Sample Dinner Menu

Total Page：16

File Type：pdf, Size：1020Kb

salads Beets & Berries beets, blackberries, cranberries, ginger goat cheese, pomegranate walnut vinaigrette, candied pistachios 9 Etch Salad fennel, green apple, arugula, radicchio, blue cheese, hazelnuts, champagne vinaigrette 10 Ratatouille Crudo carpaccio squash, zucchini, fennel, champignons, provencal herbs, olive oil, eggplant salt, red bell tomato essence, parmesan 8.5 Seared Tuna chili spiced, eggplant, avocado, radish, green onion, sake ponzu vinaigrette, smoked tofu 16 entrees Cobia appetizers turkish spiced, brown buttered oranges, capers, olives, raisins, honey, almonds, beignet 29 Butter Tasting Pork Tenderloin truffle butter, smoked plugra porcini dusted with manchego, caramelized onion, potato, chorizo, spanish butter, goat butter, duck butter mountain mushroom sauce, truffle oil 25 4.5 Scallops and Mediterranean Prawn fall greens, local root vegetables, potatoes, squash, smoked shallot vinaigrette, chicken skins, butternut garlic essence 34 Roasted Cauliflower truffled pea pesto, salted almonds, feta crema Moulard Duck Breast 8 moroccan spiced, carrot pear sauce, ginger grits, tangerine butter, hibiscus cranberry relish, cinnamon crumble 29 Duck Confit Short Ribs fig foie gras butter, jalapeno, japanese braised and fried, carrot coulis, pea ginger basil, vegetable mushroom orange peel bread, balsamic stir-fry, shrimp 28 blackberries, mustard seed 12 Lamb Chop merguez sausage brik, cauliflower feta cream, smoked tomato chermoula, grilled squash and eggplant 33 Pork Shoulder chinese braise, smoked tofu, confit leeks, peanuts, raisins Filet 7oz 10.5 mushroom pain perdu, smoked red wine gravy, asparagus whisps, rosemary duck butter 36 Octopus and Shrimp Cauliflower La Plancha caramelized onion and fennel, mushrooms, miso blue cheese gravy, truffled Bruschetta pea pesto, kale, red bell essence 18 manchego, arugula, fennel, roasted tomato, capers, garlic oil, bacon 10 sides 7 Chilled Mussels moroccan chili spiced, grilled lemon calamari, roasted pork loin, Ginger Grits tangerine butter feta 11 Curry Cauliflower ginger raisins, peanuts Grilled Okra tomato chermoula, feta Charred Brussels Sprouts schmaltz butter .

Copy Link

Recommended publications

Executive Chef Michael Brown
EXECUTIVE CHEF M ICHAEL BROWN SOMETHING SEASONAL THE BEST OF THE STATE’S SEASONAL PRODUCE THIS WEEK WE HAVE FO CUSED ON SOUTH AUSTRALIA ’ S FANTASTIC SEAFOOD AND SEASONAL CATCHES . 15 SEARED SCAL LOPS (COFFI N BAY ) SCALLOP ROE EMULSION – SUCCULENTS – FRIED SALT BUSH 28 SMOKE D TOMMY-RUFF RIS OTTO (SPENCER G ULF) BLACK RICE – HOUSE SMOKED TOMMY R U FFS – SCALLOP PUREE – FORAGED MUSHROOMS 34 KING FISH – (ARNO BAY) GINGER PICKLED COLES LAW – FENNEL AND RADISH SH A VINGS – BURNT ORANGE VINAIGRETTE – BEETROOT PUREE SOMETHING SMALL SMALL PLATES TO START – WHEN ONE ISN’T ENOUGH 8 HOUSE MADE LOAF (V ) CHARCOAL SALT – Q UINOA – PE PITAS 18 SEARED SCALLOPS (GF) CORAL EMULSION -CHORIZO CRUMB 15 SMOKED TO MMY RUFF (GF) BLACK RICE RISOTTO - WILD MUSHROOMS 16 PORK BELLY BRIK PASTRY BARK - PICKLED PEAR . 