Menu
Hot Appetizers (On pass around)
Asparagus & Zucchini Pastilla, Fava Beans Makrouta
Cheese & Pine Nut Briouat, Spinach & Cheese Briouat
Shrimp Briouat, Khlea Makrouta
Chicken Pastilla, Lamb Briouat
Santa Rita Sauvignon Blanc 2012 (Chile)
Amuse Bouche
Harira Shot
Moroccan National Soup
Mezzah Platter
Hummus - Chickpeas with Tahini
Babaghanoush - Eggplant with Olive Oil, Garlic, Lemon Juice
Labneh – Yoghurt cheese, mint & extra virgin olive oil
Marinated Jumbo Olives, Served with Khubuz
Villa Antinori Bianco 2011 (Italy)
Grills
Grills are served with Garlic mash potato, casa salad & tomato olive salsa
Shish taouk & Red Snapper
Or
Halloumi & assortment of vegetables
Antinori Santa Cristina Sangiovese & Merlot 2011 (Italy)
Main Course
Tagines in Moroccan cuisine are slow-cooked stews braised at low temperatures, resulting in tender meat. They are traditionally cooked in the tagine pot. All the tagine are served with steamed couscous & Moroccan bread
Fennel Tagine - Greens Beans, Peas, Zucchini, Asparagus
Moussaka - Eggplant, Potato, Onion, Bell Peppers, Tomato Sauce, Cheese
Spicy Berber Vegetables - Potato, Carrot, Red chili, Olives, Preserved Lemon
Or
Seafood - Prawns, mussels, octopus, fish, bell pepper tomato
Lamb Tagine - Lamb Shank, Saffron, Green beans, Preserved Lemon
Rabbit Tagine/Quail Tagine - Raisins, onions, apricots
Santa Rita Reserva Cabernet Sauvignon 2010 (Chile)
Valpolicella Bertani 2012 (Italy)
Desserts
Basima - Baked yoghurt with coconut, cream and nuts
Khabil Gazelle - Sugar and sesame cookies filled with dates
Wine poached pears, Goat cheese, honey & nuts
Moroccan Mint Tea
