Levantine Festive Feast

Olives and breads

Starters/Mezze
Gravlax marinated in tequila and horseradish dipping sauce
8.00
Pumpkin or beetroot filo pastries with tahini-whipped crème fraiche
6.00
Local lamb Kofte with tahini whipped crème fraiche
6.00

Main courses
Local slow cooked lamb tagine with black garlic, carrots and honey-buttered pine nuts
15.00
Golden chicken roasted with preserved lemon, harissa and pomegranate molasses
14.00
Vegetarian/Vegan
Beetroot, butternut, carrot and Hodmedod yellow split peas with warming winter spices
*Served with minted yoghurt
12.00
All mains served with butter & herbed couscous

Seasonal side salad
Citrus salad with red radicchio & pomegranate dressing
4.00
Seasonal steamed greens
3.00

Puddings
White chocolate, candied lemon zest, sea salt, olive oil and toasted pine nuts
6.00
Levant’s Knickerbocker Glory – Baklava, halva, Turkish delight, blood orange sorbet & salted caramel ice cream
Local cheese board
Westcombe cheddar, Somerset brie, Driftwood goat
7.00
Served with Miller’s charcoal biscuits and fig jam