Black-eye Peas, Collards and Rice dressed in Maple Vinagrette with Apple-wood Smoked Bacon
Vegetarian portions will be available without Bacon
2nd course
Moroccan Lamb Ragu
Farm raised Lamb braised and cooked in Exotic Spices, Fire Roasted Tomatoes, Chick Peas, Dried Fruits and served with Citrus Couscous
Vegetarian Moroccan Stew
Assorted Seasonal Vegetables cooked in Fire Roasted Tomatoes, Chick Peas and served with Citrus Couscous
Flatbreads
Other Infomation
Good afternoon Susan: I am known for cooking very bold and flavorful dishes. Most requests that come in are for standard classic fare. I enjoy cooking Moroccan food and prepare it often for some of my regular clients. I do not have any pictures of the suggested meal at this time. The first course is representation of a Southern Staple with a twist. I hope to chat with you. Cheers, Chef Michelle
