Palace Samosas

two fried triangle shaped pastries stuffed with sauteed onions, cilantro, and cumin. beef, veggie, or combo.

Shrimp Kababs

tender pan seared shrimp marinated overnight then skewered with local cherry tomatoes and sweet plantains.

Gor-maia Chicken Wings

eight wings infused with a subtle touch of garlic and ginger, dipped in our house sauce.

Bhajias

sliced potatoes battered in diced onions, cilantro, coriander, ginger and chili, then fried until golden brown.

Maharagwe Tatu

a three bean soup with black, white, and kidney beans, in coconut milk, ginger, and spicy seasonings.

The Palace Garden Salad

organic spring mix topped with local tomatoes, red onions, and feta cheese. served with balsamic dressing.

Supu Ya Kuku

an african spin on chicken soup with thinly diced chicken breast sauteed in vegetables, potatoes, and simmmerd in broth.

Maharagwe Ya Nazi

kidney beans cooked in coconut milk with ginger and a bit of cayenne pepper, with basmati rice and spinach.

Dengu Na Chapati

green lentils cooked in palace blend seasonings, curry, and coconut milk, served with rice, cabbage, and chapati.

Groundnut Butter

peanut butter sauce slow cooked to perfection with house spices, a dash of cinnamon and served with sweet potatoes and spinach.

Veggie Karanga

seasoned veggies sauteed in curry, ginger, garlic and onions. topped with diced bell peppers. served with seasoned potatoes.

Matoke And Beans

simmered green bananas. served with black beans mixed with spinach sauteed in onions and bell peppers.

The Palace Tilapia

a fried whole tilapia sauteed in sauce with onions, tomatoes, cilantro, lite cream and garnished with kachumbari. served with rice or ugali and collards.

Zanzibari Shrimp Delight

succulent shrimp marinated overnight in a blend of our house spices braised to perfection with freshly squeezed lemon. served over a bed of jollof rice.

Tilapia Filet

baked tilapia filets sauteed in a sauce with onions, cilantro lite cream, and garnished with kachumbari. served with rice and spinach.

Mt. Kenya Lamb

tender lamb chops marinated in herbs and spices, pan seared on top of a spicy and soft south african red wine sauce. served over a mountain of jollof rice and a side of spinach.

Nairobian Beef

tender sirloin tips sautéed in a mix of fresh onions, local tomatoes, cilantro and a hint of cayenne pepper with basmati rice and spinach.

Curry Goat

goat meat (bone-in) sautéed in onions, tomatoes, garlic, roycomchuzi mix and samba mbili curry. served with your choice of rice or ugali and collards.

Kilimanjaro Beef Ribs

bone-in beef ribs cooked tenderly in house spices, and braised in a sweet, honey flavored bbq sauce. served with two sides of your choice. we suggest pairing this plate with a red semi-sweet and bold african wine.

The Palace's Big Five Platter

diced steak, goat, ribs, shrimp and blackened chicken. served with a variety of sauces and sides. perfect for those who want to try it all.

Oxtails

bathed overnight in a mixture of our house spices, garlic, and ginger. served with joloff rice and collard greens. try this with a rich and smooth african wine.

Nyama-choma

a premium new york strip steak immersed in palace spices and grilled to perfection. served with potatoes and collards.

Chicken Curry

tender pieces of boneless chicken breast in onions, tomatoes, curry, & ginger. served with rice and cabbage.

Chicken Karanga

a blend of fresh veggies and bite size pieces of boneless chicken breast, sauteed in bell peppers, onions, tomatoes and garlic. served over rice and topped with fresh spinach.

Dovi Chicken

chicken marinated overnight in tropical juices, tenderly baked and infused with creamy groundnut sauce. served with sweet potatoes and cabbage.

Basmati Rice

Cabbage

Collards

Kachumbari

red onions, tomatoes & cilantro topped with lemon juice and seasoned.

Chapati

a lightly panned flat bread.

Jollof Rice

Spinach

Plantains

Ugali

a cornmeal mash used to complement sauces & meats; compare-able to polenta.