Queen Of Sheba - Menú completo

Marbled cuts of beef are slow-cooked in a mild onion sauce with chopped collard greens, garlic, and a blend of alecha seasonings.

Misir wot, ater kik alecha, shiro wot, key sir wot, gomen wot, atakilt wot, and cabbage wot.

Tibs wot, menchet abesh wot, bozena shiro, yebeg alecha, doro wot, gomen wot, and ater kik alecha.

Diced avocado mixed with tomatoes, peppers, onion, and tossed in spicy vinaigrette.

Vine ripened tomatoes, jalapeños, and red onions chopped and tossed in a spicy vinaigrette.

Extra lean cuts of prime beef are finely chopped and soaked in basil, clarified butter, and mitmita. Served with a mashed ethiopian feta cheese and collard greens.

Morsel cuts of beef, marinated in hot berbere-butter and minute rolled over a hot skillet.

Split lentils stewed with onion garlic and a blend of mild ethiopian herbs. served with a side salad.

Fresh string beans and carrot cooked in tomato sauce with our rich blend of seasonings.

Finely chopped collard greens, cooked in their own steam with mild seasoning and olive oil.

Diced vine ripened tomatoes, peppers, onion, and crumbled injera are tossed together in a lemon and olive oil vinaigrette.

Crisscross-cut chain of beef, marinated in awaze, olive oil, and red wine, then stir fried with onions.

Layers of pastry leaves and crushed nuts are baked and soaked in honey and almond syrup.

INJERA

Green lentils, onions, and chili peppers are coarsely mashed in an Ethiopian mustard vinaigrette.

Injera is rendered into an amber toast with a coating of awaze and kibe.

Tenderloin cubes sauteed with onion, garlic, pepper and oil with a touch of burgendy wine

Ground tilapia fish mixed with diced onion, jalapeño, and seasoned with cardamom, olive oil, and mitmita.

Lentil or meat choices. A pair of ethiopian style triangular phyllo-dough pockets are baked with spicy stuffing.

Split peas milled together with a perfect blend of berbere herbs and onions then slow-cooked into a creamy dip for your injera. served with a side salad.

Red beets, potatoes, and carrots sautéed with peppers, onions, garlic, and ginger.

Split peas cooked in onion, garlic, and olive oil. A mild dish with a touch of turmeric and a subtle blend of herbs and spices.

Cabbage, potato, and carrot cooked with onion, and garlic, with a touch of turmeric.

Two drumsticks slow-cooked in a dense stew of onions, berbere, and kibe with a small boiled egg simmered into the mix. A festive treat!

Chicken breast, diced, and marinated with onions, rosemary, and jalapeño and sautéed in olive oil with a touch of chardonnay.

Seasoned ethiopian beef jerky, cooked in a hot kibe sauce and tossed with shreds of injera.

Tender cubes from the leg of a lamb marinated in white wine and kibe then sautéed to perfection.

Pieces of lean, marinated beef simmered in a traditional chickpea gravy.

Diced lean beef seared on a hot skillet, then slow cooked in a hot berbere stew.

Strips of leg of lamb marinated in awaze and sautéed with onions and fresh jalapeño.

Salmon simmered slowly with onion, garlic, tomato, jalapeño, and a touch of awaze sauce and white wine.

Ahi tuna finely chopped and soaked in basil, olive oil and mitmita. Served with collard greens.

In-season freshwater whole or filet fish, prepared ethiopian style: moist flakes inside its crispy skin.

A mild stew of diced and on-the-bone lamb.

Lean beef ground and cooked in mild green pepper sauce, red wine, and jalapeño; seasoned with ginger and garlic.

Tender cubes from the shoulder of lamb are rubbed with the chef's blend of Ethiopian seasonings and stir fried with onions, fresh rosemary and garlic.