Enish Restaurant and Lounge Houston, Texas 5851 Westheimer Road

Well bourbon, simple syrup, Angostura bitters, orange bitters. Stir in mixing glass; pour over large ice; garnish with orange peel + Luxardo cherry.

Well gin, simple syrup, fresh lemon juice. Hard shake & fine strain; top with Prosecco; garnish with lemon peel twist.

Well vodka, Mr. Black coffee liqueur, cold brew concentrate, simple syrup. Hard shake & fine strain; garnish with 3 coffee beans.

Nolet's gin, Campari, sweet vermouth. Stir in mixing glass; strain over sphere ice; garnish with orange peel twist.

Well vodka, Cointreau, cranberry juice, fresh lime juice, simple syrup. Hard shake & fine strain; garnish with lime peel twist.

Well rum, mint leaves, lime wedge, simple syrup, fresh lime juice. Build in small shaker tin; add ice & 3 quick shakes; pour into Collins glass; top with soda; garnish with mint bush + lime.

Well whiskey, lemon juice, simple syrup. Hard shake & fine strain; garnish with Luxardo cherry skewer.

Hennessy, Cointreau, fresh lemon juice. Hard shake & fine strain; sugar rim + orange peel twist.

Licor 43 and cold brew. Hard shake & fine strain over fresh ice; orange peel zest; orange peel twist.

Patrón Blanco, fresh lime juice, agave. Hard shake & fine strain over big ice cube; float Grand Marnier; garnish with orange moon slice.

Well tequila, fresh lime juice, agave. Hard shake & fine strain over fresh ice; garnish with dehydrated lime wheel.

Vodka, Vanilla, Passion Fruit, Lime and a side of Prosecco

This cocktail delivers a spicy and sweet black current flavour. The richness and fruitness derived from the agave of tequila, spice of chili with the feel of orange.

A delicate balance between 'water of life' whisky and the smooth full bodied brandy shaken up with the sweetness of passion fruit and marmalade makes this a delight.

A unique signature cocktail based on citrous and cherry fruitiness and developed on the palate of tequila.

Fruity and juicy blackberry goes well with the rich floral taste of gin and balanced with the sweetness of home-made berry syrup and the liveliness of cranberry juice.

A delicate balance between 'water of life' whisky and the sweet orange triple sec shaken up with the sweetness of vanilla and orange makes you want more.

A traditional Nigerian signature punch cocktail, fruity with a subtle essence of rum sweetened by original Ribena and enhanced by Angostura bitters.

This drink brings out the pure essence of nature. An amazing journey made possible by Hennessy which emanates into a world of tropical fruitiness yet delicate balance of peach, curacao and art makes this a delight.

As the name denotes, the Game Changer made distinct by Hennessy is a top notch, must taste drink with notes of agave nectar, fruitiness and sub-lime taste of Hennessy opened up by bitters.

Similar to a Blue Lagoon but with our own twist, a pronounced tropical balance of ginger ale, curacao with the clear essence of vodka and the rich, smooth, sugar rush notes of rum.

This cocktail combines it all for a surprisingly fresh, bold result from bourbon. Coupled with the feel of strawberry & Disaronno.

Tender gizzard sautéed in a bold spiced sauce, paired with sweet golden plantains for the perfect opening act.

Senegalese hand-held pastry pockets, deep-fried to a golden crisp and filled with spiced meat, served with a house tomato dipping sauce.

Velvety cow skin slow-cooked to a tender bite, finished in a fiery habanero and caramelised onion sauce.

Crispy, succulent wings lacquered in Enish's signature spicy house glaze and grilled to perfection.

Prime beef cubes braised low and slow in a robust tomato reduction, bold with layers of African seasoning.

A delicious, savory dish made from peeled black eyed beans. Blended with peppers and onions and then steamed with fish and boiled egg added.

A soul-warming West African broth, slow-simmered with tender goat cuts and aromatic native spices.

Whole tilapia poached in a clear, fiery broth of African herbs and pepper. Pure, clean and deeply comforting.

Earthy boiled yam paired with assorted goat meat in a fragrant, herb-infused pepper broth. Warmth in every spoonful.

Whole tilapia steamed to silky perfection, nestled in a deep-fried spicy sauce of tomato and peppers. Served with fried plantain

Premium dried cod, tenderly rehydrated and tossed in a bold tomato and pepper sauce with elegant garnishes.

A revered Igbo delicacy. Seasoned goat head dressed in a fragrant palm oil blend that commands the table.