15 GO ATS CHEESE TART (V ) BEETROOT MERINGUE - SUCCULENT SALSA COFFIN B AY OYSTERS (GF) SERVED NATURAL OR GR ILLED - SHALLOT MERLOT 4 EACH 22 ½ DOZEN 42 DOZEN SOMETHING TO SHARE SHARE THE BEST OF THE STATES PRODUCE – TO FEED A HUNGRY COUPLE OR TRIO PORK L OIN – KANGARO O ISLAND (1.2KG) (GF) 75 A WHOLE ROASTED LOIN OF PORK WITH ALL THE TRIMMINGS APPLE & PEAR STUFFING – PARIS M A SH – ROAST BEETROOT – JUS – CRACKLING – CHARGRILLED VEG ETABLES LEG OF LAMB – HAY VALL EY FARMS (1.2KG) (GF) 80 SLOW ROASTED LEG OF LAMB WITH A SELECTIO N OF OUR BEST SIDES SALTBUSH – SMOKED CARROTS – PEA P UREE – DUCK FAT POTATOES SOUTH AUSTR ALI AN SEAFOOD S AMPLER (GF) THE BEST SEAFOOD FRO M AROUND THE STATE 85 COFFIN BAY OYSTERS – KIN G FISH – OCTOPUS – KIPPER S – SCALLOPS
[Show full text]
Chapter 32 Interactive Quiz
Name Date Guide to Good Food © 2015 Chapter 32: Middle East and Africa—Interactive Quiz Questions 1. What type of grain and legumes are used to make the popular Middle Eastern food known as felafel? A. Bulgur and chickpeas. B. Corn and pinto beans. C. Rice and lentils. D. Wheat and kidney beans. 2. Which of the following would most likely be served at the end of a typical Middle Eastern meal? A. Date pudding. B. Fresh melon. C. Honey cake. D. Quince pie. 3. Which of the following Turkish sweets is a candylike treat made from grape jelly coated with powdered sugar? A. Baklava. B. Halva. C. Kurabiye. D. Rahat lokum. 4. Which of the following Arabian foods is a type of flat bread? A. Hummus. B. Kibbi. C. Shrak. D. Tabbouleh. 5. In Israel, which Jewish holiday celebration includes eating sweet foods, such as sliced apples, honey cookies, and sweet potato pudding? A. Chanukah. B. Pesakh. C. Rosh Hashanah. D. Yom Kippur. 6. Which of the following Israeli dishes would be milchig according to Jewish dietary laws? A. Latkes. B. Leben. C. Mandlen. D. Tzimmes. Copyright Goodheart-Willcox Co., Inc. page 1 Name Date 7. Which of the following Jewish foods is similar to French crêpes? A. Blintzes. B. Challah. C. Knishes. D. Kreplach. 8. Which of the following African baked goods is a round oven bread made in mountain villages? A. Brik. B. Fufu. C. Kesra. D. Pita. 9. Which African country has a cuisine that was influenced by the Portuguese? A. Liberia. B. Mozambique. C. Senegal.
[Show full text]
Global Cuisine, Chapter 2: Europe, the Mediterranean, the Middle East
FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS SECOND EDITION Global Cuisine 2: Europe, the Mediterranean,Chapter # the Middle East, and Asia ©2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia SECTION 1 EUROPE With 50 countries and more than 730 million residents, the continent of Europe spans an enormous range of cultures and cuisines. Abundant resources exist for those who want to learn more about these countries and their culinary traditions. However, for reasons of space, only a few can be included here. France, Italy, and Spain have been selected to demonstrate how both physical geography and cultural influences can affect the development of a country’s cuisines. Study Questions After studying Section 1, you should be able to answer the following questions: ■■ What are the cultural influences and flavor profiles of France? ■■ What are the cultural influences and flavor profiles of Italy? ■■ What are the cultural influences and flavor profiles of Spain? France Cultural Influences France’s culture and cuisine have been shaped by the numerous invaders, peaceful and otherwise, who have passed through over the centuries.
