From $195 / guest

Oyster with Harissa Mignonette

Freshly shucked, harissa-spiced mignonette, a squeeze of lemon.

Crispy Lamb Briouats with Mint Yogurt

Phyllo-wrapped lamb, fried to gold, cool mint yogurt.

Tuna Crudo with Preserved Lemon and Olive Oil

Sliced thin, dressed in citrus and Sicilian olive oil.

Charred Eggplant Zaalouk

Slow-cooked eggplant and tomato, cumin and garlic.

Whipped Feta with Wild Herbs

Aged feta, olive oil, oregano, za'atar.

Citrus & Cumin Carrots

Roasted carrots, orange, toasted cumin, soft herbs.

Warm Wood-Fired Flatbread

Pulled from the oven and brought hot to the table.

Charcoal-Grilled Branzino with Chermoula and Grilled Lemon

Whole-grilled, cilantro chermoula, charred lemon.

Slow Braised Lamb Shoulder with Apricot, Almond, and Saffron

Falls from the bone, sweet-savory, served family style.

Summer Couscous with Market Vegetables and Herbs

Hand-rolled couscous, the best of the East End summer.

Orange Blossom Panna Cotta

Silken, fragrant, finished with crushed pistachio.

Pistachio Crumble and Fresh Berries

Buttery crumble, market berries, crème fraîche.

Moroccan Mint Tea Service

Poured from height into small gold glasses.

Chilled English Pea Soup with Preserved Lemon Oil and Mint

Spring on a spoon — bright, herbal, finished with a thread of lemon oil.

Hamachi Crudo with Citrus, Chili, and Coriander

Yellowtail, blood orange, fresno, fresh coriander.

Hand-Rolled Couscous with Spring Vegetables, Saffron, and Herb Broth

Couscous rolled by hand in the morning, served in a saffron broth.

Chicken Tagine with Green Olives and Preserved Lemon

The classic — slow-cooked under the conical lid, fragrant with lemon.

Charcoal-Grilled Prawns with Chermoula Butter

Head-on prawns, North African herb butter, grilled to char.

Fire-Roasted Cauliflower with Tahini and Sumac

Whole head, deeply roasted, finished at the table.

Dark Chocolate Crémeux with Olive Oil and Sea Salt

Bitter chocolate, peppery olive oil, flaked Maldon.

Almond & Orange Blossom Pastries

Cornes de gazelle, gazelle horns, served with mint tea.

Grilled Shrimp Skewers with Harissa Glaze

Wild shrimp, harissa, lemon — fast and hot off the fire.

Charred Peach Crostini with Ricotta and Honey

Late-summer peaches, fresh sheep's-milk ricotta, wildflower honey.

Lamb Kefta with Smoked Yogurt

Spiced grilled lamb skewers, smoked-yogurt dip.

Tomato Salad with Basil, Sumac, and Sheep's Milk Feta

Eckerton Hill heirlooms, torn basil, sumac dust.

Smoked Eggplant with Tahini and Herbs

Charred over coal, tahini, lemon, a tangle of soft herbs.

Wood-Grilled Flatbread

Stretched and grilled to order, brought to the table in stacks.

Whole Grilled Fish with Chermoula

Local fish whole over coals, chermoula, charred lemon.

Slow Roasted Short Rib with Ras el Hanout

Overnight cook with 27 spices, finished on the grill.

Charcoal-Grilled Vegetables with Saffron Yogurt

Summer vegetables, blistered and tender, saffron yogurt.

Grilled Stone Fruit with Honey and Pistachio

Peaches and plums kissed by the fire, honey, pistachio.

Mint Tea and Petit Pastries

A small selection of Moroccan sweets with the closing tea.

Harira Soup

Saffron broth of lamb, lentil, and chickpea — the classic.

Briouats with Spiced Lamb

Phyllo packages of ras el hanout-spiced lamb, fried to gold.

Moroccan Salads and Fresh Baked Bread

An array of small plates — taktouka, zaalouk, kachoumbar, with khobz.

Lamb Tagine with Prunes and Toasted Sesame

Sweet and savory in the Fes tradition — prunes, almond, sesame.

Chicken Tagine with Preserved Lemon and Olives

Bone-in chicken slow-cooked with preserved lemon and green olives.

Royal Couscous with Seasonal Vegetables

The full Friday couscous — seven vegetables, broth, raisins.

Carrot Salad with Orange Blossom

Cooked carrots, orange blossom water, cinnamon.

Taktouka

Roasted pepper and tomato salad, cumin, paprika.

Zaalouk

Smoky eggplant and tomato, slow-cooked with garlic.

Assorted Moroccan Pastries

Kaab el ghazal, briwat el louz, sellou, and more.

Seasonal Fruit

Whatever the market gave us that morning.

Traditional Mint Tea Ceremony

Poured from height, three times — the bitterness of life, the strength of love, the sweetness of death.