luscious mussels gently simmered in white wine, butter, cumin and paprika

fresh marinated sardine fillets served in a hot skillet, with chilled, herbed cherry tomato on the side

fried goat cheese dipped in spiced honey, garnished with caramelized red onion, sugar, and parsley

sauteed mussels, calamari, shrimp and clams in parsley, garlic, and tomato, with chardonnay, brandy served with harissa sauce on the side

crisp filo pockets stuffed with spiced lamb

crisp filo pockets stuffed with spinach

rolled, crispy filo dough stuffed with saffron rice and marinated shrimp

rolled, crispy filo dough stuffed with marinated carrot, zucchini, red and green peppers

lentils cooked in a traditional clay tagine pot with onion and tomato

homemade spiced lamb sausage served on a bed of cherry tomato

crisp filo dough stuffed with braised duck, saffron, and almond, baked and topped with cinnamon and powdered sugar

traditional moroccan vegetable soup seasoned with savory herbs

puree lentils cooked with herbs and garlic

festive moroccan soup with saffron, tomato, lentils and chickpeas

spring mix served with cracked green olive, lemon confit, fresh mint, and toasted almond with lemon and olive oil dressing

fresh tomato and cucumber marinated in olive oil, lemon juice, and oregano vinaigrette served with feta cheese

spring mix, goat cheese and walnuts served with honey walnut moroccan dressing

orzo with red onion, cucumber, black cured olives, olive oil, lemon juice and capers

saffron vegetable broth, with carrot, potato, pepper and string beans served in a traditional moroccan tagine

stewed white beans with tomato, olive oil, and moroccan seasoning, garnished with butternut squash

traditional moroccan couscous as its enjoyed in marrakech, with seven vegetables, and an aromatic broth

couscous fez style with caramelized onion, raisin, and chick peas

beef kefta skewers with a touch of moroccan spices, served with a side of salad (substitute with french fries)

marinated in chermoula red snapper fillet, baked and served over a bed of tomato, potato, and green pepper. harissa sauce served on the side

marinated bass fillet, served with dates filled with rice, and couscous fez style

grilled chicken breast marinated in garlic, curry and saffron, served on a bed of zitoune salad, served with sauteed brown olives

grilled lamb skewer, curried chicken breast, and homemade lamb sausage, served with light spring mix

slow cooked chicken with lemon confit, green olives and saffron, served in a traditional clay-pot tagine with a side of steamed couscous

boneless lamb shoulder slow-cooked in a saffron-ginger sauce, served with french beans in a traditional clay-pot tagine

slowly-braised in a sauce of saffron, ginger, honey, parsley, and coriander, served with green apple and prune

cumin-infused beef short ribs slow-cooked with lemon confit, served in a traditional tangia pot with a side of steamed couscous

18-20 lb baby lamb for minimum 8-people (must be ordered 5 days in advance)

extra

crisp filo pockets filled with almond and honey

crisp filo pocket stuffed with nuts & dry fruits, finished with cinnamon and sugar powder

home made moroccan crepe filled with todays fruits, dipped in spiced honey

flavored moroccan yogurt served with fresh nuts and dry fruits

coconut milk cream topped with a layer of hard caramel