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

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

A Combination dish of the above items

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 tumeric sauce cooked with fresh sliced ginger, and basil, with a touch of Ethiopian herbs.

Finely chopped tenderloin of beef, traditionally served very rare, warmed only by 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 distinc

Hot and spicy beef stew made of lean beef sliced and simmered slowly in berbere, nittir kibbe ( purified and seasoned butter), with finely chopped onions and garlic.

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.

Succulent chunks of fresh lamb marinated in white wine, sauteed in butter seasoned with onions, green pepper, tomatoes and rosemary

A combination of Vegetarian Messob and Meat Messob

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

Tender chicken marinated in lemon, sauteed in seasoned butter and stewed in a berbere sauce, flavored with onions, garlic and ginger root with a pinch of cardamon. Served with boiled egg and a chicken drumstick.

Thin slices of fillet cat fish, lightly breaded and fried in vegetable oil, served with side salad and misir wot .