Appetizer (Choose one)
Beet Salad with Tamarind Vinaigrette (Abay)* : Roasted beets with pickled onion, grape tomato confit, injera bread crumbs, and arugula, dressed in a tamarind and lime vinaigrette
Cup of Pumpkin Soup: Creamy blend of pumpkin, herbs, and Ethiopian spices
Cup of Aartappel Sop (South Africa): Puree of fresh leeks and potatoes, simmered with a spicy blend of paprika, turmeric, and mitmita

Main Course : Combination Platter
Select 4 of the following items to comprise your combination platter
Harissa Scallops (Morocco): A spicy red pepper paste with roasted vegetables and preserved lemon served over pan-seared scallops
Tabil Lamb (Tunisia): Tender lamb seared and slow-cooked with fresh spinach in an earthy, Tunisian spice blend of caraway and coriander
North African Curry Chicken or Tofu*: Toasted spices are blended with roasted vegetables in a coconut milk-based sauce with chicken (or tofu) and basil
Doro Minchet Abish: Boneless, skinless chicken breast diced and simmered in a berbere stew
Alitcha Wat: Lean, diced beef slowly simmered in a mild and flavorful herb sauce
Kay Wat: Lean, diced beef slowly simmered with berbere and a combination of seasonings
Tikil Gomen*: Lightly spiced cabbage, carrots, onions, and tomatoes stewed in a mild sauce
Kay Sir Dinich*: Potatoes and fresh beets stewed and blended with garlic, ginger, and onions
Misir Wat*: Red split lentils simmered in spicy berbere sauce
Kik Alitcha*: Yellow split peas simmered in a mild and flavorful herb sauce
Fosolia*: String beans lightly spiced and sautéed with carrots and potatoes
Butecha*: Ground chickpeas mixed with olive oil, diced onions and green peppers (served cold)

Dessert Course
Pumpkin Sambussa
One spring roll shell filled with pureed pumpkin and spices, served with a scoop of ice cream and topped with honey or chocolate sauce

* denotes Vegan option