Queen of Sheba Menu

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

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

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

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

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.

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

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

Split lentils, stewed with onion, garlic, and a blend of Ethiopian herbs.

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!

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

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

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.

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

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

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

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

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

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.

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

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

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

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.

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

Injera, an Ethiopian sourdough flatbread, made gluten-free with alternative flours, typically includes a slightly tangy flavor profile.

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

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

Finely chopped collard greens cooked in their own steam with mild seasoning and olive oil. served with a side salad.

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

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.

Traditionally prepared, this dish features finely crumbled cheese often mixed with herbs and spices for a rich, savory side.

Southern style cooked cabbage with carrots.

Classic espresso with steamed milk, topped with a layer of frothy foam.

Vanilla bean custard enveloped in a soft caramel layer, often garnished with a touch of whipped cream or fresh fruit.

Rich, flavorful cup of espresso brewed to perfection.

Drip-brewed Ethiopian coffee, offering a distinct flavor profile with notes of citrus and floral, typically served black.

Steaming, aromatic blend of finely selected tea leaves. Perfectly soothing.

Moist cake infused with rum, featuring a rich, golden-brown crust and scattered with nuts.