menus are presented on a blackboard + reflect daily market offerings expressing the style and personality of each chef as they explore the culinary culture of fez.
4 or 5-course prix-fixe menus are approximately 350 - 400 dirhams

here is a sample menu from jerome waag, head chef at chez panisse, berkeley, california who opened the chefs in residence project:

chilled fava bean and almond soup w/rosemary-infused olive oil

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baked sardines w/pickled plums, fried sage and green beans

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farm chicken braised w/fresh figs and anise seed; okra and artichoke flower ragout

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white peaches and red plums in orange blossom honey syrup

below a recent menu from oliver truesdale-jutras + phoebe oviedo:

market baby vegetables over hidden atlas "sous" duck terrine, foie gras mousse, fig + shallot jam, thyme crostini

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moroccan citrus + caramelized fennel salad glazed with chamomile syrup, rif mountain goat curd, argan oil, orange, grapefruit, + pistachio

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seared sea bream with pickled skhirate mango, fresh cucumber, young almond + ginger milk mousse

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12-hour braised short ribs sticky with spiced coffee glaze, smoked eggplant cream, peas, green chickpeas + rosemary crumb

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hibiscus curd with toasted meringue, ras-el-hanout streusel + poached cherries