Chef Maison Noir

Oysters with champange mignonette

Garlic butter shrimp

Tuna teriyaki crudo with caviar, mango, jalapenos, and creme frais

Seafood platter full lobster with garlic butter with seared scallops, cocktail shrimp, tuna tataki and a lobster roll

Key lime pie dessert

Butternut squash ravioli

Roasted beet & goat cheese salad with candied walnuts

Wild mushroom risotto

Dark chocolate panacotta with raspberry coulis

Seared Scallops — on celery root puree with a touch of truffle oil

Beef Tartare — finely chopped filet mignon, caper shallots, and a quail egg, served with crostinis

Surf & Turf — seared rib eye with half a lobster tail, accompanied with cheddar bacon baked potato with sour cream, chives, and crispy bacon

Dark chocolate panacotta with raspberry coulis

Buratta prosciutto salad with arugula and cherry tomatoes

Lemon rictotta ravioli with brown butter

Seared Branzino — lemon and herbs Truffle-Parmesan Asparagus

Tiramisu

Foie Gras Terrine — Fig compote, brioche, aged balsamic

Sole Meunière — Brown butter, lemon, capers, pommes purée, seasonal vegetables

Duck Breast à l’Orange — Orange gastrique, pommes Anna, glazed baby carrots

Vanilla Crème Brûlée — Caramelized sugar, fresh berries

Pastilla Royale — Crisp warqa, confit chicken, toasted almond, saffron, cinnamon, orange blossom jus

Zaalouk, Reimagined — Fire-roasted eggplant and tomato, chermoula, black olive, crispy khobz, argan oil

Scallop & Chermoula — Seared scallop, preserved-lemon chermoula, cauliflower, saffron beurre blanc

Atlas Lamb Briouat — Slow-braised lamb, preserved lemon, herbs, smoked eggplant, harissa oil

Seven-Hour Lamb — Slow-braised lamb shoulder, saffron jus, caramelized prune, almond, silky potato purée

Beef Short Rib Tagine — Braised beef, ras el hanout reduction, roasted pearl onions, dates, preserved lemon

Atlantic Sea Bass — Crispy-skinned sea bass, chermoula, saffron velouté, fennel, green olive and preserved lemon

Saffron Chicken — Refined take on djaj m’qualli: roasted chicken, preserved lemon, green olive, saffron jus, confit onion

Jawhara — Crisp warqa layers, orange-blossom crème légère, toasted almond, cinnamon

Orange & Cinnamon Salad — Fresh orange segments, cinnamon, orange blossom water, crushed pistachio

Msemen with Amlou — Warm, layered griddle bread served with amlou (almond, argan oil, and honey spread)