Babouche Lounge & Restaurant Menu

Roasted eggplant with tomato, garlic, arugula and balsamic vinaigrette.

Puree of chick peas, tahini, lemon juice and olive oil.

Zaalouk, hummus, tomato and arugula.

Mixed green salad with champagne vinaigrette.

Tuna tartar with chives, cucumbers and wassabi soy vinaigrette.

Lentil salad with red onion, tomato and avocado.

Napolean of warm tomato and goat cheese with red wine vinaigrette.

Duck confit with roasted beets, lentils and balsamic vinaigrette.

Crab cake with Moroccan spices.

Grilled calamari, tomato, peppers, cucumbers and mixed greens with balsamic vinaigrette.

Moroccan pastry rolls filled with chicken and almonds.

Mussels with shallots, fresh herbs and white wine.

Mussels with garlic, tomato and basil.

Mussels with garlic, cilantro, crushed pepper and tomato.

Diced beets and cucumbers, tomatoes, onions in lemon olive vinaigrette.

Lamb skewers with cardement, honey and harissa sauce.

Chicken skewers with yogurt cucumber sauce.

With Harissa sauce.

Traditional Moroccan couscous with seasonal vegetables.

Chicken breast with raisin couscous and cinnamon honey sauce.

Traditional Moroccan couscous with your choice of chicken or lamb.

Traditional Moroccan couscous with lamb, chicken and merguez.

Skirt steak with shallot red wine sauce served with French fries.

Sirloin steak with green pepper corn sauce served with French fries.

Roasted tenderloin of beef with truffle port wine sauce.

Rack of lamb with eggplant, zucchini and string beans in rosemary sauce.

Grilled shrimp with pesto couscous and coriander harissa sauce.

Grilled salmon served with roasted eggplant in charmoula sauce.

Roasted duck breast with seasonal vegetables and cherry sauce.

Seared tuna with hearts of palm, avocado, endive, Moroccan spices and lime vinaigrette.

Diced tomato, chicken breast, avocado, eggs, bleu cheese and corn.

Brick stuffed with chicken, almonds, cinnamon, coriander and onion.

Mussels with shallots, fresh herbs and white wine.

Mussels with garlic, tomato and basil.

Mussels with garlic, cilantro, crushed pepper and tomato.

Chicken tagine with preserved lemon and green olives.

Lamb tagine with sesame seeds and prunes.

Ground lamb balls, French green peas and Moroccan spices in a light tomato sauce.

Tagine of seasonal vegetables with Moroccan spices and tomato sauce.