[Show full text]
Entrees Plant Based Mezze Mezze for the Table Signature Dips for the Table Salads Sustainable Fish Sides
sustainable fish signature dips for the table Dips with House Baked Laffa Bread Served with a choice of - tomato chili almond, roasted garlic aioli, rosemary garlic oil Babaganoush, Hummus, Lebaneh ATLANTIC SALMON MP MARKET FISH MP 13 each DAURADE MP U10 DIVER SCALLOPS WILD MP FOR HEALTHY OCEANS TODAY, TOMORROW AND ALWAYS plant based mezze We source all of our fish and seafood through reputable purveyors who are commited to sustainable practices HOUSE CURED & SPICED OLIVES 9 Dill, Coriander, Fennel entrees ZUCCHINI CHIPS 12 Cucumber yogurt, lemon GREEK STYLE COD CIOPPINO 34 BRAISED CANNELINI BEANS 11 Shellfish Tomato “Psarosoupa”, Vegetables, Herbs Torn Herbs, Bread Crumbs CRAB SPAGHETTI 33 FRIED CAULIFLOWER 11 Blue Crab, Espelette Pepper, Creamy Shellfish Sauce Green Chili, Blue Cheese Tahini BRAISED LAMB PAPPARDELLE 26 MADRAS CURRIED CARROT SOUP 12 Hand Made Egg Pasta,Pecorino Preserved Lemon, Créme Fraîche mezze for the table 16oz BEEF RIBEYE 42 Bordelaise, Cippolini Onions, Watercress SPICY CIGARS 14 CRISPY SKIN CHICKEN 29 Brik Pastry, Spiced Beef, Lebaneh, Feta Lime Yogurt Dressing, Harissa 19 GRILLED SPANISH OCTOPUS HOUSE-MADE CHITARRA PASTA 25 Black garlic, Lebaneh, Fingerling Chips, Salsa Roja, Cilantro Black Trumpet Mushroom Duxelle, Soft Poached Egg, Truffled Pecorino Cheese LAMB SHAWARMAS 19 SKIRT STEAK KEBABS 28 Slow-Roasted Lamb, Grilled Laffa, Labneh, Caramelized Onion GARLIC SHRIMP TUNA TARTARE 19 34 Yuzu Avocado, Sea Beans, Breakfast Radish, Fresno Chili, Lavash White Wine, Preserved Lemon, Gigante Bean Purée HAMACHI 18
[Show full text]
Medallions of Lamb and Couscous Vegetables with Ras El-Hanout Jus by VALERIE RADOU
Medallions of lamb and couscous vegetables with ras el-hanout jus by VALERIE RADOU LAMB: 600g boned saddle of lamb (with trimmings) 1 tbsp tomato purée 1 tsp ras el-hanout 1/2 onion 1 garlic clove Olive oil Butter Peel and finely chop the onion Crush the garlic clove Brown the lamb trimmings, onion and garlic Deglaze with water until the ingredients are covered Add the spices and the tomato purée Leave to simmer for 20 minutes Strain off the liquid and reduce by 2/3 Whisk in the butter VEGETABLES: 1 handful broad beans 2 spring onions 80g chick peas 160g semolina 200g carrots 160g vegetable stock 200g red and yellow peppers Salt, pepper 1 head celery Olive oil 200g courgettes Wash and peel the carrots, celery and peppers. Dice the vegetables. Chop the spring onions then sweat them in olive oil, add CRUNCHY DATES WITH CANDIED LEMON AND MINT: the vegetables, season, then cook for 10 minutes. 4 Medjool dates Brik pastry sheets Wash the courgettes and remove the ends, slice them finely 1 small candied lemon 1 knob of butter at room temperature, olive oil with a mandolin, then blanch in salted water. 10 mint leaves Salt Freshen and drain off the water on an absorbent cloth. Spread out the courgettes, arrange the vegetables and roll In a food mixer, process the dates, add the chopped candied lemon peel, sliced mint leaves and them up. butter. Season. Blend the chick peas to a creamy paste. Spread out the brik pastry sheets, place the date cream inside each one, and close up.
