Diced avocado mixed with tomatoes, onions, peppers, cilantro, and vinaigrette.

Toasted injera coated with awaze and Ethiopian purified butter or olive oil.

Diced vine ripened tomatoes, peppers, onions, and crumbled injera, tossed in awaze and olive oil vinaigrette.

A pair of baked Ethiopian style phyllo dough pockets with savory filling. Your choice of meat or lentils.

Red split lentils stewed with finely chopped onion, garlic, oil, and Ethiopian herbs.

Yellow split peas cooked in finely chopped onion, garlic, and oil with a touch of turmeric and a subtle blend of herbs.

Chickpea flour mixed with onion, oil, garlic, and ginger then cooked on medium heat for several minutes.

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

String beans and carrots cooked in tomato sauce with house seasoning.

Steamed finely chopped collard greens with mild seasoning.

Beets, carrots, and potatoes cooked with minced onion and garlic.

Portobello mushrooms sautéed with onions, garlic, tomatoes and a touch of awaze sauce.

Portobello mushrooms finely chopped and mixed with olive oil, mitmita, and cardamom.

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

Criss-cross cut chain of beef marinated in awaze & red wine, stir-fried with onion and jalapeno.

Marbled cuts of beef in a mild onion sauce with chopped collard greens and garlic.

Extra lean cuts of prime beef finely chopped and mixed with seasoned clarified butter and mitmita served with mashed Ethiopian feta cheese.

Morsel cuts of beef marinated in a hot berbere-butter. Can be served medium-rare or medium.

Lean diced marinated beef simmered in traditional chickpea gravy and seasoned with purified butter.

Tender tip pieces of marinated rib eye beef cooked with peppers, onions, garlic and a touch of rosemary.

Seasoned Ethiopian style beef jerky cooked in light berbere sauce and tossed with pieces of broken injera.

Legs of range chicken slow-cooked in a dense stew of onions, berbere, and kibe. Boiled egg is knife-poked and simmered in the stew. A high-holiday treat.

Chicken breast diced and marinated with house seasoning and sautéed with onions, oil, rosemary, jalapeño and a touch of chardonnay and awaze sauce.

Strips of leg of lamb sauteed with onion, garlic, and pepper.

Pieces of lamb cooked to perfection with garlic, ginger, and onion and finished with turmeric.

Tender cubes of lamb shoulder rubbed with the chef’s blend of Ethiopian seasoning and stir-fried with onions, garlic, and jalapeno peppers with fresh rosemary finished with red wine.

Strips of leg of lamb marinated in awaze and sautéed with onions, garlic, and pepper.

In-season freshwater whole fish or fillet 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.

Avocado salad, miser wot, gomen besiga, tibs wot, awaze tibs, doro wot, doro tibs.

Miser wot, kik alecha, shiro, atakilit wot, fasolia wot, gomen wot.

Chickpea flour mixed with onion, garlic, ginger and cooked on medium heat several times.

Spaghetti sautéed with tomato sauce.

Jasmine rice cooked with chicken sautéed in a flavorful awaze or turmeric sauce.