Mediterranean 3-Course Vegetarian Easter Menu

Mezze from Lebanon, Syria, Crete, and Turkey Ezme (pistachio & feta dip), Mercimek köfte made from red lentils, Techina (tahini dip), Muhammara (salad of pepper, walnut, and pomegranate) and fresh Pita Bastilla Luxurious Moroccan pastry made from brick dough, filled with oyster mushrooms, figs, saffron rice, pine nuts, almonds, and rose water Served with a warm Mediterranean freekeh salad and mint labneh Lemon Meringue 'Pie' Lemon financier with lemon curd, crème suisse, and meringue

oyster mushrooms, aubergine, pumpkin, pepper, cherry tomato, courgette, red pepper, red onion, white onion, vine tomato, spring onion, cèpes (porcini), boletus, oyster mushrooms, garlic, green pepper, lemon, lemon [sulphites], fresh dill, coriander, mint, parsley, candied lemon, red lentils, chili flakes, harissa (contains, among others, tomato, red pepper, cumin, and coriander seed) [sulphites], cumin seeds, vadouvan (cumin, fenugreek, lentils, mustard seeds, curry leaves, garlic, turmeric, grape seed oil), vanilla, sesame seeds, almond flour [nuts], dried figs, pine nuts, pistachionuts, raisins [sulphites], walnuts, feta made from pasteurised sheep and goat milk [lactose], pasteurised free-rangeegg, fresh free-rangeegg, milk [lactose], Greek yoghurt [lactose, milk], butter [lactose, milk], cream [lactose, milk], basmati rice, bulgur [gluten], freekeh (green wheat), wheat flour, brick dough (contains wheat flour), panko (contains gluten) [gluten], sourdough pita (wheat flour, sourdough, yeast, salt, sugar), pomegranate molasses, rose water, tahini (sesame paste) [sesame seeds], tomato paste, cornflour, icing sugar, sugar, white caster sugar, extra virgin olive oil, pepper and salt, sunflower oil.