—  Hors d’oeuvres —

Grazing Table

Charcuterie Board with Assorted Cured Meats & Cheese, Marcona Almonds, Honeycomb, Assorted Olives, Hummus, Stuffed Grape Leaves, Crackers, Fig Jam, Grapes & Crusty Breads.

Maakouda

Moroccan Potato Cakes with Harissa Yogurt

Falafel

Chickpea Fritters with Tzatziki & Roasted Red Pepper Aioli

Venison & Blueberry Sausage

Wild Boar & Cranberry Sausage

—  Food Stations —

— Entrees—

Cucumber Mango Salad

Azifa

Ethiopian Lentil Salad

Kachumbari

East African Tomato & Onion Salad

Piri Piri

African Style BBQ Chicken

Cape Town Cod

Baked Cod with Shrimp, Scallops, Crab Meat, Bacon & Cheddar Cheese topped with Lemon Butter

Durban Pork

South African Style Curry Pork

Cous Cous

Jollof Rice

West African Red Rice

Braised Greens

Stewed White Beans

Catering provided by

Executive Chef Luke Lyons of Frankie Bones and the SERG Group

—  Desserts —

Malva

African Apricot-Honey Cake Topped with Vanilla Cream

Assorted Petit Fours