Tangierino Restaurant & LoungeRestaurant Week Boston

March 18 - 23, 25 - 30

First Course


Harira

plum tomato, lentils, celery, cilantro


Chicken B'stila

delicate phyllo pie of chicken, toasted almonds, mint-yogurt sauce


Merguez Tangierino

spiced ground lamb wrapped in phyllo dough, Moroccan smoked eggplant


Tangier Salad

mixed greens, cucumber, cherry tomato, radish, extra virgin olive oil-vinaigrette


Sahara Shrimp

large shrimp drenched in spicy charmoula, Moroccan spring roll, herb-grilled crostini


Short Ribs Appetizer

braised tender short ribs, breaded eggplant, crispy vegetable, prune sauce


Second Course


Chicken Brochette

two skewers of chicken tenders over saffron risotto and mix green


Couscous Bidaoui

braised lamb shank in rosemary and honey with seven vegetable couscous


Boneless Short Ribs

Braised in prunes and apricots sauce with seven vegetable couscous


Moroccan Eggplant

A tower of breaded crispy eggplant and cheese, Turkish figs and apricot, oyster mushrooms, charmoula sauce


Tagine of Salmon

grilled salmon, olives, baby carrots, bell peppers, roasted chickpeas, charmoula broth


Sultan's Kadra

Za'atar spiced rack of lamb, three cheese filled eggplant, shiitake mushrooms, figs, apricots, rosemary


Dessert

choice of:


Chocolate fondant

layers of rich chocolate and strawberry


Sorbet

Seasonally selected, house flavors

$33.12
Price exclusive of tax, beverage or gratuity