Bete-Lukas

Romaine heart lettuce with house dressing.

Rolls of warm Injera with berbere and herb-infused butter can also be done vegan.

Three thin shells hand-wrapped with lentils, diced onion, and serrano peppers and served with house chutney made with serrano peppers and cilantro.

Two lentils and two veggie sambusas with house chutney made with serrano peppers and cilantro.

Diced beets, potatoes, carrots, and serrano peppers with house dressing.

Three thin shells hand-wrapped with sautéed cabbage, carrots, and potatoes with a touch of turmeric and served with house chutney made with serrano peppers and cilantro.

Powdered peas, berbere, and cubed beef simmered in Kibe.

Tender cubed beef sauteed with Gomen (chopped kale, garlic, onion, and serrano peppers)

Hand-diced lean beef mixed with Kibe, mitmita, and cardamom served raw, leb-leb (medium rare), or sauteed. This dish comes with Ayib (house-made Ethiopian cheese) instead of house salad.

Finely hand-diced lean beef stewed with garlic, ginger, and onion curry sauce.

Beef cubes stewed in onion and berbere sauce.

Beef cubes sauteed with onion, serrano pepper, and rosemary.

Tender cubed beef sauteed with Gomen (chopped kale, garlic, onion, and serrano peppers)

Refreshing bar drinks

Refreshing salads

Delectable vegan desserts

Eggplant cubed and sauteed with garlic, tomatoes, and berbere stew.

Green beans lightly spiced and sauteed with carrots.

Kale, ginger, garlic, and onion slow-cooked to perfection with a hint of serrano peppers.

Yellow split peas cooked in ginger garlic and onion stew.

Portobello mushroom sauteed with caramelized onions, garlic, and tomato with a hint of rosemary. Served vegan or with kibe (house-clarified and herb-infused butter)