Our Menu

Fried Pastries filled with lentils • 4 pcs for $12.00

House salad with onion, lemon, olive oil, spices, and mixed vegetables and greens

Made with brown teff flour, mitmita (a spicy pepper), kibe (clarified butter) and ayib (cheese)

Lentils cooked Ethiopian style with berber, ginger, garlic, onion and tomate served on injera

Cabbage, carrot, and potato sauteed with jalapeno, onion, garlic, and Ethiopian spices served on injera

Spiced chickpea flour cooked with berbere sauce, onion, garlic, and ginger served with injera

Ethiopian injera scrambled with tomatoes, jalapenos, yellow peppers, onions, Kibbe (clarified butter), and Ethiopian spices served on injera

Root vegetable served with kochkocha, a fermented side dish prepared from ground green pepper with green leafy varieties (seasonal availability)

Combination of vegetarian dishes yemisir wat, kik a Licha, cabbage, brown lentils, gomen, and beetroot

Fried pastries filled with chicken and beef • 4 pcs for $12.00

Chopped green space pepper, garlic, onion, ginger, canola oil, and butter served on injera

Lean beef dipped in awaze in a traditional sauce of mild pepper

Tender beef, jalapeno, onion, garlic, ginger and Ethiopian spices served with injera

Lamb spiced with ginger, onion, tomato, garlic, jalapeno, and kibbe (Ethiopian
butter)

Sauteed chicken breast spiced with ginger, onion, garlic, tomato, jalapeno, Ethiopian spices, and kibbe (Ethiopian butter) served on Injera

Tender strips of charbroiled beef and kibe (Ethiopian butter)

Very lean beef chopped and warmed with spicy mitmita, korerima, and kibbe (Ethiopian butter) served with homemade cheese. Order rare or medium

Chicken gently simmered in onion, garlic, ginger, berbere (Ethiopian spice), and other spices for hours to create a delightful stew (spicy) and served with hardboiled egg

A Lentil Sambusa is a crispy, golden-fried pastry filled with a flavorful mixture of lentils, onions, garlic, and
Ethiopian spices

(served for 1 with injera and portion of each of six dishes)
A combination platter of traditional Ethiopian vegetarian dishes, including Yemisir Wat (spicy red lentil
stew), Kik Alicha (mild yellow split pea stew), cabbage (slow-cooked with carrots and turmeric), brown
lentils (seasoned and simmered), Gomen (collard greens sautéed with garlic and spices), and beetroot
(earthy and slightly sweet, often served warm or chilled). Served with injera, a spongy Ethiopian
flatbread, for scooping up the flavorful dishes.

Enjoy a cup of authentic Ethiopian coffee, known for its rich, bold flavor and smooth finish, often
served in a traditional coffee ceremony. Alternatively, savor Ethiopian spiced tea, a fragrant and
soothing beverage infused with cinnamon, cloves, and other warming spices.