Main Dishes

A tender chicken leg quarter braised with potato in a Moroccan yellow sauce — turmeric, garlic and warm spices cooked down until the meat falls off the bone.

Beef meatballs simmered in a savory tomato sauce until they soak it up completely. Four pieces per order.

Trout cooked in a spicy red sauce with chickpeas, peppers and fresh herbs. Includes two side dishes — seasoned potatoes and chickpeas.

Beef slow-cooked with mushrooms and chestnuts until deeply savory and sweet. Includes two side dishes — mushrooms and chestnuts.

Moroccan couscous steamed light and served with stewed vegetables and tender chicken thigh. The full Friday-night dish, exactly as it's made at home.