Rosalind's

Served with pastry shells stuffed with green lentils, onion, jalapeños and herbs

Served with a relative of banana but much more delicious. A main stay

Served with pastry shells stuffed with beef, onion, jalapeños and herbs

Served with specialty of the house. Tender beef cooked with lots of onion, jalapeños and a touch of garlic salt and mitmita

Served with tender beef marinated with awaze sauce cooked with tomato, onion and jalapeños

Served with Ethiopian style steak tartar seasoned with herbal butter and mitmita (hot chilies)

Served with raw beef simmered in a blend of awaze and herbal butter

Served with lean chopped beef, simmered in berbere, herbal butter, onion and our own seasoning

Served with tender chicken marinated in tej sautéed in seasoned butter and stewed in red pepper sauce with onions, garlic, cardamom and nutmeg

Served with boneless pieces of chicken marinated in tej and sautéed in seasoned butter, awaze sauce, jalapeños and garlic powder

Served with a special cut from prime beef, seasoned with garlic, onions and ginger. Finished with collard greens

Served with chunk of lamb, sautéed in seasoned butter cooked with a pinch of onion and jalapeños

Served with mild lamb stew, delicately spiced with garlic, ginger, turmeric and simmered in a mild herbal butter

Served with the Ethiopian style whole fried rainbow trout fish

Assorted Ethiopian vegetarian options: fesolia (string beans), gomen (collard greens), kik (yellow split peas), meser (lentils), shiro (ground chickpea stew), tikle gomen (cabbage and carrots)

A combination of all vegetarian dishes

A combination of key wot and yebeg siga alicha

Fassolia (string beans and carrots), kik (yellow split peas), cherry tomatoes, yams, plantains, and yedoro tibs (marinated chicken) over a salad drizzled with house dressing