Jiko
The Cooking Place
Animal Kingdom Lodge

Menu Date: October 2011

Flatbreads

Buffalo and Pork Boerewors Sausage - with tomato-date jam, manchego, Napa cabbage and watercress $12

African Spiced Fire-Roasted Chicken - with four cheeses, bacon, arugula, peppadews and zough $10

Roasted Mushrooms - with Pleasant Ridge Reserve, masala curry, crispy fennel and ice wine gastrique $9

Appetizers

Grilled Wild Boar Tenderloin - with Mealie Pap, Chakalaka, White Truffle Oil and Micro Cilantro $16.00

Crispy Beef "Bobotie" Roll - with Cucumber Raita, Green Mango Atjar, and Honey-roasted Groundnuts $9.00

Inguday Tibs - in Brik, mushrooms, spinach, cheese in crispy Tunisian filo with curry vinaigrette and apple $10.00a

Taste of Africa - African inspired Dips with pappadam, whole wheat lavosh and House-made Naan $9.00

Artisanal Cheese Selection - Five tasting portions with accompaniments from around the world $14.00ears

 

Soups and Salads

Roasted Beet Salad - blackberry shiraz vinaigrette, pistacio-crusted goat cheese and serrano ham $14

Jiko Salad - with summera peaches, crispy plantain, hazelnut praline, honeyed chevre, blood-orange vinaigrette $13.00

Mitmita Spiced Ahi Tuna "Tataki" - with with Hearts of Palm Salad, Avocado, and Peppadew-Cilantro Vinaigrette $16.00

Puree of Sweet Potato Soup - with pineapple, and red pepper with curry-whipped cream and Plantain fries $10.00

Entrees

Seared Wild Atlantic Grouper "Kushairi" - with toasted pearl couscous, lentils, fresh chickpeas, almonds, tomato, corn "pudding", crispy onions and harissa vinaigrette $37.00

Grilled Wild Gulf Shrimp Curry - with Citrus-Coconut Basmati, spring vegetables, and Durban Curry Sauce $32.00

Grilled-marinated Berkshire Pork Loin - with Tanzanian "grits", wilted heirloom mustard greens, tomato preserves, mustard jus $34.00

Seared Barbarie Duck Breast - Potato and Spinach Masala, Royal Trumpet Mushrooms, and Port Emulsion $39.00

Braised Beef Short Rib - Truffled Potato Puree, Pearl Onions, Baby Carrots, and Cabernet-Tamarind Sauce $41.00

Oak-Grilled Filet Mignon - with sweet corn risotto, roasted mushrooms and South African Cabernet Reduction $43.00

Sikhumbuzo's Peri Peri Chicken - with Herb-Crushed Potatoes, French Beans, Mango Sambal, and Onion Jus $30.00

Maize-crusted Corvina - with Vegetables of the Moment and Tomato-Butter Sauce $39.00

Bunny Chow and Falafel Durban Curry Vegetables - Naan bread, mango ketchup and harissa mustard and chickpea-lentil cake with cilantro yogurt, wilted greens and peppadew-olive tapenade $28.00

Desserts

Coconut Bread Pudding - Warm bread pudding with caramel rum sauce, toasted coconut and caramel ice cream $9.00

Amarula Creme Brulee - with a Chocolate-layered bottom, White Chocolate, Cranberry, and Pistachio Biscotti $9.00

Creamy Madagascar Vanilla Cheesecake - layered with blueberry and lemon cream, with blueberry compote, sour cream and Graham cookie $9.00

One Last Cup - Tanzanian Chocolate and Kenya Coffee Mousse with cinnamon mascarpone, nutty chocolates and "hot chocolate" $10.00

Warm Peach Torte - almond-frangipane, plum soulis and cream cheese ice cream (This item is produced with no added sugar)

Artisanal Cheese Selection

Enjoy a selection of sheep and goat cheeses from around the world selected by our chefs and uniquely paired with fig toast, house-made jams, and marinated fruits. Our selection changes daily based on availability and levels of ripeness $14.00

Robbiola Due Latte Di Langhe- Italy (Blend) - A Cow and Sheep's milk cheese. The creamy, unctuous heart reveals an intensely rich, yet almost delicate flavor. It is a soft ripened cheese, very little mold on the surface, allowing the flavor of the milk to shine through.

P'tit Basque- France (Sheep) - This cheese is much smaller in size than most aged sheep milk cheeses, it is coated with a thin plastic film which is to be removed before serving. The paste is butter colored and smooth, with brown butter and caramel aromas that are reminiscent of créme brulee.

Beemster XO-Holland (Cow) - Beemster cheeses come from the quiet, canal lined pastures of North Holland. Beemster XO is the most mature cheese in the line, a Gouda-style cheese made from Pasteurized milk and aged a minimum of 26 months. Over time, Beemster XO develops aromas of butterscotch, caramel and whiskey

Manchego-Spain (Sheep) - This is a sheep's milk cheese made in the La Mancha region on Spain. Manchego is aged for 3 months or longer, and is a semi-firm cheese with a rich golden color and small holes.

Payoyo Grazamela- Spain (Goat/Sheep) - A cheese from the Serria de Endrinal mountain region of cadiz, a very small production cheese made from the milk of the locally breed of Payoyo sheep. Similar in appearance to Manchego, the flavor is both rich and complex.

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