ROASTED PEPPER
red onions, green olives, preserved lemons, and argan oil vinaigrette, walnuts, parsley
MIXED GREENS
Frisee, preserved lemon vinaigrette, hazelnuts, radishes, snap peas, mint and dill, dukkah hazelnut
FENNEL SALAD
marcona almonds, apples and celery, preserved lemon vinaigrette, roasted dates, maldon salt
CAULIFLOWER
roasted, piquillo puree, fried capers
DESSERTS*
Saffron date cake
salted caramel and vanilla ice cream
Dark chocolate, coffee and cinnamon cake
smooth spiced chocolate ice cream
Fresh strawberries
verbena and lemongrass infusion, raspberry cardamom granita, raspberry and rose sorbet
Other Infomation
Hey Jennafer
I'd love to help out with the kick off dinner. If weather allows, this dinner would be wonderful outside so here's hoping. I'd you had a theme in mind, please let me know. I'm thinking we can use the grill to our advantage ( if weather allows)
Noted about the two vegetarians, I've added some alternatives for them. If you had something specific in mind, like preferences or other allergies, please just let me know.
Above is a Moroccan and French-infused menu that leans towards seasonal and fresh vegetables and seafood dishes.
I posted about 20 items but figured we could work our way down to
3 appetizer
1 main ( 1 vegetarian alternative)
1 dessert.
I also have an Italian menu that is currently on rotation in NYC at a spot called Soda Club. In case you're interested in Italian or need reviews, please feel free free to check it out.