[Show full text]
NYBG-FW-Menu.Compressed.Pdf
HORS D' OEUVRES BAR PACKAGE STARR BAR TO INCLUDE: CHOICE OF ONE SPECIALTY COCKTAIL SELECT SPIRITS | VODKA, GIN, BOURBON, WHISKEY, SCOTCH, TEQUILA, RUM HOUSE RED, WHITE & SPARKLING WINES, FOUR BEER VARIETIES SPECIALTY COCKTAIL SELECTION OF ONE FROM THE FOLLOWING MODERN OLD FASHIONED BOURBON, PEAR, LEMON, DRIED CHERRIES, BITTERS NOR'EASTER BOURBON, MAPLE, LIME, GINGER BEER DARK AND STORMY GOLDEN RUM, CITRUS, GINGER BEER POMEGRANATE GIMLET GIN, POMEGRANATE JUICE, LIME HARVEST MOON MARTINI ORANGE VODKA, SWEET VERMOUTH, BITTERS CRANBERRY THYME VODKA & TONIC VODKA, CRANBERRY, TONIC, ENGLISH THYME POM-MARGARITA TEQUILA, POMEGRANATE CORDIAL, LIME JUICE RED SANGRIA ST. GERMAIN, BLOOD ORANGE, POMEGRANATE THE MOONCATCHER “CHAMPAGNE” COCKTAIL…BUBBLES, CRANBERRIES, FRESH MINT FALL/WINTER MENU | 6/25/26 EVENT ID: 185620 | PRINTED: 12/23/16 | PAGE 1 TRAY PASSED HORS D'OEUVRES SELECTION OF EIGHT FROM THE FOLLOWING MINI ANGUS BEEF SLIDER VERMONT CHEDDAR, CARAMELIZED ONIONS DIJON AIOLI, BRIOCHE BUN CLASSIC FRANK IN A BLANKET KETCHUP, MUSTARD MINI SHEPHERD'S PIE TARTLET CHICKEN & GINGER DUMPLING SESAME SOY SAUCE DUCK CONFIT TOSTADA GREEN PAPAYA SALAD HUDSON VALLEY DUCK MEATBALL APRICOT MOSTARDA FOIE GRAS TERRINE AU TORCHON PERSIMMON CHUTNEY, BRIOCHE CROUTON MINI PHILLY CHEESESTEAK PETROSSIAN CAVIAR POTATO BLINI, CHIVE CRÈME FRAÎCHE "FISH 'N' CHIPS" SEARED CHILEAN SEA BASS POMMES GAUFRETTE, TARTAR SAUCE TUNA TARTARE SPRING ROLL CUCUMBER, CHIVES, SRIRACHA AIOLI PETITE NEW ENGLAND CRAB CAKE PIQUILLO PEPPER & LEMON RELISH MINI MAINE LOBSTER ROLL FALL/WINTER
[Show full text]
Early Testimonies of Jewish Survivors of World War II
Tragedy and Triumph Early Testimonies of Jewish Survivors of World War II Compiled and Translated by Freda Hodge ABOUT THIS BOOK In this collection Freda Hodge retrieves early voices of Holocaust survivors. Men, women and children relate experiences of deportation and ghetto isation, forced labour camps and death camps, death marches and liber ation. Such eyewitness accounts collected in the immediate postwar period constitute, as the historian Feliks Tych points out, the most important body of Jewish documents pertaining to the history of the Holocaust. The fresh ness of memory makes these early voices profoundly different from, and historically more significant than, later recollections gathered in oral history programs. Carefully selected and painstakingly translated, these survivor accounts were first published between 1946 and 1948 in the Yiddish journal Fun Letzten Khurben (‘From the Last Destruction’) in postwar Germany, by refugees waiting in ‘Displaced Persons’ camps, in the American zone of occupation, for the arrival of travel documents and visas. These accounts have not previously been available in English. ABOUT THE AUTHOR Freda Hodge holds degrees in English, Linguistics and Jewish Studies, and has taught at universities and colleges in South Africa and Australia. Fluent in Hebrew as well as Yiddish, she works at the Holocaust Centre in Melbourne conducting interviews with survivors and families. Copyright Information Tragedy and Triumph: Early Testimonies of Jewish Survivors of World War II Compiled and translated by Freda Hodge © Copyright 2018 All rights reserved. Apart from any uses permitted by Australia’s Copyright Act 1968, no part of this book may be reproduced by any process without prior written permission from the copyright owners.
[Show full text]
Omslag Report V2
The aflatoxin situation in Africa Systematic literature review RIKILT report 2018.010 The aflatoxin situation in Africa Systematic literature review Nathan Meijer 1, Gijs Kleter 1, Rosa Amalia Safitri 1, Monique de Nijs 1, Marie-Luise Rau 2, Ria Derkx 3, Joke Webbink 3, Marijn Post 3, Yuca Waarts 2, Ine van der Fels-Klerx 1 1 RIKILT Wageningen University & Research 2 Wageningen Economic Research 3 Wageningen University & Research - Library This research has been carried out by Wageningen University & Research and financed by Partnership for Aflatoxin Control in Africa (PACA) through funds made available to PACA by the Bill and Melinda Gates Foundation and Mars, Incorporated (project number 1277360301). PACA acknowledges the contribution of the Technical Centre for Agricultural and Rural Cooperation (CTA) in producing this report which is a follow up to the CTA/PACA 2016 Working Paper “Improving the evidence base on aflatoxin contamination and exposure in Africa” written by Sheila Okoth. Wageningen, December 2018 RIKILT report 2018.010 RIKILT report 2018.010 | 1 Project number: 1277360301 Project title: The aflatoxin situation in Africa Project leader: Nathan Meijer © 2018 African Union Commission / PACA. This study was financed by Partnership for Aflatoxin Control in Africa (PACA) through funds made available to PACA by the Bill and Melinda Gates Foundation and Mars, Incorporated. PACA acknowledges the contribution of the Technical Centre for Agricultural and Rural Cooperation (CTA) in producing this report which is a follow up to the CTA/PACA 2016 Working Paper “Improving the evidence base on aflatoxin contamination and exposure in Africa” written by Sheila Okoth. This report is published by RIKILT Wageningen University & Research, institute within the legal entity Wageningen Research Foundation with the copyright holder’s permission.
