Our Menu

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

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

A triangular savory pastry filled with lentils and seasoned with jalapenos, garlic, and coriander.

A triangular savory pastry filled with minced beef and seasoned with jalapenos, garlic, and coriander.

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

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

Finely chopped collard greens are cooked in their own steam with mild seasonings.

Fresh string beans and long-cut carrots are cooked in our rich blend of seasonings.

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

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

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

Fresh beetroot and long-cut carrots are cooked with our rich blend of seasonings.

Legs of free-range chicken are slow-cooked in a dense stew of onions, berbere, and kibe. Boiled eggs are knife-poked and simmered in the stew. A high-holiday treat served with 2 legs and an egg.

Chicken breast, diced and marinated with onions, olive oil, rosemary, and jalapeno.

Fried tilapia seasoned with Ethiopian herbs and spices.

Stir-fried pieces of tilapia seasoned with garlic, red onions, jalapenos, and Ethiopian herbs.

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

Tender cubes from the shoulder of a lamb are rubbed with the chef's blend of Ethiopian seasonings ning tomotoos froch rosemary, and garlic.

Tender cubes from the leg of a lamb are marinated in awaze (chili paste) and sauteed with onions and fresh jalapenos.

Pieces of diced lean beef are seared in a hot skillet, then slow-cooked in a hot berbere stew.

Pieces of diced lean beef are seared in a hot skillet, then slow-cooked in a hot turmeric stew.

Cubed beef marinated in Ethiopian herbs and cooked until dark and crispy.

Finely chopped prime lean beef, red onions, and jalapenos, soaked in clarified butter and mitmita | Served with Ethiopian feta cheese and mitmita. Prepared rare, medium, and well done.

Finely chopped prime lean beef seasoned with an herbed butter sauce and spices served with Ethiopian feta cheese. Prepared rare, medium, and well done.

Marbled cuts of beef are slow-cooked with chopped collard greens, garlic, and a blend of alicha seasonings.

Lean pieces of diced marinated beef are simmered in traditional chickpea gravy.

Strips of lean prime beef seasoned with herbed butter sauce and spices. Prepared rare and medium.

Pieces of diced lean beef are seared on a hot skillet, then slow-cooked in a hot turmeric stew and tossed with flavorful pieces of injera.

Pieces of diced lean beef are seared on a hot skillet, then slow-cooked in a hot berbere stew and tossed with flavorful pieces of injera.

For 1 $24.00 | For 2 $45.00 • A combination of gomen, kik alicha, misir wot, misir alicha, atkilt wot, shiro, and cabbage.

For 1 $25.00 | For 2 $47.00 • A special combination of tibs wot, doro wot (with 1 leg of chicken and 1 egg), cabbage, kik alicha, tibs wot alicha, and gomen.

Any vegan dish, not an appetizer, except for beetroot, served in a half-sized portion.