eRESTAURANT NFC
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| Seasonal vegetable salad | (80.00 MAD) |
| Riviera antipasti with basil, mozzarella and olive oil | (110.00 MAD) |
| Caesar salad with chicken breast and Parmesan Reggiano shavings | (120.00 MAD) |
| Beef carpaccio with pesto sauce and mature Parmesan | (120.00 MAD) |
| Salmon tartare, prepared minute and condiments | (130.00 MAD) |
| Dakhla oysters (6) | (140.00 MAD) |
| Carpaccio of sea bass with seasonal vegetables vinaigrette | (140.00 MAD) |
| Mille-feuille of smoked Azrou trout, and asparagus | (160.00 MAD) |
| Caesar salad with prawns | (190.00 MAD) |
| Duck foie gras terrine with fig chutney | (190.00 MAD) |
| Pumpkin soup with a light nut cream | (110.00 MAD) |
| Aubergine ravioli with mushroom cream and Parmesan foam | (130.00 MAD) |
| Calamari fried on the grill with parsley | (130.00 MAD) |
| Gratined of Dakhla oysters with champagne | (160.00 MAD) |
| Royal shrimp ravioli, creamed courgette spaghetti | (180.00 MAD) |
| Sliced duck foie gras, sweet and sour fruit | (190.00 MAD) |
| Duo of scallops and prawns with potato foam | (190.00 MAD) |
| Roasted swordfish at the grenobloise with vegetables or potatoes | (170.00 MAD) |
| Pan-fried salmon, carrot and fennel declinasion, orange/carrot juice | (190.00 MAD) |
| Squid-ink pasta with a light cream sauce and quick-fried prawns | (190.00 MAD) |
| Wild roasted Saint Pierre (John Dory) with blackrice risotto and a warm vinaigrette of preserved lemons | (220.00 MAD) |
| Sole with a creamy mushroom sauce finished with flavors of black truffles, served with mashed potatoes | (220.00 MAD) |
| Roasted sea bream, small raised Vegetable pistou | (220.00 MAD) |
| Pan-fried sea bass with a roast beef jus infused with ceps, accompaniments of choice | (240.00 MAD) |
| Chef’s exceptional half-pounder hamburger topped with a fried egg and servedwith home-made fries | (140.00 MAD) |
| Roast duck breast with caramelised fruit and a tangy jus | (220.00 MAD) |
| Confit of duck as in the south west, sauted potatoes | (260.00 MAD) |
| Roast fillet of beef with jus, served with Macaire potatoes (potato croquette) | (230.00 MAD) |
| Large entrecôte steak with Macaire potatoes (potato croquette) | (230.00 MAD) |
| Fillet of beef Rossini with Macaire potatoes (potato croquette) and a jus enriched with foie gras | (260.00 MAD) |
| Trilogy of sorbets with a nougatine crisp | (70.00 MAD) |
| Apple tart with frangipane and caramel ice cream | (70.00 MAD) |
| Country lemon tart, revisited | (70.00 MAD) |
| Warm crispy and caramelised pear with salted butter | (70.00 MAD) |
| Orange mille-feuille | (70.00 MAD) |
| Traditional crisp pastilla filled, with milk and almonds | (70.00 MAD) |
| Red fruits soup and spice’s bread ginger balsamic vinegar, vanilla ice cream | (70.00 MAD) |
| Pur cacao chocolate fondant with vanilla ice cream | (90.00 MAD) |
| Grand cru chocolate sphere | (90.00 MAD) |
| Gourmet coffee with a taste of three desserts | (90.00 MAD) |
| Roasted sea bream royal served with chermoula vegetables |
| Shoulder of lamb Lham Mhamer served with Lalla Malika’s Medjool dates stuffed with almonds |
| Sole with a creamy mushroom sauce finished with flavors of black truffles |
| Roast fillet of beef with jus served with Macaire potatoes (potato croquette) |
| Roasted sea bream royal served with chermoula vegetables |
| Or:Shoulder of lamb Lham Mhamer served with Lalla Malika’s Medjool dates stuffed with almonds |
| Wild roasted Saint Pierre (John Dory) with blackrice risotto and a warm vinaigrette of preserved lemons |
| Or:Roast fillet of beef with jus served with Macaire potatoes (potato croquette) |
| Traditional Moroccan salads infused with herbs and spices | (90.00 MAD) |
| Traditional pigeon pastilla | (130.00 MAD) |
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