Citrus base Peri-Peri dipping sauce, grilled pineapple & veggie slaw
Peri-Peri Chicken Livers
8.5
Caramelized onions with pancetta, toasted croustini and pomegranate molasses
shrimp cocktail
14
Ketel One cocktail and Monte Carlo dipping sauces
Sampler Plate
9
(per person)
Peri-Peri Prawn, Chicken Pop and South African Mozambique Farmer’s Sausage
Portobello Stack (vegetarian)
12
Twin portobello mushrooms char grilled and stuffed with sliced tomato, hummus
and roasted garlic & basil aioli. Served over avocado coulis
Prawns Gone Wild
12
Six shell-on grilled Peri-Peri prawns, served with
mango salsa and Mozambique Spice Company® Peri-Peri sauce
Wok-Charred ahi tuna
13
Sesame seed- crusted seared tuna, Asian vegetable slaw and shoya dipping sauce
Jumbo Lump Crab Cake
14
Over shoyu mustard sauce with Asian slaw, baby greens and black pepper créme fraiche
soups & salads
Shiitake and Vegetable Minestrone
7
Cool Avocado Soup
10
With spiced crabmeat, scallion and coconut salpicon
“The Peppadrop Wedge”
8
Prime wedge of crisp iceberg lettuce topped with Stilton Blue Cheese dressing,
green chopped olives, pimentos, warm bacon bits, grape tomatoes and peppadrops
Signature Roast Chicken & Curried Apple Pecan Salad
13
Crisp watercress, mint, radicchio, chick peas, craisins, spiced nuts and field greens in a
mango citrus vinaigrette served with diced apples and curried yogurt dressing & House Chutney
"Steak House" Beet & Goat Cheeese Salad
12
Crisp spinach tossed in Adobo dressing topped with soft poached egg,
roasted beets, fresh goat cheese, croutons and red onion confit
With jumbo diver scallops
16
mozambique caesar
7.5
as a side salad
5.5
Our signature Caeser-style dressing with sun dried tomato croutons and shaved parmesan cheese
Grilled over a hardwood fire. Seasoned with our own Mozambique Spice Company® Steak Rubs and Sauce.
All our meats are Prime & Choice USDA Grade meats from Chicago. All served with House steak and béarnaise sauces
10 oz. Center-Cut Filet Mignon
35
Prime Chop House Sirloin Steak
20
10 oz. with Madagascar peppercorn and South African red wine butter
With 4 Peri-Peri Prawns Gone Wild
29
Double Cut Colorado Lamb Chops
44
Marinated in extra virgin olive oil, garlic and rosemary, basted with pomegranate molasses
18 oz. Bone-in Prime Cowboy Rib Eye Steak
44
Kobe Beef Burger
15
Half pound of Kobe Beef wood-grilled, topped with aged Cheddar, apple smoked bacon on a toasted bun
or in a lettuce wrap, served with seasoned fries, greens, tomato and pickle
Mixed Grill
26
Filet of Beef, double cut Lamb Chop and Mozambique Signature Sausage
Served with Spanish onions sautéed in Castle Lager and Mozambique Spice Company® steak sauce
14 oz. Prime New York Strip Steak
37
South African selections
Durban Curry
22
Lamb Curry slowly simmered, unique to the coastal city of Durban
Served with Basmati rice, traditional condiments and Mozambique Spice Company® Chutney
Seafood Curry
24
Shrimp, lobster, scallops, calamari and garden vegetables in house curry,
served with chutney and sambals, served over toasted Basmati rice
Vegetable Curry
18
Array of garden fresh celeriac, carrots, celery, mushrooms, sweet peppers, eggplant and potatoes simmered in our house curry with vegetable stock, apples, garbanzo beans and dried dates, served with steamed organic brown rice
Crisp Rotisserie of Peri-Peri Chicken
16
Marinated in olive oil with fresh oregano, thyme, garlic and lemon. Cooked over an open fire
and basted with Peri-Peri sauce. Served with Basmati rice and mango salsa.
With 4 Peri-Peri Prawns Gone Wild
25
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Peri-Peri Prawns Gone Wild
20
A dozen shell-on grilled Peri-Peri prawns with Basmati rice,
Mango salsa and Mozambique Spice Company® Peri-Peri sauce
PSausage with Coriander Polenta
16
All beef Mozambique Signature Sausage on a bed of cumin & coriander polenta
mozambique Favorites
Moroccan Style Chilean Sea Bass
32
Potpourri of artichoke, fennel and roasted tomatoes, Pinot Grigio and saffron, served over pesto potatoes
Our Famous Mozambique BBQ Plate
29
BBQ Short Rib of Beef, South African Mozambique Farmer’s Sausage (beef)
with a ¼ rotisserie of Peri-Peri Chicken, country slaw, cottage fried potatoes
Black & White Seared Tuna Steak
31
Sashimi grade, crusted in sesame seeds and seared in peanut oil
Shoyu mustard beurre blanc, baby bok choy, green tomato relish and wasabi smashed potatoes
Braised BBQ Short Rib of Beef
29
Marinated for 48 hours then slow-cooked with Mozambique BBQ sauce, apples, onions, carrots and celery root
Served over toasted basmati rice with Mozambique Spice Company® Chutney
Shrimp and Crabmeat Ravioli
26
Shrimp, lump crabmeat with a light asparagus coulis
Potato Gnocchi “Lorenzo Marques
18
House made gnocchi tossed with tomato basil fondue with grape tomatoes, spinach,
olive oil, garlic, capers and Peri-Peri sauce, finished with fresh mozzarella
With Chicken Pops or Grilled Prawns
24
Wild Salmon Brulée
29
Mozambique salmon rub, corn and leek ragout, sweet polenta and grilled curried eggplant
Wood Grilled Cold Water Lobster Tails
market price
With Peri-Peri garlic lemon butter and toasted basmati rice
