1st course
Piri Piri Shrimp

African influenced sauce that is served in South America, Puru and various parts of Africa. Made with Birds Eye Chili Peppers, Citrus, Garlic, Cilantro and Mango served with Gulf Shrimp on Butter Lettuce

2nd course
Market Fresh Fish
(Please select)

Whole Red Snapper marinated in Harissa, baked in parchment paper served with Fonio (an ancient grain from Senegal) & Coconut Collards


Lamb Tagine

Hormone free local farm raised Lamb cooked with Root Vegetables and served with Fonio

Flour-less Chocolate Cake

Premium Chocolate creates a decadent cake served with Whipped Cream and Seasonal Berries


Rice Porrage

In America, known as Pudding fragrant with Cinnamon, Nutmeg and Star Anise served with Whipped Cream and Seasonal Berries
Other Infomation

Hello my influence for this menu is your request for African dishes. I love cooking Moroccan and Western African inspired foods with their bold flavors. Piri piri is used in various parts of Portugal, Peru and Africa. Open to menu adjustments. I also cook a lot of Creole dishes. See my rockstar reviews. Drop me a line. My classes include the recipes and we do everything from scratch, even the sauces. Cheers, Chef Michelle

Meal for 4 on 02 January 2021