Purchasing his organic produce from local farmers,
our Chef Nicolas T. Peter creates a healthy, simple menu,
composed of fresh seasonal ingredients and spices, capturing the essence of the region.
He carefully considers the flavor of each ingredient to create unique and harmonious dishes.

MENU

APPETIZERS

Little Gem Lettuce, Fuertes Avocados, Blood Orange and Dried Cranberries 14

Avocado Oil, Ginger Vinaigrette, Toasted Almonds

Wild Arugula, Marinated Baby Artichoke, Sundried Tomato and Feta Cheese 16

Dill, Greek Yogurt and Aged Sherry Vinegar Dressing, Toasted Pinenuts

Goat Cheese and Pistachio Tartlet, Roasted Red Beets and Curly Cress 16

Meyer Lemon, Wildflower Honey and Coriander Vinaigrette

Duck Foie Gras Three Ways 38

Black Truffle Brioche Toast

“Mezze” Assorted Mediterranean Appetizers 18

Basket of Homemade Pita, Flatbread, Kibbeh, Falafel and Spanakopita

“Little Door Mezze Royale” Assorted Mediterranean Appetizers 50

Tuna Tartare, Goat Cheese, Merguez Sausage and Grilled Scallops

Spicy Ahi Tuna Tartare and Shaved Fennel Salad 18

Brioche Toast and Green Olive Tapenade

Spicy Steamed Mediterranean Black Mussels with Ras El Hanout Broth 16

Tomatoes, Cilantro, Garbanzo Beans and Preserved Lemon

Half Dozen Oysters on the Half Shell with Marinated Seaweed 18

Three Dipping Sauces

ENTREES

Grilled Filet Mignon, Cumin Roasted Cipollini Onions, Ras El Hanout Demi-Glace 42

Argan Oil Roasted Fingerling Potatoes, Baby Broccoli, Butternut Squash Puree

Grilled Prime Rib Eye Steak with Sel de Guérande, Herbs and Cracked Black Pepper 44

Potato and Leek Gratin, Braised Kale with Dried Cranberries

Roasted Chicken Breast, Smoked Garlic, Greek Oregano and Meyer Lemon 34

Farro Risotto with Pea Tendrils, Sundried Tomato and Parmigiano Reggiano

Black Tapenade Crusted Rack of Lamb, Humboldt Fog Cheese and Thyme Sauce 38

Green Lentils and Yukon Gold Potato Puree

Duo of Duck Breast and Leg Confit, Blood Orange and Pistachio Sauce 38

Steamed Asparagus, Wild Rice Pilaf

Couscous “Royale” with Lamb Stew, Lamb Chops, Chicken and Merguez Sausage 44

Harissa and Onion Confit

Roasted Black Cod “Bourride”, Bouillabaisse Broth and Aioli 38

Braised Seasonal Root Vegetables and Yukon Gold Potato Puree

Pancetta Wrapped Monkfish, Caper and Hedgehog Mushroom s Sauce 38

Polenta Diamond Crisps, Steamed Spinach

Seared Day Boat Sea Scallops, Duo of Saffron and Tomato Pernod Sauce 40

Dilled Angel Hair Pasta, Carrot Flan and English Peas

Seven Vegetable Couscous 28

Harissa and Onion Confit

CHEESE

Assorted Cheese Plate 26

Toasted Walnut Bread

SOUP

Chicken Harirra Soup 14

Couscous and Cilantro Flowers

 

SPECIALS

APPETIZERS

Farro Risotto with Duck Confit and Roasted Hedgehog Mushroom 18

Parmegiano Reggiano and Wild Arugula Flowers

Dungeness Crab Cake, Harissa Aioli Sauce 18

Moroccan Greens

ENTREES

Dungeness Crab Meat Stuffed Loup de Mer, Saffron Dill Sauce 40

Spinach Ravioli, Braised Fennel and Butternut Squash Puree

Grilled Pancetta-Wrapped Venison Filet, Bourbon Whiskey Juniper Sauce 42

Braised Red Cabbage and Apples, Polenta Diamond Crisps

Stuffed Globe Artichoke with Quinoa, Sundried Tomatoes and Toasted Pinenuts 28

Braised Kale with Dried Cranberries

 

FRENCH MOROCCAN SUNDAY PRIX FIXE MENU $40

STARTER

Mezzé Appetizer

COUSCOUS ENTREES

Lamb Stew with Merguez Sausage

Chicken Tajine with Green Olives and Zucchinis

Monkfish with Dried Apricots, Honey and Almonds

(Vegetarian option $30)

DESSERT

Moroccan Cookie, Oranges and Dates

with Orange Blossom Water

FEATURED MOROCCAN WINES

White Blend, Cuvèe Première Prèsident, Zenata 2009 8

Cabernet Sauvignon, CB Initiales, Zenata 2005 14

 

Corkage Fee of $35.00 per bottle
Food Minimum of $35.00 per person
18% gratuity will be applied for parties of 6 or more

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