Our Menu
Tuesday - Sunday
5p - 11p
A 20% service charge is added to all checks. 15% is distributed directly to our service team, and 5% remains in-house to support operations and the overall VIBE experience. You may choose to leave an additional tip.
Appetizer
House-made plantain tortilla, char-grilled suya, mango chutney, herb pico
Crisp-fried large spring rolls, Provençal-spiced slow-braised goat, sweet chili sauce *Chef's Selection
Crispy calamari and shrimp, cherry peppers, pepper sauce, harissa dust
Twice-fried wings, guasacaca vinaigrette, chili sauté, suya spice
Fries, black truffle chimichurri, sea salt, parmesan, VIBE verdè crèma
Little gem romaine, sardines, salad cream, avocado mousse, chin chin crunch
Entrées
Smoky char-grilled suya, guasacaca wings, harissa calamari and shrimp, jollof rice, sweet plantains, pepper sauce *Chief Creative Officer's Selection
Braised branzino, escovitch sauté, attiéké, sweet plantains, cucumber salad, VIBE verdè crèma, pepper sauce
Roasted peri peri chicken, citrus, herbaceous jus, bambara bean hummus, jollof rice
Snake River Farms Wagyu beef smash burger, smoked gouda, pepper jam, dijonnaise aioli, brioche bun, sea salt fries, VIBE verdè crèma | Enhance with beef bacon +$3.00 | Upgrade to Black Truffle Chimichurri Fries +$3.00
Seared lamb chops, maafé peanut sauce, herbed couscous
Jollof rice, char-grilled suya, shitor, sweet-n-sour gochujang shrimp, 24K gold
Smoked half rack or full rack pork ribs, zing sauce, chili, lime, mac n' cheese
Dessert
Brown butter skillet cookie, berbere spiced caramel, chocolate chips, flaky sea salt, sweet cream milk
Vanilla cheesecake, graham butter crust, nutmeg caramel brittle
Lemon olive oil cake, bissap berry compote, shortbread crumble
Tuesday - Sunday
5p - 11p
3-Course Prix Fixe: $75.00 Per Person
One Appetizer, One Entree, And One Dessert
Available for all guests
Required for select parties and private events of 20 or more
A 20% service charge is added to all checks. 15% is distributed directly to our service team, and 5% remains in-house to support operations and the overall VIBE experience. You may choose to leave an additional tip.
Course One – Appetizer
House-made plantain tortilla, char-grilled suya, mango chutney, herb pico
Crispy calamari and shrimp, cherry peppers,
pepper sauce, harissa dust
Crisp-fried large spring rolls, Provençal-spiced slow-braised goat, sweet chili sauce *Chef's Selection
Twice-fried wings, guasacaca vinaigrette, chili sauté, suya spice
Fries, black truffle chimichurri, sea salt, parmesan, VIBE verdè crèma
Little gem romaine, sardines, salad cream, avocado mousse, chin chin crunch.
Course Two – Entreé
Smoky char-grilled suya, guasacaca wings, harissa calamari and shrimp, jollof rice, sweet plantains, pepper sauce *Chief Creative Officer's Selection
Seared lamb chops, maafeé peanut sauce, herbed couscous
Braised branzino, escovitch sauté, attiéké, sweet plantains, cucumber salad, VIBE verdè crèma, pepper sauce
Roasted peri peri chicken, citrus, herbaceous jus, bambara bean hummus, jollof rice
Dibi Waygu beef smash burger, brioche bun, smoked gouda, pepper jam, dijonnaise aioli, VIBE verdè crèma | Add beef bacon +$3.00 | Upgrade to Black Truffle Chimichurri Fries +$3.00
Smoked half rack or full rack pork ribs, zing sauce, chili, lime, three-cheese mac n' cheese
Course Three – Dessert
Brown butter skillet cookie, berbere spiced caramel, chocolate chips, flaky sea salt, sweet cream milk
Friday - Saturday
11p - 1a
A 20% service charge is added to all checks. 15% is distributed directly to our service team, and 5% remains in-house to support operations and the overall VIBE experience. You may choose to leave an additional tip.
Appetizers
House-made plantain tortilla, char-grilled suya, mango chutney, herb pico
Crisp-fried large spring rolls, Provençal-spiced slow-braised goat, sweet chili sauce *Chef's Selection
Twice-fried wings, guasacaca vinaigrette, chili sauté, suya spice
Crispy calamari and shrimp, cherry peppers, pepper sauce, and harissa dust
Hand-cut fries, black truffle chimichurri, sea salt, VIBE verdè crèma
Smoky char-grilled suya
Entrées
Roasted peri peri chicken, citrus, herbaceous jus, bambara bean hummus, jollof rice
Dibi Waygu beef smash burger, brioche bun, smoked gouda, pepper jam, dijonnaise aioli, VIBE verdè crèma | Add beef bacon +$3.00 | Upgrade to Black Truffle Chimichurri Fries +$3.00
Desserts
Brown butter skillet cookie, berbere spiced caramel, chocolate chips, flaky sea salt, sweet cream milk
Tuesday - Thursday
5p - 7p
A 20% service charge is added to all checks. 15% is distributed directly to our service team, and 5% remains in-house to support operations and the overall VIBE experience. You may choose to leave an additional tip.
