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Zaalouk

Three colour shakshuka

Roasted squash with almond rosemary honey

Homemade briouates

Tomato avocado salad

Makfoul: chicken, tomato, onion, cinnamon and grapes

Braniya: lamb, eggplant, coriander with charmoula

Messala: john dory, olive, lemon, coriander, paprika

Traditional couscous with seven vegetables

Berber tagine with seasonal vegetables

Jawhara rose water and almond

Moroccan cake with gourmet tea

Almond mhencha

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

Cheesy smash potatoes with pita bread

Briouates with minced chicken or meat and selected vegetables

Quinoa salad with avocado and olive oil

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

Grilled wings with species and french fries

Kabab breast chicken with sauted vegetables

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

Meatball tagine with olives

Pastries: assorted moroccan pastries, such as baklava, almond cookies, and ghoriba

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

Easiest strawberry cake

No bake oreo pie

Mini cheese cake

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

Chocolate mousse dessert in glass

Pan-seared scallops in a beurre noisette, paired with a silky fennel cream. a delicate and aromatic opening that highlights the pure sweetness of the sea

Delicate lobster ravioli served with a bright citrus-infused shellfish cream. a luxurious beginning that balances finesse and freshness

Line-caught sea bass served atop a vibrant spinach mousseline and seasonal vegetables, enhanced by a luxurious saffron beurre blanc. a dish where freshness and finesse meet

Perfectly cooked beef tenderloin accompanied by silky pumpkin purée and seasonal asparagus, elevated by an exquisite morel sauce. a rich and harmonious celebration of terroir

A refreshing and fruity parfait showcasing the intensity of red berries, bringing a bright and elegant finale

An irresistible passion fruit creation offering a vibrant and exotic finale

Seafood pastilla flaky pastry filled with delicately seasoned seafood, crisp and golden

Main course chicken tagine with olives and preserved lemon traditional slow-cooked moroccan dish infused with citrus and spices

Dessert orange salad with cinnamon, mint sauce & orange–ginger sorbet refreshing and aromatic sweet finish

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

Tarta de ricotta duraznos

Three colour shakshuka

Roasted squash with almond rosemary honey

Tomato & mozzarella salad fresh tomatoes, creamy mozzarella, basil drizzle

Vitello tonnato – thinly sliced veal with a delicate tuna-caper sauce (very chic and refined)

Mixed bbq & seasonal vegetables delicate fish paired with creamy risotto and fresh vegetables

Fries

Main course chicken tagine with olives and preserved lemon traditional slow-cooked moroccan dish infused with citrus and spices

Berber tagine with seasonal vegetables

Assortment of moroccan pastries mini individual sweets (chocolate, fruit tart, caramel entremet) fresh fruit salad

Chocolate & ginger temptation

Tiramisu

Thai beef salad

Glazed salmon with fragrant rice and seasonal vegetables

Fries

Selection of pizza

Chocolate & ginger temptation