OPTION 1

Stuffed cigar (rouleau of filo leaves) with goat cheese, spinach, pine nuts and sultanas

Courgettes stuffed with fish OR lamb saffron tomatoe sauce with dill

Roasted figs (or other season fruit) with anis star & orange blossom water. Pistachio ice cream

OPTION 2

Babaghanoush: eggplant with sesame cream, lemon, allspices & mint

Stuffed vine leaves with or without minced lamb. Tomatoes confit with cilantro

Mhalaby: fluffy rice pudding with rose water, cinnamon & pistachio

OPTION 3: MEZZE

(a selection of VEGETARIAN appetizers)

Babaghanoush or mouttabal: smoky grilled eggplant, tahini, garlic and lemon

Taboule (authentic salad made mostly of finely chopped parsley)

Lebne with garlic, olive oil and fresh mint

Stuffed cigar (rouleau of filo leaves) with goat cheese, spinach, pine nuts and sultanas

Greek yogurt ‘Tsatsiki’ with chopped cucumber, garlic and fresh dill

Beetroot hummus with tahini and cumin

OPTION 1

Zaalook: Eggplant & tomatoes confit with spices, cilantro & argan oil

Tajine of chicken or lamb with preserved lemon, olives & season vegetables

Sweet bastela (millefeuille style) filled with almandine custard with rose water

OPTION 2

Crispy cones filled with mushroom, goat cheese, chives & pineseeds

Tajine of monkfish chermoula(marinade) with fennel, preserved lemon & vegetables

Pomegranate & citrus salad with orange-blossom- water, ginger & mint

OPTION 3

Chakchouka: smoked peppers and confit with garlic, olive oil, cayenne hot pepper and fresh cilantro

Bastela: individual parcels of ‘filo leaves’ filled with chicken free range, almond, saffron, honey, cinnamon

Exotic fruits with meringue bruleé

OPTION 4

Burek: a fried pastry containing runny egg and fresh herbs (with or without tuna)

Tajine of caramelized lamb, plums, quince fruits(or other season fruits,blossom water & sesame-seeds

Carrot-soufflé -cake with orange & apricot

OPTION 5

Couscous (great BUFFET) with lamb, free range chicken, “gluten free” whole grain, chickpeas, vegetables, hot sauce & sweet sauce based on caramelized onions, sultana, saffron & honey

OPTION 6

Tunisian Couscous with wild firm fish: same ingredients as above but with fish

OPTION 7

A Selection of VEGETARIAN appetizers from North Africa

Chakchouka of smoked peppers and confit with garlic, olive oil, cayenne pepper and fresh cilantro

Crispy cones(brik leaves) filled with mushroom, goat cheese, chives & pineseeds

Zaalook: Eggplant & tomatoes confit with spices, cilantro & argan oil

Chakchouka of onions & tomatoes confit, cayenne pepper, olive oil & fresh cilantro

Burek: a fried pastry containing runny egg and fresh herbs (with or without tuna)

Carrots & celery salad with caraway spice, red onion, fresh mint and black olives

OPTION 1

Remojon “Granada”: Salty cod fish salada (with or without potatoes) orange, pomelo & Iberian ham

Duck stew “Sevilla” with oranges & olives. Jerez sauce & vegetables

Caramelized apples or peaches tortilla with almonds

OPTION 2

Water melon gazpacho with fresh mint

Authentic Paella with “free range” chicken, vegetables & Iberian chorizo (optional)

Almond mousse with mascarpone, strawberries coulis & berries

OPTION 3: TAPAS

Water melon gazpacho (or strawberris e in season) with fresh mint

Pimientos del Piquillo (small red peppers) filled with a mousse of tuna, hard egg & mayonnaise served with green Catalan sauce

Remojon “Granada”: Salty cod fish salada with or without potatoes, orange, pomelo

Gambas al pil pil (Prawns)

Almejas a la marinera (Clams)

Dessert: Almond mousse with mascarpone, strawberries & coulis with meringue brulee

Salade gourmande with confit of duck & tapenade dressing

Caramelized leg of lamb with honey, citrus, rosemary & lavander

Braised vegetables

Clafoutis of citrus (or other season fruits) with almonds and lime zest