Zitoune Moroccan Cuisine

Crisp filo pockets stuffed with spinach.

Crisp filo pocket stuffed with braised duck, saffron and almond. Finished with cinnamon and sugar powder.

Mesclun greens tossed with sliced green olives, lemon confit, fresh mint and toasted almonds.

Arugula greens served with cracked Kalamata olives, chickpeas, fresh mint and dry fruits with lemon and olive oil vinaigrette.

Luscious mussels gently simmered in white wine, butter, cumin and paprika.

Couscous served with seven vegetables and an aromatic broth.

Grilled chicken breast marinated in garlic, curry and saffron. Served with sauteed brown olives.

Two skewers of kefta grounded salmon with herbs and Moroccan spices. Served with homemade potatoes and salad.

Marinated in olive oil, garlic, thyme, smoked paprika, and sherry wine vinegar with merguez sausage (spiced lamb sausage). Served with saffron rice.

Plain omelet served scrambled, sunny-side-up or fried. Served with homemade potatoes or french fries.

Filled with grilled vegetables, parsley and cilantro.

Omelet with lamb spiced sausage served with homemade potatoes.

Two eggs cooked a la Benedictine served on a Moroccan crepe and a revisited Hollandaise sauce.

Two eggs sunny side up on a bed of grounded salmon with tomato and herbs.

Delicious toast with caramelized cinnamon green apples.

Deep fried Moroccan dough served with honey.

Homemade Moroccan crepe filled with today's fruits, dipped in spiced honey.

Homemade Moroccan crepe filled with caramelized cinnamon green apples.

Luscious mussels gently simmered in white wine, butter, cumin and paprika.

Fresh marinated sardine filets served in a hot skillet with a side of herbed cherry tomato.

Crisp filo pockets stuffed with spinach.

Rolled crisp filo surrounds marinated vegetables. With carrot, zucchini and red and green peppers.

Rolled crisp filo surrounds tasty saffron rice and marinated shrimp.

Lentils cooked in a traditional tagine pot with onions and tomatoes.

Moroccan spiced lamb sausage served on a bed of cherry tomatoes.

Crisp filo pocket, stuffed with braised duck, saffron and almonds. Finished with cinnamon and sugar powder.

Traditional Moroccan vegetable soup seasoned with savory herbs.

Puree of the most delicious fish cooked with herbs, saffron, anise liquor and garlic.

Mesclun greens served with cracked green olives, lemon confit, fresh mint and toasted almonds with lemon and olive oil dressing.

Marinated tomato and cucumber in olive oil, lemon juice and oregano vinaigrette served with feta cheese.

Arugula greens served with cracked Kalamata olives, chickpeas, fresh mint and dry fruits with lemon and olive oil vinaigrette.

Saffron vegetable broth with carrot, potato, pepper and string beans served in a traditional Moroccan tagine.

An 8 oz. beef burger with a touch of Moroccan spices served with french fries.

Traditional Moroccan couscous as it's enjoyed in Marrakech. Served with seven vegetables and an aromatic broth.

Grilled fresh red snapper with sauteed cherry tomatoes. Served over a bed of couscous with lemon, green peas and chives.

Rolled salmon kefta brochettes served with tomato and cucumber salad.

Grilled chicken breast marinated in garlic, curry and saffron served on a bed of Zitoune salad.

Combination of Zitoune's delicious grilled meats served with mesclun salad. Comes with merguez, sausage, chicken and lamb brochette.

Smoky grilled lamb marinated in extra virgin olive oil, white wine, oregano leaves and garlic. Served with sauteed French beans.

Marinated in olive oil, garlic, thyme, smoked paprika and sherry wine vinegar with merguez sausage (spiced lamb sausage). Served with saffron rice.

Crisp filo dough pockets stuffed with spinach.

Rolled crisp filo surrounds marinated vegetables. With carrot, zucchini and red and green peppers.

Crispy filo dough generously stuffed with saffron-infused rice and marinated shrimp.

Traditional Moroccan vegetable soup seasoned with savory herbs.

Puree of the most delicious fish cooked with herbs, saffron, anise liquor and garlic.

Mesclun greens tossed with sliced green olives, lemon confit, fresh mint and toasted almonds.

Arugula greens served with cracked Kalamata olives, chickpeas, fresh mint and dry fruits with lemon and olive oil vinaigrette.

Marinated tomato and cucumber in olive oil, lemon juice and oregano vinaigrette. Served with feta cheese.

A mixture of zucchini, eggplant, tomatoes, bell peppers and lemon juice. Lightly sauteed in virgin olive oil. Served on warm French bread.

Grilled Moroccan spiced lamb sausage served on French baguette with a side of french fries.

Rolled salmon kefta brochettes served with tomato and cucumber salad.

Ground beef infused with a Moroccan spice medley and onions. Served with french fries.

Grilled chicken breast marinated in garlic, curry and saffron. Served with sauteed brown olives.

Grilled fresh red snapper with sauteed cherry tomatoes. Served over a bed of couscous with lemon, green peas and chives.

One egg on a bed of grounded salmon balls with tomatoes and herbs.

Traditional Moroccan couscous served with seven vegetables with an aromatic broth.

Crisp filo pocket stuffed with braised duck, saffron and almond. Finished with cinnamon and sugar powder.

Crisp filo pockets filled with almonds and honey.

Crisp filo pockets stuffed with nuts and dry fruits. Finished with cinnamon and sugar powder.

Homemade Moroccan crepe filled with today's fruits. Dipped in spiced honey.

Flavored Moroccan yogurt served with fresh nuts and dry fruits.

Coconut milk cream topped with a layer of hard caramel.