I chose Marrakech for my official birthday dinner because I wanted a combination of  dining and entertainment. It's a pre fix menu which may turn off some people but I didn't mind because I saw this as a dining experience. When you walk in It's like your transported into a an exotic tent. The rich colors and music set the mood. When you are seated you are greeted with someone who will rinse your hands with aromatic rose water. The beautiful fragrance lasts long after the meal. \n\nThe first course is the Shrimp Scampi that comes in a lemon, garlic , and white wine sauce. It is accompanied by some fresh bread that you can dip in the sauce. I don't typically like to eat up all of the Scampi sauce because I think it is a little thick but this one is perfect for dipping and not too heavy. \n\n Harira Soup follows the Scampi. It is a lemon and lentil based soup that has a little kick to it. It felt great after coming in from the cold . It will warm you up! \n\nJust when you think you think you are getting a little full the Marrakech Sampler is brought out. It consists of Hummus (garbanzo, Tahini dip) , Taktooka (Moroccan green pepper and tomato appetizer) ,olives, cucumbers, beets and carrots. \n\nThe fourth course is two skewers sticking out of a pineapple. My picture only had one because we were to anxious so we ate one before the picture could be taken. It was tender and juicy. When I first saw it I thought that it wasn't enough but it is. \n\nThe main course is a Royal Moroccan Couscous Platter with Djaj (Chicken). The chicken falls off the bone with ease. The sauce is tasty and mixed with an assortment of vegetables that included butternut squash which I'm amazed I ate . I typically hate butternut squash but the sauce was that savory that it changed the taste of the squash into something acceptable. We were so full by this time we had most of it wrapped so we could take it to go. Plus my husband and I try to make it a rule to make room for dessert. \n\nB'Stilla should be known as be still my heart lol. I loved this dessert because it is different than your ordinary pie or cake. It is a pastry made from Filo dough stuffed with bananas, nuts & chocolate. Topped with powdered sugar and cinnamon . It had some nice textures going on between the flakiness of the dough, the crunch of the almonds and the creaminess of the bananas. We had some hot mint tea that went great with dessert.\n\nWhile your eating all of this fabulous food you are entertained by a belly dancer . They will also let you join in on the dance. I was thinking for my 40th birthday wouldn't that be a cool profile picture for Facebook if I too was dancing? That thought didn't last too long when I was asked I chickened out because I was too shy like always. (story of my life) . I had a Moroccan like blouse on it would have been perfect but I sent my husband to go dance instead. \n\nThe only thing I would have liked to see on the menu is Dolma (stuffed grape leaves) , stuffed tomatoes or onions. I'm not sure if that goes along the line of Moroccan Cuisine but it is one of my favorite middle eastern dishes if it is made correctly. It's fun place to celebrate a special occasion but you can't be in a hurry. It takes about 3 hours from beginning to end .