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221 W 38th St, New York, NY 10018 • Delivery Info
Online ordering is closed now, you can order ahead
Combination of Mediterranean olives.
Saffron seasonedred lentils mashed w. garlic and spices
Housemade chickpea spread with tahini, garlic, and lemon
Spinach, kale, and collard greens, sauteed in garlic and lemon
Cooked salad made with eggplant (aubergines), tomatoes, garlic, olive oil and spices
Choose three of the above
Seasoned potato croquettess served with charmoula aioli
Bell pepper and eggplant sauteed in a wine & garlic reduction
Seasoned vegetable and feta cheese baked in pastry dough
Minced tuna,delicately seasoned, baked in pastry dough
Spiced lamb baked in pastry dough
Green lentils in vegetable saffron broth
Authentic Moroccan soup of legumes
Micro greens tossed with preserved lemon, spicy carrots, olives, and citrus vinaigrette
Marinated traditional Moroccan spices
Roasted and seasoned bell peppers and tomatoes tossed in house vinaigrette
Caramelized vidalia onions, chick peas and currants.
With seasoned root vegetables
Homemade spicy lamb sausage.
All of the above.
Lamb shank topped with prunes, toasted almonds, and sesame seeds
Lamb Shank stewed in our saffron sauce, topped with potatoes, and carrots
Lamb meatballs stewed in our saffron sauce
Lamb shank simmered in our saffron sauce, tomatoes, parsley and preserved lemons
With preserved lemon and imported atlas olives
Stewed chicken with potatoes, carrots, & green peas in our saffron sauce.
Stewed in spicy Harissa sauce
Simmered currants & caramelized onions in a sweet & savory sauce
Zucchini, chick peas, turnips, calabaza, carrots, currants.
Stewed sweet potatoes, bell peppers and carrots in saffron sauce
Our homemade sausage grilled and served with shekshouka
Stewed in herbs, slowly baked and braised in preserved lemon, saffron and white wine.
Baby chicken stewed in herbs, slowly baked in crispy phyllo dough and topped w. sweet almonds and cinnamon
Succulent beef short ribs simmered overnight with garlic and root vegetables in a special clay pot (known to many as the bride of tagine)
Semolina cake with pine nuts, baked and drizzled with honey and sprinkled with orange blossom water.
Pecans, walnuts wrapped in a pastry and doused with orange blossom honey.
Paste of grounded blanched almonds rolled in phyllo dough, fried and drenched in honey.
Dates and nuts rolled in phyllo pastry dipped in bitter sweet chocolate and then baked
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