Menu of The Sultan's Tent & Café Moroc

Lunch Menu

Soup & Salads

HARIRA
A hearty broth of chick peas, lentils and a blend of Moroccan spices. 6 -

SOUP DU JOUR
Our Chef’s creation. 6 -

FEKKOUS
A vibrant salad of cucumber, tomato, apple and chickpeas with a citrus mint dressing. 5 -

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 sun-dried tomato tapenade, confit tomato and crostini. 8 -

CHARRED SEAFOOD SALAD
Seared shrimp, Moroccan octopus 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 seasoned with Moroccan spices. 5 -

MAFTOUL
Hand rolled “Moroccan Cigars”, hot crispy pastry stuffed with mildly spiced beef,
cashews & raisins, served with chipotle aioli. 6 -

HUMMUS & OLIVES
Traditional hummus garnished with fresh cilantro and served with toasted pita.
Accompanied by citrus marinated Lebanese, Greek and sun-dried Moroccan olives. 7 -

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, crushed pistachios, 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
and a port cassis syrup. Garnished with a garlic infused crostini. 10 -

SEAFOOD BRIOUATS
Shrimp, calamari & salmon stewed with butter, onions, garlic, cilantro and
Moroccan spices. Wrapped in rich phyllo pastry and baked to a golden brown. 11 -

MOROCCAN CRAB CAKE
A delicious mixture of crab, blended with mixed spices, sweet peppers and
toasted bread crumbs, served with chermoula emulsion, roasted red pepper harissa and
garnished with crispy frog legs. 11 -

COCONUT SHRIMP
Five shrimp hand battered in shaved sweet coconut and fried golden brown.
Served with spicy mango chutney. 12 -

BOUEF BOURGOGNE
Tenderloin & sirloin tips marinated in red wine and a rich beef reduction.
Served over garlic mashed potatoes with mushrooms and pearl onions.
A traditional french stew from Burgundy. 13 -

BRAISED BEEF POUTINE
Golden fried Yukon Gold frites seasoned with special Moroccan spices. Topped with
fresh cheese curds and smothered in a rich veal demi glace with pulled braised beef. 15 -

**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

Specialty Sandwiches
(served with choice of Café greens, Moroc frites or soup)

FALAFEL PITA
House made falafels, fried to a golden brown a stuffed in a warm pita with shredded
lettuce, red onion,diced tomatoes mixed in a cucumber-yogurt sauce and drizzled with tahini. 11 -

CLASSIC BURGER
Topped with lettuce, tomato, pickle, red onion and mayonnaise. 10 -

SWISS & MUSHROOM BURGER
Choose either classic beef or our house blended lamb burger. The rest is in the title. 12 -

MOROC BURGER
A spiced mixture of ground lamb and beef, served with lightly spiced onion and
raisin chutney, fresh tomato and lettuce. 12 -

MOROC STEAK BAGUETTE
6-ounce AAA Angus New York Striploin, seasoned and grilled,
blanketed with caramelized onions and horseradish mayonnaise. 14 -

GRILLED CHICKEN WRAP
Grilled chicken, double smoked bacon, avocado, tomato and lettuce. 11 -

HARISSA SHRIMP WRAP
Harissa tossed shrimp, fried and mixed with shredded lettuce, fresh diced roma tomatoes,
mango salsa and tzatziki. 13 -

PEPPER STEAK WRAP
Sautéed beef strip loin, bell peppers, red onions, rolled in sun dried tortillas with avocado,
and horseradish mayonnaise. 14 -

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-

CHICKEN MARRAKESH
Boneless thighs stewed in a chicken & fennel broth with Moroccan spices & cinnamon,
smothered in honey-buttered onions, apricots and prunes. Served over a bed of fluffy
couscous accented with chicken broth and preserved butter. 17-

KESKESU CASABLANCA
Traditional Moroccan root vegetable mixed with seasoned “Casablanca” style vegetables,
stewed in our own Moroccan tomato-curry sauce and served over fluffy
couscous accented with preserved butter. 17-

BRAISED LAMB FEAST
Slow braised lamb shank, with a rich prune demi glace, topped with preserved lemon and
toasted almonds. Served over fluffy white couscous accented with chicken broth and
preserved butter. Accompanied by seasonal vegetables. 18-

MOROCCAN BEEF SHORT RIB
Tender fall off the bone beef, braised with Moroccan spices. Finished with a rich red wine
demi-glace. Served with Yukon gold-parsnip mash, accompanied by seasonal vegetables. 20 -

HALF RACK OF LAMB
A 4-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 seasonal vegetables 22 -

BAKED EGGPLANT
Sliced roast eggplant layered with roasted fennel, carrots, sweet peppers and béchamel.
Baked in a marinara sauce with grated parmesan reggiano and topped with melted goat cheese. 23 -

MOROC STEAK FRITES
Served with Zatar butter, shallots and our house cut Moroc spiced frites.
10 oz. New York Striploin. 27 -

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.

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