Inspired by my time in Spain and Morocco, and the lingering yet profound influence it has had on Spanish and regional cuisine.
Served with multiple courses family-style, to bring about conversation and community, it is intended to be eaten with the (right) hand.
We will provide towels and Rose-water for hand-washing between each course.
There are many variations of this menu, including a Vegan one. Simply let me know.
Heirloom Carrots, Harissa Chili Paste, toasted sesame
Moorish Fava Beans
(Mashed Fava beans / Olive oil / Lemon and Basil
Garlic Confit, Curry, Tahini
Cous Cous With Dates And Pine Kernals
Rash al Hanout, Fresh Lemon
Tangine Of Lamb
Nigella Spice, Almonds, Pomegranite Molasses
Ahi And Olives
(Lightly Poached Ahi Tuna with lemon Honey and olives)
Buffalo Kefta With Tunisian Tomato Sauce
Assam Chili Blend, Cinnamon
TANGINE OF CHICKEN WITH LEMON AND MINT
Cinnamon, Roast Chicken, Farm Egg, Flaky Crust
Halva and honeyed Fruit with Sweet Mint Tea