Das Ethiopian Cuisine Menu

Beef strips with chef’s special red chili pepper sauce.

Short ribs served with awaze sauce.

Extra lean chunks of beef lightly sautéed in house sauce Traditionally served raw or lightly heated.

Puree of roasted flax seed cooked in spicy sauce (vegetarian).

Tender chicken in purified butter, flavored with curry and tamarind served with hard boiled egg.

Strips of tender chicken sautéed with onions and awaze.

Extra lean cubes of chicken marinated in our chef's special sauce.

Cubes of beef simmered in Ethiopian red pepper sauce, flavored with spice.

Cubes of beef prepared in purified butter and flavored with curry and tamarind.

Extra lean cubes of beef marinated in our chef’s special sauce.

Beef strips with chef’s special red chili pepper sauce.

Pieces of injera soaked in spiced red pepper sauce with beef.

Cauliflower, string beans and carrots simmered in stewed tomatoes.

Seasoned chickpea flour cooked in a mild sauce.

Collard greens mixed with onions and garlic.

Red lentils spiced with berbere (red pepper) sauce.

Cabbage, potatoes and carrots flavored with ginger and garlic.

Eggplant and bits of carrot stewed in tomato sauce.

Cream puffs filled with Chantilly cream and rolled in chocolate, piled high.

Pastry cream with a hint of lemon on a base of shortcrust pastry, covered with pine nuts, almonds, and powdered sugar.

Layers of chocolate cake made with cocoa from Ecuador, filled with chocolate and hazelnut creams and a hazelnut crunch, covered with a chocolate glaze.

Chocolate mousse on a chocolate sponge cake base with a crunchy gianduia center, dusted with cocoa powder and decorated with white chocolate drops.

Strawberry, pistachio, and chocolate gelato all coated with chocolate and drizzled with white chocolate.

A traditional Neapolitan rum-soaked cake.

Alternating layers of sponge cake and lemon-infused mascarpone cream, decorated with Limoncello sauce.

A refreshing lemon sorbetto made with lemons from Sicily, served in the natural fruit shell.

A creamy mix of mascarpone and ricotta cheese, divided by a delicate layer of sponge cake, topped with wild strawberries.