Combination of Mediterranean olives. Vegetarian and gluten-free.

Red lentil pate in saffron broth. Vegetarian and gluten-free.

A thick spread made from ground chickpeas and sesame seeds, olive oil, lemon and garlic. Vegetarian and gluten-free.

Spinach, kale and collard greens, sauteed in garlic and lemon. Vegetarian and gluten-free.

Choose 3 items. Vegetarian and gluten-free.

Bell pepper and eggplant saute in wine and garlic reduction. Vegetarian and gluten-free.

Seasoned potato croquettes rolled in Semolina flour and deep fried in vegetable oil. Served with charmoila aioli. Vegetarian.

Seasoned vegetables wrapped in phyllo and baked.

Minced tuna delicately seasoned and folded in phyllo.

Seasoned lamb wrapped in phyllo and baked.

Seasoned chicken croquettes rolled in Semolina flour and deep fried in vegetable oil. Served with charmoila aioli. Vegetarian.

Green lentils and vegetable broth in saffron and Ras el Hanout. Vegetarian and gluten-free.

A hearty traditional soup of 7 vegetables, pureed legumes, rice and Moroccan spices. Vegetarian and gluten-free.

Oranges, carrots, atlas olives and preserved lemon tossed with micro greens with extra virgin olive oil. Vegetarian and gluten-free.

Slightly steamed and pickled in traditional spices. Vegetarian and gluten-free.

Roasted and dressed bell pepper tossed with fresh tomatoes. Vegetarian and gluten-free.

Zucchini, chickpeas, turnips, calabasa, carrots and currants. Fragrant casserole simmered with a bouquet of herbs in conical earthenware. Gluten-free.

Stewed sweet potatoes, bell peppers and carrots. Fragrant casserole simmered with a bouquet of herbs in conical earthenware. Gluten-free.

With preserved lemon and imported atlas olives. Free range chicken. Fragrant casserole simmered with a bouquet of herbs in conical earthenware. Gluten-free.

Stewed chicken with fresh potatoes, carrots and green peas in homemade saffron sauce. Free range chicken. Fragrant casserole simmered with a bouquet of herbs in conical earthenware. Gluten-free.

A spicy dish of stewed chicken. Free range chicken. Fragrant casserole simmered with a bouquet of herbs in conical earthenware. Gluten-free.

Free range chicken. Fragrant casserole simmered with a bouquet of herbs in conical earthenware. Gluten-free.

Stewed chicken and sweet potatoes. Free range chicken. Fragrant casserole simmered with a bouquet of herbs in conical earthenware. Gluten-free.

With prunes and toasted almonds topped with sesame seeds. Spring lamb. Fragrant casserole simmered with a bouquet of herbs in conical earthenware. Gluten-free.

Shank of lamb stewed in saffron sauce. Stuffed with potatoes, carrots and green peas. Spring lamb. Fragrant casserole simmered with a bouquet of herbs in conical earthenware. Gluten-free.

Minced lamb stewed in saffron sauce. Stuffed with potatoes, carrots and green peas. Spring lamb. Fragrant casserole simmered with a bouquet of herbs in conical earthenware. Gluten-free.

Shank of stewed lamb simmered in tomatoes, parsley and preserved lemon. Spring lamb. Fragrant casserole simmered with a bouquet of herbs in conical earthenware. Gluten-free.

Shank of lamb stewed in saffron sauce and topped with sweet potatoes. Spring lamb. Fragrant casserole simmered with a bouquet of herbs in conical earthenware. Gluten-free.

Our own homemade lamb sausage grilled to perfection and served with shekshouka. Gluten-free.

Stewed in herbs, slowly baked and braised in lemon, saffron and white wine. Gluten-free.

Stewed in herbs, slowly baked and braised in lemon, saffron and white wine.

Caramelized vidalia onions, chickpeas and currants. Combination of vegetables, stewed in chickpea broth, peppered with a combination of spices over a nest of steamed semolina. Vegetarian.

Combination of vegetables, stewed in chickpea broth, peppered with a combination of spices over a nest of steamed semolina.

Homemade spicy lamb sausage. Combination of vegetables, stewed in chickpea broth, peppered with a combination of spices over a nest of steamed semolina.

Combination of vegetables, stewed in chickpea broth, peppered with a combination of spices over a nest of steamed semolina.

Vidalia onions, chickpeas, currants, free-range chicken, merguez sausage and spring lamb. Combination of vegetables, stewed in chickpea broth, peppered with a combination of spices over a nest of steamed semolina.

Filled homemade pastry with almond and orange blossom paste, baked to golden brown.

Paste of ground blanched almonds rolled into phyllo dough, fried and dipped in honey.

Semolina cake with almond and pine nuts baked and drizzled honey and sprinkled with orange blossom water.

Dates and nuts hand rolled in phyllo dough dipped in chocolate.