Supper Club: Middle Eastern Feast

This week’s menu

TO START

• Caramelised leek, mint and yogurt soup with flatbread

MAIN COURSE your choice from

• Griddled slices of chicken breast infused with saffron & rosemary
• Seared octopus salad with dill, capers & olives
• Cherry tomato & olive tart with a custard of ground almonds, parmesan & ricotta

All mains are served with a mezze of:

• Butternut squash kibbeh ball filled with spinach, onion & cheese
• Pomegranate, red pepper & tomato salad
• Courgette slivers ‘cooked’ in lemon juice with mint & garlic
• Celery, green peppers, lemon, parsley, coriander, caper & feta salad

FOR DESSERT

• Frozen halva, cream & orange ‘cake’ served with spiced apricots and pistachio biscuit

(Vegan options available if pre-booked)