in West Africa. Excellent grilled over charcoal.

Flatfish with fine and flavorful flesh, grilled whole. A delicate dish.

Fried and spiced potato quarters.

Fried potato sticks, golden and crispy.

Creamy mashed potatoes prepared on-site.

Steamed or sautéed green vegetables.

Portion of white rice cooked in steam.

Fried ripe plantain slices. Sweet taste and melting texture.

Fermented cassava semolina, light texture resembling couscous, with a slightly tangy taste.

Small cakes made from fermented rice or corn, steamed. Soft and slightly sweet-sour texture.

Fried or boiled sweet potato chunks, sweet flavor.

Red rice cooked in the Tiep Bou Dienn broth, very fragrant.

Fermented cassava semolina dough, light texture resembling couscous, with a slightly tangy taste.

Starchy tuber boiled or fried, similar to potato but denser.

Sautéed seasonal vegetables.

Three scoops of ice cream of your choice from available flavors.

Warm chocolate cake with a molten center. Rich and decadent.

Creamy vanilla and coconut dessert, topped with a layer of crunchy caramelized sugar.

Italian dessert with mascarpone, coffee-soaked biscuits, and cocoa.

Shortcrust pastry filled with cream and fresh seasonal fruits.

Mix of fresh cut fruits, refreshing and light.

Caramelized fresh pineapple slices flambéed with alcohol (often rum).

West African dessert made of millet couscous (degue) mixed with sweetened and flavored yogurt or curdled milk.

Assortment of fresh fruits to dip in two types of melted chocolate.