Starters
Avocado Petals*
Avocado, argan oiled quinoa & roasted prawns. 135
Champêtre
Goat cheese, candied tomatoes, balsamic sauce & salad. 115
Jardin Marin
Bouqet of crab meat with prawn cream. 145
Burrata
Burrata, canadied tomatoes, pesto & balsamic. 155
Carpaccio
Beef filet carpaccio, salad leaves & parmesan. 145
Ceviche
Sea bream ceviche with citrus fruits, Leche de Tigre. 155
Suites
La Suite Onctueuse*
Mhamssa made as a saffron risotto with seafood. 220
Disguised Salamon
Low temperature Salmon & citronella risotto. 220
Tortellinis
Tortellinis with porcini mushrooms and its scented emulsion. 195
Coeur de Filet de Boeuf
Tenderloin with melting potatoes, cerleriacmousseline & candied onions. 240
The Crying Tiger
Beef slices in a swet and sour saucee, gratin dauphinois, vegetables & fruit trilogy. 240
Lambshank of the chef
Lacqueered with honey & gently cooked for four hours, hazelnuts & lamb juice with canadied lemon. 250
Suprême
Chicken filet with mushrooms, scnted pumpkin mousseline. 195
Desserts
Citron
Our version of the lemon pie. 80
Chocolat
Bavarian chocolate cake with coconut icee cream. 90
Cold Marrakech
Scents of the country to rediscover in ice cream. 75
Pomme
Our revisitd apple pie with vanilla ice cream. 80
Tiramisu
Chocolate Tiramisu with whisky. 90
Cocktail Gourmand
Your sour Cocktail and trilogy of sweets. 150
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Cuisine x Bar
When kitchen and mixology chiefs are having fun. 65
Spider Crab
Crab meat & celeriac on a crispy bed, in two pices. 90
Foie Gras
Foie gras & rd fruits cones, in four pieces. 120
Mini-Burger Duo
Cheese Burger & Avocado-Salmon. 85
Oysters
Half a dozen with fruity condiments. 125
