A TASTE OF MOROCCO: Combining sweet and savory spices, Moroccan cooking features mint, parsley, cinnamon, cumin and a host of other seasonings. The centerpiece of this menu is a ragine, a traditional Moroccan stew that is cooked and served in a vessel of the same name. These slow-simmered dishes arc characterized by fragrant spices and rich, complex sauces.
MENU: North African-Spiced Carrot and Parsnip Salad, Chicken Tagine with Olives & Lemon, Couscous with Apricots & Almonds and Orange-Cardamom Ice Cream.
