by Shirley Lang | August 26, 2013 9:54 pm
Amuse Bouche: Lamb & Pistachio skewer with Hummus & Beghrir (flat bread)
Salad:
Assorted Seasonal Greens with fresh blueberries, sweet & spicy pecans & goat Chevre with raspberry vinaigrette
Mains:
Moroccan Scented Port Tenderloin with Fruit Compote
Chipotle Yam
Roasted Vegetables & Quinoa, Chick Peas with Maple Balsamic Dressing
Children’s portion: Moroccan Fragrant Chicken
Dessert:
Coconut, Pistachio, Cranberry, Apricot Squares
Traditional Moroccan Mint Tea
Source URL: https://chefshirleylang.com/moroccan-theme/
Copyright ©2025 Chef Shirley Lang unless otherwise noted.