Every menu is unique and custom created for every event.

Please enjoy the menus below from previous events for inspiration.

|Sample Menu| |Spreads|  |Small Plates| |Salads| |Entrees|  |Desserts|

Eight Course Sample Menu 1

Orange Blossom Honey Pistachios and Marinated Olives

 Whipped Chickpea Spread Topped with Braised Moroccan Spiced Lamb Carnitas, Apricots and Dates

 Souk’s Muhammara: Smoked Red Pepper, Sun Dried Tomato and Walnut Spread

 Pea and Leek Soup with Mint Oil and Pomegranate Molasses Syrup

 Phyllo Rolls of Goat Cheese, Preserve Lemon, Spring Onion, and Mix Herbs with a Caper-Pine Nut Sauce

 Wild Fattoush Salad with Pickled Vegetables, Lebneh Pops, Za’atar Chip and Herbs

 Squid and Napa Cabbage in a Harissa Sauce with a Roasted Parsnip Mash

 Saffron Rice Pudding with Spiced Apricots

Eight Course Sample Menu 2

Pomegranate and Cumin Cashews and Marinated Olives

Roasted Chickpea Spread topped with Lebanese Spiced Minced Duck, Almonds and Orange Blossom

Roasted Beetroot Spread with Apple, Walnuts and Anchovy Oil

Moroccan Red Lentil and Carrot Soup (Under Soups) with and Saffron Yogurt Crema

Phyllo Rolls of Haloumi & Feta Cheese and Parsley with a Roasted Red Pepper and Eggplant Sauce

Radicchio, Chicory and Fennel Salad, Balsamic Cranberries and Anchovy Vinaigrette

Marinated Lamb Chops with Cilantro and Honey with Rutabaga Tahini Mash

Saffron and Pistachio Halva served with Lemon Gelato

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