Yenat Guada Ethiopian Cuisine Menu

Sparkling mineral water, sourced and bottled in Monterrey, Mexico, offering a refreshing and crisp taste.

Vegetarian. Lightly boiled collard green flavored with garlic and onions.

Vegetarian. Roasted powdered chickpeas slow cooked with onion and with your choice of spiced butter or oil.

Vegetarian. Small pieces of injera tossed in zesty lemon juice and olive oil mixed with diced jalapeños, onions, mustard, tomatoes, and crushed red pepper.

Vegetarian. Lightly fried cabbage leaves simmered in diced tomato sauce mixed with spiced potato and carrots.

Vegetarian. Yellow split peas stew served thick spiced with turmeric, ginger, and garlic.

Vegetarian. A combination of vegetable dishes red lentil stew, split peas yellow stew, chickpeas stew, collard green lightly cooked, cabbage, string beans, and carrots.

The cold, refreshing, sparkling classic that America loves.

Beef tartar ground beef seasoned with mitmita, onions, and jalapeños.

Cubes of choice lean beef tossed in hot pepper sauce and seasoned butter. Ethiopian sushi.

Tenderloin beef tartar seasoned with mitmita and niter kibbeh butter.

Pieces of lamb sautéed with onions and jalapeños, seasoned with a touch of black pepper, rosemary, and spiced butter.

Beef tibs sautéed in red pepper sauce and mixed with pieces of injera.

Beef tenderloin sautéed with onions and jalapeños and seasoned with black pepper.

Chicken leg simmered in onion, barbare, and spiced butter.

Beef strips marinated with spices and herbs from Ethiopia served on a sizzling platter.