
El Erz & Terrasse
Menu
Starters
Niçoise salad revisited, with flavours of the moment
130 MAD
Freshness of avocado with shrimps soaked in Calypso sauce
140 MAD
Beef Carpaccio served with a tomato and black olives dressing
140 MAD
The duo of salmon and sea bass tartar with green lemon and flavoured ginger accompanied with oyster sauce.
140 MAD
Seafood salad, with acidulous vinaigrette
160 MAD
"El Minzah" Royal salad
Our Chef Tip. Foie gras, smoked salmon, marinated shrimps, avocado, cheese from the area, crusty vegetables, and salad mesclun, sprinkled with old balsamic vinegar and honey
220 MAD
Soups
Soup with vegetables of the moment
70 MAD
"El Minzah" fish soup with its pan-fried seafood
100 MAD
Pasta
Tagliatelles Alfredo mushrooms, chicken breast with cream sauce
160 MAD
Seafood Tagliatelle with the flavor of Provençale
180 MAD
Creamy risotto with crunchy shrimps and leeks confit
180 MAD
Fish of the Two Seas
Swordfish grilled, pan-fried cherry tomatoes and creamy spinach
190 MAD
Sauteed John Dory aiguillette with virgin oil and herbs
220 MAD
Sea bass grilled with vegetables in pesto and risotto with sundried tomatoes
220 MAD
"El Minzah" grilled seafood selection, Provençal pan-fried
Chef Tip
240 MAD
Meat and Poultry
Traditional Indien Chicken-Curry with Madras-rice
180 MAD
Chicken supreme sweet and sour with Safran rice
180 MAD
Lamb mignonettes with Atlas herbs and its steamed vegetables
190 MAD
Oven roasted Entrecote of beef (250gr.) "Maître d'hôtel"
220 MAD
Roasted beef fillet, reduced juice with goose liver, << Rossini >>
Our Chef Tip
270 MAD
The Chateaubriand El Minzah Sauce Choron (for two persons)
Our Chef Tip (for two persons). Price per person.
270 MAD
Desserts
Crème brulée with vanilla and banana flavours, caramelized in brown sugar
60 MAD
Tiramisu with coffee and cocoa essence
60 MAD
"El Minzah" tarte tatin served with vainilla-flavoured ice cream
60 MAD
Vanilla-flavoured ice profiteroles, with chocolate sauce
60 MAD
Assortment of seasonal fruits
60 MAD
Assortment of ripened cheese from here and elsewhere
100 MAD
The affinity of two acetous chocolate mousses and its almond biscuits
Our Pastry Chef Tip
70 MAD