Amuse Bouche
(A gift from the Chef)

1st course
Hoppin John Salad

Black-eye Peas, Collards and Rice dressed in Maple Vinagrette with Apple-wood Smoked Bacon

Vegetarian portions will be available without Bacon

2nd course
Moroccan Lamb Ragu

Farm raised Lamb braised and cooked in Exotic Spices, Fire Roasted Tomatoes, Chick Peas, Dried Fruits and served with Citrus Couscous

Vegetarian Moroccan Stew

Assorted Seasonal Vegetables cooked in Fire Roasted Tomatoes, Chick Peas and served with Citrus Couscous

Flatbreads

Other Infomation

Good afternoon Susan: I am known for cooking very bold and flavorful dishes. Most requests that come in are for standard classic fare. I enjoy cooking Moroccan food and prepare it often for some of my regular clients. I do not have any pictures of the suggested meal at this time. The first course is representation of a Southern Staple with a twist. I hope to chat with you. Cheers, Chef Michelle

Meal for 12 on 23 February 2019