Ethiopian style triangular phyllo-dough pockets, stuffed with whole lentils, fresh garlic, jalapeno and onions.

Ethiopian style triangular phyllo-dough pockets, stuffed with beef, fresh garlic, jalapeno and onions.

Hearts of green leaf lettuce, onions, tomatoes, and jalapeno mixed with corn oil and Ethiopian style house dressing.

Sauteed marinated chicken over salad.

Sauteed marinated beef over salad.

Blended fresh Roma tomatoes, onions, jalapeno peppers, and fresh garlic pureed with corn oil and mixed with house dressing and injera pieces.

Lightly roasted and freshly ground flaxseed mixed with a combination of fresh tomato, onion, jalapeno and injera pieces.

Organic Split red lentils simmered with onions, garlic, berebere sauce and a blend of mild Ethiopian herbs, spiced just enough to have a bit of a kick.

Light vegetarian stew made from organic split pea in turmeric sauce cooked with garlic and touch of mild Ethiopian herbs.

Fresh chopped collard greens, onions, garlic and Ethiopian herbs cooked in corn oil.

Pureed chick peas cooked with onion, garlic, Ethiopian herbs and spices.

Fresh yellow cabbage, long cut carrots and potatoes cooked with onions, garlic and corn oil.

Spiced and powdered chickpeas cooked in oil, onions and jalapeno mixture.

Mushrooms simmered with onions, garlic, berebere sauce and a blend of mild Ethiopian herbs and spiced just enough to have a bit of a kick.

Tofu cubes sauteed with jalapenos, onions and mitmita (spiced chili powder).

Small dollops of misir wot, ater kik alicha, gomen wot, shiro wot and atakelt wot.

Extra lean, finely chopped tenderloin of beef, traditionally served very rare, warmed only with melted ‘nittir, kibbe’, Ethiopian purified and spiced butter. This purified butter is further spiced with a special herb called koseret that gives Kitfo its unique and distinct flavor. It can be served raw, lightly cooked or well-cooked with Ayeb (home-made cheese).

Extra lean ground beef seasoned with mitmita (spiced chili powder) and mixed with Ethiopian spiced butter. Served with three different varieties of seasoned cheese and greens.

Extra lean ground beef served very rare with chopped jalapeno, onions and mitmita (spiced chili powder) and warmed with Ethiopian spiced butter.

Lean cubed beef tenderloin simmered in a blend of jalapeno, onions, awaze and Ethiopian spiced butter served raw or rare.

Tender chopped beef sauteed to perfection with onions, fresh rosemary and jalapeno pepper then rapidly fried in seasoned corn oil.

Tender cubes of beef marinated in Awaze, sauteed with fresh onions, jalapeno and fresh rosemary.

Fresh collard greens and beef simmered in mild sauce seasoned with spices and herbs.

Hot and spicy beef stew made of lean beef cubed and simmered slowly in berbere, nittir kibbe, finely chopped onions and garlic.

Pureed chickpeas simmered in a rich house sauce and ground beef spiced with butter.

Injera tossed in a succulent sauce of tender chunks of lean beef sauteed in berbere, onions, garlic and blend of Ethiopian herbs.

Quanta is the traditional Ethiopian technique for naturally preserving meat. It is marinated in salt and red pepper and dried naturally giving it a unique and subtle flavor when cooked into stew and served tossed with pieces of injera.

Tender pieces of lamb braised slowly in turmeric sauce, flavored with an Ethiopian herb, garlic and spiced butter tossed with pieces of injera.

Boneless cubes of tilapia lightly breaded and sautéed in fresh garlic, onions, tomatoes and jalapeno, served with salad.

Thin slices of fillet tilapia lightly breaded and pan fried in corn oil, served with side salad and misir wot.

Fresh shrimp sauteed with fresh onions and jalapeno mixed with little bit of mitmita.

Hot and spicy chicken stew simmered slowly in berbere sauce with onions, garlic, seasoned butter, and a pinch of cardamom with boiled egg and a chicken drumstick.

Boneless marinated chicken sauteed with onions, jalapeno, garlic and rosemary.

Succulent chunks of fresh lamb marinated and sautéed in butter seasoned with onions, jalapeno and rosemary.

Succulent chunks of fresh lamb marinated in Awaze and sauteed in butter seasoned with onions, jalapeno and rosemary.

Tender pieces of lamb braised slowly in turmeric sauce, flavored with Ethiopian herbs and garlic.

A combination of doro wot, beg alicha and sega wot.

A combination of vegetarian messob and meat messob.

Red lentils.

Yellow split peas.

Collard greens.

Pureed chick peas.

Cabbage, carrots and potatoes.

Honey soaked nut pastry.