[Show full text]
Welcome to Zahav! We Are So Happy to Serve You. for the Safety of Our Staff and All of Our Guests, a Face Mask Is Required At
WINE BY THE BOTTLE Sparkling Le Vigne di Alice Marzemino Pet Nat "M Fondo" | Veneto, NV 62 Le Brun Servenay Chardonnay Grand Cru | Champagne, NV 100 Laherte Frères Blanc de Blancs Brut Nature Champagne | Epernay, NV 165 LeClerc Briant 1er Cru Champagne | Epernay, 2010 185 White Ochota Barrels Riesling | Adelaide Hills, 2019 89 Brianne Day Gewurtztraminer | Oregon, 2019 68 Bosman Grenache Blanc "Fides" | Wellington, 2016 74 Chateau Kefraya Viognier "Les Breteches" | Bekaa Valley, 2018 68 Bodegas Raul Perez Ultreia Godello | Bierzo, 2016 78 Outdoor Dining Clos de Gat Chardonnay | Judean hills, 2017 129 Mesibah Menu RosÉ November 2020 | $66 Arnot-Roberts Touriga Nacional | California, 2019 88 Pasaeli Çal Karasi | Aegean, Turkey 2017 66 Mosmieri Khakuri Rkatsiteli | Khaketi, Georgia 2017 64 Amplify "Four on the Floor" | Santa Ynez Valley, 2018 68 Red Chamlija Papaskarasi | Thrace, Turkey 2016 74 Averaen Pinot Noir | Willamette Valley, 2019 82 Mas Collet Garnacha/Cabernet | Montsant, 2017 77 Pasaeli Karasakiz "6N" | Aegean, Turkey 2018 72 Welcome to Zahav! We are so happy to Borgo Lame Nebbiolo | Langhe, 2018 76 serve you. For the safety of our staff and all of our guests, a face mask is required at all Pelter Cabernet Sauvignon/Cabernet Franc "Trio" | Galilee, 2017 89 times when you are not seated at your table. Tzora Cabernet/Syrah "Misty Hills" | Judean Hills, 2017 137 Thank you for your cooperation. Wine by the Glass Cava | Naveran, Brut Nature, Penedés, 2018 14/62 Hummus and Laffa Emir | Turasan, Cappadocia, Turkey, 2018 14/62 Braised
[Show full text]
Traditional Moroccan Menu
Traditional Moroccan Menu Entries Moroccan salad Royal salad with vegetables Harira soup Vegetable soup Red zucchini soup Soup and Seafood and vermicelli Green zucchini soup and cheese Olive and Vermicelli Salad Zucchini Salad Confit Green Bean Salad confit Mixed wheelbarrows Lawyer salad, shrimp and vegetable Lawyer salad, shrimp and rice (water lettuce) Black fungus and Rice Salad Artichoke Salad and vegetables Carrot eggplant salad (sweet and savory) Mixed spicy eggplant (Zaalouk) Salad "Mhimssa" Vegetables, corn and tuna Salad baked pancakes - minced meat - Chicken - Sea food Grated carrot Orange salad, cinnamon and green salad Main Dishes Couscous Royal Couscous is a national dish enjoyed by everyone; it is often prepared on Friday for prayer and shared among neighbors. Couscous is a tipycal dish of Maghreb and here each country maintains its own way of preparing it according to family recipes and selected ingredients. We distinguish a wide variety of couscous "Bidaoui" with 7 vegetables, candied grapes and onions, chicken, lamb, green vegetables, K'dra at khlii (dried salted meat), milk, couscous of "belboula" (semolina barley). A Royal couscous includes (chicken, lamb, merguez and vegetables 7) Tajine The tajine is a clay pot with a conical lid, used in many countries of North Africa to achieve extremely tasty stews, which is used directly in the baking dish. Tajine is the traditional dish par excellence of Morocco. Tajine is a mysterious dish which subtly combines oriental spices like coriander, cinnamon, nutmeg, cumin, niora fall
