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Succulent half jerk chicken with waffles, strawberry salsa, and Barbancourt rum coconut scented maple glaze. Served with house salad.
Black tiger shrimp blackened. Served with tropical salsa.
Pan seared. Topped with cajun remoulade and baby arugula.
Grated taro root seasoned with herbs and pan fried. Served with cilantro sauce.
Fried plantains. Served with spicy coleslaw.
Black tiger shrimp blackened. Served with tropical salsa.
Pan seared. Topped with cajun remoulade and baby arugula.
Platter, three Caribbean fritters, two crab cakes, six papita , and four jerk shrimp.
Crispy pan fried Bahamian cracked conch lightly dusted in seasoning flour. Served with cilantro lime pesto and sriracha aioli.
Chopped baby romaine lettuce tossed in Caesar dressing and Parmesan cheese.
Spicy arugula tossed in mango vinaigrette dressing with Roma tomatoes, candied walnut, avocado, and goat cheese.
Baby spinach with strawberry, candied walnuts, goat cheese crumbles, and bacon lightly tossed in a roasted hazelnut vinaigrette.
Chopped mixed, baby lettuce, tomatoes, onions, and cucumbers with ranch dressing.
Smooth custard with a hint of lime citrus patron tequila.
Bread pudding with strawberries macerated in aged Barbancourt rum and topped with vanilla ice cream.
Moist red velvet upside downcake.
Braised goat, lightly sauteed, and served with plantains and spicy cabbage slaw. Served with house salad.
Savory aged goat, marinated with spicy herbs, then braised, and served with baby okra. Served with house salad.
Marinated pork shoulder chunks, pan fried, and served with plantains and spicy coleslaw. Served with house salad.
Seared then slow braised with carrots, onions, and celery in red wine sauce. Served with house salad.
Caribbean style spare ribs slow smoked to jerk rum sauce and served with cajun French fries and apple coleslaw. Served with house salad.
Slow braised vegetable stew with cabbage, green papaya, eggplants, spinach, carrots, chayote squash, and Lima beans served with choice of side. Served with house salad.
Black tiger shrimps sauteed in a lightly spiced coconut curry sauce with snow peas, carrots, and potato. Served with house salad.
Mango glazed salmon topped with candied walnuts. Served with pineapple salsa and asparagus. Served with house salad.
Grilled whole fish marinated in lemon, herbs, and spices served with baby arugula salad. Served with house salad.
Succulent half jerk chicken with waffles, strawberry salsa, and Barbancourt rum coconut scented maple glaze. Served with house salad.
Boneless lamb sauteed in a blend of spices, clarified herb butter, onions, garlic, jalapenos, and tomatoes. Served with injera Ethiopian flat bread and choice of two sides.
Combination of all three lentil dishes, collard greens, tikil gomen, and salad. Served with injera Ethiopian flat bread and choice of two sides.
Chicken drumstick seasoned, then simmered in a berbere sauce with garlic, and ginger root. Served with hard boiled egg and ayib cheese. Served with injera Ethiopian flat bread and choice of two sides.
Cubed chicken breast sauteed in a blend of spices, onions, jalapenos, tomatoes, and clarified herb butter. Served with injera Ethiopian flat bread and choice of two sides.
Ethiopian style beef jerky cooked in a berbere sauce fused with shredded injera. Served with injera Ethiopian flat bread and choice of two sides.
Cubed tender beef sauteed in a blend of spices, onions, garlic, clarified herb butter, tomatoes, and jalapenos. Served with injera Ethiopian flat bread and choice of two sides.
Tender beef stewed in a spicy berbere sauce, with onions, and garlic. Served with injera Ethiopian flat bread and choice of two sides.
Boneless lamb sauteed in a blend of spices, clarified herb butter, onions, garlic, jalapenos, and tomatoes. Served with injera Ethiopian flat bread and choice of two sides.
Succulent chunks of lamb meat cooked in a mild aromatic ginger sauce. Served with injera Ethiopian flat bread and choice of two sides.
Combination of lamb, beef, and chicken tibs. Sauteed, boneless cubed meats with onions, and jalapenos seasoned with spices. Served with injera Ethiopian flat bread and choice of two sides.
Combination of doro wot, beg alitcha, and key wot. Served with injera Ethiopian flat bread and choice of two sides.
Shrimp sauteed with berbere, clarified herb butter, onions, garlic, tomatoes, and jalapenos. Served with injera Ethiopian flat bread and choice of two sides.
Whole red snapper fish marinated in herbs and spices. Flash fried and served with vegetables. Served with injera Ethiopian flat bread and choice of two sides.
Red lentils slowly cooked with minced onions, ground garlic, and berbere. Served with injera Ethiopian flat bread and choice of two sides.
Portobello mushrooms sauteed with tomatoes, onions, jalapenos, garlic, and berbere. Served with injera Ethiopian flat bread and choice of two sides.
Green lentils slowly cooked with minced onions, ground garlic, and a hint of ginger. Served with injera Ethiopian flat bread and choice of two sides.
Combination of all three lentil dishes, collard greens, tikil gomen, and salad. Served with injera Ethiopian flat bread and choice of two sides.
Pan seared blue crab coated with crispy panko. Served in a light aioli sauce and with Cajun remoulade.
Hot wings glazed in spicy jerk sauce and served with fries.
Crispy fried plantain chips dusted in Parmesan cheese. Served with tomato salsa and cilantro pesto.
Pan fried grated taro root seasoned with herbs and served with cilantro sauce.
Pan seared blue crab coated with crispy panko. Served in a light aioli sauce and with Cajun remoulade.
Chopped mixed greens, tomatoes, cucumbers, and carrots. Tossed in dressing and shredded cheese.
Chopped baby romaine hearts tossed with classic Caesar dressing, red velvet waffle croutons, grilled chicken, and Parmesan cheese.
Grilled bell peppers and asparagus layered with cucumbers, spinach, and tomato confit. Served open faced on a French baguette smeared with boursin cheese. Served with plantain chips.
Succulent jerk chicken with waffles, macerated strawberries, and a coconut maple glaze with aged Barbancourt rum.
Cubed lamb sauteed with onions, tomatoes, and jalapenos. Served with injera and salad.
Cubed chicken sauteed with onions, tomatoes, jalapenos, and garlic ginger. Served with salad.
Cubed beef sauteed with onions, tomatoes, and jalapenos in a blend of exotic red pepper spices. Served with salad.
Shrimp simmered in a spicy sauce seasoned with herbs and spices. Served with salad.
Portobello mushrooms sauteed with onions, tomatoes, jalapenos, garlic, and berbere. Served with salad.
Chocolate bread pudding layered with oreo cookies and served with macerated berries aged in Appleton rum with a scoop of vanilla ice cream.
Last updated November 24, 2020