SMALL MEZZA PLATES
Priced by dozen
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TABOULE SALAD
CHOPPED TOMATO PARSLEY LEMON JIUCE AND BULGUR WHEAT WITH WARM PITA BREAD |
26
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CHILI HUMMUS
A DIP OF PUREED GARBANZO CHILI AND TAHINI SERVED WITH WARM PITA BREAD |
26
|
HUMMUS
A DIP OF GARBANZO TAHINI AND LEMON WITH WARM PITA BREAD |
24
|
BABAGANOUIE
A SMOKEY EGGPLANT DIP WITH WARM PITA |
28
|
“EGYPTIAN FOUL”
CHUNKY FAVA BEAN SALSA WITH WARM PITA BREAD |
24
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“DOLMAS"
STUFFED GRAPE LEAVES WITH A SAVOURY RICE STUFFING |
18
|
THINLY SLICED BASTURMA
MEDITERANEAN STYLE CURED BEEF CARPACCIO SERVED WITH WARM PITA AND TOMATO CUCUMBER RELISH. |
40
|
OVEN ROASTED KALAMATTA OLIVES
WITH FETA AND WARM PITA BREAD |
30
|
BROAD BEANS
WITH GARLIC TOMATO AND OLIVE OIL |
22
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CRISPY FRIED CHEESE
WITH SPICY TOMATO GARLIC DIP |
28
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MORROCAN MEAT BALLS
WITH SMOKED TOMATO AND CUMIN SAUCE |
28
|
BACON WRAPED DATES
WITH BLUE CHEESE AND BALSAMIC SYRUP |
30
|
BASIL LABNE
WITH WARM PITA BREAD |
18
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STUFFED ARTICHOKE BOTTOMS
WITH MUSHROOMS AND CHEESE |
32
|
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MINI CHICKEN KEBABS
WITH SPICY HONEY AND YOGURT
|
38
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MINI LAMB KEBABS
WITH POMEGRANITE MINT SYRUP |
38
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MINI BEEF KEBABS
WITH GREEK PESTO |
38
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MINI VEGETABLE KEBABS
WITH GARLIC LEMON AIOLI |
36
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MEDITERANEAN SALAD CHOICES
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GREEK SALAD
WITH TOMATO, MED CUCUMBERS, FETA AND OLIVES WITH TZIKI DRESSING |
6
|
ZATTAR ROASTED SHRIMP
WITH MORROCAN CARROT AND APRICOT SALAD |
9
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AIR ROASTED BEET AND GRAPE SALAD
WITH CRUMBLED GOAT CHEESE, HEARTS OF ROMAINE AND BALSAMIC FIG DRESSING |
10
|
WATER CRESS, TOMATO, WATER MELON SALAD
WITH RASPBERRY HAZELNUT VINAIGRETTE |
7
|
CRISPY ARTICHOKES
WITH COUSCOUS, LIMA BEAN AND DRIED APRICOT SALAD AND MORROCAN LEMON VINAIGRETTE |
9
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|
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MEDITERANEAN SOUPS
ALL SOUPS 5.50
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MORROCAN LENTIL SOUP
WITH TOASTED CUMIN |
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GREEK CHICKEN SOUP
WITH MINT AND LEMON |
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MEDITERRANEAN BEAN SOUP
WITH PISTOU |
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ROASTED EGGPLANT AND GARLIC SOUP
WITH TOMATO AND FETA |
|
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GOURMET FLAT BREADS