[Show full text]
Pickup / Delivery Menu
DELIVERY & TAKE OUT MENU DELIVERY AVAILABLE WITHIN CALL TO ORDER CAMBRIDGE ON ORDERS OVER £20 01223 367 660 STARTERS BOREK JUBNA £4.5 (v) SHORBA (v) £3.5 HUMUS £5 Brik pastry rolls with spinach, goats’ Traditional soup freshly made each day Humus drizzled with olive oil, topped cheese and a hint of chili and garlic. by our chefs. (served with bread) with marinated lamb, served with hot pitta. (without lamb, vegan - £3.5) CHECKCHOUKA £4.5 (v) BASTILLA £5 Mixed peppers, onions, tomatoes Brik pastry parcels stuffed with turmeric CREVETTES MCHERMLA £5.5 cooked in olive oil with garlic, egg, flat and ginger poached chicken, toasted King prawns cooked in a spicy tomato leaf parsley and harissa, served with almonds, onion and fresh coriander sauce with garlic, cumin, caraway and bread. (without egg, vegan - £3.5) Dusted with icing sugar and cinnamon. fresh coriander. SALATA BEL JUBNA £4 (v) BETENJEL BEL TAHINA £5 (ve) KEBDA MCHERMLA £5 Mixed leaves, tomato, cucumber and Grilled aubergine marinated with chilli, Lambs liver cooked in a garlic, cumin red onion salad with feta cheese, mint garlic and coriander with a tahini dressing, and caraway sauce topped with flat leaf and Kalamata olives. pomegranate and toasted sesame. parsley, served with bread. MAINS SHTETHA LAHAM £13 ADESS £11 (vegan) KEMIETTE Main - £11 Starter £6 Slow cooked lamb in a tomato sauce Green lentil and vegetable stew served Chefs selection of dips and salads with with paprika, garlic, chilli and flat leaf with sautéed baby spinach and roasted a brik pastry parcel, served with hot parsley with chickpeas and potatoes, butternut squash and garlic.
[Show full text]
Entrées / First Courses
ENTRÉES / FIRST COURSES Assortiment de salades marocaines An assortment of Moroccan salads 150 Dhs Assortiment de briouates marocaines An assortment of Moroccan briouates 150 Dhs Assortiment de salades et de briouates marocaines An assortment of Moroccan salads and briouates 200 Dhs Cigares de poulet aux champignons et fromage Brik stuffed pastry chicken, mushrooms and cheese 150 Dhs Pastilla au pigeon Pigeon pastilla 160 Dhs Pastilla au poulet Chicken pastilla 150 Dhs Pastilla au poisson Fish pastilla 170 Dhs Velouté de courgettes au thym Creamy Zucchini Soup with thyme 150 Dhs Mezze libanais An assortment of Lebanese mezze Humous, matabele, mhemra, taboulet, fatouche, labna, kibbeh, brick au fromage Hummus, moutabel, muhammara, tabouli, fattoush, labneh, kibbeh, cheese brik stuffed pastry 170 Dhs Service 10% non inclus / Service charge 10% not included LES PLATS / MAIN DISHES Tajine berbère aux légumes et à l’huile d’argan Berber vegetable tagine seasoned with argan oil 170 Dhs Tajine de poulet à la chermoula (marinade à base de gingembre, coriandre, persil, citron confit et huile d’olive) Chicken tagine with chermoula (marinade made with ginger, coriander, parsley, preserved lemon, and olive oil) 180 Dhs Tajine de poisson (selon arrivage) Fish tagine ( 250 Dhs Tangia d’agneau Brania (aubergine et poivrons) Brania tagine with lamb , aubergine and pepper 250 Dhs Tajine d’agneau aux poires et tomates confites Lamb tagine with pears and tomato confit 250 Dhs Tajine de bœuf aux coings Beef tajine with quince 250 Dhs Poulet au citron confits,
[Show full text]