Weekend Brunch in the Main Dining Room Every Saturday & Sunday 10am-2pm

Brunch Buffet Menu
$3 Mimosas are available 10am-2pm every Saturday and Sunday

Buffet Style Catering Menu

MAIN MENU
Our menu changes daily. All dishes listed are subject to change.
Main Tapas Menu Starts at 5:30pm Everyday in our Main Dinning room.

North African

House Marinated Olives 5.
Local Winter Vegetable B’stilla with Goat Cheese 14
Moroccan Chicken B’stilla with Cinnamon and Almonds 15.
Grilled Hanger Steak with Sautéed Spinach and Harissa Sauce 14.
Seafood B’stilla, Shrimp, Calamari, Preserved Lemon, Moroccan spices 16.
Filo-Wrapped Sea Bass, with Eggplant and Roasted Red Pepper Sauce 17.
Couscous with choice of Medjool Dates, Olives or Preserved Lemons 7.
Braised Short Rib, Medjool Date, Cinnamon Sauce, and Twice Baked Potatoes 17.
Sesame Crusted Tempura Shrimp, Grapefruit Reduction, Avocado-Grapefruit Salad 13.
Bruschetta with Cumin Scented Eggplant, Roasted Red Peppers, and Feta Cheese 9.
Crispy Sweet Potatoes, Goat Cheese, Harissa Powder, and Honey 9.
Lamb and Fig Tagine 15.

Southern European

Olive Oil-Cured Montrachet Goat Cheese with Sun Dried Fruits and Flatbread 13.
Seared Sea Scallops, Forage Mushrooms, Dungeness Crab Hollandaise, Watercress 13.
County Line Baby Green Salad, Bartlett Pears, Toasted Almonds, Bleu Cheese 9.
Baby Spinach Salad with Roasted Tomatoes, Pancetta, and Goat Cheese 10.
Brined Pork Tenderloin on a bed of Chorizo and White Beans 16.
Roasted Salmon, Snap Pea-Gulf Prawn Risotto, Shellfish Reduction 16.
Coffee Marinated Flat Iron Steak, Potato Cake, Red Wine Sauce 15.
Mediterranean Rim Cheese Plate with Blue d’Auvergne, Montrachet Goat,
Brie de Meaux, Idiazabal, and Manchego 14.
Roasted Black Halibut (Greenland Turbot), Butternut Squash Puree
with Truffle Beurre Maitre d’Hotel 15.
Pommes Frites with Parsley and Preserved Lemon 8.

Middle Eastern

Harira ~ Moroccan Lentil Soup with Medjool Dates 5.
Warm Vegetarian Stuffed Grape Leaves with Cucumber-Radish Salad 11.
Warm Broccolini and Toasted Garlic Salad, Preserved Lemon, Fresno Chili 9.
Roasted Beet Salad, Banyuls Orange Vinaigrette, Fennel, and Feta Cheese 10.
Fried Sumac-Dusted Calamari, Red Onions and Lemons with Aioli 10.
Zhoug Marinated Shrimp with Spicy Tomato Jam 14.
Chicken with Almond-Pomegranate Sauce 13.
Medjool Sampler with Hummus, Tabbouleh and Baba Ghanouj 13.
Individual serving of Hummus, Tabbouleh, or Baba Ghanouj 7.
Side of Pita 1. Flat Bread 4.


Executive Chef: Hicham Senhaji

18% gratuity will be added to parties of 6 or more persons. 20% for Mezzanine.

Thank you for enjoying Medjool with us.
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