Menu
-
spiced red wine, orange , figs, pomegranate juices
-
Cardamom infused Crème de cassis, sparkling wine 5 oz.
-
Forester Bourbon (2 oz.) infused with Moroccan spices, fresh lemon, egg white, and Moroccan white cherries.
-
Saffron infused vodka in a lemon drop martini. (2 oz.)
-
65% Grenache, 20% Mourvedre & 15% Syrah. Pairs well with lamb and duck.
-
This Merlot exhibits big jammy plum, blueberry, smooth vanilla and a hint of smokiness on the nose. The palate has similar flavours of rich ripe fruit and spices with pleasant smoky vanilla notes. The tannins are soft and the finish is long with the flavours lingering long after the last sip. Pairs with eggplant stew, vegetable pastilla, goat tagine
-
Berry fruit and hints of chocolate and vanilla combine to be a hearty drop of red wine. Pairst with beef prune tagine, goat, lamb shank tagine.
-
Recommended. Very deep black cherry colour. Open, ripe, complex scent. Marked by blackberry and blueberry aromas with notes of heather and moss, layered with hints of spice and coffee. Very full and fatty on the palate. Intense fruit and good structure of ripe tannins. Warm, ripe finish, balanced by fresh acidity. 80% Grenache, 10% Syrah, 5% Mourvèdre, 5% Cinsault. Pairs well with rack of lamb, Merguez, goat, vegetable pastillas.
-
A blend of Grenache, Syrah, and assorted Bordeaux varietals. Dominant nose of raspberry, rhubarb and wild strawberry. Complemented by savoury aromas of humid tobacco, lavender and rose petal. An immediate entry of cranberry and other red fruit leads to a touch of savoriness. Fresh and lively with great acidity and approachable tannins. Pairs with duck, merguez or rack of lamb. “Dave Phinney - is one of the more creative young minds in all of the world’s winedom. He is doing things that are far beyond his modest age and deserves to be commended for the brilliant individuality/singularity of all of his efforts.” - Robert Parker
-
This vintage sees ripe raspberry fruit, supported by black peppercorns, tobacco leaf and earthy notes. A persistent palate follows of juicy blackberry, currants, and Italian plum fruit, along with hints of minerality and tobacco leaf. A well structured and supple wine Pairs well with duck
-
Caymus has a signature style that is dark in color, with rich fruit and ripe, velvety tannins – as approachable in youth as in maturity. We farm Cabernet grapes in eight of Napa’s 16 sub-appellations, with diversification enabling us to make the best possible wine in a given year. Our Cabernet offers layered, lush aromas and flavors, including cocoa, cassis and ripe dark berries.Great with rack, beef, goat. restaurant market price is $200
-
Cabernet Sauvignon is rich and dark, with an abundance of blackberry, cherry and dark plum alongside nuances of lifted violet, sweet cinnamon and clove spice. There is also a beautiful savory quality exhibiting notes of leather, tobacco and earth, giving this Cabernet a classic old-world feel and elegance. Great With beef tagine, Lentils
-
The Sterling Vineyards Napa Valley Merlot is a vivid ruby-red color in the glass with aromas of blackberry fruit, plum and ripe black cherry. The appealing bouquet leads to a mouthcoating, rich palate where additional red and black fruit flavors mingle with notes of graphite and dried spice. The viscous mouthfeel of the wine is plush and the ripe tannins are refined and polished. The Napa Valley Merlot is well-balanced and elegant, offering true varietal characteristics and a sleek, flavorful finish. Great pair with lamb shank, eggplant stew zalouk
-
The Sterling Vintner’s Collection Merlot boasts vivid aromas of fresh mixed-berry jam, red cherry, milk chocolate and baked spice. The wine is round and with good weight and generous flavors of blackberry bramble, sweet toasted oak and mocha. The wine is full-bodied with great concentration, silky tannins and a lengthy finish.
-
The Joel Gott Zinfandel has aromas of cherry cola and raspberry with hints of white pepper and vanilla oak. On the palate, bright red fruit flavours and acidity are followed by a juicy mid-palate and a soft, round mouth feel and a long finish. Pairs well with beef tangia.
