Le Palmier

A fresh and colorful salad typical of Moroccan cuisine. Finely diced vegetables like peppers, tomatoes, and onions are tossed with tuna and hard-boiled eggs. Light, refreshing, and seasoned with coriander.

A warm salad or side dish made of cooked peppers and tomatoes. Similar to a ratatouille but spiced with coriander and topped with a poached egg. Savory, soft texture, and often eaten with bread.

A crispy Tunisian pastry turnover filled with shrimp. Deep-fried until golden and crunchy on the outside with a savory filling inside. Served hot, often with lemon.

A crispy deep-fried pastry filled with seasoned ground meat (kefta). The wrapper is thin and crunchy, contrasting with the savory, spiced meat filling.

A savory-sweet pastry turnover filled with goat cheese and honey. Crispy on the outside with a creamy, melting interior. A delightful balance of tangy cheese and sweet honey.

A classic version of the crispy pastry turnover containing an egg, tuna, and potatoes. The egg is often cooked soft inside the crunchy wrapper. Rich and filling.

A crispy pastry filled with Zalouk (an eggplant and tomato dip) and feta cheese. Combines the smoky flavor of eggplant with salty cheese inside a crunchy shell.

Squid cooked in Charmoula, a traditional Moroccan marinade of herbs, garlic, cumin, and lemon. Tangy, spicy, and aromatic. The squid is tender and flavorful.

A classic sweet and savory Moroccan stew slow-cooked in a clay pot. Features tender lamb shank with sweet prunes, almonds, and sesame seeds, flavored with cinnamon. Rich, aromatic, and comforting.

A savory lamb stew cooked with eggplant, potatoes, and tomatoes. The vegetables melt into the sauce, creating a rich flavor. Served piping hot in the traditional tagine pot.

Chicken stewed with preserved lemons and olives (often implied) or potatoes. The preserved lemon adds a distinctive tangy and salty depth to the sauce. The chicken is very tender.

A tagine of meatballs (kefta) in a rich tomato and vegetable sauce, often topped with eggs that cook in the heat of the dish. Savory and hearty.

A stew featuring diced leg of lamb cooked with vegetables and eggs. Similar to the Kefta tagine but with chunks of meat instead of meatballs. Flavorful and satisfying.

A meat-free stew packed with various vegetables like potatoes, tomatoes, and peppers. Slow-cooked with spices to create a flavorful sauce without meat.

A classic cocktail with rum, mint, lime, and soda water. Refreshing and sweet. Fruit flavors like strawberry or passion fruit can be added.

An upscale version of the Mojito topped with Champagne instead of soda water. Fizzy, refreshing, and stronger than the standard version.

The house signature cocktail. A fruity blend of spirits and juices, likely sweet and tropical in profile.

A cocktail made with tequila, orange juice, and grenadine syrup. Known for its gradient colors resembling a sunrise. Sweet and fruity.

A classic aperitif cocktail usually made with Campari, sweet vermouth, and club soda. Bitter-sweet and herbal.

A non-alcoholic mixed drink. Usually a blend of fruit juices and syrups. Sweet and refreshing.

A simple highball drink made with gin and tonic water. Crisp, slightly bitter, and refreshing.

A popular French cocktail made with a measure of crème de cassis (blackcurrant liqueur) topped up with white wine. Sweet and fruity.

A variation of the Kir made with crème de cassis and Champagne. Sparkling and elegant.

Classic French anise-flavored aperitifs (Ricard, Pastis) or gentian liqueur (Suze). Typically served with water to dilute. Strong herbal flavors.

Port wine, a fortified wine from Portugal. Available in white (dry or sweet) or red (sweet and rich) varieties.

A brand of vermouth. White (bianco) is sweet and aromatic; Red (rosso) is sweet, herbal, and slightly bitter.

A selection of whiskies including blended scotches like Chivas Regal and J&B. Served neat or on the rocks.

Clear distilled spirit. Neutral flavor. Served as a shot or with a mixer.

A glass of beer. Likely a lager or pilsner.

A glass of sparkling Champagne wine.

A bottle of Mailly Champagne. Known for its Grand Cru Pinot Noir based blends.

Ruinart Brut Champagne. A prestigious brand known for its Chardonnay-dominant, elegant style.

Pear brandy (Eau de vie de poire). Strong, clear fruit spirit with intense pear aroma.

Aged plum brandy. Amber colored, smooth, with rich fruit notes.

Mint liqueur. Get 27 is fresh and sweet; Get 31 is stronger and less sweet. Intensely minty.

A distilled spirit made from figs, originally from Tunisia. Clear and potent.

Apple brandy from Normandy, France. Aged in oak barrels.

Famous French grape brandy. Rich, complex, and aged in oak.

Distinctive French brandy from the Armagnac region. Often more rustic and full-bodied than Cognac.

A brand of French liqueurs, likely an anisette or fruit liqueur.

Hot coffee mixed with Irish whiskey and sugar, topped with cream.

Standard espresso coffee.

Traditional sweet mint tea, served hot. A staple of Maghrebi hospitality.

Fruit juice.

Carbonated cola soft drink.

French carbonated citrus beverage made from orange, lemon, mandarin, and grapefruit juices.

Sweetened iced tea.

Natural sparkling mineral water.

Carbonated tonic water or fruit-flavored soda.

Non-carbonated fruit juice drink.

French natural sparkling mineral water.

French natural still mineral water from the Alps.