Tangierino Restaurant & LoungeRestaurant Week Boston

March 18 - 23, 25 - 30

First Course


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


choice of:

Chocolate fondant

layers of rich chocolate and strawberry


Seasonally selected, house flavors

Price exclusive of tax, beverage or gratuity