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Milk & dates sellou chebakia assorted dried fruits & nuts amlou, jam, butter & honey hard-boiled egg

Traditional harira + additional seasonal soup

Jben (fresh moroccan cheese) moroccan bread basket (including batbout) moroccan pancakes & breads viennoiseries fresh juices, moroccan tea & coffee

Chicken tagine lamb tagine with artichokes sea bream tagine with peppers tangia marrakchia

Chicken skewers kefta with fresh mint lebanese sausages lamb chops

Baba ghanouj beiruty hummus moutabel tzatziki

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

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

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

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

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

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

Prawn & grapefruit salad, raspberry vinaigrette light and vibrant combination of land and sea

Roasted john dory, saffron risotto & seasonal vegetables delicate fish paired with creamy risotto and fresh vegetables

Saffron & date crème brûlée elegant twist on the french classic with middle eastern accents

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