Zanzibar Mix or Bhel 8Chickpea soup with chevdo

(Crisp rice, potato chips, dry cereal, peanuts, lentils, raisin and cashew nut)

Mogo 8Deep fried cassava sprinkled with spices

Masala Mogo 10Deep fried cassava with crushed tomatoes with spices

Nominated #6 in “75things we love in Calgary” by Where Magazine “Laura Lushington by Culinaire Magazine”

“must have” - Laura Pellerine, where magazine may/june 2016 issue

Pili -pili Mogo 9Deep fried cassava dipped in african pili-pili sause with lemon

“John Gilchrist of CBC reviews Safri Grill” http://www.cbc.ca/player/radio/local+shows/Alberta/Calgar-y+Eyeopener/ID/2305392019 Calgary Eyeopener Nov. 16. 2012

Masala Chipsi 9.50Fries with crushed tomatoes and spices

Pili-pili Chipsi 9Fried dipped in african pili-pili sauce with lemon

“Glow in the dark fries” - YYC Envy”

Kachori 10Round pastries filled with lentils

Gengeni Chiken 14.5Marinated chicken pieces, fried & topped with chilies, cabbage

Samosa 63 pieces of home-made pastries stuffed with beef, chicken or veggies with spices

Wings 13A pound of teriyaki, salt & pepper honey garlic, mild, medium. hot

or suicide, dipped in masala sauce

Viazi Bhajya 9Fried potato scallops in a specil house batter

Mchicha Bhajya 9Deep fried spinach fritters

Dal Bhajya 9Deep fried pastries filled lentils

Kababu Ya Libya Street 84 piece of African meatballs

Chicken, Beef or Nundu Mishkaki 14.53 skewers of BBQ cubes marinated in Indo - African spices and grilled to crisp

- No substitution- Please inform us of any allergies

- 15% Gratuity added to all parties of 5 or more- Limit of 2 Cards

- Patience is the secret to good food - Gari Simmons

Short Beef Ribs (nyama ya mbavu) 16mild, medium, hot, suicide, teriyaki, honey garlic, salt & pepper thinly sliced BBQ short ribs, smoky, tender

and flavourful exploding in african sauce and spices“Anh chu, food@metronews.ca2011, Safari Grill is highly addictive, but you’ll be happy oblige.” “Miss food Gourment, ugonnaeat-

that.com and The Calgary Herald”“Alberta Travel: Six must-see place in Calgary” “Mayor Nenshi’s East Calgary tour”

“5 “Stick To Your Ribs” Yelper Recommendations! | Wendy” “Laura Lushington by Culinaire Magazine”

Spicy Kuku Bite 14.50Chicken in light tempura batter with sweet and spicy chili sauce

“Eat Your Broccoli”

“must have” - Laura Pellerine, where magazine may/june2016 issue(Sweet and spicy)

Wings 13A pound of teriyaki, salt & pepper honey garlic, mild, medium. hot

or suicide, dipped in masala sauce

Viazi Bhajya 9Fried potato scallops in a specil house batter

Mchicha Bhajya 9Deep fried spinach fritters

Dal Bhajya 9Deep fried pastries filled lentils

Kababu Ya Libya Street 84 piece of African meatballs

Chicken, Beef or Nundu Mishkaki 14.53 skewers of BBQ cubes marinated in Indo - African spices and grilled to crisp

- A set of chutney’s (condiments) is provided to all tables, there is additional charge for re-fills.

- “Patience is a virtue”- The food is prepared fresh, food takes time especially of the restaurant is busy

Kondoa Platter 22.50Ugali, Spinach, Beef mishkaki

Tanzanian Platter 22.50Ugali, Beef ribs, Spinach

Masai Platter 20.50Ugali, Beef curry, Spinach

Ngorongoro Platter 35Harf BBQ chicken, 2 skewers of chicken mishkaki and gengeni chicken

Forodhani Platter 40Half BBQ chicken, half pound rib & mishkaki’s beef chicken & prawns

“Issue Culinaire #6 (November 2012) Story and photography by Adrian Bryksa”

Dengu (lentils) 13

Bamiya (okra) 14“with simple flavours and never slimy - www.ugonnaeatthat.com”

Mchicha (spinach) 13

Mbaazi Na Viazi (peas and potatoes) 13

Viazi Na Koliflaa (potatoes and cauliflower) 13

Biringani (eggplant) 13“John Gilchrist of CBC reviews Safri Grill” http://www.cbc.ca/player/radio/local+shows/Alberta/Calgar-

y+Eyeopener/ID/2305392019 Calgary Eyeopener Nov. 16. 2012

Paneer Karahi Masala 19.50Paneer cooked in spicy karahi masala paneer karahi has soft chic of paneer immersed in

a spicy tomatoes onion based masala

(Vegetarian)Served with wali (rice) and chapati (roti)

- No substitution- Please inform us of any allergies

- 15% Gratuity added to all parties of 5 or more- Limit of 2 Cards

- Patience is the secret to good food - Gari Simmons

Afrique Mishkaki 20.50BBQ chicken cubes marinated on peri-peri, spiced and grilled to crisp

“Features in culinaire magazine”-November 2013 issue by fredmalley” “Eat Your Broccoli”

Tandoori Kuku 22.50Half BBQ chicken marinated in Indo - African spice

Mishkaki Ya Kuku 20.503 skewers of BBQ chicken marinated in Indo - African spice

Nyama Ya Ng’ombe Mishkaki 20.503 skewers of BBQ beef marinated in Indo - African spice

