Tatiana by Kwame Onwuachi menu

Thinly sliced raw fluke served with pickled Sungold tomatoes, a carrot-based broth, and a zesty Caribbean-style escovitch relish.

Roasted squash tossed in a sweet and sour glaze, topped with pickled onions, Worcestershire sauce, and fresh cilantro.

Handmade tortellini filled with Dungeness crab, served in a traditional Nigerian red stew and garnished with fresh parsley.

A refreshing salad featuring honeynut squash, Persian cucumbers, and crispy quinoa, finished with a creamy almond butter dressing.

Crispy fried okra served with a side of cucumber yogurt, drizzled with wildflower honey and a blend of mustard spices.

These savory goat meat pastries are served with a zesty herb-infused aioli and sweet mango chutney.

These savory crab and oxtail patties are served with a Caribbean-inspired pimento aioli and a rich Peking-style dipping sauce.

A fresh salad of baby gem lettuce topped with crispy fried anchovies and pickled corn.

This dish features smoked jerk-seasoned cod served with a creamy buttermilk onion sauce and fresh fennel.

Crispy scallion pancakes served with savory mushrooms, plum sauce, and pickled ginger.

Crispy eggplant served in a green curry sauce with spiced chili and finger lime.

Slow-cooked oxtail served with tender carrots, chayote squash, and a side of rice and peas.

Whole shrimp served in a rich Creole-style butter sauce, accompanied by toasted brioche bread.

A whole fried branzino served with a side of rice and peas, garnished with fresh cilantro and onion.

Roasted chicken served over turmeric-seasoned lamb rice, accompanied by white and hot sauces.

Tender, spice-rubbed short rib served on caraway-infused bread with sautéed red cabbage and a savory mustard sauce.

This dessert features a chocolate brownie served with powdered sugar donut ice cream and a tart sorrel garnish.

This rum-soaked cake is served with honey-sweetened cream, roasted gooseberries, and fresh Thai basil.

A warm, sweet pastry topped with a wildflower honey glaze and served with a scoop of coffee ice cream.

A chilled, layered dessert served with tamarind-infused caramel and whipped cream.