— Gluten-Free Injera 2.50 –
1. YEGNA SPECIAL: For one 21 or for two 25
Quanta fir-fir, kitfo, boiled egg, kale, and cheese.
2. CHEMBELALA: For one 21 or for two 25
Doro wot, kitfo, gomen besiga, and 3 types of vegetarian side dishes of your choice.
3. DESTA: 18
Key wot, gomen besiga, and alicha siga wot.
4. HALF KITFO, HALF TIBS: 18
Finely minced high-quality steak seasoned, and stir-fried steak, both with bold spices.
5. MEAT COMBINATION: For one 22 or for two 26
Kitfo, gomen besiga, key wot stew, yebeg leiyu, tibs, and alicha wot.
6. DORO WOT: 15
Spicy chicken stew with boiled egg, and drumstick.
7. DORO BE RICE: 15
Cubes of tender chicken breast, stewed with onion, garlic, and rosemary. Green pepper, and awaze (optional).
— Gluten-Free Injera 2.50 —
8. YE MESER WOT: 11
Spicy or non-spicy split lentils stew in thick mild red sauce seasoning.
9. YE KIK WOT: 11
Boiled split peas with curry sauce.
10. SHIRO WOT: 14
Imported and roasted chickpeas cooked with berbere sauce.
11. VEGGIE COMBO: For one 15 or for two 21.
Vegetable dishes on injera.
12. SHIRO WITH GOMEN: 16
Stew made from chickpeas and various spices, and collard greens.
13. TOMATO SALAD: 8
Tomato, onion, green pepper, lemon, and olive oil.
14. GREEN SALAD: 10
Lettuce, tomato, onion, green pepper, lemon and olive oil.
15. YE BEG LIYU TIBS: 18
Optional with rice or injera. Wine or rum fired with hot pepper, tomato, onion, rosemary, and garlic.
16. DULET: 16
Tripe, freshly minced meat mixed with hot pepper, onion, butter, chilli, and garlic.
17. YEBEG TIES: 17
Cubes of tender lamb sauteed with onions, garlic, pepper, and awaze.
18. FIM TIBS: 18
Cubes of tender lamb sauteed with onions, lightly fried.
19. TIES FIR-FIR: 15
Pieces of injera soaked in tibs (cubes of tender lambs sauteed with onion garlic, green pepper, and awaze).
20. CHACHA: 18
Charbroiled lamb tender seasoned with spices, onion, garlic, red pepper, green pepper, ginger, and rosemary.
21. KEY WOT: 16
Spicy lamb stew.
22. ALECHA WOT: 16
Non-spicy lamb stew.
23. KIKIL: 16
Boiled lamb bone, seasoned with onion, garlic, ginger, green pepper, butter, and turmeric. Served with injera.
24. LEGA TIBS: 16
Lamb sauteed with onion, green and red pepper.
25. GOMEN BE SIGA: 15
Kale with cubes of tender lambs garlic, green pepper, and onion.
26. KITFO: 16
Freshly minced, very lean beef mixed with mitmita spice, and butter. Kitfo is traditionally served raw. The butter has special herbs that have five distinct flavours.
27. DENGESA KITFO: 20
Freshly minced lean beef mixed with butter and chilli pepper. Cottage cheese mixed with butter on the side and kale mixed with butter on the side.
28. ABOGIA KITFO: 18
Freshly minced meat mixed with butter, chilli pepper powder, spinach, cottage cheese, kocho, and fir-fir. Served raw or cooked with injera.
29. KITFO DULET: 16
Kitfo mixed with chopped hot pepper, and onion.
30. DEKAK MEREK TIBS: 17
Finely chopped beef/lamb sauteed with onions, garlic, pepper, and awaze.
31. QUANTA FIR-FIR: 15
A cube of dry beef and pieces of injera soaked in wat.
PASTA & RICE
SPAGHETTI WITH TOMATO SAUCE: 14
SPAGHETTI WITH TOMATO AND MEAT SAUCE: 16
RICE WITH LAMB OR CHICKEN: 14
Traditional Coffee Ceremony 20
Fresh roasted Ethiopian Coffee beans
Served in a traditional way.
This is enough for four to six people.