Chez Lala

Distilled spirit made from malted or unmalted grains. Woody and warming flavor. Generally enjoyed neat or with ice.

Selection of popular whiskies (likely Jack Daniel's and Black Label). Rich, smoky or smooth flavors depending on the choice.

Fruity cocktail usually based on rum and various fruit juices. Sweet, sugary, and refreshing.

Creamy drink made with rum and coconut milk. Exotic and sweet flavor, reminiscent of the tropics.

Classic Caribbean cocktail made with old rum, fruit juices (orange, guava, pineapple), and spices. Fruity and well-balanced.

Refreshing non-alcoholic drink made from pressed fruits or nectar.

Arranged rum or cocktail infused with fresh ginger. Piquant and spicy flavor that warms the palate.

Spicy Creole sausage, black (blood) or white. Tender texture and bold flavor. Often eaten with bread or by hand.

Half avocado served with a cold filling, often shrimp, tuna, or a mayonnaise-based vegetable mix. Fresh and creamy.

Fried fritters made from minced fish and spices. Crispy on the outside and tender on the inside.

Mix of fresh raw or cooked vegetables (lettuce, tomatoes, corn, eggs, etc.). Light and refreshing.

Crab meat mixed with spices and breadcrumbs, served in the crab shell. Rich and spicy marine flavor.

Small, fried Senegalese turnovers stuffed with fish and spices. Crispy pastry. Usually served with a spicy tomato sauce.

House specialty chicken dish, likely served with various accompaniments and a signature sauce. Hearty and flavorful.

Marinated chicken then slowly grilled over embers. Crispy skin and juicy flesh with a smoky flavor. Often accompanied by alloco (plantains) or rice.

Chicken prepared with a rich chili sauce. Very spicy and aromatic. For lovers of spicy dishes.

Marinated beef pieces grilled on skewers. Tender and grilled. Served with various accompaniments.

Traditional West African stew made with peanut paste, meat, and vegetables. Creamy sauce and nutty flavor. Served with white rice.

Okra and palm oil sauce, often enhanced with smoked fish and seafood. Characteristic slimy texture and rich taste. Served with rice.

Iconic Senegalese dish (often chicken) marinated in plenty of onions, lemon, and mustard. Tangy and caramelized taste. Served with rice.

The national dish of Senegal (Thieboudienne), consisting of rice cooked in a tomato broth with fish and vegetables. Flavorful and very aromatic.

Meat (often lamb or mutton) roasted whole or in large pieces on a spit or in the oven. Very tender meat and crispy skin.

Firm white-fleshed fish, prepared grilled or in sauce. Delicate flavor.

Bronze Grouper, a highly prized fish in Senegal for its fine, firm flesh. Often grilled or braised.

White-fleshed, tender sea fish. Generally grilled whole with herbs and lemon.

Large shrimp grilled or sautéed with garlic and parsley. Firm and sweet flesh.

Freshwater fish (Nile Perch) with white, tender, boneless flesh. Excellent grilled or in skewers.