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. Choice of meat or lentils.

Diced of lean beef are seasoned on hot skillet and slow cooked in barbere stew.

Marbled cubs of beef on a mild onions sauce with chopped collard greens and garlic.

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

Morsel cuts of beef are marinated in a hot berbere-butter.

Lean dice of 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.

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

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

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

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

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

Legs of range chicken are slow-cooked in a dense stew of onions, berbere and kobe, boiled egg in knife-pocked and simmered in the stew.

Chicken breast, dice-cut and marinated with house seasoning and sauteed with onions, oil, rosemary, jalapeno and a touch of chardonnay and awaze sauce.

In-season freshwater whole fish or fillet prepared Ethiopian style. Moist flakes inside its crispy skin.

Grounded tilapia fish mixed with dried onion, jalapeno and seasoned with cardamom, olive oil and mitmita.

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

Red fish tuna finely chopped and mixed with olive oil, cardamom and mitmita

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

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

Chickpea flour mixed with onion, oil, garlic, ginger and 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 carrot cooked in tomato sauce with house seasoning.

Finely chopped collard greens cooked in their way steam with mild seasoning.

Beets, carrot and potato cooked with minced onion and garlic.

Portobello mushroom sauteed with onion, garlic, tomato and a touch of awaze sauce.

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

Misir wot, kik alecha, shiro, atakjit wot, fasclia wot and gomen wot.

Avocado salad, misir wot, gomen be sega, tibs wot, Makeda tibs, doro wot an Atakilt wot.

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

Spaghetti sauteed with tomato sauce.

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