Casablanca

7557 Haverford Ave- Btwn Overbrook Ave & City Ave
Philadelphia, PA 19151

215 878-1900

Regular Menu

Set Menu: 7-course Moroccan Dinner $22.00/person (children Under 12- Half Price)

Seasonal Appetizer

Harrira Soup   A tomato broth base with chicken, vegetables, chickpeas mildly spiced with pepper and Mediterranean spices.This soup is a warming start in the cold winter months

First Course

Three Salads, Hummous, and Baba Ganouj   Carrots strongly flavored with garlic, vinegar, and spices contrast the tender eggplant salad beside them, marinated in mild spices. The third salad is a medley of crunchy diced cucumbers and tomatoes with parsley, vinegar and oil. served on the side is the creamiest, richest hummous in Philadelphia (chickpeas, tahini, garlic and lemon) and smooth, rich baba ganouj (eggplant pureed with tahini and various Mediterranean spices).Served with pita bread for dipping

Second Course

Chicken or Rabbit   The chicken at Casablanca is melt-off-the-bone tender, perfect for eating with fingers. Topping it is your choice of lemons and olives, super-spicy homemade harissa sauce, walnuts, or dried apricots. The rabbit (an unusual and low-fat alternative to chicken) is cooked in a mildly spiced tomato sauce topped with sweet dates.

Third Course

The chicken at Casablanca is melt-off-the-bone tender, perfect for eating with fingers. Topping it is your choice of lemons and olives, super-spicy homemade harissa sauce, walnuts, or dried apricots. The rabbit (an unusual and low-fat alternative to chicken) is cooked in a mildly spiced tomato sauce topped with sweet dates.

Fourth Course

Beef or Chicken Shishkebab, or Lamb   Juicy chunks of beef or chicken grilled with onions, green peppers, and tomatoes and brushed with a garlic and olive oil marinade. Or alternatively, meltingly tender nuggets of juicy lamb topped with sweet honey and almonds, or fragrant lemon and spicy cumin

Fifth Course

Cous Cous with Vegetables   A traditional dish of Morrocco, a medley of carrots, onions, and other vegetables served on a bed of steamed semolina grains, topped with bits of chicken, chickpeas, and raisins

Sixth Course

Basket of Fresh Fruit   Fresh and uncut fruit- apples, grapes, oranges, plums, and other in-season fruit to refresh your palate

Seventh Course

Baklava and Mint Tea   The version of these traditional small pastries served at Casablanca is a unique, sweet blend of walnuts and honey snuggled in between tall layers of flaky, crunchy phyllo dough. The sweet mint tea is poured from a height to aerate and cool it to perfection

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Vegetarian Menu

Set menu: 7-course Moroccan dinner $22.00/person (Children under 12- half price)

Seasonal Appetizer

Harrira Soup   A tomato broth base with chicken, vegetables, chickpeas, mildly spiced with pepper and Mediterranean spices. This soup is a warming start in the cold winter months

First Course

Three Salads, Hommous, and Baba Ganouj   Carrots strongly flavored with garlic, vinegar, and spices contrast the tender eggplant salad beside them, marinated with mild spices. The third salad is a medley of crunchy diced cucumbers and tomatoes with parsley, vinegar and oil. Served on the side is the creamiest, richest hummous in Philadelphia (chickpeas, tahini, garlic andlemon) and smooth, rich baba ganouj (eggplant pureed with tahini and various Mediterranean spices)

Second Course

Vegetarian B'stilla   A traditional Moroccan pastry of flaky phyllo dough dusted with powdered sugar and cinnamon. Filled with a delectable mix of eggs and sweet spices

Third Course*

Vegetarian Shish Kebab and Stuffed Grape Leaves On a Bed of Lentils   Crunchy green peppers and onions, and firm zucchini and mushrooms grilled to perfection and marinated in garlicy vinegar and oil. The grape leaves are stuffed with rice spiced with Mediterranean spices, marinated in olive oil. Served on a bed of firm, crunchy lentils with tomatoes, cucumbers, and sour Moroccan pickles on the side

Fourth Course

Spinach Pie & Samosa   The pies are flaky phyllo dough stuffed with a savory mix of spinach and sharp feta cheese. The samosa are small phyllo pastries stuffed with boiled potatoes and hot spices

Fifth Course

Cous Cous with Vegetables   A traditional dish of Morrocco, a medley of carrots, onions, and other vegetables served on a bed of steamed semolina grains, topped with chickpeas and raisins

Sixth Course

Basket of Fresh Fruit   Fresh and uncut fruit- apples, grapes, oranges, plums, and other in-season fruit to refresh your palate

Seventh Course

Baklava and Mint Tea   The version of these traditional small pastries served at Casablanca is a unique, sweet blend of walnuts and honey snuggled in between tall layers of flaky,crunchy phyllo dough.The sweet mint tea is poured from a height to aerate and cool it to perfection.

Fish is also available on request, replacing the fourth course

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