-
Nose of cranberries, cherry, rose petals, black truffle and black tea aromas that build in the glass. The palate is silky smooth, showing a soft texture. Red cherry puree, black plum, peat moss and wild blackberry preserve flavors all marvelously combine. Pairs with duck, stuffed eggplant
-
An intense nose of ripe cherry, plum, and cassis with a touch of cedar and vanilla. The mouth is layered with flavours of raspberry, redcurrants and black cherry jam. Ripe tannins focus the palate and provide a lengthy finish of spice and red fruit. Pairs with Duck
-
Nebbiolo finest variety in Italy's rolling Piedmont region. Savour aromas and flavours of plum, cherry, licorice and spice. It is dry with balanced acidity, firm tannic backbone, and lovely fruit flavours that linger on the finish. Pairs with rack of lamb.
-
93 Decanter, 95 Vinous, 96 James Suckling, 96 Wine Advocate;Ruby red in color, 2017 Tignanello offers aromas of ripe red fruits which complement delicate aromas of cloves and licorice; sweet notes of mint and chocolate complete its complex bouquet. The palate is rich and vibrant with velvety tannins. Its lengthy finish and aftertaste bring back aromatic notes perceived on the nose. Pairs well with lamb shank. Restaurant market price is $240
-
*favourite -Bursting with bright berry. Balanced aromas and flavours of ripe blueberry and raspberry with an intensely flavourful and slightly tannic finish. Very food-friendly
-
Extremely attractive aromas of dried fruit, prunes and sweet almonds follow through to a medium to full body, soft, juicy fruit and a flavorful finish. Shows depth and beauty on the finish. Pairs well with Rack of lamb , lamb shank
-
Deep ruby red colour; lifted, savory aromas of figs and spices; the palate is dry, medium-bodied with dominating flavours of dried fruit - figs, cherries, with a nice backbone of spice; medium tannins are supple and the finish is medium. Pairs well with shank, rack of lamb
-
Intense blackberry colour. Spicy and intense nose, with liquorice and black pepper hints on a base of well ripened fruits (blackberry and cherry). On the palate, very fruity at first with ripened tannins, also persistent and full bodied.
-
Great with vegetarian plater, lemon beef and lemon lamb
-
Aromas of crisp apple, pear, lemon, honeycomb and dried apricot lead to a honeyed palate with mineral notes and fresh acidity. is wine combines the richness and texture of grapes from the Black Sage Vineyard with the vibrant fruit avours typical of the Golden Mile Bench. Mouth- lling and delicious.Pairs well with Pastillas, seafood, chicken
-
Gushing peach fruit and blossom aromas with hints of jasmine, this fabulously floral white is all smooth flavour. Pairs well with vegetarian sampler plater
-
Bright and jazzy, pineapple, grapefruit, elderflower and spice flavours that linger on the finish without excess weight. Pairs well with pastillas, vegetable tagine.
-
Expect notes of expressive lime, passion fruit, kiwi fruit and fresh-cut grass. Pairs well with seafood pastilla, pickled eggplant, fish
-
The nose of tropical fruit, banana, pineapple, papaya and lychee, with the next whiff showing fresh ginger and flowers. Mandarin flavours. Pairs well with spicy Harissa fish, mini eggplants.
-
Gapefruit, limes, Meyer lemons, citrus zest, nectarines: you pick the freshest fruit flavours you can think of, and they are all here. Add in a stony, mineral backbone,
-
The saturated, enticing flavours of citrus and tropical fruit are underpinned by roasted hazelnut. The style is elegant with an enticing purity of fruit. pairs great with seafood pastilla, vegetable pastilla, eggplant dishes
-
Chablis Vieille Voye has a light and airy apple blossom bouquet. The palate is crisp on the entry with bright acidity, simple with a green apple and pear-tinged finish. Stuffed eggplant, fish tagine
-
Bright golden color with lime reflections. Fruity citrus aromas with notes of tropical flowers that carry over to the palate. Well balanced, good acidity, and long finish. This wine pairs nicely with salads, fish tagine and lemon olive tagine
-
Eefreshing green apple, peach and citrus notes. Pair with a Pastillas, Chicken tagine or fish
-
Fruity aromas with hints of dark cherries, herbs and ripe raspberries. Fresh, fruity and aromatic flavor with hints of ripe red berries, pink grapefruit and currant. Pairs well with duck breast, fish and salads.
-
-
Notes of rushed raspberry, blood orange peel, smoke and toasted almond notes set on the satiny mousse. The finish echoes subtle saffron and spice accents
-
Prosecco Superiore DOCG is fresh, elegant, and refined. Lovely ripe fruit aromas and flavours, including hints of pineapples and apples.
