EVENT MENU

Charred eggplant seasoned with olive oil, lemon, salt and pepper. Served with green tahini, preserved lemon cream, tomato salsa with fresh herbs, garlic confit, a touch of green oil and breadstick on the side.

Chicken pullets in harissa and citrus marinade, grilled and sautéed with mushrooms, onions, garlic confit and green beans. Served on a bed of greens, cherry tomatoes, cucumber, scallions, beet and sweet potato cubes. Seasoned with citrus vinaigrette.

Black lentils, beet cubes, chopped purple onion, parsley, mint, coriander and scallions. Seasoned with olive oil, lemon and tomato salsa.

Pastry stuffed with beef and lamb, root vegetables, roasted pepper, Kalamata olives, pine nuts and herbs. Served with green tahini.

Slow-cooked lamb ragu and root vegetables, onions and eggplant cubes, cherry candies, chickpeas, pine nuts, herbs and aromatic spices in a pan wrapped in hot dough

Freekeh stew and root vegetables, beet and sweet potato cubes, scallions, herbs and hazelnuts. Seasoned with olive oil and lemon, and topped with sliced assado, slow-cooked with BBQ sauce and beef broth.

Grilled chicken pullet glazed with chicken broth, served with potato shreds and green beans in tempura.

Slow-cooked assado seasoned with homemade BBQ sauce and served on a bed of sweet potato cream.

Aged entrecote, chimichurri.

Grilled aged sirloin steak and red wine sauce.

Seared chicken breast, pasta, mushrooms, green beans, garlic confit, onions and herbs. Seasoned with olive oil sauce and a touch of garlic cream.

. Sea Fish Fillet in White Wine and Fish Broth

Sirloin chunks seasoned with olive oil and reduced balsamic vinegar, beet cubes and baked onions, sliced tomato, crispy radishes, garlic confit and basil. Served with a breadstick.

Roasted sirloin slices with “shawarma” seasoning, garlic confit, coarse salt, ground pepper and Dijon mustard, served with pickle relish and focaccia on the side.

White sea fish cubes, crispy radishes, seasonal fruit, lemon garlic cream, lemon zest and herb mix. Seasoned with refreshing gazpacho and a touch of green oil, served with a breadstick.

Charred eggplant seasoned with olive oil, lemon, salt and pepper. Served with green tahini, preserved lemon cream, tomato salsa with fresh herbs, garlic confit, a touch of green oil and breadstick on the side.

Chicken pullets in harissa and citrus marinade, grilled and sautéed with mushrooms, onions, garlic confit and green beans. Served on a bed of greens, cherry tomatoes, cucumber, scallions, beet and sweet potato cubes. Seasoned with citrus vinaigrette.

Freekeh stew and root vegetables, beet and sweet potato cubes, scallions, herbs and hazelnuts. Seasoned with olive oil and lemon, and topped with sliced assado, slow-cooked with BBQ sauce and beef broth.

Black lentils, beet cubes, chopped purple onion, parsley, mint, coriander and scallions. Seasoned with olive oil, lemon and tomato salsa.

Pastry stuffed with beef and lamb, root vegetables, roasted pepper, Kalamata olives, pine nuts and herbs. Served with green tahini.

Baby leaves and lettuce, cherry tomatoes, cucumber, red onion, radishes, carrots, Kalamata olives and herbs. Seasoned with citrus vinaigrette.

Orange Juice, Lemonade, Red Grapefruit Juice and sodas

Coffee, espresso and variety of Teas

Red and white Wine.