Engine Room sous chef Julian El Fedayni leads us in exploring his native Moroccan cuisine. Expect a menu of spice heavy, hearty, earthy dishes with Moorish and European influences. Enjoy five courses with drink pairing featuring comfort food of a different kind!
$85 per person, plus tax & gratuity
Tickets include a multi course dinner with drink pairing
Sunday, January 27, 6:30pm
14 Holmes Street
Mystic, CT 06355
scallop crudo, Stone Acres Farm paprika oil, parsley, sesame, poppy seeds
lamb liver pate, kefta style, charred pickled onions, fresh mint, Stone Acres Farm baby mustard greens
chicken tagging with preserved lemons, olives, and house made cous cous
carrot salad, apple, molasses, pistachios, harissa
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