Chef Sarah And Janise

Salad Marocaine: A refreshing salad of diced tomatoes, cucumbers, onions, and peppers, often seasoned with parsley and mint

Zaalouk: A smoky eggplant and tomato dip, often served with bread

Méchoui: Roasted lamb, often cooked in a pit or oven, seasoned with spices

Sides Couscous (Plain): Steamed semolina, a staple accompaniment to tagines and other dishes. Rice: Often served with tagines or grilled meats. Bread (Khobz): The essential Moroccan bread, used for scooping up sauces and dips

Briouats: Phyllo pastries filled with various ingredients, such as cheese, meat, or seafood

Taktouka: A cooked salad of roasted peppers, tomatoes, garlic, and spices

Tagine with Lamb and Prunes: A slow-cooked stew of tender lamb, sweet prunes, almonds, and spices like cinnamon and ginger

Tagine with Chicken and Olives: Chicken cooked in a tagine with green olives, preserved lemons, and spices

Tagine with Vegetables: A vegetarian tagine featuring seasonal vegetables like carrots, potatoes, zucchini, and pumpkin, cooked with aromatic spices

Couscous: Steamed semolina served with a stew of meat (often lamb or chicken) and vegetables, topped with caramelized onions and raisins. (Often a Friday meal)

Rfissa: Shredded chicken served over a bed of trid (thin, square-shaped pasta) and a lentil stew, often flavored with fenugreek

Pastries: Assorted Moroccan pastries, such as baklava, almond cookies, and ghoriba

Fruit: Fresh seasonal fruits like oranges, melons, or figs

Mint Tea: The quintessential Moroccan drink, sweet and refreshing

Oysters on the Half Shell: Fresh oysters served with mignonette sauce (shallots, vinegar, pepper) or lemon wedges

Shrimp Cocktail: Chilled shrimp served with cocktail sauce (ketchup, horseradish, lemon juice)

Ceviche: Fresh raw fish marinated in citrus juices (lime or lemon), with onions, cilantro, and chili peppers

Smoked Salmon Canapés: Smoked salmon served on crackers or toast points with cream cheese or dill sauce

Fried Calamari: Calamari rings battered and fried, served with marinara sauce or aioli

Crab Cakes: Pan-fried or baked crab cakes served with remoulade sauce or tartar sauce

Mussels in White Wine Sauce: Mussels steamed in white wine, garlic, and herbs

Lobster Bisque: Creamy soup made with lobster stock and chunks of lobster meat

Grilled Shrimp Salad: Mixed greens topped with grilled shrimp, avocado, and a citrus vinaigrette

Grilled Fish (e.g., Salmon, Tuna, Swordfish): Fresh fish grilled and served with lemon wedges, herbs, and a side dish

Baked Fish (e.g., Cod, Halibut): Fish baked with herbs, lemon, and butter, or stuffed with crabmeat or vegetables

Lobster Thermidor: Lobster meat cooked in a creamy sauce with brandy and cheese, then stuffed back into the shell

Seafood Paella: A Spanish rice dish with a variety of seafood, including shrimp, mussels, clams, and fish

Fish and Chips: Battered and fried fish served with French fries and tartar sauce

Shrimp Scampi: Shrimp sautéed with garlic, butter, and white wine, served over pasta

Key Lime Pie: A tart and sweet pie with a graham cracker crust

Chocolate Lava Cake: Molten chocolate cake served with ice cream

Fruit Sorbet: Refreshing sorbet made with seasonal fruits

Roasted Vegetables: Seasonal vegetables roasted with olive oil and herbs

Baba Ghanoush: Smoked eggplant dip with tahini, lemon juice, and garlic

Hummus with Pita Bread: Creamy chickpea dip with tahini, lemon juice, and garlic, served with warm pita bread

Tzatziki: Creamy yogurt dip with cucumber, garlic, and dill

Dolmades: Grape leaves stuffed with rice, herbs, and sometimes meat

Greek Salad (Horiatiki): Tomatoes, cucumbers, red onions, bell peppers, Kalamata olives, and feta cheese, dressed with olive oil and oregano

Fattoush: A Levantine salad with toasted pita bread, tomatoes, cucumbers, parsley, mint, and a tangy sumac dressing

Caprese Salad: Sliced tomatoes, fresh mozzarella, and basil, drizzled with olive oil and balsamic glaze. (While Italian, it fits the Mediterranean focus on fresh ingredients)

Grilled Fish (e.g., Sea Bass, Dorado, Sardines): Simply seasoned and grilled, often served with lemon wedges and herbs

Chicken Souvlaki: Marinated chicken skewers grilled and served with pita bread, tzatziki, and salad

Lamb Kofta: Minced lamb skewers seasoned with spices and herbs, grilled or baked

Moussaka: A layered Greek casserole with eggplant, minced meat, potatoes, and a creamy béchamel sauce

Vegetarian Options: Vegetable tagine, stuffed zucchini blossoms, or pasta with fresh vegetables and pesto

Roasted Vegetables: Eggplant, zucchini, bell peppers, and tomatoes roasted with olive oil, herbs, and garlic

Baklava: Sweet pastry made with layers of phyllo dough, nuts, and honey syrup

Loukoumades (Greek Doughnuts): Small fried doughnuts drizzled with honey and sprinkled with cinnamon