PORTIONS FOR 4 PERSONS
|
| GRILLED ZUCCINI, GARLIC, RED CHILI AND OREGANO |
9
|
| LEEK PEAR AND CABRALES BLUE CHEESE |
14
|
| THIN POTATO, RED ONION, FRESH THYME |
13
|
| TOMATO, SMOKED MOZZERELLA AND BASIL |
15
|
| MUSHROOM AND ARTICHOKE |
14
|
CUMIN CINAMON SCENTED LAMB
WITH EGGPLANT AND FETA |
16
|
ROASTED VEGETABLE
WITH CHILI HUMMUS |
13
|
WITH ZET AND ZATAR
WITH OLIVE OIL AND MED SPICE FOR DIPPING |
8
|
ONION MARMALADE
WITH OLIVE, SUNDRIED TOMATO AND ANCHOVIE |
12
|
ARTICHOKE, LEMON, MUSHROOM
AND GARLIC SCENTED SPINACH LEAVES |
13
|
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|
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MEDITERANEAN MAIN COURSES
ASSORTED MEDITERANEAN KEBAB PLATTER
|
(VEG, LAMB, BEEF, CHICKEN,) CHOOSE ALL OF THE ABOVE OR YOUR FAVOURITE CHOICE
SERVED WITH SAFFRON RICE AND BLISTERED TOMATOES |
36
|
SLOW COOKED LAMB TAJINE
WITH DRIED APRICOT, CRANBERRY AND MINTED COUSCOUS |
34
|
ROASTED DUCK BASTILLA
COOKED IN CRISPY FILO WITH CINAMON PINOT NOIR SAUCE |
36
|
MOUSSAKA
WITH SLOW COOKED LAMB GREEK EGGPLANT, TOMATO AND CHEESE CASSEROLE WITH BRAISED SHOULDER OF LAMB. |
32
|
CLAY BAKED CHICKEN
WITH MORROCAN LEMON, FENNEL AND GREEN OLIVES SERVED WITH ALMOND COUSCOUS |
28
|
CRISPY SKIN STRIPE BASS
WITH FRIED CAPER BERRIES AND BROWN BUTTER MASHED POTATOES |
39
|
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|
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MEDITERANEAN DESSERTS
ALL DESSERTS 8
|
KANAFI
SWEET RICCOTA TURN OVER WITH ORANGE BLOSSOM SYRUP |
|
MORROCAN APRICOT ALMOND TART
WITH PISTACHIO ICE CREAM |
|
GREEK STYLE PANNA COTTA
WITH TAPIOKA CRISPY FILO AND ROSE WATER SYRUP |
|
| ASSORTED DRIED FRUIT, NUT AND CHEESE PLATTER |
|
CHOCOLATE, HAZELNUT DIPPED APRICOTS
WITH WHIPPED CREAM AND LAVANDER SYRUP |
|
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SPANISH CATERING CHOICES
|
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TAPAS FINGER FOODS
Prices are by the dozen
|
MARINADED MUSHROOMS
WITH FRESH THYME AND LEMON |
22
|
POTATO ONION TORTA
WITH GARLIC AIOLI |
18
|
POTATO ONION, PIQUILLO PEPPER AND MANCHEGO TORTA
WITH GARLIC AND WILD ROSEMARY AIOLI |
28
|
SPANISH EMPANADAS
WITH SAUSAGE, POTATO AND GREEN OLIVE |
32
|
| GROUND LAMB EMPANADAS |
32
|
| EGGPLANT CAPPONATTA WITH CROUSTINIS AND FETA |
20
|
| CRISPY POTATO, HAM AND CHEESE CROCKETES |
26
|
PEEL N EAT SHRIMP ‘LA PLANCHA’
WITH ROMESCO MAYO SERVED STEAMING HOT ON AN APPLE WOOD PLANK |
40
|
| TOMATO, WATERMELON AND CHEESE LOLI POPS |
28
|
SHRIMP AND CHORIZO KEBABS
WITH ROMESCO SAUCE |
34
|
SHRIMP GAZPACHIO SHOTS
WITH LEMON VODKA |
30
|
WATER MELON TOMATO SKEWERS
WITH CABRALES BLUE CHEESE ANDSEA SALT |
20
|
GOAT CHEESE ‘TRUFFLES’
WITH EGGPLANT FONDUE ROASTED GARLIC HERB GOAT CHEESE ROLLED IN PORCINI AND PAPRIKA POWDER, SERVED WARM ON BRIOCHE EGGPLANT ROUNDS |
40
|
TUNA TARTAR
WITH GREEN OLIVES, MINT AND SMOKED CHILI OIL, SERVED WITH GARLIC CROUSTINI MARINADED OLIVES IN ORANGE AND THYME SERVED WITH WARM FLAT BREAD |
