Two fried triangular pastries with a choice of your stuffing—chicken, beef, spinach or lentils

Strip of beef meat sautéed in berberé, garlic, red onions and jalapeño.

Tender cubes of beef thigh grilled with red onions, jalapeño and rosemary.

Lean bottom round beef seasoned with berberé sauce and butter. Served raw or slightly cooked.

Pieces of spiced homemade beef jerky and shredded injera cooked in a traditionally spiced, flavorful berberé sauce.

Cubes of tender beef grilled with onion and jalapeno, then mixed with shredded injera in traditionally spiced butter and berberé.

Cubes of beef, red onions and jalapeño cooked in a traditionally spiced butter.

Cubed tender beef cooked in a simmering stew of red onions, garlic and berberé. It is served with a side of cottage cheese.

Strings of tender and lean beef grilled slowly and seasoned with red onions, jalapeño and osemary.

Beef short ribs grilled slowly and seasoned with red onions jalapeñoand rosemary.

Cubes of tenderloin beef grilled with red onions and jalapeño before mixed with traditionally spiced butter.

Traditionally, the Doro Wot is a holiday and special occasion dish. Chicken and a hard-boiled egg are cooked in a simmering stew of red onions, garlic and pepper. It is served with a side of cottage cheese.

Lamb liver, tripe and minced lean lamb cooked in a stew that is spiced with cardamom, jalapeño, mitmita, butter and red onions.

Ethiopian tartar, traditionally eaten raw, is seasoned with butter, mitmita and cardamom. It is served with a side of cottage cheese, and a blend of cottage cheese and collard green.

Raw beef served with our secret recipe of Senafinch, Awazè and Mitmita which are served on a platter of injera.

Doro Wot: Chicken and a hard-boiled egg are cooked in a simmering stew of red onions, garlic and berberé. | Yebeg Wot (Spicy): Tender cubed lamb cooked in a simmering stew of red onions, garlic and berberé | Yeberé Wot (Mild): Tender cubed beef cooked in a simmering stew of red onions and garlic | Zilzil Tibs: Strings of tender and lean beef grilled slowly and seasoned with jalapeño and rosemary | One vegan sampler of your choice

Strip of lamb meat sautéed in berberé, garlic, red onions and jalapeño.

Tender cubes of lamb thigh grilled with red onions, jalapeño and rosemary.

Tender cubes of lamb thigh grilled with red onions, garlic, jalapeño and rosemary.

Cubes of tender lamb grilled with onion and jalapeno, then mixed with shredded injera in traditionally spiced butter and berberé.

Cubes of lamb, red onions and jalapeño cooked in a traditionally spiced butter.

Tender cubed beef cooked in a simmering stew of red onions and garlic. It is served with a side of cottage cheese.

Tender cubed beef cooked in a simmering stew of red onions, garlic and berberé pepper. It is served with a side of cottage cheese.

A combination of spicy and mild Yebeg Wot.

A tilapia marinated in rosemary and fried until well-cooked. It is served with a side of salad.

Tilapia cooked with pepper sauce and served on a platter of injera.

Ater Kik (Non-Spicy): Split peas prepared in a traditional curry sauce | Atakilt Wot: Cabbage, carrot and potatoes simmers in canola oil and turmeric | Fasolia: Green beans cooked with carrots | Gomen: Collard green cooked with red onion | Qey Sir: Slices beets and carrot sautéed in garlic and red onions | Shiro: Traditionally spiced chickpea powder simmers to perfection in a boiling water | Shimbira Asa: Chickpea flour baked and cooked in a simmering stew of berberé, red onions and garlic | Yemisir Wot: Lentils cooked in a simmering stew of berberé, red onions and garlic