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Take Out Menu

snacks

smaller

roasted & pickled carrot salad, dried black olives, piquillo & spicy walnut muhammara, cumin-coffee honey vinaigrette 12.00


salt roasted beets, cultured tahini creme fraiche, pickled fresno chiles & hazelnut granola 14.00
trio of spreads: white bean & lamb merguez spread, pequillo & almond-lebni spread with smoked trout roe. served with grill Josey Baker bread 13.00

larger

basteeya, a moroccan savory pastry filled with chicken confit, spiced almonds & caramelized onions 20.00
72 hours beef short rib 40.00
harissa & buttermilk fried chicken 25.00
chick pea stew, spiced with ras el hanout, preserved lemons, lebni 20.00

sides

hand rolled couscous with preserved lemon 7.00
crispy potatoes & red charmoula 7.00
braised kale 7.00
harissa coleslaw 6.00
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