Mosaic Plate - $12.95 (A vegetarian delight) A mix of roasted eggplant, homous, chakchouka, stuffed grape leaves, rice salad carrots charmoula and olives.
Shrimp Kabob -
$10.95 Well seasoned, grilled,
served over baby greens.
Caesar Salad - $6.95 (add chicken $3 or shrimp $4) Tossed romaine hearts with our homemade dressing, croutons and parmesan cheese.
Salad
Darna - $4.95 Mixed baby greens with
onions, tomatoes, olives, carrots, peppers, raisins Chic
peas and feta cheese in a house vinaigrette.
Bastilla - $11.95 (A true Moroccan delicacy) Chicken, eggs, onions, crushed almonds and orange blossom water baked in a fl aky fi llo dough pie topped with powdered sugar and cinnamon.
Zaalouk - $7.95 (Morocco’s number one salad) Roasted eggplant, roasted peppers, onions and preserved lemon sautéed in garlic, cilantro, ginger and cumin in a tomato base.
Fried Calamari - $9.95 (The house specialty) Fried to perfection served with cherry peppers and lemon in our secret sauce.
Crab cakes - $10.95 100% of crab meat, pan seared
in a spicy garlic saffron cream sauce.
Homous - $6.95 (Our unexpected hit) Silky smooth chickpea mousse drizzled with olive oil and paprika.
Grape Leaves - $6.95 Stuffed with rice served with Bermuda onions, feta cheese and olive oil.
M O R O C C A N E N T R E E S
Tagine Kasbah - $17.95 (A traditional dish served on a special occasion) Gently simmered lamb shank with dried prunes, apricot and caramelized onions in a semi-sweet sauce
sprinkled with sesame seeds and toasted almonds, garnished with hard boiled eggs.
Tagine Djaj - $15.95 (Morocco’s world famous dish) Well marinated roasted half chicken braised with olives, onions, preserved lemon, in a ginger saffron sauce
topped with french fries.
Tagine Jelbana - $16.95 Braised lamb shank with peas, carrots, zucchini, preserved lemon and olives in a saffron broth.
Tagine Souiri - $16.95 (If you like fish with flavor, this is a must) Pan-seared fish of the day with potatoes, carrots, peppers, celery, olives, lemon and garlic, in a cumin
ginger sauce.
Moroccan Meshoui - $23.95 Grilled beef, chicken and lamb over rice, served with hot sherry peppers.
Couscous Sultani - $16.95 (A North African traditional dish) Braised lamb shank with raisins, chickpeas, caramelized onions, in a cinnamon saffron sauce,
over couscous.
Couscous Royal - $16.95 (The name says it all) Braised seven vegetables of the season in a ginger saffron tomato broth with your choice of lamb,
chicken or simply vegetarian.
K A S B A H S' F A V O R I T E S
Chicken Tangiers - $17.95 (Still Kasbahs best seller) Sautéed chicken breast with dried apricots, figs, carrots, caramelized onions and mushrooms, in a semi-sweet
sauce.
Steak Fritte - $21.95 (Simply the best) Grilled Angus steak, rubbed with Espresso coffee in a brandy and mushroom peppercorn sauce served
with veggies and fries.
Grilled Chicken Risotto- $16.95 Grilled herb crusted chicken breast over rice with dried cranberries, mushrooms, peas, carrots
and zucchini, finished with parmesan cheese.
Salmon a la Grille - $17.95 Grilled salmon served with paella rice and grilled veggies of the day in a lemon beure blanc sauce.
Grilled Tuna - $20.95 Sashimi grade Tuna grilled
served rare over paella rice and chakchouka.
Rack of Lamb - $20.95 Oven roasted served over a
side of couscous and spinach aux jus.
Fillet Mignon - $23.95 Grilled with figs apricots
and prune rosemary red wine reduction with spinach and
fries.
Ziti Kasibah - $12.95 Sautéed zucchini, mushrooms, onions, peppers and fresh tomatoes in a garlic and olive oil sauce.
Paella - $19.95 (Chef Nasser’s favorite) Shrimp, calamari, mussels, chicken, sausage, carrots, peas and olives over a Spanish saffron rice.
T A P A S Tapas are $5.50 each or a choice of
four at $16.95 except the specialty
Chicken Garlic Sautéed chicken to golden in olive oil and garlic.
Moroccan Cigar Spinach, mushrooms, onions and feta cheese rolled in fillo dough.
Cuban Cigar Ground beef with mushrooms, pears and blossom water rolled in fillo.
French Cigar Baked brie cheese rolled in fillo.
Spinach and Garlic Sautéed baby spinach in garlic and olive oil.
Fried Zucchini Fried to golden served with mint leaves, garlic and balsamic vinegar.
Mediterranean Tuna Tuna, celery, red onions, olives, peppers, tomatoes, basil and olive oil.
Cock Au Vin Chicken and mushrooms cooked in red wine and thyme.
Cheese plate
Smoked salmon
Crab meat
brushetta
Sardines
in a spicy tomato sauce.
Beans & cheese white kidney beans and blue
cheese.
Couscous
with chic peas and raisins.
Fried fish
with garlic and chilies.
Ravioli
wild mushroom ravioli in saffron cream sauce.
Risotto
Red wine Risotto with mushrooms garlic and Parmesan cheese
Snails Sautéed in red wine, garlic
parsley and thyme .
E N T R E E S
