Casablanca

40 Brattle St.
Cambridge, MA 02138
617-876-0999

Yes, that Casablanca. The classic movie starring Humphrey Bogart and Ingrid Bergman was the original inspiration for this Harvard Square restaurant, right down to the 25-foot murals by David Omar White.

When it first opened in 1955, it fast became a beloved, if culinarily unambitious, American joint. After falling victim to urban renewal in 1990, it was resurrected by a team of investors led by Sari Abul-Jubein in 1991, this time with a menu including North African influences. Since then, the food has taken center stage at Casablanca, with award-wining presentations of sophisticated Mediterranean fare.

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halloumi

at Casablanca

Grilled halloumi cheese with fried plantains, fresh black mission fig, mache, red peppers and balsamic glaze

Dinner
Lunch
Brunch

tapas and appetizers

Soup Du Jour 11

Mixed Greens
Cherry tomatoes, lemon vinaigrette 8

Lightly Fried Eggplant Napoleon
Eggplant and tomato caviar, herb ricotta, baby spinach, lemon vinaigrette 11

Romaine hearts
Soft poached farm egg, black olives, crostini, creamy parmesan 11

Grilled Peach Salad
Baby arugula, goat cheese, toasted almonds, grapefruit vinaigrette 12

Turkish Meze Plate
Muhammara, carrot salad, musabaha 10
With veggie dolmades and olives 14

Salmon Carpaccio
Cured salmon, cucumber, quinoa, tarragon aioli, caper berries 14

Lobster Martini
Chive and caper crème fraîche, endive, chervil 16

Seared Tuna*
Herb stuffed eggs, green beans, black olives 14

Cheese Plate
Selection of three cheeses, candied pecans, poached pears 15

Ana's Short Rib
Caramelized onions, balsamic vinegar, soy sauce, garlic 15

Sari's Lamb
Slow roasted lamb shoulder, charred tomatoes, spicy yogurt, grilled flatbread 12.5

Burger*
Apple-wood smoked bacon, cheddar cheese, french fries 12.5

entrees

Stuffed Red Pepper
Quinoa, caramelized pears, pine nuts, feta, tomato, braised swiss chard, fried zucchini, kalamata olives, tzatziki 26

Pan Seared Diver Scallops
Serrano ham, radicchio, arugula, mango salsa, pea sauce 28

Seared Black Cod
Summer vegetable ragout, grapefruit fennel salsa 29

Soft Shell Crabs
Creamy corn, leeks, poblanos, grilled frisée, remoulade 27

Roasted All Natural Chicken
Grilled escarole, cannellini bean puree, brown butter-sage sauce 25

Duck two ways*
Pan seared duck breast, sautéed spinach, duck confit Panini, apricot orange reduction 29

Grilled Skirt Steak*
Baby arugula, grilled onions, blue cheese, salsa verde, balsamic dressing 28

Pork Roulade
Roasted red pepper ricotta cakes, grilled escarole, peach puree 28

Grilled Lamb Loin*
Marinated lamb loin, mint cous cous, black kale, apricot compote 30

small dishes and sides

Mixed olives
Sicilian, Picholine, Gaeta, Nicoise, Kalamata 5

Roasted almonds with sea salt 5

Veggie dolmades
Arborio rice, pine nuts, golden raisins 6

Wilted greens 5

Fried polenta 6

Ricotta dumplings 6

Grilled escarole 5

desserts

Passion Fruit Charlotte
Creamy passion fruit mousse with layers of génoise cake, coconut cream sauce 8.5

Chocolate Espresso Torte
Flourless espresso infused chocolate torte, white chocolate ganache, Kahlua chantilly, chocolate sauce 8.5

Lavender Crème Brûlée
With fresh berries and shortbread cookie 8.5

Strawberry Fromage Blanc Tart
A delicious cheesecake style tart, shortbread crust, fresh strawberries, lemon sorbet, strawberry sauce 8.5

Brûléed banana Napoleon
Brûléed bananas and vanilla cream between layers of crispy chocolate phyllo, served with chocolate moussicle, almond praline 8.5

PLEASE NOTE: The items, ingredients and prices on all menus are subject to change. It is recommended that if you are interested in a particular dish you contact the restaurant directly to determine its availability.

Dictionary

Aïoli: 1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.

Carpaccio: 1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.

Chantilly: 1. noun Prepared or served with whipped cream.

Compote: 1. noun Slow-cooked fruit in syrup.

Confit: 1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.

Crostini: 1. noun The Italian word for "little toasts" (referring to bread, not grappa).

Farro: 1. noun Tuscany's mainstay, a small, light brown grain.

Ganache: 1. noun A rich mixture of chocolate and crème fraîche frequently used as a filling for cakes.

Mascarpone: 1. noun Ultra-rich, soft cheese known best for its role in tiramisu.

Niçoise: 1. noun Dishes typical of cuisine from the Nice, France, region, where garlic, black olives, anchovies and tomatoes are nearly always part of the mix.

Polenta: 1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.

Praline: 1. noun A sweet made of almonds and sugar invented for the French Comte du Plessis-Praslin by his cook in the 1600s.

Quinoa: 1. noun These small, round, pale-brown grains look similar to millet and have a mild taste and a firm texture. Quinoa is considered a complete protein because it contains all eight essential amino acids.

Ragoût: 1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.

Rémoulade: 1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.

Roulade: 1. noun A French term for a thin roll of meat or cake around savory or sweet fillings.

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