Chef Kahya Khalid

MOROCCAN SALAD Tomato grilled mixed pepper, onion, parsley and olive oil

BISSARA Creamy fava beans served with cumin and olive oil

BARBA SALAD Beetroot marinated with onion coriander and olive oil

BAKOULA SALAD Spinach marinated with chermoula, preserved lemon, olive oil and red olives

POTATO SALAD Steamed potato marinated with parsley, green onion and olive oil

ZALOUK Eggplant cooked in tomato sauce and marinated with chermoula

CARROT SALAD Steamed carrot marinated with chermoula, preserved lemon & crushed almond

KOFTA BRIOUATE Filo pastry STUFFED with marinade lamb

SHRIMPS BRIOUATE Moroccan briouate stuffed with shrimp’s vermicelli rice flavoured with chermoula spices

CHICKEN BRIOUATE Moroccan briouate stuffed with chicken, parsley coriander and cooked with preserved lemon and olive

SHRIMPS WITH CHARMOULA Shrimps cooked with tomato sauce and Moroccan spices

COUSCOUS LAMB SHANK & VEGETABLES Traditional Moroccan couscous topped with braised lamb’s hank and seasonal vegetables

COUSCOUS CHICKEN & TFAYA Traditional Moroccan couscous topped with chicken caramelized onion, raisins and almond

VEAL TAGINE WITH PRUNES Slow cooked veal with caramelized prunes, quail eggs and crispy almond slices

KOFTA TAGINE Kofta cooked with tomato sauce and Moroccan spices

TAGINE CHICKEN Chicken tagine cooked with Moroccan spices olives and preserved lemon

Creme brulee coconut

JAWHARA Filo puff with milk puree honey, rose water topped with roasted almond and berries

ORANGE SALAD Orange pulp with cinnamon and rose water served with sorbet carrot

Gourmet quinoa with autumn vegetables

Parisian canapé smoked salmon creme fleurette + rose shrimp cockatiel sauce

Fresh tuna tartar avocado and mango

Quiche landaise

French garlic bread onion soup

Salade Perdigourdine: Resting on a bed of lettuce, pate of fattened duck liver served on toast, accompanied by figs. Also included are slices of, smoked duck breast, and duck gizzards confits.  A Salade Périgourdine will come with a vinaigrette dressing

Fresh salmon from Scotland in coarse salt, seasonal vegetables beurre blanc sauce

Duck confit sarladaise potatoes brown o jus

Strogonof beef creamy mouslin potatoes

Provencal nougat glacé

Cherry clafoutis vanilla ice cream

Creme brulee vanilla ice cream

Canape Fresh Ciabatta I Cured Meats I Olives I Artichokes I Pickles I Sun-blushed Tomato I Pesto

Cherry tomatoes, buffalo burrata breadsticks Genoese pesto

Prosciutto melon ( melon ham )

Black ravioli lobster cream sauce parmesan tuile

Wild mushroom porcini risotto infused with Italian truffle oil served with wild rocket

Hand made linguine with duck ragu

Beef tenderloin al ragu grilled polenta seasonal vegetable caponata

Sea bass alla sekiliana melted zucchini crispy vegetables

Chicken alla parmeggina ''Parmigiana di melanzana'' with pesto sauce (baked aubergines, tomato and mozzarella)

Proper Italian tiramisu

Passion fruit panna cotta with crumble coconut macaroons

Provencale olive tapenade and anchovy puff pastry

Gourmet quinoa with autumn vegetables

Mixt tomato chantille burratta green crispy focaccia

Cuttlefish macaroonade salad, mussels and clams ratatouille and grana padanno cheese

Duck semolina with raisins, wild mushrooms orange sauce

Lamb shank simmered with sweet spices rass el hanout, potato mousseline

Fresh salmon from Scotland in coarse salt, seasonal vegetables beurre blanc sauce

Pavlova roasted apricot and plums with chantilly, meringue, red fruit coulis

Provencal nougat glacé

Cherry clafoutis vanilla ice cream