Beef Entrees – served mild or spicy

Beef Sauteed in a rich red pepper stew made with minced onion, garlic, and seasoned with berbere and Ethiopian spices.

Large chucks of beef seared kebe (clarified butter) and awaze and berbere and other Ethiopian spices.

Strips of beef, slowly cooked in the Chef’s special sauce.

Beef sauteed with onions, jalapeno peppers, Ethiopian spices, rosemary, along with a special savory sauce, cooked to your temperature. Also may be prepared with awaze sauce.

Finely chopped beef tartar with miitmita (spices) and kebe (clarified butter). Traditionally served raw, or served leblev (lightly cooked), or tibse (cooked).

Finely chopped tartar with fresh chopped jalapeno, onion, garlic and Ethiopian spices.

Seasoned beef with mild seasoning, mixed with steamed collard greens.