Queen of Sheba NYC

Strips of leg of lamb, marinated in Awaze and sautéed with onions and fresh jalapeño.

One drumsticks slow-cooked in a dense stew of onions, Berbere, and Kibe with a small boiled egg simmered into the mix. A festive treat!

Diced Lean beef seared on a hot skillet, then slow cooked in a hot Berbere stew.

Chicken breast diced and marinated with onions, rosemary, and jalapeño, sautéed in olive oil with a touch of chardonnay.

Marbled cuts of beef are slow-cooked in a mild onion sauce with chopped collard greens, garlic, and a blend of Alecha seasonings.

Strips of leg of lamb, marinated in Awaze and sautéed with onions and fresh jalapeño.

Chicken breast diced and marinated with onions, rosemary, and jalapeño, sautéed in olive oil with a touch of chardonnay.

One drumsticks slow-cooked in a dense stew of onions, Berbere, and Kibe with a small boiled egg simmered into the mix. A festive treat!

Marbled cuts of beef are slow-cooked in a mild onion sauce with chopped collard greens, garlic, and a blend of Alecha seasonings.

Diced Lean beef seared on a hot skillet, then slow cooked in a hot Berbere stew.

Fresh string beans and long cut carrots, cooked in tomato sauce with our rich blend of seasonings.

Split peas cooked in onion, garlic, and olive oil. A mild dish with a touch of turmeric and a subtle blend of herbs and spices.

Finely chopped collard greens, cooked in their own stems with mild seasoning and olive oil.

Red beets, potatoes, and carrots, sautéed with peppers, onions, garlic, and ginger.

Split lentils, stewed with onions, garlic, and a blend of mild Ethiopian herbs.

Misir Wot, Ater Kik Alecha, Shiro, Key Sir Wot, Gomen Wot, Atakilt Wot, and Cabbage Wot.

Split peas milled together with a perfect blend of Berbere, herbs, and onions, then slow-cooked into a creamy dip for your injera.

In-season whole or filet fish, prepared Ethiopian style: moist flakes inside its crispy skin

Diced avocado mixed with tomatoes, peppers, and onions, tossed in a spicy vinaigrette.

Green lentils, onions and chili peppers, coarsely mashed in an Ethiopian mustard vinaigrette.

Injera rendered into an amber toast with a coating of Awaze and Kibe.

Choose from lentil or meat. A pair of Ethiopian-style triangular phyllo-dough pockets, packed with spicy stuffing.

Diced vine ripened tomatoes, peppers, onions, and crumbled injera, tossed in a lemon and olive oil vinaigrette.

Vine ripened tomatoes, jalapeños and red onions chopped and tossed in a spicy vinaigrette.

Strips of leg of lamb, marinated in Awaze and sautéed with onions and fresh jalapeño.

Tender cubes shoulder of lamb, rubbed with chef’s blend of Ethiopian seasonings and stir-fried with onions, fresh rosemary, and garlic.

Tender cubes of leg of lamb, marinated in white wine then sautéed to perfection.

Chicken breast, diced and marinated with onions, rosemary, and jalapeño, sautéed in olive oil with a touch of chardonnay.

Pieces of lean, marinated beef simmered in a traditional chickpea gravy.

Tender cubes shoulder of lamb, rubbed with chef’s blend of Ethiopian seasonings and stir-fried with onions, fresh rosemary, and garlic.

Marbled cuts of beef are slow-cooked in a mild onion sauce with chopped collard greens, garlic and a blend of Alecha seasonings.

Morsel cuts of beef, marinated in hot Berere-butter and minute rolled over a hot skillet.

Lean beef, ground and cooked in mild green pepper sauce, red wine and jalapeño, seasoned with ginger and garlic.

Seasoned Ethiopian beef jerky, cooked in a hot Kibe sauce and tossed with shreds of injera.

Diced lean beef seared on hot skillet, then slow-cooked in a hot Berbere stew.

Tenderloin cubes sauteed with onion ,garlic, pepper and olí with a touch of burgendy wine

Criss-cross cut chain of beef, marinated in Awaze, olive oil and red wine, then stir-fried with onions.

Tenderloins cubes sautéed with onion, garlic, pepper and oil with a touch of burgendy wine.

Ground Tilapia fish mixed with diced onion, jalapeño, and seasoned with cardamom, olive oil, and Mitmita.

Salmon simmered slowly with onion, garlic, tomato, jalapeño and a touch of Awaze sauce and white wine.

In-season whole or filet fish, prepared Ethiopian style: moist flakes inside its crispy skin

Ahi Tuna finely chopped and soaked in basil, olive oil and Mitmita. Served with collard greens.

Fresh string beans and long cut carrots, cooked in tomato sauce with our rich blend of seasonings.

