Passed Hors D’Oeuvres

Finger Bastilla

Traditional Moroccan pheasant pie delight. The boneless pheasant is stewed in a saffron broth and then enveloped and baked in phyllo dough, topped with a slightly sweetened almond/cinnamon confection

Pickled Grilled Sardines

Grill sardines, soaked in charmoula, red wine vinegar and charmoula.  Deboned, mixed with white beans and spread over bread or crackers

Borek

Vegetables, minced lamb, chicken baked in phyllo dough

Chicken or Lamb or Vegetable

Seafood Brik

Whiting, scallops, prawns and squid, delicately spiced, layered in warka    (pastry) baked to golden brown

Potato Maaquda

Seasoned potato croquettes

Shrimp Maaquda

Seasoned shrimp croquettes

Charmoula Chicken Drumsticks

Succulent cocktail drumsticks in a delicate charmoula marinade (minced roasted garlic, with lemon, and cumin/cilantro paste extra virgin olive oil)

Baked Lamb Kefta

Minced lamb simmered in tomatoes, parsley and sweet onions

Dipping Bar

Assorted Homemade Traditional Breads

Homemade Semolina Bread, Preserved Lemon Bread with spicy olives, Mehlwi, Baghrir, seasonal vegetables

Olive tapenade

Olive spread seasoned with preserved lemon

Zalouk

Roasted eggplant marinated with charmoula emulsion

Bissara

fava bean remoulade with preserved lemon

Guaca-Tuna

A chopped mixture of ripe avocados and tuna with Moroccan spices

Lentil Pate

French green lentils, Roasted Garlic, and caramelized onions

Raiib

Whole milk yogurt with chopped roasted garlic, cucumber, dill and mint leaves

Flefla Maquqa

Blended roasted red, orange and yellow bell peppers, charmoula remoulade

Vegetable Tagine Dip (chef favorite)

The chef prepares a vegetable tagine, removes it, blends the vegetables, add cumin and turmeric, topped with extra virgin olive oil and served with homemade harissa

Green Fava Beans, Roasted Garlic and Parsley

Tagine’s version of Hummous

Assorted  Grill

Grilled Merguez

Our own homemade lamb sausage grilled to perfection served with shekshouka (bell pepper and eggplant sauté in wine/garlic reduction )

Mechoui Kebab

Succulent marinated lamb braised for 6 hours in saffron, cabernet marinade and grilled on skewers

Chicken Mahamar

Braised Chicken in wine, saffron and garlic, grilled to perfection

Plated appetizers (moquadimat)

Chick Pea and Roasted Beet Salad

A seasoned mixture of chick peas, roasted beets, bell peppers, shallots tossed in lemon/cumin dressing

Spicy carrots

Slightly steamed, pickled in traditional spices

Fez Salad

Roasted and dressed bell peppers tossed with fresh tomatoes

Khobiza

Spinach, kale and collard greens, sautéed in garlic and lemon

Artichoke and Petit Pois

Artichoke hearts and petit pois, braised in white wine, served luke warm or cold

Family Style Entrees

~COUS COUS~

CLASSIC COMBINATION OF VEGETABLES STEWED IN CHICK PEA BROTH, PEPPERED WITH TANTALIZING OVER A NEST OF STEAMED,

FINE SEMOLINA

Seven Vegetable Cous Cous

Casablanca Cous Cous

carmelized vidalia onions, chick peas and currants

(Can be served with free range chicken, Merguez, lamb)

~TAGINES~

Fragrant casserole simmered with a bouquet of herbs in conical earthenware

Vegetarian

zucchini, chick peas, turnips, calabasa, carrots, cauliflower, currants

Free range chicken

with preserved lemon and atlas olives

Spring lamb

with prunes, toasted almonds, topped with sesame seeds

Halawayet

(Pastries and Moroccan Confections)

Besbousa

Semolina Cake with pine nuts, baked drizzled with honey and sprinkled with orange blossom water                   

Gazelle Horns

Filled homemade pastry with almonds, orange blossom water, baked to golden brown                                               

Honey Letters

Pate of grounded blanched almonds rolled in phyllo dough, fried and drenched in honey                                 

Moroccan Cigara

Dates and nuts rolled in phyllo dough, dipped in bitter - sweet       chocolate