Moroccan Cuisine

Casablanca restaurant offers authentic Moroccan dishes in both regular and vegetarian varieties. The set menu includes an 8-course dinner and is $32.50 per person (children under 11 are half price!) Alcohol is served at this location.

OPEN DAILY AT 4 PM

New A LA Carte Dinner Menu Mon - Thurs

Traditional

First course

Hummous and baba ganouj.
Served first is the creamiest, richest hummous in Pennsylvania (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

Three salads.
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. The third salad also has green peppers can you mention it.

Third Course

B’stilla.
A traditional Moroccan pastry of flaky phyllo dough dusted with powdered sugar and cinnamon. Filled with a delectable mix of eggs, chicken, toasted almonds, and sweet cinnamon spices. Can you add toasted almonds.

Fourth 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.

Fifth course

Beef, Lamb or chicken shish kebabs.
Juicy chunks of beef Lamb 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.

Sixth course

Couscous 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.

Seventh course

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

Eight 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.

Vegetarian

First course

Hummous and baba ganouj.
Served first is the creamiest, richest hummous in Pennsylvania (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

Three salads.
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.

Third 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.

Fourth 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.

Fifth 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.

Sixth course

Couscous 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.

Seventh course

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

Eighth 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.

A La Carte Lunch Menu