Tsehay Ethiopian

Hand-ground lean beef seasoned with a blend of Ethiopian spices and butter.

Fresh cubes of Australian lamb sautéed with shallots, tomatoes, and rosemary, then topped with julienne cut jalapeños.

Australian bone-in lamb in a homemade shallot & red chili sauce with Ethiopian spices, slow-cooked for a minimum of 8 hours on low heat.

Cubes of beef in a homemade turmeric shallot sauce with Ethiopian spices, slow-cooked for a minimum of 8 hours on low heat.

Fresh cubes of beef sautéed with shallots, tomatoes, and rosemary, then topped with julienne cut jalapeños.

Fresh cubes of Australian lamb sautéed with shallots, tomatoes, rosemary and seasoned butter topped with julienne cut jalapeños.

Sun-dried chickpeas stone-ground into a fine flour, seasoned with a house blend of Ethiopian seasonings, and simmered with shallots, tomato, and garlic.

Red lentils seasoned with Ethiopian spices and simmered in shallot red chili sauce.

Fresh-cut collard greens cooked with onions, garlic, and Ethiopian spices, topped with julienne cut jalapeños.

Fresh cabbage cooked with carrots, onions, garlic, ginger, and Ethiopian spices, topped with julienne cut jalapeños.

Fresh string beans sauteed with carrots, tomatoes, shallots, garlic, and Ethiopian spices, topped with julienne cut jalapeños.

Fresh beets sauteed with garlic and Ethiopian spices, topped with julienne cut jalapeños.

Hand-diced tomato, onion, and jalapeño tossed in house lemon-cilantro dressing.

Three circular house-made pastries, flash-fried and dipped in cane sugar water.