Vegan soup made from red lentils, carrots, potatoes, onions and tomatoes.

A combination of romaine lettuce and tomatoes tossed in lemon and vinegar house dressing served on a bed of rice topped with Azifa, and your choice of one of our Vegan or Meat dishes and sprinkled with Ayeb (our homemade cheese).

Any one of our Vegan dishes served with salad and Injera.

Any one of our Meat dishes served with salad and Injera.

Lunch special is served between 11am and 2:30pm). Any three items from vegan and meat dishes, served with injera or rice.

Any three items from Vegan or Meat dishes served with Selata and Injera or Rice.

Any five items from Vegan or Meat dishes served with Selata and Injera.

A sampling of all our Vegan dishes served with salad and Injera.

A sampling of all our Vegan and Meat dishes served with salad and Injera.

Cubes of lamb pan-seared in Kibe, Awaze onion, jalapeños, and fresh rosemary. Served with salad and Fosolia.

Cubes of beef pan-seared in Kibe, Awaze onion, jalapeños, and fresh rosemary. Served with salad and Tikil-Gomen.

Kaye beg is a dish that typically includes a blend of specific ingredients, prepared in a manner unique to coffee cuisine side dishes.

Kaye asa, commonly prepared as a robust and aromatic coffee blend, typically includes carefully selected beans to enhance its unique flavor profile.

Cheese made from a mixture of butter milk and whole milk. Ayeb goes well with all our spicy dishes.

Cubed chicken typically cooked with onion, garlic, ginger, and ground turmeric, often seasoned with kibbeh, an Ethiopian spiced butter.

Alicha sega is a dish that typically includes tender pieces of beef slowly cooked with turmeric, garlic, ginger, and a blend of Ethiopian spices, resulting in a mild yet aromatic stew.

Awaze typically includes a spicy blend of berbere seasoning mixed with oil or water, creating a versatile Ethiopian paste or sauce.

Shiro is a puree of ground chickpeas cooked with a blend of house spices, typically including onions, garlic, and ginger, served with injera.

Misir typically includes red lentils cooked with a blend of spices, offering a hearty and aromatic experience.

A green salad featuring a blend of lentils, typically seasoned with onions, garlic, ginger, and a light dressing of lemon juice and olive oil.

Green beans and carrots, lightly spiced and cooked with garlic, ginger, and onion.

A submarine sandwich featuring teff injera, a traditional Ethiopian flatbread made from teff grain, typically includes a variety of fillings wrapped inside the injera.

Freshly chopped collard greens, typically cooked with onions, garlic, and ginger.

Ambasha, an Ethiopian bread, is typically made with a mixture of flour, water, and yeast, subtly flavored with cardamom and often decorated with a distinctive surface pattern.

Teff injera is a traditional Ethiopian flatbread made primarily from teff flour, offering a unique, slightly tangy flavor.

Cabbage and carrots, typically sautéed with turmeric, garlic, and onions.

Selata typically includes a mix of fresh greens and a variety of vegetables, dressed lightly to complement the flavors.

A coffee-based side dish, typically includes a blend of coffee flavors with complementary ingredients to enhance the overall taste.

Kik typically includes a blend of spices and ingredients, often served as a complementary side to enhance the flavors of coffee-based dishes.

Ethiopian coffee beans, typically medium roast, often feature chocolate notes with subtle hints of citrus.

A Black Eye is brewed coffee enhanced with two shots of espresso, using Ethiopian coffee beans known for their unique characteristics.

Ethiopian coffee beans, available in regular or large.

A distinguished coffee prepared from Ethiopian beans, offering a unique profile that typically includes subtle hints of traditional Ethiopian flavors.

Yekemem shai: Ethiopian spiced tea, options for regular or large size.

Mint tea, options for regular or large size.

Black tea infused with the essence of bergamot, offering a distinctive citrus aroma and flavor.