Rosalind's Menu

Served with pastry shells stuffed with beef, onion, jalapeños, and herbs.

Ripe plantains grilled to perfection.

Fassolia (string beans & carrots), kek (yellow split peas), cherry tomatoes, yams, plantains, and yedoro tibs over a salad drizzled with house dressing. Can be made vegan. Chicken may be swapped out for beef or lamb for an additional cost.

Lamb and beef with one side.

Chicken and your choice of lamb or beef with one side.

Chicken, beef, and lamb with one side.

Yellow split-peas cooked with onion, jalapeño, and garlic.

Spiced and milled chick peas cooked in onions.

String beans and carrots cooked with tumeric, jalapeño, ginger, and onion.

Red lentils cooked with berbre, garlic, and ginger root.

Cabbage and potato cooked with carrot, onion, jalapeño, and garlic.

Served with mild lamb stew, delicately spiced with garlic, ginger, turmeric, and simmered in a mild herbal butter.

Served with beef chunks sauteed in oil seasoned with green peppers, onions, garlic, rosemary, and jalapeños.

Served with Ethiopian style steak tartar seasoned with herbal butter and mitmita hot chilies.

Served with tender beef marinated with awaze sauce cooked with tomato, onion, and jalapeños.

Served with raw beef simmered in a blend of awaze and herbal butter.

Served with boneless pieces of chicken marinated in teg sauteed in seasoned butter, awaze sauce, jalapeños, and garlic powder.

Served with lean chopped beef, simmered in Berber, herbal butter, onion, and own seasoning.

Served with chunk of lamb, sauteed in seasoned butter cooked with a pinch of onion, and jalapeños.

Served with tender chicken marinated in teg sauteed in seasoned butter, stewed in red pepper sauce with onions, garlic, cardamom, and nutmeg.

Served with the Ethiopian style whole fried rainbow trout fish. Served with 2 sides.

Served with a special cut from prime beef, seasoned with garlic, onions, and ginger. Finished with collard greens.