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Entrees

Saffron Moroccan chicken legs- Oven baked chicken marinated with Imported Moroccan saffron 

Couscous- Cooked in a beef, chicken, or vegetable smen** broth 

Za’atar* potatoes- Yellow potatoes baked in a creamy za'atar seasoned béchamel sauce

Falafel-  From scratch made Falafel served with tahini, hummus and pita bread

Egg rolls- Chicken, beef, or veggie filled egg wrapper fried to a perfect golden color dipped in harissa*** plain yoghurt

Tabouli- (can be made gluten free, swap borgol for quinoa)

North African picking board- Hummus, artichoke, mixed veggies, seasoned olives, cow, goat and sheep cheeses as well as pita bread

*Za’atar- A combination of dried oregano, thyme, and/or marjoram with sumac (staple) and toasted sesame seeds 

**Smen- Fermented flavored butter traditionally in Couscous 

***Harissa- Spicy chilies are blended into a thick paste with garlic, olive oil, and aromatic spices, such as caraway and coriander

Entrees

Pink sauce basil and cheese ravioli 

Tuscan salmon served with pappardelle pasta- broad, flat, and thick pasta noodles smothered in a creamy parmesan sauce with garlic, cherry tomatoes, spinach, and fresh basil

Chicken parmesan 

Ossobuco a la Milanese- Bone in beef shank, cooked until meltingly tender in a broth of meat stock, white wine, and veggies.

accompanied by lemon zest, garlic, and parsley

Focaccia home made bread- Seasoned olive oil for dipping

Entrees

Moussaka- Traditional dish of baked lamb and eggplant prepared and topped with a white creamy sauce

Psari Plaki- Greek-style baked white fish traditionally haddock or cod cooked in olive oil, tomatoes, and onions.

Courgette balls (kolokythokeftedes)- Zucchini, feta, and plenty of fresh herbs rolled into balls and fried until light and crispy

Koulouri- Large soft bread rings covered in sesame seeds

Tzatziki- A sauce made from yoghurt, cucumber, and mint

Spanakopita- Phyllo pastry layered with feta cheese and spinach and flavored with dill