I was initially impressed with the presentation...
The Café Moroc menu allows you to make à la carte selections from many items from The Sultan’s Tent menu, plus we’ve added some popular café fare with a French Moroccan twist.
Soup & Salads
CHICKPEA SALAD
A salad of chickpeas, bell peppers, shallots and finely minced herbs, with a cumin scented red wine vinaigrette, finished with Lebanese extra virgin olive oil. 5 -
HARIRA
A hearty broth of chick peas, lentils and a blend of Moroccan spices. 6 -
CAFÉ GREENS
Baby lettuces, dressed with Champagne and pomegranate vinaigrette, topped with fresh fine cut
vegetables, cherry tomatoes and balsamic cremini mushrooms. 7 -
CHIPOTLE CAESAR SALAD
Crisp romaine dressed with a chipotle Caesar dressing, smoked bacon, accompanied by sundried tomato tapenade, confit tomato and Parmesan tuile. 8 -
CHARRED SEAFOOD SALAD
Seared shrimp, scallops and calamari on top of baby lettuces, cherry tomato and shaved red onion, dressed with a Champagne vinaigrette and surrounded by a saffron emulsion. 15 -
Appetizers
MOROC FRITES
House cut, Yukon Gold potatoes, carefully seasond with a mixture of sweet & savoury Moroccan spices. 5 -
MAFTOUL
Hand rolled “Moroccan Cigars”, hot crispy pastry stuffed with mildly spiced beef, cashews & raisins, served with chipotle aioli. 6 -
HUMMUS & ZAALOUK & OLIVES
A trio of hummus including; traditional, black bean and roasted red pepper, accompanied by our own mixture of roasted egglplant and tomato puree. Garnished with fresh cilantro and served with pita. 7 -
SAMAK SAGHIR
A Moroccan specialty. Chopped sardines mixed with kosher salt and sweet peppers accompanied by marinated anchovies and served with roasted red pepper harissa and horseradish mayonnaise.
Garnished with a garlic infused crostini. 9 -
MOULES AU VIN BLANC
Loads of fresh mussels, fresh garlic, leeks, and sweet peppers, in a dry white wine, fennel and saffron broth. 10 -
B’STILA
A classic Moroccan pastry both savory and sweet, filled with chicken, eggs, almonds, caramelized onions and saffron, lightly sprinkled with powdered sugar and cinnamon. 10 -
CHÈVRE BRULÉE
Sugar flamed imported aged Rondin de Poitu goat cheese, served with red onion jam,
a port cassis syrup and a garlic infused crostini 10 -
BOUEF BOURGOGNE
Tenderloin & sirloin tips slow roasted with celery, carrots, onions and mushrooms. Served over garlic mashed
mini-red potatoes. A traditional french stew from Burgundy. 11 -
MOROCCAN CRAB CAKE
A delicious mixture of crab, blended with mixed spices, sweet peppers and toasted bread crumbs, served with shermoula emulsion, roasted red pepper harrisa and garnished with crispy frog legs. 11 -
Add a country roast supréme of chicken or five sautéed tiger shrimp to any item for an additional 5 -
**Please notify your server if you have any food allergies or dietary concerns
(served with choice of Café greens or Moroc frites)
GRILLED VEGETABLE PITA
A mixture of seeasoned grilled vegetables, broiled with swiss cheese, served with fig jam, cardamon yoghurt, and wrapped with fresh Boston lettuce and vine ripe tomatoes. 11 -
MOROC BURGER
A spiced mixture of ground lamb and beef, served with lightly spiced onion and raisin chutney, fresh tomato and lettuce. 12 -
ROAST CHICKEN PITA
Julienne of chicken breast wrapped tightly with avacado, vine ripe tomato, Boston lettuce, red onion, and olive and pine nut pesto. 13 -
MOROC STEAK BAGUETTE
6-ounce AAA Angus New York Striploin, seasoned and grilled,
blanketed with caramelized onions and horseradish mayonnaise. 13 -
Specialty Sandwiches
MANGO SALMON
A Pan Seared 8-ounce fillet of salmon, topped with mango salsa.
