ENTREES
Mediterranean fish soup, rustic crouton, saffron aiolli.
Warm, crispy goats cheese brick, mixed lettuces, red onion confit, red wine vinaigrette.
Three Moroccan salads, berber stone bread.
Roasted beetroot, rocket, feta, walnuts, mint, sherry vinaigrette.

MAINS
Slow cooked lamb, potato cake, ratatouille, salsa verde.
Salmon fish cake, stir fried spinach, lemon, caper butter sauce, crispy fennel salad.
Charcoal cooked beef tagine, vegetables, wild herbed cous cous.
Spicy lentil fritters, crispy, green beans, oven roasted tomatoes, minted yoghurt sauce.

DESSERTS
Bab Ourika flour less chocolate cake, mascarpone cream.
Frozen amaretto parfait, medjool dates, espresso syrup, amaretti cookie. Warm apple, quince tart, vanilla cream anglaise, quince ice cream.
Fresh strawberries, rose geranium syrup, peach sorbet