Diced avocado mixed with tomatoes, peppers and onions tossed in a spicy vinaigrette.

Diced vine ripened tomatoes, peppers, onions and crumbled injera, tossed in a lemon and olive oil vinaigrette.

Green lentils, onions and chili peppers, coarsely mashed in an Ethiopian mustard vinaigrette.

Vine ripened tomatoes, jalapenos and red onions chopped and tossed in a spicy vinaigrette.

Injera is rendered into an amber toast with a coating of awaze and kibe.

A pair of baked ethiopian-style phyllo dough pockets with a spicy filling.

Homemade Ethiopian bread served with awaze dip.

Freshly made lamb stew served with injera.

A mild stew of diced and on the bone lamb. Served with a side salad.

Tender cubes of leg of lamb, marinated in white wine and kibe and then sauteed to perfection. Served with a side salad.

Tender cubes from the shoulder of lamb, rubbed with our chef's blend of Ethiopian seasonings and stir-fried with onions, fresh rosemary and garlic. Served with a side salad.

Strips of leg of lamb, marinated in awaze and sauteed with onions and fresh jalapeno. Served with a side salad.

Diced lean beef seared on a hot skillet, then slow-cooked in a hot berbere stew. Served with a side salad.

Lean beef, ground and cooked in mild green pepper sauce, red wine and jalapeno. Seasoned with ginger and garlic. Served with a side salad.

Lean beef, ground and cooked in a mild sauce with jalapeno. Seasoned with ginger and garlic.

Seasoned Ethiopian beef jerky, cooked in a hot kibe sauce and tossed with shreds of injera. Served with a side salad.

Extra lean cuts of prime beef are finely chopped and soaked in basil clarified butter and mitmita. Served with a mash of Ethiopian feta cheese and collard greens. Served with a side salad.

Morsel cuts of beef, marinated in hot berbere butter and minute rolled over a hot skillet. Served with a side salad.

Crisscross cut chain of beef, marinated in awaze, olive oil and red wine and then stir fried with onions. Served with a side salad.

Marbled cuts of beef are slow-cooked in a mild onion sauce with chopped collard greens, garlic and a blend of alicha seasonings. Served with a side salad.

Pieces of lean and marinated beef simmered in a traditional chickpea gravy. Served with a side salad.

Legs of free range chicken, slow-cooked in a dense stew of onions, egg, berbere and kibe. Served with a side salad.

Turmeric and cumin take the place of berbere in this milder version of doro wot.

Diced chicken breast marinated with onions, olive oil, rosemary, jalapeno and sauteed in olive oil with a touch of Chardonnay. Served with a side salad.

Tibs wot, menchet abesh wot, bozena shiro, yebeg alecha, doro wot, gomen wot and ater kik alecha. Served with a side salad.

Misir wot, ater kik alecha, shiro, key sir wot, gomen wot, atakilt wot and cabbage wot. Served with a side salad.

Split lentils stewed with onion, garlic and a blend of mild Ethiopian herbs. Served with a side salad.

Split peas cooked in onion, garlic and olive oil. A mild dish with a touch of turmeric and a subtle blend of herbs and spices. Served with a side salad.

Finely chopped collard greens, cooked in their own steam with mild seasoning and olive oil. Served with a side salad.

Fresh string bean and long cut carrots, cooked in tomato sauce with our rich blend of seasonings. Served with a side salad.

Cabbage, potato and carrot cooked with onion garlic and with a touch of turmeric. Served with a side salad.

Chickpeas, flour molded (dumpling style), sauteed and cooked in berbere sauce.

Finely milled chickpeas, pan crusted in olive oil and reduced with lemon shallots and jalapenos.

In season fresh water fish, prepared Ethiopian style, moist flakes inside its crispy skin.

Red beets, potatoes and carrots sauteed with peppers, onions, garlic and ginger. Served with a side salad.

Marbled cuts of beef, slow-cooked in a mild onion sauce with chopped collard greens, garlic and a blend of alicha seasonings. Served with a side salad.

Diced lean beef seared on a hot skillet and then slow-cooked in a hot berbere stew. Served with a side salad.

A mild stew of diced and on the bone lamb.

Strips of leg of lamb, marinated in awaze and sauteed with onions and fresh jalapeno. Served with a side salad.

Two drumsticks slow-cooked in a dense stew of onions, berbere and kibe with a small boiled egg simmered into the mix. A festive treat. Served with a side salad.

Chicken breast, diced and marinated with onions, rosemary and jalapeno and sauteed in olive oil with a touch of chardonnay. Served with a side salad.

Split peas milled together with a perfect blend of berbere, herbs and onions then slow cooked into a creamy dip for your injera. Served with a side salad.

Split lentils, stewed with onion, garlic and a blend of mild Ethiopian herbs. Served with a side salad.

Split peas milled together with a perfect blend of berbere, herbs and onions, then slow-cooked into a creamy dip for your injera. Served with a side salad.

Split peas cooked in onion, garlic and olive oil. A mild dish with a touch if turmeric and a subtle blend of herbs and spices. Served with a side salad.

Finely chopped collard greens, cooked in their own steam with mild seasoning and olive oil. Served with a side salad.

Fresh string beans and long cut carrots, cooked in tomato sauce with our rich blend of seasonings. Served with a side salad.

Finely milled chickpeas pan-crusted in olive oil and reduced with lemon, shallots and jalapenos.

Red beets, potatoes and carrots sauteed with peppers, onions garlic and ginger. Served with a side salad.

In-season freshwater whole or filet fish, prepared Ethiopian style. Moist flakes inside its crispy skin. Served with a side salad.

Misir wot, ater kik alecha, shiro, key sir wot, gomen wot, atakilt wot and cabbage wot. Served with a side salad.

Layers of pastry leaves and crushed nuts are baked and soaked in honey and almond syrup.

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

Ground tilapia fish mixed with diced onion, jalapeno and seasoned with cardamom, olive oil and mitmita.

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

Ahi tuna finely chopped and soaked in basil, olive oil and mitmita. Served with collard greens.