Mishkaki Ya Kamba 283 skewers of BBQ prawns marinated in Indo - African spice

Afrique Kuku 22.50Half BBQ chicken marinated in peri-peri sauce

“Really flavorful,the fries toothsome and the corn cris pandacted like palate cleanser - by missfoodgourmet.com”

Kondoo Chops 304 lamb chops marinated in african spices

“Eat Your Broccoli”

Safari Platter 261 skewer of beef, chicken & prawns mishkaki

Serengeti Platter 26Quarter BBQ chicken, 1 skewer of chicken & 1 skewer beef mishkaki

“The meats themselves are super flavourful”- miss foddie’s gourmet

Chicken Poussin (chicken pili-pili) 23.5Full golden fried cornish game hen dipped in African bird’s eye chili pepper

“explodes with flavours-ugonnaeatthat.com”

Served with vegetable rice or masala chipsi or pili-pili chips or salad

- A set of chutney’s (condiments) is provided to all tables, there is additional charge for re-fills.

- “Patience is a virtue”- The food is prepared fresh, food takes time especially of the restaurant is busy

Kuku Paka 20.5Chicken in coconut curry sauce

“John Gilchrist of CBC reviews Safri Grill” http://www.cbc.ca/player/radio/local+shows/Alberta/Calgary+Eyeopener/ID/2305392019

Calgary Eyeopener Nov. 16. 2012

Karai Masala(Beef) 20 / (Chicken) 20.50 / (Prawns) 26 / (Goat) 22.50

Boneless meat served in sercret Indo - African spice“linda garson form fine the Dine” “Laura Lushington by Culinaire Magazine”

“must have” - Laura Pellerine, where magazine may/june2016 issue

Butter Chicken 18.50Boneless chicken cooked in butter cream sauce

Vindaloo(Beef) 20 / (Chicken) 20.50

Boneless meat basted in red & green chilly curry“must have” - Laura Pellerine, where magazine may/june2016 issue

Masai Goat Ya Rift Valley 24.50Goat meat served in secret Indo - African sauce

“John Gilchrist of CBC reviews Safari Grill”Http://www.cbc.ca/player/radio/local+shows/Alberta/Calgary+Eyeopener/ID/2305392019

Calgary Eyeopener Nov.16.2012

Served with rice and naan or chapati

- No substitution- Please inform us of any allergies

- 15% Gratuity added to all parties of 5 or more- Limit of 2 Cards

- Patience is the secret to good food - Gari Simmons

Fish Tikka 24Fish fillets marinated with spices, ginder and garlic grilled in oven

Safari Grill’s Signature Butter Prawns 26Prawns in coconut curry sauce served with rice and naan

Prawns Coconut Masala Ya Stone Town 28 Prawns in coconut curry sauce served with rice and naan

Issue Culinaire #6(November 2012)Story and photography by Adrian Bryksa

Samaki 26Deep fried tilapia fish, fried in Zanzibari spices served with masala potatoes & chapati(roti) or

ugali and spinach curry (takes at least 35 minutes to make )

Issue Culinaire #6(November 2012) Story and photography by Adrian Bryksa, “out of the ordinary” - Laura Pellerine, where magazine may/june2016 issue

Safari Grill’s Signature Salmon 24Salmon in a honey, tamarind, chillies, ginger and

garlic sauce with safari garden salad“Recommanded by Miss food Gourmet, followmyfoodtrail.wordpress.com”

“Laura Lushington by Culinaire Magazine”

Nguru Ya Kigamboni 22Kingfish in coconut curry served with rice and naan or chapati

- A set of chutney’s (condiments) is provided to all tables, there is additional charge for re-fills.

- “Patience is a virtue”- The food is prepared fresh, food takes time especially of the restaurant is busy

Safari’s Salad 10.50Carrots, cucumber, tomatoes, cabbagesstrawberries

and pomegrante

Garden Salad 10.500Pomegranates, strawberries, carrots and green leaves

Kachumbari Salad 9.50Cabbage, green peppers red peppers, green onions,

red onions, carrots and cucumber

Ceasar Salad 9.50Romaine lettuce, croutons and parmesan cheese

in ceasar dressing

Roti 3

Chapati 3.50

Naan 3Cheese Naan 4Garlic Naan 3.25

Basmati Wali (rice) 5

Ugali 7.50

Mahindi (spicy corn) 6.50

Vegetable Rice 9.50

Vazi Moto (spicy potatoes) 9Raita Small:1 / Large:3

Extra Chutney 2

- No substitution- Please inform us of any allergies

- 15% Gratuity added to all parties of 5 or more- Limit of 2 Cards

- Patience is the secret to good food - Gari Simmons

Mandela Day Wine Dinner at Safari Grill, July 18 2016

Welcome Drink: Savanna Dry Premium Cider 4 pk

Mishkaki Ya Kamba ~ marinated BBQ prawns and salad Graham Beck Brut

Mchicha Bhajya with Mbaazi Na Viazi and Naan ~ spinach pakora with potatoes and peas, and naan bread

Fleur Du Cap Chardonnay

Safari Grill’s Signature Salmon with Safari Garden SaladMulderbosch Cabernet Sauvignon Rosé

Mishkaki Ya KuKu and Mahindi ~ marinated chicken skewer with spiced cornSpicer 21 Gables Chenin Blanc

Marinated BBQ Beef Short Ribs with Lamb Sheesh Kebab and Pili-pili Mogo (cassava in African pili-pili sauce)

Durbanville Hills Shiraz

Ubuyu Baobob KulfiTwo Oceans Moscato

TM

- A set of chutney’s (condiments) is provided to all tables, there is additional charge for re-fills.

- “Patience is a virtue”- The food is prepared fresh, food takes time especially of the restaurant is busy