A variety of vegan-friendly veggie dishes served on a bed of injera. Lentil and chickpea stew, cabbage potato and carrot medley, Ethiopian style collard greens, and a green bean and a carrot stir fry.

Seasoned beef sauteed with onion, jalapeno, tomato, and rosemary. Served with mitmita, injera, and a side salad.

Seasoned Chicken sauteed with onion, jalapeno, tomato, and rosemary. Served with mitmita, injera, and a side salad.

Seasoned lamb sauteed with bole awaze sauce (special blend of Ethiopia spices and chili paste) onion, jalapeno, tomato, and rosemary. Served with mitmita, injera, and a side salad.

Seasoned chicken sauteed with bole awaze sauce (a special blend of Ethiopia spices and chili paste) onion, jalapeno, tomato, and rosemary. Served with mitmita, injera, and a side salad.

Seasoned lamb sauteed with onion, jalapeno, tomato, and rosemary. Served with mitmita, injera, and a side salad.

Seasoned Beef sauteed with bole awaze sauce (special blend of Ethiopia spices and chili paste) onion, jalapeno, tomato, and rosemary. Served with mitmita, injera, and a side salad.

Exquisite platter made with beef and lamb tibs, and a serving of lentil and chickpea stew, cabbage potato and carrot medley, Ethiopian style collard greens, and a green bean and carrot stir fry.

Vegan Friendly. A variety of vegan-friendly veggie dishes served on a bed of injera. Shiro (roasted and ground veggie stew) lentil and chickpea stew, cabbage potato and carrot medley, Ethiopian style collard greens, and a green bean and carrot stir fry.

Vegan. Crispy pastry shell filled with lentil, onion, and jalapeno pepper.

Lettuce, tomatoes, jalapeno, and onion served with Bole house dressing.

Espresso-soaked Ladyfingers topped with Italian mascarpone creme and finished with cocoa powder. Delicious with a cup of Ethiopian coffee.

Honey soaked filo pastry filled with layers of walnuts and almonds.