January 23-29, 2017
Triangle Restaurant Week is a week-long celebration of the culinary excellence displayed by Raleigh, Durham, Chapel Hill, and surrounding area restaurants.
We look forward to seeing so many new and returning faces during this fantastic week of dining and can’t wait to delight your taste buds with three courses of our Morrocan favorites.
TRIANGLE RESTAURANT WEEK 2017 MENU – $30
First Course (Choice of One)
CLASSIC MOROCCAN SALAD: Tomatoes | olives | onions | roasted peppers | cucumbers | house vinaigrette
CHICKEN BASTILLA ROLL: Crispy filo | chicken | toasted crushed almonds | honey | saffron | harissa
Second Course (Choice of One)
BRAISED CHICKEN TAGINE: Ashley Farm slow-braised chicken | Moroccan preserved lemon | ginger saffron | carcum olive sauce | mushrooms | roasted potatoes
BRAISED LAMB TAGINE: Slow-braised New Zealand hind shank | apricot | prunes | chef’s choice side | toasted almond | honey sauce
SEARED SALMON: Shermoula | gigante white beans | shrimp | greens
MOROCCAN ALMOND ROLLS: Vanilla Gelato