-
Classic Bordelais (Semillon, Sauvignon Blanc and Muscadelle) has a rich golden hue and concentrated aromas of orange blossoms, warm peaches and honey and distinct tones of lemon grass and sweet herbs, thanks to the Sauvignon Blanc. It is opulent, bordering on unctuous, with luscious peachy-apricot, candied lemon and honey flavours. Despite its seemingly lower acidity than is typical in this wine, it is slick and persistent and a charming dessert wine to pair with crepes, cheese plate.
-
Golden yellow in colour, this icewine is intense with fruit aromas of apricot, peach and tropical fruits. Its rich palate is overflowing with sweet nectar flavours and is balanced with a crisp acidity.
-
Gunpowder green tea, boiled fresh mint, brown sugar. Please advice your server on sweetness.
-
Combination choice of carrot, ginger, beet, zucchini.
-
Lentils, white bean stew with ginger, eggplant pepper stew, tomato pepper salad, mini eggplants, carrot salad and Moroccan bread.
-
Walnut and red pepper stuffed mini eggplants on a bed of arugula. Dressed with pomegranate, sheep feta. Comes with one piece of Moroccan bread.
-
halal homemade sausages braised in harissa sauce, served with mix green salad
-
Olives, peppers, carrots. Baked in pastry. Amazing flavours, highly recommended.
-
Traditional Moroocan pastry with chicken and almonds.
-
Traditional dish, made with scallops, mussels, calamari, shrimp, white fish. Pairs well with California Ste. Michelle Chardonay and Chablis.
-
Traditional Moroccan lentil stew with homemade spice mix Ras-el Hanout, caramelized onions, Tfaya.
-
Traditional Moroccan stew made with roasted eggplant, tomatoes, bell peppers and Moroccan spices. Served with warm Moroccan bread.
-
Warm stew made with white beans, fresh tomatoes, cilantro and garlic.
-
Traditional Moroccan green pea soup. House specialty. (Contains garlic)
-
Lentil, chickpea, and tomato soup.
-
Roasted red beets, mint, orange zest dressing
-
Freshly cut green and yellow peppers, tomato. Lemon juice, first cold pressed Middle Eastern olive oil, Moroccan spice mix. Refreshing and crispy. Goes well with a rack of lamb and pastillas.
-
Roasted carrots, spices, lemon, fresh cilantro.
-
Full 8 chop rack of lamb (14-15 oz.) served with roasted zucchini, potatoes, pomegranate. Medium-rare recommended. Signature dish. Serves two people. Pairs well with Brunel Côte du Rhône Rouge and Barolo.
-
Spicy halal lamb braised in tomato and cilantro sauce. Served with roasted zucchini and potatoes. Recommended with homemade Moroccan bread to dip in sauce. No oil or butter. Pairs well with Super Tuscan Wine or Barolo.
-
Braised lamb shank tagine with Moroccan spice mix Ras el Hanout. House-mixed and served with seasonal vegetables. Signature tagine. Pairs well with Hess Cabernet or Carnivor Zinfandel.
-
Halal, hormone-free and non-medicated duck confit, braised in duck consommé, pear, carrots, potatoes and figs. Great with Fontanafredda Barolo, Domaine Drouhin Oregon Pinot Noir.
-
Halal lamb shoulder on a bone with roasted potatoes, carrots and zucchini. Traditional Marrakechi recipe and house speciality. Contains oil, fermented butter, garlic and saffron. Pairs well with Malbec, Stags' Leap Cabernet.
-
Halal, hormone-free and non-medicated chicken braised in its own juices and Moroccan spices. Traditional dish. Recommended with Moroccan bread. Pairs well with Sauvignon Blanc.
-
fresh 7 oz filet of stealhed trout, braised in fish stock, tomato, lemon, fresh cilantro garlic
-
Traditional couscous, imported from Morocco, traditional vegetables ( pumkin, turnip, cabbage carrott..) broth with moroccan spices
-
Handmade and baked in-house in small batches. Traditionally served with tagines and stews.
-
Homemade traditional hot sauce made with red peppers, chilli peppers and Moroccan spices.
-
Steamed with Moroccan spices. Great with tagines to soak up the sauces. side dish for tagines.
-
Spiced crepe with fig cofit and vanilla icecream
-
Traditional Moroccan Almond pastry - bite size
-
5 pcs of Traditional homemade Moroccan cookies.
-
-
Kahlua cream, vanilla white cherries