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..