eish & ember

smooth & creamy chickpeas blended with tahini, lemon, and olive oil.

egyptian fava beans simmered soft and savory.

roasted eggplant with tomato and garlic, moroccan style. served with pita.

pureed beets with tahini, lemon, and olive oil. served with pita.

vegetarian grape leaves rolled around egyptian rice, tomato, parsley, and olive oil. served cold.

chopped greens with tomato, cucumber, chickpeas, red onion, crumbled feta, and lemon vinaigrette.

slow-simmered moroccan soup — lentils and chickpeas with celery, tomato, and cilantro. warming and bright.

traditional moroccan slow-cooked lamb with caramelized prunes and almonds. served with couscous or rice.

tiny steamed semolina with vegetables, chickpeas, caramelized raisins, and your choice of lamb or chicken — in a flavorful moroccan-spiced broth.

shrimp, calamari, and octopus cooked in a flavorful moroccan-spiced sauce.

slow-cooked chicken with preserved lemon, green olives, and carrot. served with rice or couscous.

ground beef with caramelized onion, tomato, lettuce, aioli, and cheese. served with fries.

cooked in the oven with provincial herbs and a flavorful marinade until golden and crispy. served with basmati rice and sautéed vegetables.

cooked in the oven with provincial herbs and a flavorful marinade until golden and crispy. served with basmati rice and sautéed vegetables.

two eggs over easy with hummus, labne, salad, home fries, mixed greens, and pita.

poached eggs over a tomato pepper stew.

with nutella and fresh fruit.

with fresh fruit and maple syrup.

sautéed mushroom, tomato, onion, goat cheese, and salad.

two poached eggs on english muffin with smoked salmon, roasted potato, mixed greens, and hollandaise.

traditional moroccan layered flatbread. served with honey butter.

smoked turkey ham, mozzarella, and béchamel on sliced brioche — topped with a fried egg.

cool, tangy, lightly salted milk.

thick, sweet, and cold.

chilled Egyptian hibiscus, deep red and tart.