Queen of Sheba

Diced avocado, mixed with tomatoes, peppers, and onions. Tossed in a spicy vinaigrette.

Diced vine-ripened tomatoes, peppers, onions, and crumbled injera, tossed in a lemon & olive oil vinaigrette.

Green lentils, onions, and chili peppers, coarsely mashed in an Ethiopian mustard vinaigrette.

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

Injera is rendered into an amber toast with a coating of awaze and kibe.

Choose from lentil or meat. A pair of Ethiopian-style triangular phyllo-dough pockets, packed with spicy stuffing.

Split lentils, stewed with onion, garlic and a blend of mild Ethiopian herbs.

Split peas milled together with a perfect blend of berbere, herbs, and onions, then slow-cooked into a creamy dip for your injera.

Split peas cooked in onion, garlic, and olive oil. A mild dish with a touch of turmeric and a subtle blend of herbs and spices.

Finely chopped collard greens, cooked in their own steam with mild seasoning and olive oil.

Fresh string beans and long cut carrots, cooked in tomato sauce with our rich blend of seasonings.

Cabbage, potato, and carrot cooked with onion and garlic with a touch of turmeric.

Red beets, potatoes, and carrots sauteed with peppers, onions, garlic, and ginger.

Legs of free-range chicken, slow-cooked in a dense stew of onions, egg, berbere, and kibe. A festive treat!

Chicken breast, diced and marinated with onions, rosemary, and jalapeno, sauteed in olive oil with a touch of chardonnay.

A mild stew of diced and on-the-bone lamb.

Tender cubes of the leg of lamb, marinated in white wine and kibe, then sauteed to perfection.

Tender cubes of the shoulder of lamb rubbed with chef's blend of Ethiopian seasonings and stir-fried with onions, fresh rosemary, and garlic.

Strips of a leg of lamb, marinated in awaze and sauteed with onions and fresh jalapeno.

Diced lean beef seared on a hot skillet, then slow-cooked in a hot berbere stew.

Lean beef, ground and cooked in mild green pepper sauce, red wine and jalapeno seasoned with ginger and garlic.

Seasoned Ethiopian beef jerky, cooked in a hot kibe sauce and tossed with shreds of injera.

Extra-lean cuts of prime beef are finely chopped and soaked in basil clarified butter and mitmita. Served with mashed Ethiopian feta cheese and collard greens.

Morsel cuts of beef, marinated in hot berbere-butter and minute rolled over a hot skillet.

Crisscross-cut chain of beef, marinated in awaze, olive oil and red wine, then stir-fried with onions.

Marbled cuts of beef are slow-cooked in a mild onion sauce with chopped collard greens, garlic and a blend of alecha seasonings.

Pieces of lean, marinated beef simmered in a traditional chickpea gravy.

In-season freshwater whole or filet fish prepared Ethiopian style, moist flakes inside its crispy skin.

Ground tilapia fish mixed with diced onion, jalapeno and seasoned with cardamom, olive oil, and mitmita.

Salmon simmered slowly with onion, garlic, tomato, jalapeno and a touch of awaze sauce and white wine.

Ahi tuna finely chopped and soaked in basil, olive oil, and mitmita. Served with collard greens.

Tibs wot, menchet abesh wot, Bozena Shiro, yebeg alecha, Doro wot, gomen wot and ater kik alecha.

Misir wot, ater kik alecha, Shiro, key sir wot, gomen wot, atakilt wot, and cabbage wot.

Split lentils, stewed with onion, garlic and a blend of mild Ethiopian herbs.

Split peas milled together with a perfect blend of berbere, herbs, and onions, then slow-cooked into a creamy dip for your injera.

Split peas cooked in onion, garlic and olive oil. a mild dish with a touch of turmeric and a subtle blend of herbs and spices.

Finely chopped collard greens, cooked in their own steam with mild seasoning and olive oil.

Fresh string beans and long cut carrots, cooked in tomato sauce with our rich blend of seasonings.

