Mediterrean Menu

Served Family Style Sharing Platters

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Choose 1 starters, 1 first course, 1 main, 1 dessert

1 to 4 pax: flat fee 1500

5 to 20 pax: 375 per person

20 and above: 350 per person

Choose 2 starters, 2 first course, 1 main, 1 dessert

1 to 4 pax: flat fee 1700

5 to 20 pax: 425 per person

20 and above: 400 per person

Choose 3 starters, 3 first course, 2 main, 2 dessert

Brunch Style

1 to 4 pax: N/A

5 to 20 pax: 450 per person

20 and above: 425 per person

Starter

• Pulpo e Patata (grilled octopus and paprika potatoes +30dhs per person)

• Authentic Burratta to share with Garlic Crostini and Balsamic reduction

• Provencal vegetable mousse tarts

• Herb and lemon poached artichoke bruschetta

• Crostini with roasted red pepper, olive tapenade, smoked rosemary

• Tomato Bruschetta with smoked olive oil and fresh basil

• Pesto zucchini pizzette

• Mediterranean Pasta Salad, Tricolour bell peppers, kalamata olives, feta, bow tie pasta (cold)

• Caprese with balsamic reduction and basil oil

• Classic Greek Salad

• Grilled sweet paprika and citrus octopus tapas with sliced radish, sweet pickled onion, and fried potato rounds (+30dhs per person)

• Blue Cheese, Pear and Walnut Salad: Candied walnuts, blue cheese, pears and bell peppers served on a bed of romaine and baby mixed greens tossed with champagne vinaigrette

First Course

• Pasta Alla Boscaiola (Creamy mushroom, garlic and herb pasta)

• Spinach Ravioli with white wine garlic cream sauce

• Penne Arrabiatta

• Traditional Lasagna

• Eggplant Bolognese with shaved Parmesan and fresh basil

• Gnocchi with Butternut Squash cream sauce

• Gnocchi with cannellini beans, spinach and tomatoes

• Pesto Penne with Walnuts

• Truffle oil and pea rissotto  (fresh truffle +80dhs per person)

Mains

• Veal Milanese with Lemon Butter and Capers

• Wagyu Grade Ribeye Steak, garlic butter asparagus (+60dhs per person)

• Butter and provincial herb-basted Roasted Tenderloin, root vegetables

• Braised parmesan herb crusted Lamb rack with Garlic roasted wild baby potatoes

• Tuscan Grilled Portabello mushrooms steaks

• Mixed grilled vegetables (red pepper, eggplant, mushroom, zucchini)

• Slow-cooked braised Lamb Shank with rice pilaf

• Mozzarella and Pesto Stuffed Chicken breasts

• Mediterranean Seabass with olive and tomato sauce 

• Poached Seabream with fennel and lime

• Coq Au Vin Chicken braised in wine with mushrooms and pearl onions served over Rice Pilaf

• Chicken cacciatore served over rice pilaf

• Baked Eggplant with shaved pistachios and fresh basil

• Stuffed Courgette with ricotta citrus filling

• Roasted squash with chili and sage

• Mediterranean Seabass With lemon and fresh herbs

• Grilled tiger prawns (+80per person)

• Baked Dorata filet with lemon and caper sauce

• Mixed grilled seafood, lobster, tiger prawns,  calamari, scallops (+80pp)

• Lobster Thermidor (+100 per person)

• Pan-seared scallops, potato celeriac puree, fried onions, walnut pesto (+45dhs per person)

• Paprika citrus Grilled Octopus, roasted red peppers and parsley potatoes (+30dhs per person)

Desserts

• Tiramisu (non-alcohol)

• Cinnamon lime zested Arroz con Leche

• Honey Pistachio Baked Pears

• Poached pears and hand whipped blackberry cream

• Pumpkin tart with fresh whipped cream

• Creme Caramel, caramelized peach with Apricot mint Compote

• Affogato with candied lemon zest