Feast of Seven Spices Menu
Wednesday, November 15
7:30pm Farm to Table Dinner
Each course expertly paired with your organic wines presented by Candace Estep of Winebow
FIRST COURSE
Brouiat, Zaalouk & Spiced Lentils with Chefchaouen Bread
SECOND COURSE
Salad of Orange, Fig, Black Olive & Jben goat cheese
THIRD COURSE
Mqualli – Northern Moroccan Fish Tagine with Chermoula and Couscous
FOURTH COURSE
Moroccan Pastries, Ginger Ice Cream Mint Tea