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.