Axum Ethiopian Restaurant

Diced vine ripened tomatoes, peppers, onion and crumbled injera are tossed together in a lemon & olive oil vinaigrette.

Vine ripened tomatoes, jalapenos and red onions chopped and tossed in a spicy vinaigrette.

Axum special.

Split peas are milled together with a perfect blend of berbere, herbs and onion, slowly cooked into creamy dip served on top of injera.

Well chopped collard greens cooked in a steamy mild seasoning and olive oil.

Dices of lean beef seared on hot skillet slowly cooked in a hot berbere stew.

Extra lean prime beef chopped and soaked in basil classified butter and mitmita.

Key wot. Freshly made lamb stew.

Diced lean beef seared on hot skillet slowly cooked in hot berbere stew.

Venison loin, cranberry sauce, semi hard rennet cheese.

Extra lean beef chopped and soaked with basil butter and mitmita.

Cross cut chain of beef slowly cooked in olive oil, red wine with stir fried onions.

Fillet of salmon with cucumber and tomatoes.

Lean marinated beef simmered in traditional chickpea gravy.

Misir, gomen, letile, beans, alicha shero and salad.

Key wot, tibs, kikil, kitfo, gomen and ayeb.

Mild stew of diced lamb bones.

Strips of lamb legs marinated in awaze sauce and cooked with onions and fresh jalapenos.

Marbled cuts of beef slowly cooked in a mild onion sauced collared greens, garlic and blend of alicha seasoning.

Diced lean beef seared on hot skillet slowly cooked in a hot berebere stew.

Kikil with soup.

Please contact the merchant for soda selection.

Diced vine ripened tomatoes, peppers, onion, and crumbled injera are tossed together in a lemon and olive oil vinaigrette.

Vine ripened tomatoes, jalapenos, and red onions chopped and tossed in a spicy vinaigrette.

Dices of lean beef seared on hot skillet slowly cooked in a hot berbere stew.

Extra lean prime beef chopped and soaked in basil classified butter and mitmita.

Split peas are milled together with a perfect blend of berbere, herbs, and onion, slowly cooked into cream dip served on top of injera.

Well chopped collard greens cooked in a steamy mild seasoning and olive oil.

Diced lean beef seared on hot skillet slowly cooked in hot berbere stew.

Venison lion, cranberry sauce, and semi-hard rennet cheese.

Extra lean beef chopped and soaked with basil butter and mitmita.

Cross cut chain of beef slowly cooked in awaze, olive oil, red wine with stir-fried onions.

Fillet of salmon with cucumber and tomatoes.

Lean marinated beef simmered in traditional chickpea gravy.

Key wot. Freshly made lamb stew.

Tender cubs lamb shoulder made in white wine and kibe and salted to perfection.

Misir, Gomen, letile, beans, alicha shero, and salad.

Marble cuts of beef slowly cooked in a mild onion sauced collared greens, garlic and blend of Aloha seasoning.

Diced lean beef seared on hot skillet slowly cooked in a hot berbere stew.

Kikil with soup.

Mild stew of diced lamb bones.

Strips of lamb legs marinated in awaze sauce and cooked with onions and fresh jalapenos.