MAIN COURSE
1-AUTHENTIC MOROCCAN VEGETARIAN COUSCOUS $25 /PERS /MIN 10 ORDERS
2-GRILLED NEW ZEALAND LAMB BROCHETTES $25/PERS /MIN 10 ORDERS
3-OVEN ROASTED WHOLE CHICKEN SCENTED W/ FRESH HERBS $20 /PERS /MIN 10 ORDERS
4-LAMB COUSCOUS W/ SEVEN VEGETABLES $30 /PERS /MIN 10 ORDERS
5-HONEY MUSTARD CHICKEN $18/PERS /MIN 10 /PERS /MIN 10 ORDERS
6-POACHED SALMON W/ DILL MINT SAUCE $22 /PERS /MIN 10 ORDERS
7-MOROCCAN CHICKEN TAJINE (stew in conical lid earthenware pot) W/ ONIONS, CARROTS, PRUNES $22 /PERS /MIN 10 ORDERS
8-ANGEL HAIR PASTA W/ TOMATOES, BASIL, PARMESAN $10 /PERS /MIN 10 ORDERS
9-CHEESE RAVIOLI W/ MUSHROOM BASIL SAUCE $18 /PERS /MIN 10 ORDERS
10-FILLET MIGNON WELLINGTON $40 /PERS /MIN 10 ORDERS
11-LOBSTER W/ LOBSTER COGNAC SAUCE $40 /PERS MIN 10 ORDERS
12-SUSHI PLATTER $25/PERS MIN 10 ORDERS
Foie gras and caviar are available on advance notice.
We also cater from the following cuisines:
Italian
French
Moroccan
Mexican
Midlle East
Sephardic
Tai
Japanese
Chineese
Spa
Fusion
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The Plain Dealer
Out and About on the Tens
Friday, August 31, 2007
If you want to spend Less than $20
"I wish we had a restaurant like this in our neighborhood," sighed my wife, plunging her fork into a perfectly roasted half chicken. I was overcome with feeling, too, but it was adrift in memory. My European grandmothers would have been right at home inside Venezia (16300 Detroit Ave., Lakewood). It exudes old-world charm. The tasty chicken ($16), for example, is a dish I might have tucked into at my grandmothers' tables: herb-infused with sides of mashed potatoes, boiled carrots and zucchini. -- David Farkas
http://www.clevescene.com/2007-09-19/dining/odd-but-awesome/
http://www.westlifenews.com/2007/01-17/insights.html
http://www.freetimes.com/stories/14/45/moroccan-less-rollin
http://www.clevescene.com/search/restaurants.php?oid=179138
http://www.clevelandmagazine.com/ME2/Apps/DiscussionBoard/post.asp?method=ReplyQuote&REPLY_ID=137&TOPIC_ID=30&FORUM_ID=7
http://http://www.clevescene.com/2006-11-15/dining/fluent-italian/
http://www.cleveland.com/dining/reviews_plaindealer.ssf?16309?16309_1
Planet food Morocco, food network:
http://www.pilotguides.com/tv_shows/planet_food/food_guides/morocco/index.php
http://staging.scrippsweb.com/food/recipes/recipe/0,2257,FOOD_9936_16463,00.html
http://www.foodtv.ca/ontv/titledetails.aspx?titleid=72115
http://www.foxnews.com/story/0,2933,79329,00.html
http://www.yle.fi/ulkomaiset/sarjat_ao.php?id=211
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The Plain Dealer
RESTAURANT ROW
Chef is ready, waiting for customers to try his Italian with a twist
Wednesday, November 15, 2006
John Long
Plain Dealer Columnist
What happens when you open a restaurant and no one comes? You panic. But what happens when you are a chef who comes to Cleveland from New York City where you were the toast of the town and no one comes? Probably panic, but with a little more confidence.
Exactly that is happening at Venezia, Moha Orchid's new Italian restaurant with a little Moroccan accent in Lakewood.
In New York City, Orchid's face was plastered on the pages of the New York Post and his cooking received favorable reviews in the New York Times, the Post, Daily News and New Yorker Magazine. And here he is ignored. That's a shame.
Orchid likes to talk and wonder aloud why restaurant patrons in Lakewood only tend to go out on weekends. He has one of those New York mouths that can go on and on, but he shouldn't be judged for that. Judge him for his food, which is pretty darned good.
His tagliatelle with tomato sauce and shredded pork ($12 at lunch) is delicious. The tender pasta and pulled pork was perfect with the fairly chunky sauce. His flair with Moroccan food shone through brightly with his bestilla, an upside-down chicken pie with a delicious flaky phyllo crust and filling of chicken, hard-cooked eggs, onions, cinnamon and almonds. You can also get pizza, and if you don't like what Or chid puts on it, tell him and he will make it your way if he has the ingredients. There are also a variety of pasta dishes, salmon and osso bucco -- all of which are priced from $12 to $18. His desserts are all made in house and worth the calorie splurge.
Venezia, 16300 Detroit Ave., Lakewood, is open 11 a.m. to 10 p.m. Tuesday through Thursday, 11 a.m. to 11 p.m. Friday and Saturday, and 11 a.m. to 9 p.m. Sunday. It's closed Monday. Call 216-226-0006 for reservations
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Summary of reviews in NYC
New York Magazine 05-21-01 Bun in the Sun
"Moha Orchid's Moroccan burger, served here with harissa, tomato, and mesclun"
--- by Robin Raisfeld __________________________
WNYC 08-11-00 Tiny Moroccan restaurant in the Village
"Chef-owner Moha Orchid's food is carefully prepared, impeccably fresh and served in copious portions."
--- by Ed levine, food advisor __________________________
New York Magazine 07-03-00 Ice Cream
"It's got Calcium. It's got protein. And it's got range."
--- by Robin Raisfeld
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New York Times Weekend 03-10-00 Couscous would be superfluous
"...excelent Moroccan burger, flavored with cumin and cilantro on a glossy housemade bun...."
--- from The Times
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Amsterdam News 11-17-99 Magical Moroccan cuisine at Cookies & Couscous
"For chef Moha Orchid, food preparation is sharing in one's culture..."
--- by Linda Fletcher
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Daily News 10-31-99 This chunky, spicy Moroccan soup soothes any hungers
"...you should have the soup and one of Orchid's wildly imaginative sorbets"
--- by Irene Sax _____________________________
New York Times 08-12-99 Almonds, Mint Tea and a Night in Morocco
"...this tiny place, which opened in Greenwich Village about six weeks ago, has a lot more going on than its name suggests."
--- by Eric Asimov ___________________________________________________________________________________________________________________
Recipe for Chicken Pie (Bestilla): |
1. three sheets of phylo doudgh 2. 1/4 cup sliced smothered regular onion
3. 1/2cup white or dark or both chilled chicken hand shredded, cooked ahead
4. 1/4 cup scambled eggs, then dropped in chicken broth
5. _cup ground roasted almonds
6. ground cinnamon and poweder sugar
7. 1/4 clarified butter and a pastry brush
how to put it together:
Preheat the oven to 375-400 degree.
Take 6 inch round plate with 1 inch deep, lay 3 sheets of phylo dough put #5 then add #3 then #4 then #2, brush the edges of phylo with warm butter fold the 4 corners around the pie, then flip upside down, brush the the top and around the pie bake for 12-15 until golden & crusty, immediately sprinkle cinnamon and sugar on top.