All the courses on this menu have been imaginated, created and produced by yannick alleno along with royal mansour’s executive chef and assistants. hot and cold starters

HARIRA SOUP Medjool dates from Tafilat, quail eggs and chabakyias

sh’hiwates, moroccan salads delights Aubergine Zaâlouk Orange with beetroot Mechouia-style bell peppers « M’charmel-style » purple artichokes Lentil salad, squash flavored with cumin and fresh coriander Purslane salad, lemon and olives from the souk Cucumber salad with thyme, orange blossom foam

briouates Spinach and cheese Marinated king prawns Lamb flavored with mint Chicken with honey and almonds Refreshed Moroccan salad

LAMB « RASS M’FOUAR » IN TWO SERVICES Head steamed with cumin Brain served in tagine with preserved tomatoes

BLue LOBSTER FROM OUALIDIA COOCKED IN IT’S SHELL Courgettes from Agafay and lemon zabaglione flavoured with cumin

M’hamssa coocked in taJine Clams from «Doukkala-Abda»

vermicelli SEFFA medfouna with quail Quince and roasted almonds from Taroudant pastillas

Seafood AND SPINACH pastilla served for two Lemon salad

royal pigeon pastilla

fish and shellfish

SEA BREAM TANGIA WITH PURPLE OLIVES Celery extraction and saffron potatoes

TurBoT IN Two serVices «M’quali», jerusalem artichokes and purple olives «Kefta», with tomato and quail eggs

HOUT MAAMAR

king prawn tagine with WHITE BEANS

royal mansour seafood served for two Lobster, spiny lobster, royal prawns and inkfish from Dakhla Bay Clam tajine with tomatoes meat and poultry

LAMB sweetbread TAjINE Chickpeas flavoured with cumin chicken tajine and preserved lemon with Marigha salt Olives from Souss lamb shoulder « mÉchoui-style » served for two Seven vegetable whole grain couscous

LAMB TAjINE Quince flavored with cinnamon and orange blossom honey

BEEF FOOT TANGIA White beans and preserved lemon

TRADITIONAL SHANK BEEF TANGIA «Motallat» potatoes with saffron from Ourika

couscous

line-caught sea bass durum wheat couscous Soft vegetables king prawn durum wheat couscous Verbena flavored semolina

CHICKEN COUSCOUS M’COUMEN lamb with SEVEN VEGETABLE durum wheat couscous

SEVEN VEGETABLE WHOLE GRAIN COUSCOUS DESSERTs

milk cream pastilla Caramelized dried fruits

RED FRUITS CHLADA Delicate rose jelly from Dadès valley

royal mansour orange pearls Dates, mint and cinnamon

chocolAte MOUSSE Argan oil and preserved lemon ganache

Apple-cinnAmon cAkes Jasmin élexir Nakahat

This NAKAHAT menu means THE FLAVORS in Darija

TO START WITH harira briouates

MAIN COURSE

BEEF FOOT TANGIA Or chicken tajine and preserved lemon with Marigha salt Or LAMB TAjINE Or M’hamssa coocked in taJine

SWEET TOUCH

Apple-cinnAmon cAke Or chocolAte MOUSSE with argan oil Or milk cream pastilla

This menu is served for all of your guests. aaÏly

This AAÏLY menu means SHARING between family sh’hiwates, moroccan salads delights royal pigeon pastilla chicken tajine and preserved lemon with Marigha salt lamb shoulder « mÉchoui-style » Seven vegetable whole grain couscous royal mansour orange pearls

RED FRUITS CHLADA

This menu is served for all of your guests. IKTICHAF

This IKTICHAF menu means discovery

sh’hiwates, moroccan salads delights

BLue LOBSTER FROM OUALIDIA COOCKED IN it’s SHELL

line-caught sea bass durum wheat couscous

king prawns tagine with WHITE BEANS

LAMB « RASS M’FOUAR »

LAMB sweetbread TAjINE

TRADITIONAL SHANK BEEF TANGIA

royal mansour orange pearls

chocolAte MOUSSE with argan oil

This menu is served for all of your guests.