Bistro du Soleil

a blended mix of assorted mediterranean olives, garlic and herbs topped with olive oil, served with flatbread

a classic moorish dish of marinated beef skewered and grilled to perfection

eggplant slow cooked to perfection with a blend of moroccan spices, lemon and garlic

marinated moroccan olives with herbs, spices and preserved lemon topped with feta

garlicky prawns cooked with sherry wine

potatoes sautéed in spiced garlic olive oil, then baked with eggs

chef samir's special recipe with garlic aioli

chef muse's special recipe served with lemon aioli

a classic moorish dish of marinated chicken skewered and grilled to perfection

shrimp sautéed in olive oil with garlic, topped with piri piri sauce

a tomato and lentil stew served with chef samir's pita points

phyllo dough stuffed with saffron chicken, caramelized onion, eggs and almonds, topped with sugar and cinnamon

oven roasted potatoes with an assortment of spices and herbs

delicate fried crabmeat balls served with an asian aioli

a classic appetizer to share

served with assorted flat breads

crisp heart of romain lettuce, tossed with tomatoes, cucumbers, red onions in light dressing topped with feta cheese

spinach sautéed with moroccan seven spice, tomatoes, preserved lemon and olives

purslane leaf (mache') with cucumber, tomatoes and sliced radish and crisp pita points

mixed greens with tomatoes and house croutons, topped with roasted peppers and olives

bulgur wheat, chopped parsley, mint and diced tomatoes in extra virgin olive oil vinaigrette

badinjan (eggplant salad), carrots m'shermel & cucumber, tomato and pepper salads

fresh mozzarella slices, vine ripe tomatoes and basil topped with capers

crisp romaine lettuce tossed in house caesar dressing, house toasted croutons, parmesan cheese and tomatoes

grilled marinated shrimp served on top of mixed greens with diced tomato salsa and house croutons topped with roasted peppers and olives

pan seared petit filet mignon over mixed greens with tomatoes and house croutons, topped with roasted peppers and olives

lemon herb sautéed chicken paillard over mixed greens with tomatoes and house croutons, topped with roasted peppers and olives

sesame golden salmon crisp strips over mixed greens with tomatoes and house croutons, topped with roasted peppers and olives

chicken and shrimp with the traditional roman potanesca sauce sautéed with artichoke hearts and penne pasta

lightly breaded chicken breast sautéed with shallots in a white wine butter sauce

tagine of slow roasted lamb with honey and almonds

tagine of salmon in shermoula sauce (tomatoes, olives, preserved lemon and herbs)

traditional italian pasta with sautéed garden vegetables in meatless tomato sauce

seasoned stewed beef cooked with wine and vegetables

lamb shank cooked with kalamata olives

sautéed shrimp with shallots, green and red peppers

couscous with vegetables topped with caramelized onions and chick peas

chicken breast sautéed with artichoke hearts, capers and garlic in olive oil served over angel hair pasta

tagine of slow roasted beef with prunes and sesame seeds

herb-rubbed petit filet of beef tenderloin with olives provencal

vegetables over grilled balsamic portobello mushrooms

chicken braised in wine with provencal seasonings

traditional paella with seafood and saffron chicken

oven roasted chicken with grilled lamb sausage

hummus trio, baba ghanouj, grape leaves and assorted cheeses from the sun countries. served with assorted breads

served with toasted assorted breads

traditional hummus, black bean hummus and white bean hummus with toasted pita points

served with toasted assorted breads

($13 to $21). garnished with olive tapenade

served with toasted pita points