Cuisines from

Morocco & North Africa

First Course

Middle Eastern & North African Mezes including choice of relishes:
Hummus, Muhammara, Baba Ganouj, Tzatziki, white bean purée

Main Courses

Briouates – Moroccan phyllo specialty w/caramelized onion, cilantro, mint (with or without lamb)

Fragrant Moroccan stew w/lentils, garbanzos, vegetables, saffron, cinnamon

Moroccan tagine with yams, caramelized onion, dried plum, preserved lemon (with or without lamb)

B’stilla: vegetables, chicken, eggs & nuts wrapped in phyllo, with cinnamon & toasted nuts

Cameroon stew of root vegetables, curry & coconut milk and grilled tofu


Majoun – Moroccan mixture of dates, nuts and spices, rolled in sesame

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