Red beets, potatoes and carrots sauteed with peppers, onions garlic and ginger.

Misir wot, ater kik alecha, Shiro, key sir wot, gomen wot, atakilt wot, and cabbage wot.

Marbled cuts of beef are slow-cooked in a mild onion sauce with chopped collard greens, garlic and a blend of alecha seasonings.

Diced lean beef seared on a hot skillet, then slow-cooked in a hot berbere stew.

Strips of a leg of lamb, marinated in awaze and sauteed with onions and fresh jalapeno.

Two drumsticks slow-cooked in a dense stew of onions, berbere, and kibe with a small boiled egg simmered into the mix. A festive treat!

Chicken breast, diced and marinated with onions, rosemary, and jalapeno, sauteed in olive oil with a touch of chardonnay.

In-season freshwater whole or filet fish prepared Ethiopian style, moist flakes inside its crispy skin.

Misir wot, ater kik alecha, shiro wot, key sir wot, gomen wot, atakilt wot, and cabbage wot.

Chicken breast, diced and marinated with onions, rosemary, and jalapeno, sauteed in olive oil with a touch of chardonnay.

Strips of leg of lamb marinated in awaze and sauteed with onions and fresh jalapeno.

Strips of leg of lamb marinated in awaze and sauteed with onions and fresh jalapeno.

Chicken breast, diced and marinated with onions, rosemary, and jalapeno, sauteed in olive oil with a touch of chardonnay.

Two drumsticks slow cooked in a dense stew of onions, berbere and kibbeh with a small boiled egg simmered into the mix. A festive treat.

Marbled cuts of beef are slow cooked in a mild onion sauce with chopped collard greens, garlic, and a blend of alecha seasonings.

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

Split lentils are stewed with onion, garlic, and a blend of Ethiopian herbs.

In season freshwater whole or filet fish, prepared Ethiopian style moist flakes, and flakes inside its crispy skin.

Split peas are milled together with a perfect blend of berbere, herbs, and onions. Slow cooked into a creamy dip for your injera.

Split peas are cooked in onion, garlic, and olive oil. A mild dish with a touch of turmeric and a subtle blend of herbs and spices.

Finely chopped collard greens, cooked in their own steam with mild seasonings and olive oil.

Fresh string beans and carrots cooked in tomato sauce with our rich blend of seasonings.

Red beets, potatoes and carrots sauteed with peppers, onions, garlic and ginger.

Misir wot, ater kik alecha, shiro wot, key sir wot, gomen wot, atakilt wot, and cabbage wot.

Cabbage, potato, and carrot cooked with onion and garlic, with a touch of turmeric.

Tibs wot, menchet abesh wot, bozena shiro, yebeg alecha, doro wot, gomen wot and ater kik alecha.

Chicken breast, diced and marinated with onions, rosemary and jalapeno, and sauteed in olive oil with a touch of chardonnay.

Diced lean beef seared on a hot skillet, then slow cooked in a hot berbere stew.

Ground tilapia fish mixed with diced onion, jalapeno and seasoned with cardamon, olive oil, and mitmita.

Diced avocado mixed with tomatoes, peppers, onion, and tossed in spicy vinaigrette.

Green lentils, onions, and chilli peppers are coarsely mashed in an ethiopian mustard vinaigrette.

Injera is rendered into an amber toast with a coating of aware and kibe.

Lentil or meat choices. A pair of ethiopain style triangular phyllo dough pockets are backed with spicy stuffing.

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

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

In season freshwater whole or filet fish, prepared ethiopian style moist flakes inside its crispy skin.

Ground tilapia fish mixed with diced onion, jalapeno and seasoned with cardamon, olive oil, and mitmita.

Salmon simmered slowly with onion, garlic, tomato, jalapeno, and a touch of awaze sauce and white wine.

Ahi tuna finely chopped and soaked in basil, olive oil and mitmita. Served with collard greens.

