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Moona

Sunday-Thursday 5pm-10pm

Friday & Saturday 5pm-11pm

-Mezza-                 

Taklia Potatoes* – oregano, lemon  7

Istanbul Vine Leaves - currants, pine nuts, dill  8

Baked Oysters - lemon sumac meringue, fried oregano  11

Merguez* – tzatziki  9

Walnut Crusted Cod – fresh herbs  13

Kafta - harissa hummus  9

Chicken Liver – sesame date jam, pickles  9

Fattoush – local lettuces, feta, cranberry, walnut, grapefruit vinaigrette  11

Chicken Bastilla - layered with phyllo, nuts, & orange blossom  12

Rabbit Shish Barak “Dumplings” - feta, almonds, saffron yogurt jus, pearl onions  16

Brussels Sprouts - tahini, barberries, coriander, pine nuts  9

Duck Awarma – cucumber toum slaw  14

Beef Short Ribs – tunisian tabil, parsnip puree  12

Octopus - fennel yogurt, preserved lemon relish  14

Dips, Pickles & Olives – labneh & beet, muhammara, hummus  16

 

-Daily Meals-

Couscous Tfaya – chickpeas, raisins, caramelized onions  18

Barkouk Tajine – lamb shank, saffron, prunes, almonds  24

Duck Breast – fesenjan “pomegranate & walnut stew”  27

Grilled Whole Fish – olive juice, fresh herbs, harissa, chermoula  36

 

Chef Mark Christian McMann