Saffron Cafe

Marinated in garlic, parsley, and cilantro. Served with saffron rice or roasted potatoes and vegetables.

A 16 oz bone-in New Zealand lamb shank slow-roasted for five hours in a rich and hearty vegetable puree sauce of onions, potatoes, carrots, and garlic prepared with the sweet flavors of honey, nutmeg, and cinnamon along with the deeper flavors of ginger and clove, all balanced with lots of saffron and just a touch of cayenne. Sweet and spicy perfection served atop your choice of saffron rice, couscous, or roasted red potatoes along with sauteed mixed vegetables.

Leg of lamb slow cooked with peas and artichoke hearts, garnished with pickled lemon. Traditional Moroccan stews, slow cooked in decorative conical ceramic pots for which they are named. The lid captures the steam and juices from all of the simmering ingredients to produce a tasty sauce perfect for dipping warm bread.

A whole roasted cornish hen with prunes, pear halves, and apricots spiced with cinnamon in saffron sauce. Traditional Moroccan stews, slow cooked in decorative conical ceramic pots for which they are named. The lid captures the steam and juices from all of the simmering ingredients to produce a tasty sauce perfect for dipping warm bread.

Marinated in garlic, parsley, and cilantro. Served with saffron rice or roasted potatoes and vegetables.

A traditional Moroccan favorite. Ground beef, onions and garlic seasoned with parsley, cilantro, ginger, paprika, cumin, and a dash of cinnamon. Served with saffron rice or roasted potatoes and vegetables.

Halibut, swordfish, mahi mahi, and sea bass. Served with chermoula. Includes saffron rice or roasted potatoes and vegetables.

Marinated in garlic, parsley, and cilantro. Served with saffron rice or roasted potatoes and vegetables.

Ahi tuna seared rare and drizzled with cilantro pesto, served with seasonal vegetables and your choice of saffron rice or couscous.

A 16 oz bone-in New Zealand lamb shank slow-roasted for five hours in a rich and hearty vegetable puree sauce of onions, potatoes, carrots, and garlic prepared with the sweet flavors of honey, nutmeg, and cinnamon along with the deeper flavors of ginger and clove, all balanced with lots of saffron and just a touch of cayenne. Sweet and spicy perfection served atop your choice of saffron rice, couscous, or roasted red potatoes along with sauteed mixed vegetables.

Lightly breaded chicken breast with freshly grated parmesan cheese over fettuccini with our homemade marinara sauce.

Char-grilled perfection. A hearty variety of marinated meats with Chef's sentissi's ras el hanout. Includes shawarma, kafta, chicken, and lamb kabbabs, served with Moroccan zaalouk and bakoula, our very popular eggplant and spinach spreads. Accompanied by sides of spicy harissa, cucumber yogurt sauce, and warm pita bread.

Chef's sentissi's signature paella prepared with all fresh wild-caught Alaskan fish. Fresh salmon, mahi mahi, cod, and grouper simmered along with tiger shrimp, bay scallops, and mussels in a delicious saffron-ginger and chermoula sauce. Served over our saffron rice with peas and carrots.

Wild salmon, oven baked, and topped with cilantro pesto, served with couscous and vegetables.

A roasted half chicken simmered in marsala wine sauce with rosemary and fresh mushrooms served over saffron rice with seasonal vegetables.

A classic Moroccan-style paella dish of boneless leg of lamb, chicken breast, tiger shrimp, wild Alaskan salmon, and mussels simmered in a delicious saffron-ginger lamb sauce with chermoula served over our saffron rice with peas and carrots.

Lightly breaded chicken breast with freshly grated parmesan cheese over fettuccini with our homemade marinara sauce.

Colorful medley of fresh slow-stewed vegetables. Carrots, zucchini, tomatoes, green peppers, turnips, red potatoes, and cabbage tossed with Moroccan herbs and spices served atop saffron couscous with a side of all-vegetarian saffron broth spiced with harissa.

Lightly breaded and fried seasoned eggplant, completed with fettuccini pasta, and our homemade marinara sauce.

Our savory saffron alfredo sauce served atop fettuccini pasta.

Grilled shrimp in a creamy coconut basil sauce over fettuccini pasta finished with pecorino Romano and parmesan cheeses.

Traditional Moroccan comfort food at its best. Sauteed onions, raisins, and chickpeas in a sweet honey-cinnamon-saffron broth over saffron couscous.

Penne pasta tossed in a light sauce of extra virgin olive oil, basil, oregano, and fresh diced tomatoes along with fresh sauteed broccoli, zucchini, peas, and carrots. Finished with freshly grated parmesan cheese.