Strips of leg of lamb marinated in awaze and sauteed with onions and fresh jalapeno.

Tender cubes from the shoulder of lamb are rubbed with the chefs blend of ethiopian seasonings and stir fried with onions, fresh rosemary and garlic

Tender cubes from the leg of a lamb marinated in white wine and kibe then sauteed to perfection.

A mild stew of diced and on the bone lamb.

Chicken breast, diced and marinated with onions, rosemary and jalapeno, and sauteed in olive oil with a touch of chardonnay.

Two drumsticks slow cooked in a dense stew of onions, berbere, and kibe with a small boiled egg simmered into the mix.

Pieces of lean, marinated beef simmered in a traditional chickpea gravy.

Marbled cuts of beef are slow-cooked in a mild onion sauce with chopped collard greens, garlic and a blend of alecha seasonings.

Morsel cuts of beef, marinated in hot berbere-butter and minute rolled over a hot skillet.

Extra lean cuts of prime beef are finely chopped and soaked in basil, clarified butter and mitmita. Served with a mashed Ethiopian feta cheese and collard greens.

Lean beef ground and cooked in mild green pepper sauce, red wine and jalapeno; seasoned with ginger and garlic.

Seasoned Ethiopian beef jerky, cooked in a hot kibe sauce and tossed with shreds of injera.

Diced lean beef seared on a hot skillet, then slow cooked in a hot berbere stew.

Crisscross-cut chain of beef, marinated in awaze, olive oil, and red wine, then stir fried with onions.

Misir wot, ater kik alecha, shiro wot, key sir wot, gomen wot, atakilt wot, and cabbage wot.

Tibs wot, menchet abesh wot, bozena shiro, yebeg alecha, doro wot, gomen wot and ater kik alecha.

Fresh string beans and carrot cooked in tomato sauce with our rich blend of seasonings.

Split peas cooked in onion, garlic, and olive oil. A mild dish with a touch of turmeric and a subtle blend of herbs and spices.

Cabbage, potato, and carrot cooked with onion and garlic, with a touch of turmeric.

Finely chopped collard greens, cooked in their own steam with mild seasoning and olive oil.

Red beets, potatoes and carrots sauteed with peppers, onions, garlic and ginger.

Split lentils, stewed with onion, garlic, and a blend of Ethiopian herbs.

Split peas milled together with a perfect blend of berbere, herbs, and onions. Slow cooked into a creamy dip for your injera.

Layers of pastry leaves and crushed nuts are baked and soaked in honey and almond syrup.

Misir wot, ater kik alecha, shiro wot, key sir wot, gomen wot, atakilt wot, and cabbage wot.

Diced avocado mixed with tomatoes, peppers, onion, and tossed in spicy vinaigrette.

Tibs wot, menchet abesh wot, bozena shiro, yebeg alecha, doro wot, gomen wot, and ater kik alecha.

Chicken breast, diced, and marinated with onions, rosemary, and jalapeño, sautéed in olive oil with a touch of chardonnay.

Lentil or meat choices. A pair of ethiopian style triangular phyllo-dough pockets are baked with spicy stuffing.

Strips of leg of lamb marinated in awaze and sautéed with onions and fresh jalapeño.

Chicken breast, diced, and marinated with onions, rosemary, and jalapeño, sautéed in olive oil with a touch of chardonnay.

Two drumsticks slow-cooked in a dense stew of onions, berbere, and kibe with a small boiled egg simmered into the mix. A festive treat!

Marbled cuts of beef are slow-cooked in a mild onion sauce with chopped collard greens, garlic, and a blend of alecha seasonings.

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

Split lentils are stewed with onion, garlic, and a blend of ethiopian herbs.

In-season freshwater whole or filet fish, prepared ethiopian style: moist flakes flakes inside its crispy skin.

Split peas are milled together with a perfect blend of berbere, herbs, and onions. Slow-cooked into a creamy dip for your injera.

