North African Banquet Menu


Whole cauliflower and broccoli, asparagus, giant radishes, leafy celery, leafy carrots, Grissini, nigella seed flat bread, saffron crisp bread, organic sourdough bread, houmous, baba ghanouj, green olive tapenade, red pepper tapenade, brandade of salt cod, kibbeh, baked piquillo peppers stuffed with feta and mint, quail baked with rosewater and pomegranate mollases, imam bialdi omelettes.

All of the above served in big and small ceramic bowls along the centre of the table.


Roasted red mullet with chermoula

Red mullet fillet baked in the oven and served with a coriander and chilli sauce

Cumin braised shank of lamb and apricot tagine

Slow cooked shank of lamb with dried apricot, cumin and chickpeas in a rich sauce

Steamed vegetable cous cous

Seasonal vegetables steamed and served with light cous cous and herbs

Marinated artichoke, preserved lemon and rocket salad

Peppery rocket with roasted globe artichoke hearts and preserved lemon

Heritage tomato and basil salad

Sliced mixed tomatoes with fresh basil dressed with olive oil

Balsamic roast beetroot with toasted pumpkin seeds

Fresh beetroot roasted with balsamic vinegar and toasted pumpkin seeds

Sugar snap pea, fine bean and mange tout salad with toasted sesame seeds

Mixed bean salad with toasted sesame seeds


Exotic fruit salad with orange chutney

Nectarine, pineapple, strawberry, blueberry and raspberry in a savoury orange relish

Library café

Boiled orange & Brazil cake with cinnamon and manuka honey mascarpone

Whole orange and ground Brazil nut cake with cinnamon and manuka honey mascarpone

Espresso coffee and mint tea

Full range of espresso based coffees and fresh mint tea
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