Barberries – little dried red berries
Bastilla - Moroccan layered phyllo dish
Baharat – Arabic seven spice blend
Chermoula – cilantro, paprika, cumin, lemon
Fattoush – Arabic version of a chopped salad
Harissa – Moroccan chile paste
Kafta – spiced ground meat
Kishk – mixture of grain & fermented milk
Ras il-Hanout – Moroccan spice blend
Sumac – red pod from a tree, tastes like pomegranate
Shanklish - aged sheep's milk cheese from the levant
Tagine – dish named after the pot it's cooked in
Taklia – coriander, garlic, olive oil
Tfaya – combination of caramelized onions, chickpeas, and raisins
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.
*Contains Pork &/or not vegetarian
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