A whole free-range chicken marinated in Enish's legendary suya spice blend, grilled low and slow to smoky perfection.

Tender half chicken rubbed generously in signature suya spices and charcoal-grilled to a beautiful, smoky finish.

A showstopping spread of lamb, beef and chicken, all marinated in suya spice and grilled over charcoal, served sizzling hot.

Prime beef skewers chargrilled in traditional suya spice, served with red onions, fresh tomatoes and crisp cabbage.

Spiced lamb skewers grilled over open flame and served piping hot with classic suya garnishes.

Boneless goat chunks flame-seared with scorching habanero, caramelised onions and a fierce, smoky char.

Tender beef cubes slow-cooked in a vibrant, aromatic sauce of onions, peppers and house spices. A signature worth savouring.

Whole tilapia oven-baked in Enish's signature spicy marinade until tender within and perfectly charred without.

The classic Efo Riro elevated with a luxurious medley of calamari, shrimp, mussels and tilapia. The ocean meets the forest.

Rich, silky okra stew bursting with the bold flavours of mixed seafood. A deeply satisfying coastal indulgence.

Premium egusi soup enhanced with fresh whole lobster and aromatic African herbs. A statement dish in every sense.

Nigeria's iconic smoky tomato rice infused with a generous bounty of fresh seafood and fragrant aromatic spices.

Spaghetti slow-cooked in a spicy, flavour-forward tomato and pepper sauce packed with bold Nigerian spices.

Freshly shredded cabbage and carrots folded in smooth house mayonnaise. Light, crisp and perfectly balanced.

A wholesome harmony of smoky jollof rice, velvety honey beans and caramelised golden plantains.

Bold, smoky rice paired with slow-cooked seasoned beans. Simple, satisfying and full of soul.

Party-style stir-fried rice served alongside honey beans and sweet ripe plantains.

Steamed long-grain rice paired with richly seasoned beans and crispy golden plantains.

Your choice of pounded yam, amala, eba, wheat or semolina served with silky okro or ewedu and a rich tomato stew.

Velvety stewed beans, deeply seasoned and paired with beautifully caramelised fried plantains.

Traditional Nigerian fried dough pillows, warm and golden, drizzled in caramel and dusted with powdered sugar.

A decadent, moist chocolate fudge cake served warm alongside a generous scoop of premium ice cream.

Finely chopped molokhia leaves delicately steamed and served with fermented locust beans, finished with a tomato pepper sauce. Choice of side: Amala, Eba, Fufu, Poundo Yam, Tuwo, Semolina, Ugali or Wheat.

A luxurious blend of wild African mango seeds simmered in palm oil with pumpkin leaf and aromatic spices. Choice of side: Amala, Eba, Fufu, Poundo Yam, Tuwo, Semolina, Ugali or Wheat.

Tender okra pods gently steamed with locust beans and finished in a peppered tomato base. Choice of side: Amala, Eba, Fufu, Poundo Yam, Tuwo, Semolina, Ugali or Wheat.

Finely ground melon seeds steamed with pumpkin leaves and African herbs for a rich, nutty depth of flavour. Choice of side: Amala, Eba, Fufu, Poundo Yam, Tuwo, Semolina, Ugali or Wheat.

Spinach and leafy greens infused with locust beans and simmered in a robust tomato and onion sauce. Choice of side: Amala, Eba, Fufu, Poundo Yam, Tuwo, Semolina, Ugali or Wheat.

A rich Nigerian trio of Gbegiri, Ewedu and palm oil stew, served traditionally over your choice of swallow. Choice of side: Amala, Eba, Fufu, Poundo Yam, Tuwo, Semolina, Ugali or Wheat.

Edikaikong soup is a rich, savory, and highly nutritious Nigerian vegetable soup with a deeply earthy and slightly sweet taste, dominated by fresh greens. It features a combination of pumpkin leaves (Ugu) and waterleaf, cooked down in palm oil with assorted meats, smoked fish, and a generous amount of crayfish.

Afang soup is a nutritious, leafy Nigerian vegetable soup native to the Efik and Ibibio people of Cross River and Akwa Ibom states. It is a rich, thick soup made from a blend of Afang leaves (Okazi) and water leaves, thickened with pounded/ground leaves and palm oil, typically prepared with assorted meat, smoked fish and sometimes periwinkle.

Quality Premium Italian Wine for the privileged.

Quality Premium Italian Champagne for the privileged.

Quality Premium Italian Champagne for the privileged.

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