A roasted half chicken with almonds, onions, and raisins in saffron sauce. Traditional Moroccan stews, slow cooked in decorative conical ceramic pots for which they are named. The lid captures the steam and juices from all of the simmering ingredients to produce a tasty sauce perfect for dipping warm bread.

A roasted half chicken with ginger, garlic, onions, peas, and carrots in saffron sauce then garnished with pickled lemon. Traditional Moroccan stews, slow cooked in decorative conical ceramic pots for which they are named. The lid captures the steam and juices from all of the simmering ingredients to produce a tasty sauce perfect for dipping warm bread.

Leg of lamb slow cooked with peas and artichoke hearts, garnished with pickled lemon. Traditional Moroccan stews, slow cooked in decorative conical ceramic pots for which they are named. The lid captures the steam and juices from all of the simmering ingredients to produce a tasty sauce perfect for dipping warm bread.

Roasted honey-glazed leg of lamb with pear halves, prunes, and apricots then covered with cumin sauce and garnished with toasted sesame seeds and served with roasted potatoes. Traditional Moroccan stews, slow cooked in decorative conical ceramic pots for which they are named. The lid captures the steam and juices from all of the simmering ingredients to produce a tasty sauce perfect for dipping warm bread.

Leg of lamb, slow roasted with seven herbs and accompanied by roasted potatoes. Traditional Moroccan stews, slow cooked in decorative conical ceramic pots for which they are named. The lid captures the steam and juices from all of the simmering ingredients to produce a tasty sauce perfect for dipping warm bread.

Cumin chicken tajine a roasted half chicken with tomatoes and roasted potatoes in cumin sauce. Traditional Moroccan stews, slow cooked in decorative conical ceramic pots for which they are named. The lid captures the steam and juices from all of the simmering ingredients to produce a tasty sauce perfect for dipping warm bread.

Traditional Moroccan seasoned beef with peas, potatoes, and eggs, topped with a slice of pickled lemon. Traditional Moroccan stews, slow cooked in decorative conical ceramic pots for which they are named. The lid captures the steam and juices from all of the simmering ingredients to produce a tasty sauce perfect for dipping warm bread.

A whole roasted cornish hen with prunes, pear halves, and apricots spiced with cinnamon in saffron sauce. Traditional Moroccan stews, slow cooked in decorative conical ceramic pots for which they are named. The lid captures the steam and juices from all of the simmering ingredients to produce a tasty sauce perfect for dipping warm bread.

Slow roasted leg of lamb with lightly breaded eggplant in saffron sauce and garnished with a slice of pickled lemon. Traditional Moroccan stews, slow cooked in decorative conical ceramic pots for which they are named. The lid captures the steam and juices from all of the simmering ingredients to produce a tasty sauce perfect for dipping warm bread.

Baked tilapia with roasted potatoes, tomatoes, and carrots, topped with chermoula, a classic Moroccan cilantro pesto sauce. Traditional Moroccan stews, slow cooked in decorative conical ceramic pots for which they are named. The lid captures the steam and juices from all of the simmering ingredients to produce a tasty sauce perfect for dipping warm bread.

Crisp Romaine lettuce topped with fresh tomato, cucumber, broccoli, carrots, raisins, chickpeas, artichoke hearts, and Kalamata olives tossed with our house lemon oregano red wine vinaigrette dressing.

Crisp Romaine tossed with fresh diced tomatoes and cucumbers in our house lemon-oregano red wine vinaigrette dressing.

Fresh sliced avocado topped with shrimp and Kalamata olives, drizzled with olive oil, and fresh squeezed citrus, then garnished with a lime wedge.

Tomatoes, cucumbers, feta cheese, and Kalamata olives atop a bed of fresh Romaine lettuce, served with lemon-oregano dressing.

A hearty saffron and ginger soup made with slow-roasted chicken, fresh tomatoes, onions, garlic, carrots, and potatoes.

Cilantro soup with tomatoes, saffron rice, and chickpeas.

A sampling of hummus, zaalouk, and bakoula served with feta cheese, Kalamata olives, tomato, cucumber, and artichoke hearts.

Crisp honeyed phyllo dough stuffed with chicken and cinnamon roasted almonds.

Topped with tomatoes and Kalamata olives.

Fresh mozzarella slices drizzled with olive oil and balsamic vinegar and served with artichoke hearts, Kalamata olives, tomatoes, cucumbers, and finished with capers.

Fresh steamed mussels in a creamy white wine and garlic sauce.

Classic Moroccan spinach spread.

Crispy chickpea and sesame balls served with cucumber yogurt sauce.

Blue crab lightly dusted in Moroccan-seasoned semolina, then pan-seared, and drizzled with fresh cilantro-mustard seed pesto.

Stewed shrimp and scallops in a cilantro pesto.

Moroccan style eggplant spread.