Appetizers
House-made plantain tortilla, char-grilled suya, mango chutney, herb pico
Crispy calamari and shrimp, cherry peppers, pepper sauce, harissa dust.
Crisp-fried large spring rolls, Provençal-spiced slow-braised goat, sweet chili sauce
Twice-fried wings, guasacaca vinaigrette, chili sauté, suya spice.
Hand-cut fries, black truffle chimichurri, sea salt, VIBE verdè crèma.
Fried doughnut, mango habanero sweet cream butter
Entreés
Snake River Farms Wagyu beef smash burger, brioche bun, smoked gouda, pepper jam, dijonnaise aioli, sea salt fries | Enhance with beef bacon +$4.00 | Upgrade to Black Truffle Chimichurri Fries +$3.00
Desserts
Brown butter skillet cookie, berbere spiced caramel, chocolate chips, flaky sea salt, sweet cream milk
Saturday - Sunday
12p - 4p
A 20% service charge is added to all checks. 15% is distributed directly to our service team, and 5% remains in-house to support operations and the overall VIBE experience. You may choose to leave an additional tip.
Appetizers
Crispy empanadas, Snake River Farms Wagyu beef, Caribbean spiced, chimichurri, harissa aioIi
Crispy calamari and shrimp, cherry peppers, pepper sauce, harissa dust
Twice-fried wings, spiced mambo glaze, scallions, jalapeño ranch
Smoked quarter rack pork ribs, zing sauce, chilli, lime
Crispy gold potatoes, Provençal-spiced slow-braised beef truffle fromage, chives
Sweet corn fritter, pico de gallo, mixed green lettuce, egg, sparkling wine vinaigrette
Entrées
Sweet cream corn muffin pancakes, vanilla sweet cream, powdered sugar, honeycomb mango habanero butter *Chief Creative Officer's Selection
Brown sugar brioche french toast, plantain mascarpone cream
Creamy butter grits, crispy fried red snapper filet, tomato beurre blanc sauce
Roasted peri peri chicken, citrus, herbaceous jus, bambara bean hummus, jollof rice
Snake River Farms Wagyu beef smash burger, smoked gouda, blanco crèma, brioche bun, sea salt fries or sweet potato fries, VIBE verdè crèma | Add Herb Fried Egg +2 | Add Beef Bacon +3 | Upgrade to Black Truffle Chimichurri Fries +3 *Chef's Selection
Desserts
Brown butter skillet cookie, berbere spiced caramel, chocolate chips, flaky sea salt, sweet cream milk
Lemon olive oil cake, bissap berry compote, shortbread crumble
Sides
Sunday - Saturday
12p - 4p
3-Course Prix Fixe: $50 Per Person
One Appetizer, One Entree, And One Dessert or One Side
Unlimited Mimosas +25
or Unlimited Cocktails/Mocktails & Mimosas +35
Unlimited Cocktails Selection From 2 Featured Cocktails/Mocktails
(2 Hour Limit)
Available for all guests
Required for select parties and private events of 20 or more
Bottomless Beverage Policy
2-hour limit begins with your first beverage.
Unlimited beverage packages are available for the entire table only.
One drink per guest at a time. No sharing.
Drinks are replaced once finished.
Please drink responsibly. Management reserves the right to refuse service.
A 20% service charge is added to all checks. 15% is distributed directly to our service team, and 5% remains in-house to support operations and the overall VIBE experience. You may choose to leave an additional tip.
Appetizers
Crispy empanadas, Snake River Farms Wagyu beef, Caribbean spiced, chimichurri, harissa aioIi
Crispy calamari and shrimp, cherry peppers, pepper sauce, harissa dust
Twice-fried wings, spiced mambo glaze, scallions, jalapeño ranch
Smoked quarter rack pork ribs, zing sauce, chilli, lime
Crispy gold potatoes, Provençal-spiced slow-braised beef truffle fromage, chives
Sweet corn fritter, pico de gallo, mixed green lettuce, egg, sparkling wine vinaigrette
Entrées
Sweet cream corn muffin pancakes, vanilla sweet cream, powdered sugar, honeycomb mango habanero butter *Chief Creative Officer's Selection
Brown sugar brioche french toast, plantain mascarpone cream
Creamy butter grits, crispy fried red snapper filet, tomato beurre blanc sauce
Roasted peri peri chicken, citrus, herbaceous jus, bambara bean hummus, jollof rice
Snake River Farms Wagyu beef smash burger, smoked gouda, blanco crèma, brioche bun, sea salt fries or sweet potato fries, VIBE verdè crèma | Add Herb Fried Egg +2 | Add Beef Bacon +3 | Upgrade to Black Truffle Chimichurri Fries +3 *Chef's Selection
Desserts
Brown butter skillet cookie, berbere spiced caramel, chocolate chips, flaky sea salt, sweet cream milk
Lemon olive oil cake, bissap berry compote, shortbread crumble