Served with saffron basmati rice and traditional Moroccan root vegetables. 17 -
BRAISED LAMB FEAST
Slow braised lamb shank, served with sweet and savoury fruit and nut couscous, with a rich prune demi glace, topped with traditional preserved lemon and toasted almonds. 17 -
CHICKEN MARRAKESH
Supreme of chicken marinated in Moroccan spices, smothered in honey butter onions and Moroccan olives, with seasoned couscous and tagine sauce*. Accompanied by tradtional Moroccan root vegetables. 17 -
MOROCCAN BEEF SHORT RIB
Tender fall off the bone beef, braised with Moroccan spices. Finshed with a rich red wine demi-glace. Served with yukon gold-parsnip mash, accompanied by mini Casablanca vegetables. . 19 -
CROCHET DU JOUR
A fresh and exciting selection from the sea. Ask your server for details and pricing. ***priced daily***
COUSCOUS ROYALE
Couscous served with pomegranate glazed supreme of chicken, grilled lamb, spicy mergez sausage and Moroccan-style root vegetables. Smothered our own tagine sauce*. 20 -
LAMB WALLET
Seared lamb tenderloin, mushroom duxelle, mint pesto wrapped in puff pastry and served with roast Moroccan vegetables and potato. 20 -
MOROC STEAK FRITES
Severd with Zatar butter, shallots and our house cut Moroc spiced frites.
10 oz. New York Striploin. 25 - or 8 oz. Tenderloin. 35 -
SEAFOOD ROYALE
Fresh seared jumbo shrimp, scallops, mussels and calamari toseed with leeks, peppers, fennel, oven cured tomatoes and roast garlic. Served over a bed of saffron rice in a vibrant lobster broth, with a touch of cream. 26-
RACK OF LAMB
A six-bone rack, grilled to perfection, and topped with a sauce of honey, candied ginger confit and Herbs de Provence. Served with yukon gold potato-parsnip mash and mini Casablanca vegetables 27 -
*Tagine Sauce: A hearty vibrant tomato and vegetable based sauce, seasoned with earthy Moroccan spices,
and enriched with an abundance of cashews, sliced almonds, apricots and raisins.
Please notify your server if you have any food allergies or dietary concerns.
A 15% gratuity will be added to groups of 6 or more.
Entrees
MANGO SALMON
A Pan Seared 8-ounce fillet of salmon, topped with mango salsa.
Served with saffron basmati rice and traditional Moroccan root vegetables. 17 -
BRAISED LAMB FEAST
Slow braised lamb shank, served with sweet and savoury fruit and nut couscous, with a rich prune demi glace, topped with traditional preserved lemon and toasted almonds. 17 -
CHICKEN MARRAKESH
Supreme of chicken marinated in Moroccan spices, smothered in honey butter onions and Moroccan olives, with
seasoned couscous and tagine sauce*. Accompanied by tradtional Moroccan root vegetables. 17 -
MOROCCAN BEEF SHORT RIB
Tender fall off the bone beef, braised with Moroccan spices. Finshed with a rich red wine demi-glace. Served with yukon gold-parsnip mash, accompanied by mini Casablanca vegetables. . 19 -
CROCHET DU JOUR
A fresh and exciting selection from the sea. Ask your server for details and pricing. ***priced daily***
COUSCOUS ROYALE
Couscous served with pomegranate glazed supreme of chicken, grilled lamb, spicy mergez sausage and Moroccan-style root vegetables. Smothered our own tagine sauce*. 20 -
LAMB WALLET
Seared lamb tenderloin, mushroom duxelle, mint pesto wrapped in puff pastry and served with roast Moroccan vegetables and potato. 20 -
MOROC STEAK FRITES
Severd with Zatar butter, shallots and our house cut Moroc spiced frites.
10 oz. New York Striploin. 25 - or 8 oz. Tenderloin. 35 -
SEAFOOD ROYALE
Fresh seared jumbo shrimp, scallops, mussels and calamari toseed with leeks, peppers, fennel, oven cured tomatoes and roast garlic. Served over a bed of saffron rice in a vibrant lobster broth, with a touch of cream. 26 -
RACK OF LAMB
A six-bone rack, grilled to perfection, and topped with a sauce of honey, candied ginger confit and Herbs de Provence. Served with yukon gold potato-parsnip mash and mini Casablanca vegetables 27 -
*Tagine Sauce: A hearty vibrant tomato and vegetable based sauce, seasoned with earthy Moroccan spices,
and enriched with an abundance of cashews, sliced almonds, apricots and raisins.
Please notify your server if you have any food allergies or dietary concerns. Please note: We write one bill per table, and for groups of 6 or more, a 15% gratuity applies. Applicable taxes are not included.