Split peas are cooked in onion, garlic, and olive oil. A mild dish with a touch of turmeric and a subtle blend of herbs and spices.

Finely chopped collard greens, cooked in their own steam with mild seasonings and olive oil.

Fresh string beans and carrots cooked in tomato sauce with our rich blend of seasonings.

Red beets, potatoes, and carrots sautéed with peppers, onions, garlic, and ginger.

Misir wot, ater kik alecha, shiro wot, key sir wot, gomen wot, atakilt wot, and cabbage wot.

Diced avocado mixed with tomatoes, peppers, onion, and tossed in spicy vinaigrette.

Green lentils, onions, and chili peppers are coarsely mashed in an Ethiopian mustard vinaigrette.

Injera is rendered into an amber toast with a coating of awaze and kibe.

Lentil or meat choices. A pair of ethiopian style triangular phyllo-dough pockets are baked with spicy stuffing.

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

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

Fresh string beans and carrot cooked in tomato sauce with our rich blend of seasonings.

Split peas cooked in onion, garlic, and olive oil. A mild dish with a touch of turmeric and a subtle blend of herbs and spices.

Cabbage, potato, and carrot cooked with onion, and garlic, with a touch of turmeric.

Finely chopped collard greens, cooked in their own steam with mild seasoning and olive oil.

Red beets, potatoes, and carrots sautéed with peppers, onions, garlic, and ginger.

Split lentils, stewed with onion, garlic, and a blend of Ethiopian herbs.

Split peas milled together with a perfect blend of berbere, herbs, and onions. Slow-cooked into a creamy dip for your injera.

Chicken breast, diced, and marinated with onions, rosemary, and jalapeño and sautéed in olive oil with a touch of chardonnay.

Two drumsticks slow-cooked in a dense stew of onions, berbere, and kibe with a small boiled egg simmered into the mix. A festive treat!

Pieces of lean, marinated beef simmered in a traditional chickpea gravy.

Marbled cuts of beef are slow-cooked in a mild onion sauce with chopped collard greens, garlic, and a blend of alecha seasonings.

Morsel cuts of beef, marinated in hot berbere-butter and minute rolled over a hot skillet.

Extra lean cuts of prime beef are finely chopped and soaked in basil, clarified butter, and mitmita. Served with a mashed ethiopian feta cheese and collard greens.

Lean beef ground and cooked in mild green pepper sauce, red wine, and jalapeño; seasoned with ginger and garlic.

Seasoned ethiopian beef jerky, cooked in a hot kibe sauce and tossed with shreds of injera.

Diced lean beef seared on a hot skillet, then slow cooked in a hot berbere stew.

Crisscross-cut chain of beef, marinated in awaze, olive oil, and red wine, then stir fried with onions.

Strips of leg of lamb marinated in awaze and sautéed with onions and fresh jalapeño.

Tender cubes from the shoulder of lamb are rubbed with the chef's blend of Ethiopian seasonings and stir fried with onions, fresh rosemary and garlic.

Tender cubes from the leg of a lamb marinated in white wine and kibe then sautéed to perfection.

A mild stew of diced and on-the-bone lamb.

In-season freshwater whole or filet fish, prepared ethiopian style: moist flakes inside its crispy skin.

Ground tilapia fish mixed with diced onion, jalapeño, and seasoned with cardamom, olive oil, and mitmita.

Salmon simmered slowly with onion, garlic, tomato, jalapeño, and a touch of awaze sauce and white wine.

Ahi tuna finely chopped and soaked in basil, olive oil and mitmita. Served with collard greens.

Misir wot, ater kik alecha, shiro wot, key sir wot, gomen wot, atakilt wot, and cabbage wot.

Tibs wot, menchet abesh wot, bozena shiro, yebeg alecha, doro wot, gomen wot, and ater kik alecha.

Layers of pastry leaves and crushed nuts are baked and soaked in honey and almond syrup.