- Hearty Lentil Soup
- green lentils, vegetable broth
- Harira
- a hearty traditional soup of seven vegetables pureed, legumes, rice and Moroccan spices
- Assorted Olives
- combination of Mediterranean olives
- Lentil Tapenade
- red lentil pate in saffron broth
- Olive Tapenade
- olive dip seasoned with preserved lemon
- Khobiza
- spinach, kale and collard greens, sautéed in garlic and lemon
- Zalouk
- roasted eggplant marinated with charmoula* emulsion
* Charmoula=== minced roasted garlic with lemon and cumin/cilantro paste extra virgin olive oil
- Mixed Mezze
- a selection of three of the above
- House Salad
- oranges, carrots and atlas olives, preserved lemon tossed with micro greens with extra virgin olive oil
- Cucumber Salad
- cucumber & tomatos with house vinaigrette
- Spicy Carrots
- slightly steamed, pickled in traditional spices
- Fez
- roasted and dressed bell peppers tossed with fresh tomatoes
- Shekshouka
- bell pepper and eggplant saute in wine/garlic reduction
- Maaquda
- seasoned potato croquettes rolled in semolina flour, deep fried (vegetable oil) served with charmoula aioli
- Vegetable Borek
- seasoned vegetables wrapped in phyllo & baked
- Lamb Borek
- seasoned lamb wrapped in phyllo & baked
- Tuna Brihwat
- minced tuna, delicately seasoned, folded in phyllo
Fragrant casserole simmered with a bouquet of herbs
in conical earthenware
- Vegetarian
- zucchini, chick peas, turnips, calabasa, carrots, currants
- Sweet Potato
- stewed sweet potatoes, bell peppers and carrots
-- Free Range Chicken Tagines --
- Chicken - Classic Tagine
- with preserved lemon and imported atlas olives
- Chicken with Vegetables Tagine
- stewed chicken with fresh potatoes, carrots, & green peas in homemade saffron sauce
- Spicy Chicken Tagine
- a spicy dish of stewed chicken
- Chicken Casablance Tagine
- a tasty dish of stewed chicken in a sweet sauce, caramelized currants and almonds
- Chicken and Sweet Potato Tagine
- stewed chicken with sweet potatoes
-- Spring Lamb is free range, grass fed, no gbh=hormone --
- Traditional Spring Lamb Tagine
- with prunes, toasted almonds, topped with sesame seeds
- Lamb Tagine
- shank of lamb stewed in saffron sauce, stopped with potatoes, carrots, and green peas
- Kefta Tagine
- minced lamb simmered in tomatoes, parsley and preserved lemon
- Lamb Casablanca Tagine
- shank of stewed lamb in a sweet topped with raisins and almonds
- Lamb and Sweet Potatos Tagine
- shanks of lamb stewed in saffron sauce, topped with sweet potatoes
- Grilled Merguez
- our own homemade lamb sausage grilled to perfection served with shekshouka
- Chicken Meisel
- stewed in herbs, slowly baked and braised in lemon, saffron and white wine
- Bastilla
- pheasant pie delight. Stewed pheasant in saffron broth topped with almond and cinnamon glaze, enveloped and baked to perfection
- Seafood Bastilla
- marinated with whiting, shrimp, scallops, squid, parsley, vermicelli with Moroccan spices
- Tangia
- succulent beef short ribs simmered overnight with garlic and root vegetables in a special clay pot (known to many as the bride of tagine)
== Moroccan National Dish==
Classic combination of vegetables, stewed in chick pea broth, peppered with a tantalizing combination of spices over a nest of steamed fine semolina
- Casablanca
- carmelized vidalia onions, chick peas and currants
- Merguez
- homemade spicy lamb sausage
- Royale
- all of the above
== Halawayet ==
Pastries and Moroccan Confections
- Besbousa
- semolina cake with pine nuts, baked and drizzled with honey and sprinkled with orange blossom water
- Honey Letters
- paste of grounded blanched almonds rolled in phyllo dough, fried and drenched in honey
- Moroccan Cigarra
- dates and nuts rolled in phyllo dough dipped in bitter sweet chocolate
- Baklava
- pecans, walnuts wrapped in a pastry and doused with orange blossom honey
- Mixed Dessert Plate
- Honey Letters, Moroccan Cigarra, Baklava