The highest of Ethiopian traditions, a thick chicken stew slow cooked with berbere and served with hard boiled eggs made spicy (keye) .

Chunks of Beef tenderloin cooked in Ethiopian butter, onions and red pepper sauce (spicy).

Beef or lamb cubed, sautéed with onions, tomatoes, jalapeños, and rosemary spicy (key) or mild (alicha).

Prime beef seasoned with Ethiopian butter and spicy paprika (mitmita) made to order (rare, medium or well done).

A combination plate of #1 and #2 served with two vegetable sides.

Spicy lentil stew with berbere and garlic.

Vegetable pea stew with garlic, onions, and jalapeños.

Collard greens cooked with onions and jalapeños.

Yellow split peas with garlic, and onions.

Cooked with onions and garlic.

Green Beans and carrots cooked with onions and garlic.

Tomatoes, onions, bell peppers and lettuce.

A combination of four vegetable items.

With onions, tomato, and garlic over rice.

With sautéed onions, tomato, spinach, garlic, and Ethiopian butter. (Butter seasoned with spices and herbs)

Served with pesto or Ethiopian style tomato sauce

Served with pesto or Ethiopian style tomato sauce

Ethiopian Coffee made from freshly roasted beans, served in a traditional cup (cini).

Ethiopian black tea blended with a mixture of delicate spices.

Vanilla or Chocolate