Ethiopian style triangular phyllo-dough pockets, stuffed with whole lentils, fresh garlic, jalapeno and onions.
Ethiopian style triangular phyllo-dough pockets, stuffed with beef, fresh garlic, jalapeno and onions.
Sauteed marinated chicken over salad.
Sauteed marinated beef over salad.
Hearts of green leaf lettuce, onions, tomatoes, and jalapeno mixed with corn oil and Ethiopian style house dressing.
Blended fresh Roma tomatoes, onions, jalapeno peppers, and fresh garlic pureed with corn oil and mixed with house dressing and injera pieces.
Lightly roasted and freshly ground flaxseed mixed with a combination of fresh tomato, onion, jalapeno and injera pieces.
Light vegetarian stew made from organic split pea in turmeric sauce cooked with garlic and a touch of mild Ethiopian herbs.
Tofu cubes sauteed with jalapenos, onions and mitmita (spiced chili powder).
Small dollops of misir wot, ater kik alicha, gomen wot, shiro wot and atakelt wot.
Fresh chopped collard greens, onions, garlic and Ethiopian herbs cooked in corn oil.
Pureed chick peas cooked with onion, garlic, Ethiopian herbs and spices.
Fresh yellow cabbage, long cut carrots and potatoes cooked with onions, garlic and corn oil.
Spiced and powdered chickpeas cooked in oil, onions and jalapeno mixture.
Mushrooms simmered with onions, garlic, berebere sauce and a blend of mild Ethiopian herbs and spiced just enough to have a bit of a kick.
Extra lean, finely chopped tenderloin of beef, traditionally served very rare, warmed only with melted nittir kibbe, Ethiopian purified and spiced butter. This purified butter is further spiced with a special herb called koseret that gives Kitfo its unique and distinct flavor. It can be served raw, lightly cooked or well-cooked with Ayeb (home-made cheese).
Extra lean ground beef seasoned with mitmita (spiced chili powder) and mixed with Ethiopian spiced butter. Served with three different varieties of seasoned cheese and greens.
Extra lean ground beef served very rare with chopped jalapeno, onions and mitmita (spiced chili powder) and warmed with Ethiopian spiced butter.
Tender cubes of beef marinated in Awaze, sautéed with fresh onions, jalapeno and fresh rosemary.
Quanta is the traditional Ethiopian technique for naturally preserving meat. It is marinated in salt and red pepper and dried naturally giving it a unique and subtle flavor when cooked into stew and served tossed with pieces of injera.
Tender pieces of lamb braised slowly in turmeric sauce, flavored with an Ethiopian herb, garlic and spiced butter tossed with pieces of injera.
Lean cubed beef tenderloin simmered in a blend of jalapeno, onions, awaze and Ethiopian spiced butter served raw or rare.
Tender chopped beef sautéed to perfection with onions, fresh rosemary and jalapeno pepper then rapidly fried in seasoned corn oil.
Riblets sautéed and seasoned with onion, jalapeno and rosemary.
Fresh collard greens and beef simmered in mild sauce seasoned with spices and herbs.
Hot and spicy beef stew made of lean beef cubed and simmered slowly in berbere, nittir kibbe, finely chopped onions and garlic.
Pureed chickpeas simmered in a rich house sauce and ground beef spiced with butter.
Injera tossed in a succulent sauce of tender chunks of lean beef sautéed in berbere, onions, garlic and blend of Ethiopian herbs.
Thin slices of fillet tilapia lightly breaded and pan fried in corn oil, served with side salad and misir wot.
Fresh shrimp sautéed with fresh onions and jalapeno mixed with little bit of mitmita.
Boneless cubes of tilapia lightly breaded and sautéed in fresh garlic, onions, tomatoes and jalapeno, served with salad.
Hot and spicy chicken stew simmered slowly in berbere sauce with onions, garlic, seasoned butter, and a pinch of cardamom with boiled egg and a chicken drumstick.
Boneless marinated chicken sautéed with onions, jalapeno, garlic and rosemary.
A combination of vegetarian messob and meat messob.
Succulent chunks of fresh lamb marinated and sautéed in butter seasoned with onions, jalapeno and rosemary.
Succulent chunks of fresh lamb marinated in Awaze and sautéed in butter seasoned with onions, jalapeno and rosemary.
Tender pieces of lamb braised slowly in turmeric sauce, flavored with Ethiopian herbs and garlic.
A combination of doro wot, beg alicha and sega wot.
Red lentils.
Yellow split peas.
Collard greens.
Pureed chick peas.
Cabbage, carrots and potatoes.
Honey soaked nut pastry.
Hours of Service:
Friday: 10:00AM - 09:30PM
Monday: Closed
Sunday: 10:00AM - 09:00PM
Tuesday: 10:00AM - 09:30PM
Saturday: 10:00AM - 09:30PM
Thursday: 10:00AM - 09:30PM
Wednesday: 10:00AM - 09:30PM
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
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