Fruit: Fresh seasonal fruits like figs, grapes, watermelon, or melon

Breads: Khobz: The quintessential Moroccan bread, a round, crusty loaf perfect for dipping and scooping

Msemen: Flaky, layered pancakes, often served with honey and butter

Baghrir: "Thousand-hole" pancakes, light and spongy, ideal for soaking up honey or jam

Harcha: Semolina bread, slightly crumbly and delicious with honey or cheese

Accompaniments: Honey: A staple, often drizzled over breads and pancakes. Amlou: A rich, nutty spread made from almonds, argan oil, and honey

Jben: Fresh goat cheese, creamy and tangy. Olives: A variety of Moroccan olives, often served with bread and cheese. Jam: Homemade jams in various flavors, like apricot or strawberry. Butter: Both regular and clarified butter (smen) may be offered

Eggs: Fried or boiled eggs: Often seasoned with cumin and salt. Eggs with khlii: Khlii is preserved meat (usually beef or lamb) cooked with eggs. Beverages: Mint tea: The iconic Moroccan drink, sweet and refreshing

Coffee: Strong and aromatic, sometimes spiced with cardamom or cinnamon. Fresh orange juice: A popular and refreshing choice

Other possibilities: Harira: A hearty soup, sometimes served for breakfast, especially during Ramadan. Bissara: A creamy fava bean soup, often enjoyed in colder months

Mushroom Soup

Steamed Rice

Shiitake Mushroom Salad

Warm Mushroom Salad

Cauliflower Jalapeño

Vegetable Hand Roll with Sesame Sauce

Crispy Rice with Spicy Salmon

Crispy Rice with Spicy Tuna or Yellowtail

Whitefish Sashimi Dry Miso

Seared Salmon Karashi Sumiso

Miso Chips with Tuna & Scallop

Toro Tartare with Caviar

Yellowtail Tartare with Caviar

Salmon Tartare with Caviar

Yellowtail Jalapeño

Oysters with Nobu Sauces

Chocolate Fondant

Chocolate Fondant with Matcha or Vanilla Ice Cream

Fondant au Chocolat avec Glace au Choix Thé Vert ou Vanille

Nobu Cheesecake

Creamy Cheesecake, Raspberry Jelly and Wasabi Sorbet

Sushi Burrito: A creative blend of Japanese and Mexican flavors, featuring sushi ingredients wrapped in a tortilla like a burrito

Korean Tacos: A fusion of Korean and Mexican cuisines, featuring Korean-style marinated meat served in a taco shell with traditional Mexican toppings

Ramen Burger: A Japanese-American fusion dish that replaces the traditional burger bun with two patties made from compressed ramen noodles

Tandoori Chicken Pizza: An Indian-Italian fusion dish that combines the flavors of tandoori chicken with the classic Italian pizza

Pad Thai Spring Rolls: A fusion of Thai and Vietnamese cuisines, featuring the flavors of Pad Thai noodles rolled into a spring roll wrapper

Bruschetta al Pomodoro: Toasted bread topped with fresh tomatoes, garlic, basil, and olive oil

Caprese Salad: Sliced mozzarella, tomatoes, and basil, drizzled with olive oil and balsamic glaze

Arancini: Fried rice balls filled with meat sauce, peas, and mozzarella

Paghetti alla Carbonara: Pasta with eggs, pancetta, pecorino cheese, and black pepper

Risotto alla Milanese: Creamy saffron-infused risotto with Parmesan cheese

Lasagna al Forno: Layered pasta with meat sauce, béchamel, and cheese, baked in the oven

Bistecca alla Fiorentina: Grilled T-bone steak seasoned with salt and pepper

Pollo alla Cacciatora: Chicken braised with tomatoes, onions, mushrooms, and herbs

Saltimbocca alla Romana: Veal scaloppine topped with prosciutto and sage, cooked in white wine

Insalata Mista: Mixed green salad with tomatoes, cucumbers, and carrots

Patate al Forno: Roasted potatoes with rosemary and garlic

Spinaci Saltati: Sautéed spinach with garlic and olive oil

Tiramisu: Coffee-flavored dessert with ladyfingers, mascarpone cheese, and cocoa powder

Panna Cotta: Creamy custard dessert topped with berry sauce

Gelato: Italian ice cream in various flavors

Soupe à l'oignon gratinée: Classic French onion soup with melted Gruyère cheese

Salade Niçoise: Mixed greens, tuna, olives, hard-boiled egg, tomatoes, and green beans

Escargots de Bourgogne: Snails baked in garlic-parsley butter

Terrine de Campagne: Country-style pork pâté

Boeuf Bourguignon: Beef stew braised in red wine with mushrooms and bacon

Coq au Vin: Chicken braised in red wine with mushrooms and bacon

Moules Frites: Mussels steamed in white wine with shallots and served with French fries

Saumon Grillé: Grilled salmon with a lemon-dill sauce

Steak Frites: Grilled steak served with French fries

Crème brûlée: Classic custard with a caramelized sugar crust

Tarte Tatin: Upside-down apple tart

Mousse au chocolat: Chocolate mousse

Île flottante: Meringue floating on crème anglaise