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

Size: px

Start display at page:

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

Dwayne Hodges
6 years ago
Views:

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

2 soups dhs HARIRA AL FASSIA SOUP 250 Dates and chabakyias Beef harira with truffle from the atlas 750 Topped with puff pastry hot and cold starters «celery royale» flavored with truffle from imouzzer 800 Chesnuts juice sh hiwates, moroccan salads delights 450 Spinach salad with orange blossom foam «M charmel-style» purple artichokes Mauve salad, lemon and olives from the souk Za alouk «Mechouia-style» bell pepper Marinated carrots with coriander Orange beetroot POACHED spiny lobster from dakhla 950 Beetroot and citrus fruit vinaigrette briouates 450 Spinach and cheese Lamb flavored with mint Marinated king prawns Chicken with honey and almonds Refreshed with Moroccan salad SEFFA medfouna 350 Quail and raisins

3 pastillas dhs Seafood AND SPINACH pastilla served for two Lemon salad royal pigeon pastilla 500 fish and shellfish Line-caught fish from the moroccan coast 600 Red mulet filet served M charmel Prawns pilpil from Agadir Fried squids M hamssa coocked in tagine 500 Clams from «Doukkala-Abda» hout maamar 750 king prawns tagine with White beans royal mansour seafood served for two Lobster, spiny lobster, royal prawns and inkfish from Dakhla Bay Clams tagine with tomatoes

4 meat and poultry dhs chicken and preserved lemon tagine 550 Meslala olives LAMB TAGINE with cardoon 600 Purple olives lamb shoulder «méchoui-style» served for two Seven vegetable couscous BEEF FEET TANGIA 500 White beans and preserved lemon TRADITIONAL BEEF TANGIA 650 Gnocchi with Ourika saffron purple artichokes tagine with duck s meat «kefta-style» Peas and black truffle couscous king prawn couscous Verbena flavored semolina chicken couscous m coumen 500 lamb and seven vegetable couscous 550 beef WHOLE GRAIN COUSCOUS 600 «Tfaya-style» onions and raisins SEVEN VEGETABLES COUSCOUS 400

5 DESSERTs dhs FARMER S milk pastilla 250 Orange blossom infused milk and crunchy almonds fruits tagine 250 Cooked with quinces and buckwheat ice cream royal mansour orange pearls 250 Dates, mint and cinnamon Apple-cinnAmon cake 250 Jasmin élexir madjool dates chantilly 250 pineapple and sesame nougatine chocolate MOUSSE 250 Argan oil and preserved lemon ganache

6 discovery MENU sh hiwates, moroccan salads delights Spinach salad with orange blossom foam «M charmel-style» purple artichokes Mauve salad, lemon and olives from the souk Za alouk «Mechouia-style» bell pepper Marinated carrots with coriander Orange beetroot M hamssa coocked in tagine Clams from «Doukkala-Abda» hout maamar royal mansour orange pearls Dates, mint and cinnamon FARMER S milk pastilla Orange blossom infused milk and crunchy almonds This menu is served for all of your guests and offered at dhs per person.

7 SHARING MENU sh hiwates, moroccan salads delights Spinach salad with orange blossom foam «M charmel-style» purple artichokes Mauve salad, lemon and olives from the souk Za alouk «Mechouia-style» bell pepper Marinated carrots with coriander Orange beetroot royal pigeon pastilla preserved lemon ChICKEN tagine Meslala olives LAMB SHOULDER «méchoui-style» SEVEN VEGETABLE COUSCOUS chocolate MOUSSE Argan oil and preserved lemon ganache royal mansour orange pearls Dates, mint and cinnamon This menu is served for all of your guests and offered at dhs per person.

8 black truffle MENU «celery royale» flavored with truffle from imouzzer Chesnuts juice Beef harira with truffle from the atlas Topped with puff pastry purple artichokes tagine with duck s meat «kefta-style» Peas and black truffle CHOCOLAT SPINDLE AND ARGAN OIL Imouzzer black truffle ice cream This menu is served for all of your guests and offered at dhs per person.

9 wine pairing with the SHARING menu 2011 le Val d Argan rosé Domaine du Val d Argan 2010 cb initiales Domaine Thalvin 2010 coteaux d aix en provence - château revelette blanc Cha teau Revelette 2008 tandem Domaine Thalvin 2006 vénétie - I CAPITELLI RECIOTO DI SOAVE Roberto Anselmi 2001 TOSCANE - VIN SANTO DEL CHAINTI CLASSICO Castello Di Ama Our Chef Sommelier and our Chef have elaborated this selection of wines, offered at dhs (8 cl a glass).

First courses. Sardines "Mjou'jin" A couple of sardines stuffed with "chermoula" sauce

First courses. Sardines Mjou'jin A couple of sardines stuffed with chermoula sauce First courses Harira Marrakshia Traditional Moroccan soup with fresh coriander, chickpeas, lentils and veal served with fresh dates and lemon -32 NIS- Selection of fine salads "Zaaluk" [eggplants caviar],