okan Menu
Prepare for a culinary experience like none other. Nationally recognized Chef, Bernard Bennett, will lead you on a culinary journey through West Africa, across the Caribbean, and up to the South Carolina Coast mirroring the route of the transatlantic slave trade.
greetings and starters
Pumpkin Seed Dip
garlic, parsley, hearth grilled lime juice, orange zest, benne seed crackers
Corn Pudding
with black lime and blue crab, benne seed crackers
Lamb Tartare
palm oil poached yolk, fried chickpeas, pikliz, harissa, parsley, mint, apple, papitas
Boudin Balls
cornbread breaded, seasonal chutney, cajun remoulade
Pholourie
with garlic aioli & seasonal chutney
Hearth Roasted Okra
harissa, lemon, olive oil, maldon salt
Hearth Roasted Oysters
house worcestershire, chado beni, butter
Bread Service
Coco Bread
with seasonal butter
Roti
with seasonal chutney
Cornbread
with seasonal butter
Bara
with seasonal chutney
Bread Trio
Chef’s selection of daily bread
(designed for parties of 4 or more)
Small Plates
Greens & Goods
“Dirty” Lettuce
bibb greens with white balsamic marinated berries, shaved jicama, dark rye bread crumbs, apple cider vinaigrette
The "Fried Chicken" Salad
roasted muscadine grapes, radish, fennel, fried chicken liver, fermented honey vinaigrette
Southern Hospitality
charred baby okra, cucumber, pea, mint, fried goat cheese, argula
Saladu Nebbe
black eye peas, tomato, cucumber, green onion, smoked feta, smoked tomato vinaigrette
Seasonal Garden Vegetables
grilled or sauteed, butter, chado beni
Callaloo
callaloo, collards, coconut milk, sesame seeds, hot sauce
Fried Grits
served with curried ketchup
Stewed Okra & Tomato
with fried onion, garlic, and parsley
Cassava & Yams
roasted in olive oil and rosemary
Carrots in Dirt
honey, maple syrup, butter, bourbon, dark rye bread crumbs
Grains
Rice is one of the biggest impacts Africans left during the slave trade. Rice plantations were created because of slaves and the way to grow in America came from Africa. These slaves’ former traditions helped rice become the one of the largest cash crop during slavery. Having so many rice dishes on the menu shows the different ways that rice is highlighted through the pathway
Jollof Rice
bay leaf, red onion, tomato, garlic, parsley
Coconut Rice
coconut milk, bay leaf, shaved coconut, all spice
Djon Djon Rice
black mushrooms, green peas, red bell pepper, garlic
Sea Island Peas & Rice
sea island peas, trinity, chicken stock
Carolina Gold Rice
tumeric, parsley
Mains
Of the Hearth
Hearth cooking is the representation of us going back to basics. Before there were stoves, people cooked over fire. From building fire pits in the ground to making stone ones, these were their kitchens. Gathering around the fire and having a meal together was a community act. It is essential to pay tribute to our ancestors by utlizing this cooking method.
Coco Bread
with seasonal butter
Roti
with seasonal chutney
Cornbread
with seasonal butter
Bara
with seasonal chutney
Bread Trio
Chef’s selection of daily bread
(designed for parties of 4 or more)
Of the Bone
Beek Shank
with stewed okra and tomatoes
Curried Oxtails
with grilled carrots, sweet potato, tomato, and chado beni
Merguez
with fava beans, potatoes, peach mostrada, and toasted cashews
Duck & Oyster Gumbo
confit duck, chicekn sausage, okra, trinity, oysters
Saffron Chicken Thighs
with olives, Carolina gold, ginger, red onion, and a hard-boiled egg
Griot Porcelet
with creamed hominy, mango chutney, and pikliz
Of the Hearth
Cashew Curry
with lobster, pumpkin dumplings, and toasted cashews
Red Snapper Escovitc
whole fried snapper, red and yellow bell peppers, onion, garlic, and grilled citrus
Of the Earth
Ital Stew
coconut milk, pumpkin, squash, potato, collards, carrots
Peanut Stew
sweet potato, onion, garlic, black eyed peas, kale, peanuts
Djon Djon Noodles
black mushrooms, maitake mushrooms, beech mushrooms, green onions, spinach, chili oil
Hours
Monday - Wednesday
5:00 - 10:00 Dinner
Thursday - Friday
11:30 - 3 Lunch
5:00 - 10:00 Dinner
Saturday
9:00 - 3:00 Brunch
5:00 - 10:00 Dinner
Sunday
9:00 - 3:00 Brunch
5:00 - 9:00 Dinner
Window Service
Walk-up window service available Thursday - Sunday 12:00 - 3:00 & 5:00 - 9:00.
Location and COntact
Location
71 Calhoun St, Suite 100
Bluffton, SC 29910
EXPERIENCE OKÀN
Okàn will craft a culinary journey through taste in a lively, welcoming environment that invites open dialogue, communal energy, and a unique sense of home.
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