Bati Ethiopian Kitchen Menu

Lightly roasted freshly ground flaxseed house dressing mixed with Injera

Toasted triangles of injera brushed with berbere & kibe

Green lentils in a mustard seed vinaigrette

Beef sirloin in a Berbere stew

Beef cubes sautéed in our blend of spices

Finely chopped prime beef simmered in a spicy stew

Baby bella mushrooms stir-fried in thyme, red onion, and ginger

Lamb in a mild turmeric stew

Lentils stewe in berbere

Split peas in a mild sauce

Ground chickpeas in a thick sauce

Finely chopped collard greens seasoned with garlic & ginger

Green cabbage seasoned with garlic & ginger

Ground chickpeas in a blend of onion and pepper

Cubed beets and potatoes in a marinade of lemon, onion, and jalapeño peppers

Ethiopian national dish made with chicken slow-cooked in a spicy onion based stew served with hard-boiled egg

Sheba Tej, Ethiopia Sweet, Honey, Hops, Ethiopian Mead

Cava, Destello, Spain Crisp, Apple and Pear, Creamy

Grenache, Cinault and Syrah. Aime Roquesante, France. Strawberries, Raspberries, Gentle Acidity

Fruit forward, clean, apricot

Bordeaux-style, light, crisp, grapefruit, kiwi

Pale lager, light

Lager

Extra stout

Premium craft lager

Lager

Amber ale

Lager

Lager

Organic medium-body, hint of vanilla, dark berries

Sustainable, complex spices, herbs, chilies

Bold, wild, rich dark fruit, licorice