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Bread Service with Edible Flower and Chive Compound Butter

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Organic Greens Salad with Vegetable Ribbons, Sliced Almonds, Feta Cheese and an Apricot and Shallot Vinaigrette

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Grilled Chicken Breast with Chimichurri Sauce on a bed of Rice and Beans with a Vegetable Melange and Plantain Chips

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Pan Seared Salmon on a Roasted New Potato and Vegetable Hash with a Garlic Aioli Drizzle

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Antipasto Pasta with Grilled Zucchini, Roasted Red Peppers, Spinach and Garlic Confit Tossed in Creamy Ricotta finished with Basil Oil

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Buttermilk and Honey Panna Cotta with an Elderflower and Rose Berry Compote and Florentine Cookie Shard

Moroccan Cauliflower Soup with a Green Tahini Drizzle, Spiced Crispy Chickpeas and Sprouts

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6- Hour Braised Short Ribs with a Pomegranate Molasses Glaze on an Apricot and Currant Couscous with Roasted Heirloom Carrots

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Lamb Kofta on Crispy Saffron Rice laced with Golden Raisins and Garlic Confit, Herb Salad and Minted Yogurt drizzle

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Lentil and Chickpea Stuffed Eggplant with Charred Tomatoes and Smoky Tahini

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Cornmeal and Rosewater Cake with Toasted Coconut, Orange Cream, Minted Syrup and Rose Petals