Split peas cooked in onion, garlic, and olive oil. A mild dish with a touch of turmeric and a subtle blend of herbs and spices.

Cabbage, potato and carrot cooked with onion and garlic with a touch of turmeric.

Finely chopped collard greens, cooked in their own stems with mild seasoning and olive oil.

Red beets, potatoes, and carrots, sautéed with peppers, onions, garlic, and ginger.

Split lentils, stewed with onions, garlic, and a blend of mild Ethiopian herbs.

Split peas milled together with a perfect blend of Berbere, herbs, and onions, then slow-cooked into a creamy dip for your injera.

Misir Wot, Ater Kik Alecha, Shiro, Key Sir Wot, Gomen Wot, Atakilt Wot, and Cabbage Wot.

Tibs Wot, Menchet Abesh Wot, Bozena Shiro, Yebeg Alecia, Doro Wot, Gomen Wot, and Ater Kik Alecha.

Split peas cooked in onion, garlic, and olive oil. A mild dish with a touch of turmeric and a subtle blend of herbs and spices.

Finely chopped collard greens, cooked in their own stems with mild seasoning and olive oil.

Cabbage, potato and carrot cooked with onion and garlic. with a touch of tumeric

Red beets, potatoes, and carrots, sautéed with peppers, onions, garlic, and ginger.

Split lentils, stewed with onions, garlic, and a blend of mild Ethiopian herbs.

For an Ethiopian take on New York’s own Manhattan cocktail, we begin with a coating of sweet chai tea. then combine fine bourbon, with dry vermouth and essence of bay leaf, before garnishing this complex libation, with organic basil, & a tasty trio of whole blueberries.

If you’re craving something crisp & refreshing, look no further. a playful blend of tropical coconut rum, pure coconut water, a thick piece of fresh sugar-cane, & a note of lemongrass complete this equatorial vacation in a glass

We take the clean & intense flavor of traditional Ethiopian coffee & give it a kick with a splash of Grand Marnier & baileys Irish cream. this heart-warming concoction, is finished off with milk to ensure a smooth flavor

Thi unforgettable little number packs a punch. Our mixologist artfully compliment epsilon blanco over ice, with hints of clove, lemongrass, a lime twist, & a thick, chili-pepper rim...just what you need to spice up your night.

No Ethiopian drinking experience is complete without honey-wine; a traditional favorite. enlivened by our addition od double cross vodka, soda, lemon, camomile, lemongrass & a citrus twist. This new take on an old classic will tantalize your taste buds. simply delicious.

Awaken the sense with our fruity blend of bulldog wine, mango, pineapple juice, extract of lime, & bay leaf. A light cilantro garnish placed delicately on top rounds of this delightful partner of exotic flavors.

Sangria lovers, simply must check this out. A splash white wine, honey-wine, fresh squeezed orange juice, pineapple juice, triple- sec, peach schnapps, double-cross vodka & a seasonal fresh fruit garnish, unite to creat this tasty & unique refreshment.

Washingtonville, New York | Delicate notes of peaches, apricots, honeysuckle, cinnamon, butterscotch on the nose, with a full body and long off-dry finish.

Lodi, California l fruit forward wine balanced with toasty oak and a touch of vanilla

Chile , cherry-coloured with red highlights. Full bodied , spicy and smoky with notes of toast on the finish

Mendoza, Argentina | Bright notes of red cherries, vanilla, smoke and all-spice dominate on the nose, with a deep, mouth-coating body and a long, viscous finish.

Lodi, California. Fruit forward wine balanced with toasty oak and a touch of vanilla.

Subotica, Vojvodina Region | Delicate notes of strawberries, raspberries, rose petal, lavender, potpourri and chalk on the nose, with a smooth, refreshing finish.

Chateau Le Camplat Prestige Sauvignon 2018 ....... $11.00 Glass, $39.00 Bottle

California | Bright pineapple, mango, banana, vanilla and toast on the nose, with a buttery mid-palate and a long, zesty finish.

Aromas of ripe black currant, smoke and saddle. Falvors of dark cherry and ripe plum with a hint of vanilla and cocoa.

Aromas and flavors of dark red fruit Aromas and flavors led by raspberry, black cherry and evident oak spice are joined with more traditional knights valley tones of black and blue fruits.

Treviso, Italy | Delicate notes of green apple, peaches and elderflower on the nose, with a round mid-palate and a long, citrus finish.

Penedès, Spain | Notes of green apples, nectarines, cantaloupe and toast on the nose, with a round, buttery body and a smooth, lemon-citrus finish.

Champagne, France | Crisp green apple, jasmine, chalk minerals, brioche and toast on the nose, with a creamy mid-palate and a long, delicate finish.