Cold entries

• Oualidia oysters, dozen 140 MAD
• Back of smoked salmon and its blinis, slight Vodka sauce 110 MAD
• Plate "all duck" (Rillettes, foie gras, smoked magret..) 75 MAD
• Duo of fish raw marinated in lemon and olive oil 75 MAD
• Cocktail Jacaranda (shrimp, asparagus, fishing, salmon, salad) 70 MAD
• Salad Jacaranda (nuts, smoked magret, roquefort, Croutons, Apple...) 70 MAD
• Sea salad (smoked fish, shrimp, calamari, salmon) 70 MAD
• Lobe of foie gras pepper 175 MAD
• Norwegian smoked salmon 140 MAD
• The ocean delicacy (smoked salmon, oysters, smoked trout) 145 MAD

Hot entries

• Knives of Oualidia "Plancha" 70 MAD
• Fish soup and its rust 65 MAD
• Artichoke "way Jacaranda" magret, lawyer (fungus) 70 MAD
• Skewers of oysters to the smoked duck magret 100 MAD
• Gratin of Oualidia spider 100 MAD
• Snails and garlic butter 70 MAD
• Emincés of eel smoke to the foudue of leeks 80 MAD
• Profiterole with prawns 105 MAD
• Crispy oysters and its three fragrances 100 MAD

Specialities of Fondues

• Meat (Beef Fillet) 180 MAD
• Fish (burbot, st Pierre, calamari, prawns, umbrine...) 180 MAD

Moroccan gastronomy

• Couscous with vegetables and sheep 150 MAD
• The confit chicken 150 MAD
• Tagine of eggs beef skewers 150 MAD
• Tagine of lamb for prunes 150 MAD
• Pigeons and almond couscous 150 MAD

Meat

• Medallions of beef in the Oualidia oysters 140 MAD
• Fried Tournedos, hotel master butter 120 MAD
• Fillet with roquefort 120 MAD
• Bib with two peppers, outbreak cognac 120 MAD
• Basis of the gourmet and its four perfumes 180 MAD
• Coast of beef, pepper sauce 125 MAD
• Tournedos "Cord Rougé" (foie gras, black mushrooms, smoked magret) 180 MAD
• Escalope in cream with mushrooms 110 MAD
• Steak tartare 130 MAD
• Fungi blacks and soy chicken Supreme 130 MAD
• RIS calf to the lemon honey, pancakes with Leek Gratin 130 MAD
• Guts of veal with cider and calvados 110 MAD
• Ostrich fillet pepper Berry pink 120 MAD
• "Escalopines" of beef in white wine and tarragon 120 MAD
• Confit of duck with apples and CEPS 155 MAD
• Emincés of duck magret, foie gras sauce 180 MAD

Fish

• Aîoli of the Sea (salmon, burbot, St Pierre, umbrine...) 160 MAD
• Millefeuille of St Pierre and salmon, onions Compote 160 MAD
• "Royal" grilling (1/2 lobster, prawns, st Pierre, Lotte...) 220 MAD
• Skewer "Jacaranda" to the shellfish coulis 190 MAD
• Sautéed prawns outbreaks cognac 250 MAD
• Clearance of burbot, St Pierre, salmon, shellfish coulis 160 MAD
• Sea bream "in Tagine" Royal way Jacaranda 160 MAD
• Grilled bar flambéed with Pastis 160 MAD
• Crépinettes of fresh salmon fondue endives 160 MAD
• Tagliatelle with seafood 130 MAD
• Trillogie of the Sea (burbot, St Pierre, fresh salmon) with 3 flavours 190 MAD
• Monkfish medallions with cream of sea urchin 160 MAD
• Fricassee of St. Jacques, prawns and smoked breast 210 MAD

Desserts

• Nougat ice, fruit coulis 50 MAD
• Fisheries outbreaks Kirsch 60 MAD
• Chocolate profiterole 50 MAD
• Brown delight 50 MAD
• Vacherin vanilla hazelnut 50 MAD
• Homemade Pie 50 MAD
• Pancakes suzette outbreaks in Grand Marnier 60 MAD
• Pyjamas (caramel cream, fruit Macedonia, chantilly) 50 MAD
• Marble frozen pistachio and rum-raisin 50 MAD
• Ice Cup 50 MAD
• Colonel (lemon-vodka sorbet) 60 MAD
• Perfect coffee meringué 50 MAD
• Dame blanche (vanilla, chocolate ice hot, chantilly) 50 MAD
• Fruit Macedonia refreshed 50 MAD
• Martinique Cup (ice vanilla-rum-raisin-pineapple) 50 MAD