Some changes have been made to the menu offered during the Harambe Nights events. The Moroccan beef kefta with tamarind glaze is now served during the street party, instead of the welcome reception. The “Slow Cook” tables have been divided in two, and now include the fork-tender peri barbecue pork and vegetarian tikka masala, while a new “Basmati Slow Cook” table features butter chicken thigh and vegetarian heirloom legume wat. Seared lamb chops are no longer served.

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