| Casablanca Restaurant |
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| Sample Menu |
| Appetizers |
| Arugula and Fig Salad - With a farro and mushroom ragout | | $7.50 |
| A Spanish Tasting Plate - A tasting plate of Spanish roasted vegetable relish, aged cheese and Serrano ham | | $8.50 |
| Local greens with Dijon tarragon vinaigrette | | $6.00 |
| Confit of Shrimp and Squid with White Beans | | $8.00 |
| Red Wine Poached Quince with a Confit of Chicken Livers - Quince poached with red wine, lavender and honey. With warm livers and onions over frisee | | $7.00 |
| Fennel, Walnut and Beet Salad with Spiced Yogurt - Thinly sliced baby fennel, celery, cabbage with toasted walnuts. Tossed in a red wine vinaigrette | | $7.50 |
| Spiced Goat Cheese Bundles - Two bundles wrapped in phyllo with romesco sauce and Spanish olive oil | | $8.00 |
| Puree of Squash Soup - With a dollop of chestnut cream and crispy bacon lardons | | $6.00 |
| Romaine Hearts with Soft Boiled Eggs and Rustic Tapenade - Romaine hearts tossed with a lemon vinaigrette and shaved grana cheese | | $7.00 |
| Ana's Slow-Braised Beef Short rib - Smothering of onions & star anise jus | | $9.00 |
| Turkish Meza Spreads - Red pepper-walnut puree, white bean hummus, & shredded carrots with thick garlicky yogurt | | $7.00 |
| Warm Olives - House marinated & slow roasted | | $4.00 |
| Sauteed Almonds - Sea salt & extra virgin olive oil | | $3.50 |
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| Entrees |
| Marinated and Roasted Half Chicken - Roasted local potatoes, scallions and olives with saffron vinaigrette | | $18.00 |
| Stuffed Artichokes and Warm Cauliflower Salad - caper berries, red peppers and lemon aioli | | $16.00 |
| Grilled Pork Tenderloin with Layered Semolina Gnocchi - Semolina gnocchi layered with roasted red peppers, garlicky Tuscan black kale and salsa verde | | $20.00 |
| Sauteed Skate Wing with Fennel Confit - Tomato-caper relish, crispy onion rings and a saffron buerre blanc | | $19.00 |
| Steamed Mussels with a Pumpkin and Lobster Filled Pasta Bundle - Mussels steamed with leeks and white wine over a pasta bundle, drizzled with a lobster brown butter | | $18.00 |
| A Pair of Duck Legs, One Braised and One Confit - Confit duck shredded with white beans and mustard greens Sicilian green olives and toasted mustard crumbs | | $17.00 |
| Bluefish Bourride - Toasted pasta in a spicy broth with spinach and fried delicate squash | | $17.00 |
| Seared Sea Scallops with Leek Tart - glazed turnips and apples, sauced with cider-chive creme fraiche | | $20.00 |
| Grilled Flank Steak with Warm Chicory Salad - Mashed potatoes, homemade mustard and manchego | | $21.00 |
| Caramel Braised Lamb Shank with Dried Fall Fruits - and red onion and rosebud compote with steamed cous cous and chard | | $20.00 |
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| Sweets |
| Apricot-Cherry Bread Pudding with Apricot Sauce & Caramel Creme Fraiche | | $6.50 |
| Warm Chocolate Cardamom Tartlet with Turkish Coffee Ice Cream | | $7.00 |
| Assorted Ice Cream Bon Bons | | $7.00 |
| Apple-Walnut Pithivier With Honey-Vanilla Ice Cream & Cider Syrup | | $7.00 |
| Jasmine Tea Poached Pears & their Sorbet with Wild Huckleberries & Financier | | $6.50 |
| Mulled Wine Granita with Mascarpone Cream & Sesame Crisp | | $5.00 |
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