Morocco's Restaurant Menu

Our signature five-piece appetizer. Silky phyllo dough turnovers available with different fillings: almond paste honey, dark chocolate, white chocolate and strawberry, caramelized apricots and almond

Flame-sauteed kebabs: chicken, beef and shrimp, each seasoned differently.

Mixed nuts from around the world with a selection of artisan cheeses.

The richest fish in Omega 3's. Finest Portuguese sardines, marinated in olive oil and special Moroccan seasoning.

Hand picked flash fried peppers sprinkled with course sea salt and moroccan spices.

Eight pieces of wild shrimp sauteed with garlic, lemon salt and pepper. Finished with cilantro.

Seven pieces of wild shrimp, sauteed in a spicy garlic, tomato herb sauce, Moroccan style.

Chilled potatoes and red beets tossed with cilantro and red onions in Morocco's cumin balsamic vinaigrette.

Steamed eggplant with garlic, hand-crushed with cumin, paprika, cilantro and honey pomegranate chili base.

Crispy romaine lettuce, Roma tomatoes, cucumber wheels, olives and finely diced red onions tossed in a semi-sweet balsamic vinaigrette.

Finely shredded carrots bathing in orange juice with cinnamon, nuts and raisins. A Moroccan favorite.

Our number one selling menu item. Red onions, and cilantro tossed with chilled green lentils in Morocco's cumin balsamic vinaigrette.

Crispy cucumber, finely diced red onion and cilantro tossed in our original balsamic chili vinaigrette.

Fresh spinach tossed in our unique pomegranate honey vinaigrette with blue cheese, fresh fruits and mixed nuts.

Slowly braised beef served with prunes and apricots. Garnished with almonds and sesame seeds.

Slowly braised chicken leg with saffron, turmeric and white pepper served with olives and homemade preserved lemons.

Fresh whitefish filet spiced with garlic, cilantro, cumin and paprika. Served with mixed vegetables.

The finest lamb shank braised for four hours in a ginger white pepper garlic base. Served with mixed vegetables.

Braised ginger white pepper garlic beef with vegetables. Made using a 100 year old recipe that takes the couscous through a three-step steaming process.

Caramelized onions, garbanzo beans and ginger white pepper garlic chicken. Made using a 100 year old recipe that takes the couscous through a three-step steaming process.

Braised ginger white pepper garlic lamb shank with vegetables. Made using a 100 year old recipe that takes the couscous through a three-step steaming process.

Tri-tip cubes marinated in a garlic cumin paprika marinade. Served with Himalayan basmati rice and vegetables.

Chicken cubes marinated in a ginger-white pepper garlic marinade. Served with Himalayan basmati rice and vegetables.

Garlic, cilantro, lemon, salt and pepper white fish fillet. Served with Himalayan basmati rice and vegetables.

Moroccan-spiced ground beef meatballs with cumin, paprika, cinnamon and mint. Served with Himalayan basmati rice and vegetables.

Wild shrimp with garlic, lemon and pepper, finished with cilantro. Served with Himalayan basmati rice and vegetables.

A family recipe in a cumin tomato base. Spicy upon request.

Served sweet, with caramelized onions and garbanzo beans or savory with vegetables.

A Moroccan blend of vegetables blanched in a turmeric, ginger, garlic and pepper base. Spicy upon request.

Steamed garlic eggplant with cumin, paprika, and cilantro, finished with olive oil, pomegranate, and chili.

Saffron basmati rice made with oregano.

This three-step steamed couscous is an excellent addition to complete your meal.

This Moroccan-style bread is made in-house.

Varies seasonally. Please call the restaurant for today's selections.

With your choice of salad, kebab and grain.

With your choice of any salad and kebabs.

A briwatt, which in Moroccan means "envelope", is a silky phyllo dough dumpling with various fillings. Three pieces of one flavor per order.

California oranges sprinkled with cinnamon, rose water, honey and anise.

Please call for Chef Jay's creation of the week.

Please call for today's flavors.

Artisan cheeses, seasonal fruits and Chef Jay's sweet touch.

Serves four cups.