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Timatim Fitfit
Diced vine ripened tomatoes, peppers, onion and crumpled injera are tossed together in a lemon & olive oil vinaigrette |
5.50 |
Azifa
Green lentils, onions chilipeppers are coarsely mashed in an Ethiopian mustard vinaigrette |
5.00 |
Tomato Salad
Vine ripened tomatoes, jalapenos and red onions chopped and tossed in a spicy vinaigrette |
4.25 |
Kategna
Injera is rendered into an amber toast with a coating of awaze and kibe |
4.50 |
Lentil or Meat Sambousa
A pair of Ethiopian style triangular phyllo-dough pockets are baked with spicy stuffings |
3.25 |
Dabo
Homemade Ethiopian bread served with awaze dip |
3.25 |
Shiro
Split peas are milled together with a perfect blend of berbere, herbs and onions. Slow-cooked into a creamy dip for your injera |
9.50 |
Atikilt Wot
Fresh string beans, long-cut carrots and cabbages are cooked in olive oil with our rich blend of seasonings; garlic, coriander, and cumin dominate |
10.95 |
Misir Wot
Split lentils are stewed with onion, garlic and blend of mild Ethiopian herbs |
9.25 |
Gomen Wot
Finely chopped collard greens are cooked in their own steam with mild seasonings and olive oil |
9.25 |
Buticha
Finely milled chickpeas pan crusted in olive oil and reduced with lemon, shallots and jalapenos |
8.50 |
Ater Kik Alicha
Split peas are cooked in onion, garlic and olive oil. Mild yellow dish with a touch of turmeric and subtle blend of herbs and spices |
9.50 |
*Vegetarian Mesob
Small dollops of each item in the Vegetarian menu |
11.50 |
Doro Wot
Legs of range chicken are slow-cooked in dense stew of onions, berbere and kibe. Boiled small eggs are knife-poked and simmered in the stew. A high-holiday treat served with two legs and a small egg |
12.95 |
Doro Alicha
Turmeric and cumin take the place of the berbere in this mild version of Doro Wot |
12.95 |
Doro Tibs
Chicken breast, dice-cut and marinated with onions olive oil, rosemary, jalapeno and sauteed in kibe and a touch of Chardonnay |
11.50 |
Kitfo
Extra lean cuts of prim beef are finely chopped and soaked in basil clarified butter and mitmita. Served with a mash of Ethiopian fettah cheese and collard greens
-Best served raw, but ask for "leb-leb" if you like it lightly browned |
12.95 |
Gored Gored
Morsel-cuts of beef are marinated in hot berbere-butter and minute rolled over a hot skillet. A rare delicacy
-Best served raw, but ask for "leb-leb" if you like it lightly browned |
13.00 |
Lega Tibs
Tender cubes from the leg of a lamb marinated in white wine and kibe and sauteed to perfection |
11.95 |
Chef's Special Tibs
Tender cubes from the shoulder of lamb are rubbed with Chef's blend of Ethiopian seasonings and stir-fried with onions, fresh rosemary and garlic |
12.95 |
Zilzil Tibs
Crisscross-cut chain of beef is marinated in awaze, olive oil, red wine and stir fried with onions |
12.95 |
Awaze Tibs
Strips of leg of lamb marinated in awaze and sauteed with onions and fresh jalapeno |
12.50 |
Shallow Fried Whole Fish
In-season freshwater fish prepared Ethiopian style: moist flakes inside its crispy skin |
11.95 |
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Tibs Wot
Dices of lean beef are seared on hot skillet then slow cooked in a hot berbere stew |
11.95 |
Quanta Firfir
Seasoned Ethiopian beef jerky is cooked in a hot kibe sauce and tossed with shreds of injera |
12.95 |
Yebeg Alicha
A mild stew of diced and on-the-bone lamb |
11.95 |
Gomen Besiga
Marbled cuts of beef are slow-cooked in a mild onion sauce with chopped collard greens, garlic and blend of alicha seasonings |
10.50 |
Bozena Shiro
Lean dices of marinated beef are simmered in traditional chickpea gravy |
11.95 |
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