30
|
BABY LAMB CHOPS
WITH GREEN OLIVE TAPENADE |
58
|
GARLIC CHICKEN WINGS
WITH THYME AND ORANGE ZEST |
30
|
GRILLED OCTOPUS
WITH BEET ESCABECHE |
36
|
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|
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SPANISH SALAD CHOICES
|
THINLY SLICED SERRANO HAM
WITH GRILLED MANGO, ARUGULA, SHAVED PECORINO AND WHITE BALSAMIC VINAIGRETTE |
8
|
TOMATO SALAD
WITH SHERRY VINEGAR, CABRALES BLUE CHEESE, FENNEL FRANZ AND VIDALIA ONION |
8
|
GREEN BEAN AND SHRIMP SALAD
WITH TOMATO, ARTICHOKES AND GARLIC, ORANGE, ALMOND DRESSING |
9
|
POMEGRANITE SALAD
WITH ORANGES, ROMAINE HEARTS, MARINADED GOAT CHEESE, OLIVES AND SHERRY VINAIGRETTE |
9
|
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|
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SPANISH SOUP CHOICES
ALL SOUPS 5.50
|
CHILLED TOMATO GAZPACHIO
WITH CHILLED SHRIMP |
|
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COLD MELON AND MINT SOUP
WITH CHOPPED SHRIMP AND HAM
|
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| CREAM OF FENNEL AND GARLIC |
|
SPANISH BROAD BEAN SOUP
WITH TOMATO AND GARLIC |
|
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|
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SPANISH MAIN COURSES
PRICES PER PERSON
|
CLASSIC PAELLA
WITH CHICKEN, SPANISH SAUSAGE, SEAFOOD AND SAFFRON RICE |
38
|
VEGETARIAN PAELLA
WITH FARMERS MARKET VEGETABLES |
32
|
| CHICKEN AND MUSHROOM PAELLA |
34
|
SPANISH RICE
WITH CLAMS, SERRANO HAM AND ASPARAGUS |
36
|
MANILLA CLAMS
WITH SPANISH CHORIZO, STEAMED IN MUSCDET WINE, GARLIC, TOMATO AND FRESH HERBS, SERVED WITH GRILLED FLAT BREAD. |
30
|
FILET MIGNON
WITH A CABRALES BLUE CHEESE HERB CRUST AND SWEET POTATO GRATIN |
42
|
LEMON STEAMED SALMON
WITH ROMESCO SAUCE, BASIL MASHED POTATOAND GARLIC ROASTED GREEN BEANS |
38
|
ROASTED RACK OF LAMB
WRAPPED IN QUINCE AND SERRANO HAM WITH HONEY AIOLI AND GRILLED FARMERS MARKET VEGETABLES |
42
|
BAKED WHOLE FISH IN SEA SALT
SERVED WITH GRILLED VEGETABLES AND LEMON AIOLI |
42
|
CRISPY BELLY OF PORK
WITH PAPRIKA BAKED BUTTER BEANS, AND POTATO ROASTED PEPPER TORTA |
36
|
FARMERS CHICKEN
WITH ROASTED GARLIC AND LEMON SERVED WITH MELTED SPANISH CHEESE AND POTATO PUREE |
36
|
CHICKEN CATALAN
WITH EGG PLANT, PEPPERS IN A SPICY SHERRY CREAM SAUCE WITH BAKED SPANISH RICE |
36
|
CRISPY DUCK LEGS
WITH SMOKED BACON AND LENTIL CASUELLA |
34
|
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|
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SPANISH DESSERTS
ALL DESSERTS 8
|
CRÈME CATALAN
SPANISH ORANGE CARAMEL FLAN |
|
ANDALUSIAN APPLE TART
WITH HAZEL NUT BRITTLE AND VANILLA ICE CREAM |
|
LEMON TART
WITH LIME MERINGUE |
|
BAKED FRUIT ON SKEWERS
WITH ORANGE LIQUEUR AND SWEET WHIPPED RICCOTA CREAM |
|
WARM LEMON BLUEBERRY BRIOCHE PUDDING
WITH RASPBERRY SAUCE |
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