Imperial Fez New Menues from Beachwood Productions on Vimeo.

DINNER MENU | DRINK MENU | KIDS MENU | CATERING MENU

Authentic Moroccan Cuisine

The menu at Imperial Fez Restaurant features traditional food from North Africa. Every plate served is a reflection of North African cuisine at its finest, handcrafted with the freshest produce, finest meats, and the best herbs and spices available. The Imperial Fez main dining room is set for dinner only. Prices for our five course set menu starts at $45 and up **During special event nights, we may offer additional menu options.**

 

Takeout:

Imperial Fez now offers takeout everyday from 6 pm to 10 pm.  Simply place your order from the menu below and pickup at the host stand at the front of the restaurant.  Our takeout menu offers your Imperial Fez favorites plus some lighter fare including Mediterranean dishes.

Takeout Menu 2014

Delivery:

Now you can have your favorite Moroccan Cuisine delivered!

Zifty.com is now delivering Imperial Fez favorites around Atlanta.

Click here to start your order.  

 

Patio and Lounge Menu:

CASABLANCA LOUNGE MENU

 


Featured Recipes

Chicken Lemon and Olives

Ingredients

Two Cornish hens cut into quarters
Two medium onions one sliced Julien one finely chopped
One preserved lemon washed. The inside seed removed
and the meat chopped.
Save and slice the rime for garnish
1/2 pound of green or red olives
One table spoon of turmeric
One teaspoon of ginger powder
One 1/2 tea spoon Black pepper
3 leaves of bay leaves
Generous pinch of saffron soaked in small glass of warm
water to extract the colors and flavors
A hand full of parsley and cilantro shopped finely
1/3 cup of olive oil
One cup of water
Salt to taste
In a large bowl mix all the ingredients including the lemon meat chopped.
Place your quarter chicken in four inch deep baking tray pour all the mixed sauce on the chicken
and bake in preheated oven 350 for forty five minutes.
Chicken is ready when golden brown serve in large platter, garnish with the onion sauce sliced
lemon rhine and olives serve hot.
-Chef Rafih Benjelloun

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