Midnight in Marrakesh

Mezze: Muhammara, Babaganoush and Hummus with Pita, Assorted Olives and Nuts

Muhamarra is a pomegranate molasses walnut red pepper dip that’s absolutely addictive! Also served is babaganoush made from roasted eggplant and a homemade hummus, to be scooped up with fresh pita triangles. An assortment of Mediterannean-style olives and almonds on the side.

Moroccan Carrot Salad

Sliced carrots are blanched and dressed with a sweet, spicy, lemony dressing and fresh parsley.

Couscous with Seven Vegetables in the Fez Manner (vegetarian)

A central banquet dish in the Fez region. This tagine is made with chick-peas, golden raisins and sweet onions, plus pumpkin, zucchini, turnips, carrots and tomatoes, cooked in vegetable broth and served over plain couscous. Traditionally the dish is cooked with butter but can be prepared vegan upon request.

Tagine of Chicken with Preserved Lemons

Tagine of Chicken with Preserved Lemons and olives simmered in sweet butter and saffron (boneless skinless thigh), with Israeli couscous and pita.

Fresh Mint and Honey Tea

Small cups of this sweet minty tea help with digestion and clearing the palate.

Dessert Platter

Fresh seasonal fruits, dates, almonds, baklava and cardamom ginger cookies.

 

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