Jiko - The Cooking Place - Orlando, FL

with mealie pap, chakalaka, white truffle oil, and micro cilantro

with cucumber raita, green mango atjar, and honey-roasted groundnuts

five tasting portions with accompaniments from around the world

braised beef rolled in crepes with peppadew-olive tapenade

african inspired dips with pappadam, whole wheat lavosh and house-made naan

greens, poached farm-fresh egg, radish, onion, bacon, dabo croutons, and sherry vinaigrette

with georgia peaches, crispy plantain, hazelnut praline, honeyed chevre, blood orange vinaigrette

with hearts of palm salad, avocado, and peppadew-cilantro vinaigrette

with jumbo lump crab, crushed avocado, corn, and sweet chili sour cream

with toasted pearl couscous, lentils, fresh chickpeas, almonds, tomato sauce, sweet corn cream, crispy onions, and harissa vinaigrette

with citrus-coconut basmati, summer vegetables, and durban curry sauce

with chickpea and chorizo, spicy swiss chard, and apple cider reduction

with potato and spinach masala, royal trumpet mushrooms, port emulsion

with herb-crushed potatoes, french beans, mango sambal, and onion jus

with hominy risotto, california asparagus, and red wine reduction

with truffled potato puree, pearl onions, baby carrots, cabernet-tamarind sauce

with vegetables of the moment and tomato-butter sauce

with goat cheese cream ethiopian vegetable stack, chickpea cake, and spiced mushroom-spinach roll

piquillo peppers, onions, midnight moon, arugula, and muhammara yogurt

with apple-jicama slaw, african barbecue sauce, and four cheeses

with pleasant ridge reserve, masala curry, crispy fennel, and ice wine gastrique

warm cape dutch cake with vanilla custard, mango, and apricot sorbet

with a spiced chocolate-layered bottom, and white chocolate, cranberry, and pistachio biscotti

creamy madagascar vanilla cheesecake with salted caramel, macadamia-almond toffee, whipped cream, and chocolate-covered coffee beans

with chocolate crunch, chocolate-cherry mascarpone, and cocoa nibs

served warm with citrus mascarpone mousse, blood orange sauce, and orange segments with candied fennel