Menu

Niçoise salad revisited, with flavours of the moment

Freshness of avocado with shrimps soaked in Calypso sauce

Beef Carpaccio served with a tomato and black olives dressing

The duo of salmon and sea bass tartar with green lemon and flavoured ginger accompanied with oyster sauce.

Seafood salad, with acidulous vinaigrette

"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

Soup with vegetables of the moment

"El Minzah" fish soup with its pan-fried seafood

Tagliatelles Alfredo mushrooms, chicken breast with cream sauce

Seafood Tagliatelle with the flavor of Provençale

Creamy risotto with crunchy shrimps and leeks confit

Swordfish grilled, pan-fried cherry tomatoes and creamy spinach

Sauteed John Dory aiguillette with virgin oil and herbs

Sea bass grilled with vegetables in pesto and risotto with sundried tomatoes

"El Minzah" grilled seafood selection, Provençal pan-fried

Chef Tip

Traditional Indien Chicken-Curry with Madras-rice

Chicken supreme sweet and sour with Safran rice

Lamb mignonettes with Atlas herbs and its steamed vegetables

Oven roasted Entrecote of beef (250gr.) "Maître d'hôtel"

Roasted beef fillet, reduced juice with goose liver, << Rossini >>

Our Chef Tip

The Chateaubriand El Minzah Sauce Choron (for two persons)

Our Chef Tip (for two persons). Price per person.

Crème brulée with vanilla and banana flavours, caramelized in brown sugar

Tiramisu with coffee and cocoa essence

"El Minzah" tarte tatin served with vainilla-flavoured ice cream

Vanilla-flavoured ice profiteroles, with chocolate sauce

Assortment of seasonal fruits

Assortment of ripened cheese from here and elsewhere

The affinity of two acetous chocolate mousses and its almond biscuits

Our Pastry Chef Tip