Barberries – little dried red berries
Bastilla - Moroccan layered phyllo dish
Chermoula – cilantro, paprika, cumin, lemon
Fattoush – Arabic version of a chopped salad
Fesenjan – Persian pomegranate & walnut stew
Harissa – Moroccan chile paste
Kish – dried sour yogurt
Merguez – Moroccan or north African lamb sausage
Sumac – red pod from a tree, tastes like pomegranate
Shanklish – aged sheep’s milk cheese
Shatta – spicy red pepper relish
Tagine – dish named after the pot it’s cooked in
Toum – garlic
Tzatziki – cucumber, dill, yogurt, garlic
Please inform your server of any allergies.
Consuming raw or uncooked meat, poultry, eggs, or seafood may increase risk of food borne illness.
20% Gratuity will be added to parties of 6 or more
Moona cherishes the culinary tradition of nourishment, sustenance and purity in the Arabic and Eastern Mediterranean tradition. Dishes will be served in a sharable format.View brunch menu
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Friday & Saturday 5pm-11pm