Andalucia Restaurant

Fava-beans puréed soup or dip with slow cooked dried fava beans, garlic, and spices, a drizzle of olive oil, and a topped with cumin & harissa powder.

A rich, hearty, tomato-based soup with lentils, chickpeas, fresh herbs (Italian parsley & cilantro), spices, lemon juice, and flour slurry (tadouira).

Green & red peppers and eggplants. Served with olives and a touch of Moroccan olive oil.

Deep-fried Moroccan potato cakes with potatoes, parsley, garlic, flour, salt, and pepper.

With wild mushrooms, couscous, raisons, and spices.

Tender brisket, aged preserved lemon, ras el hanout, saffron, cumin, Moroccan ghee, olive oil, garlic, and barbecue sauce.

Fettuccine pasta, chicken thighs, ras el hanout, and Andalucia Rafissa spice.

Fettuccine pasta, tofu, ras el hanout, and Andalucia Rafissa spice.

Half spring chicken tagine with olives, preserved lemons, bold citrus, and briny notes.

Salmon filet tagine with Moroccan mix (sharmoula). Served with baby potatoes and olives.

Moroccan beef & lamb kefta tagine with eggs.

A vegetarian Moroccan-style stew made with vegetables, raisins, and aromatic spices.

A vegan Moroccan-style stew made with vegetables, raisins, and aromatic spices.

Lamb with aromatic dried plums, almonds, and sesame.

Deep fried sea bass seasoned with Moroccan fish spices. Served with couscous flavored with harissa and spices.

The famous Moroccan pot (berrad) is a hot drink made with green tea, fresh mint, and a pinch of rosewater.