Menu:

Must be 21 to purchase.

Must be 21 to purchase. Sheba Tej, light, sweet and tangy. An Ethiopian staple. 750ml Bottle.

1/2 an avocado.

Choose brown or white rice.

Ethiopian hot sauce. Cilantro, berbere, garlic, peppers and oil.

The essence of Ethiopia. Use as a key ingredient for your wots, and as a spicy kick for your favorite cooked dishes. Ingredients: Ethiopian red pepper, cardamom, clove, fenugreek, coriander, and various spices.

Ethiopian cardamom. A member of the ginger family, korarima is a common ingredient in many Ethiopian dishes. Also used to spice coffee and as a digestive aid.

Ethiopian Sacred Basil. An incredibly delicate herb with a purple flower that is sun-dried and coarsely ground. Works well as a marinade or rub.

Hand-roasted French dark with whole cardamom and clove.

Raw coffee. Washed and sun-dried beans. Ready for roasting at home.

Get one of an assortment of hand picked teas from the hills of Ethiopia. 100g black tea carefully sun-dried. One teaspoon per cup of tea. Brands vary based on availability.

Ethiopian coffee fresh roasted, immersion-brewed with cardamom and cloves.

Ethiopian wush-wush black tea, hand picked from the hills outside Addis Ababa, infused with cinnamon, cardamom, cloves, and ginger.

Caffeine-free. Ethiopian thyme (tosign) and ginger tea.

Home-brewed hibiscus tea served with lemon and simple syrup. Hot or iced.

Pureed fruits mixed with grenadine syrup. Thick and luscious.

16% grapefruit juice and delicious sugar.

Choose 4 items from our list of entrees. Comes with 2 injera on the side. Injera contains gluten. Substitute for rice to make dish gluten free.

Kale, lime, peppers, tomato, onion, avocado in olive oil and with one piece of injera. Injera contains gluten. Substitute for rice to make dish gluten free.

Toasted injera with a spicy berbere and olive oil filling.

2 triangular pastries stuffed with lentil and pepper mix and served with a spicy cilantro sauce.

Winter warmer soup. Lentils, chickpeas, potatoes, carrots, in a ginger broth.

Rolls of injera soaked in one of three seed pastes and garnished with tomato, jalapeno, onion, olive oil, and lemon. Choose from Selit (sesame seed), Telba (flax seed), or Suf (sunflower seed).

Choose five of our nine signature entrees. Comes with 3 rolls of injera on the side. Injera contains gluten. Substitute for rice to make dish gluten free.

Choose seven of our nine signature entrees. Comes with 4 rolls of injera on the side. Injera contains gluten. Substitute for rice to make dish gluten free.

Get double portions of all nine of our entrees. Comes with 4 rolls of injera on the side and one circle of injera for the bottom. Injera contains gluten. Substitute for rice to make dish gluten free.

Triple portions of all nine of our entrees. Comes with 6 rolls of injera on the side and one circle of injera for the bottom. Injera contains gluten. Substitute for rice to make dish gluten free.

Warm. Steamed collard greens, ginger, garlic, and herbs.

Cool. Sauted beets, carrots, & potatoes, blended with onion, tomato, jalapeno, and lime.

Warm. Red lentils cooked with spicy berbere sauce.

Warm. Whole yellow split peas cooked with onion, ginger, garlic, herbs, and turmeric.

Warm. Ground chickpeas simmered with garlic, ginger and herbs.

Warm. Cabbage, potatoes, carrots, and turmeric.

Warm. Crimini mushroom sauted in rosemary, garlic, peppers, ginger, and onion.

Cool. Kale, red onion, lime, dried cranberries mixed with butecha, a vegan stuffing made of chickpea flour, onion, peppers, and turmeric.

Warm. Lightly sauted string beans and carrots with berbere, garlic, and ginger.

Light, crispy filo dough with pistachio, roasted walnuts, and served with coffee-infused demerara syrup. Vegan.