| Cote D'Ivoire |
$8.00 |
sauteed chicken with coconut ginger mayonnaise in a spinach wrap |
| Kumasi Special |
$8.00 |
grilled chicken with jalapeno butter and sweet onion marmalade |
| Kilimanjaro |
$8.50 |
grilled with mango chutney drizzled with chili oil |
| Casablanca |
$8.50 |
sauteed lamb strips with curned couscous and apricot barbecue sauce |
| Lagos Jumping |
$8.50 |
sliced filet mignon with roasted tomatoes and jalapeno butter, drizzled with a balsamic reduction sauce, spicy |
| Seychelles |
$8.50 |
ginger beef with vegetable stew, seasoned with cumin |
| Mombasa |
$9.50 |
sauteed shrimp and crabmeat with a lemon-mustard sauce encased in a spinach wrap, served chilled |
| Cape Town |
$7.50 |
curried vegetable stew encased in a spinach wrap |
| Addis Ababa |
$7.50 |
Ethiopian beans and corn, tomatoes and collard greens drizzled with chili butter |
| The Nile |
$7.50 |
fried eggplant with cucumbers, yoghurt and peanuts drizzled with curry of dressing |
| Meat Combination |
$17.00 |
a medley of meat dishes served with three fresh vegetable dishes |
| Sheba's Best of the Best |
$25.00 |
for those with the ambition to order the whole menu but the practicality not to fry, we offer of almost everything, designed to be shared between two |
| Doro Tibs |
$11.00 |
boneless pieces of chicken breast seasoned and sauteed with Ethiopian herb reduction sauce, onions, peppers, tomatoes, and garlic |
| Doro Alecha |
$9.50 |
chicken and thighs seasoned with ginger, rosemary and jalapeno peppers, simmered in a hearty Ethiopian herb reduction sauce |
| Doro Wat |
$9.50 |
Ethiopia's national dish; chicken legs and thighs marinated and seasoned with garlic, fresh ginger and fenugreek; stewed in spicy berbere sauce till tender |
| Doro Wat and Doro Alecha |
$11.50 |
can also be Prepared using boneless chicken breast |
| Tibs Wat |
$10.00 |
cubed prime beef sauteed and simmered in Ethiopian key wat sauce - lightly seasoned with salt and fine white pepper |
| Special Tibs |
$11.50 |
strips of filet mignon sauteed with diced onions, tomatoes, and green peppers, in a clarified Ethiopian herb sauce, hot or mild |
| Gored Gored |
$12.00 |
marinated filet mignon minced and served in awaze sauce - served steak tartare style |
| Tibs Fillit |
$10.50 |
cubed filet mignon sauteed with onions, green peppers, and tomatoes, tossed with morsels of injera, hot or mild |
| Gomen Be Sega |
$10.50 |
filet mignon sauteed with fresh collard greens, finely diced onions and peppers, spiced with cardamoms and peppercorns, mild |
| Kitfo |
$14.00 |
finely chopped tenderloin of beef seasoned with an Ethiopian herb reduction sauce and 'mitmita' (a fine red chili powder), traditionally served steak tartare style but can be cooked to your request |
| Minchetabesh |
$10.00 |
finely chopped sirloin, ginger, onions and cardamoms pan browned and sauteed in Ethiopian key wat sauce |
| Beg Wat |
$10.50 |
succulent cuts of lamb marinated in fine Ethiopian red wine then brased in a special Ethiopian berbere sauce, spicy |
| Lego Tibs |
$11.50 |
tender boneless leg of lamb marinated in white wine then sauteed with herb reduction sauce, rosemary onions and green peppers |
| Beg Alecha |
$10.50 |
tender pieces of lamb seasoned with ginger, rosemary and a pinch of jalapeno pepper, braised slowly in an Ethiopian herb reduction sauce, mild |
| Zilzil |
$13.50 |
strips of tender lamb marinated in Ethiopian honey wine and awaze sauce, then, sauteed with garlic and onions in on Ethiopian herb reduction butter |
| Assa Wat |
$14.00 |
filet of South African Haddock, lightly seasoned with white pepper, sea salt and traditional Ethiopian spices; simmered in key wat sauce, spicy |
| Assa Tibs |
$14.00 |
marinated filet of cape hadie lightly seasoned with fresh herbs, sauteed in Sheba wine and African salsa |
| Assa M'Charmale |
$14.00 |
filet of South African Haddock seasoned with selected fresh herbs and spices; lightly breaded and pan fried with fresh garlic, parsley, cumin and red peppers |
| Shrimp Alecha |
$14.00 |
jumbo shrimp sauteed in an Ethiopian herb sauce, seasoned with ginger, rosemary and a hint of jalapeno pepper, mild |
| Shrimp Tibs |
$14.00 |
shrimp marinated in honey wine then sauteed in clarified Ethiopian herb butter and African salsa |
| Shrimp Wat |
$14.00 |
succulent shrimp sauteed lightly; seasoned with salt and white pepper then simmered in key wat |
| Mesir Azefah |
$7.00 |
a salad of green lentils, chopped onions and jalapeno pepper, seasoned with ginger, white pepper and mustard seeds, served cold |
| Alakilt Wat |
$9.00 |
fresh stringbeans, carrots, potatoes, cabbage and onions, sauteed with garlic, ginger and tomatoes |
| Shiro Wat |
$7.00 |
pureed spilt peas cooked with Ethiopian spices |
| Gomen Wat |
$7.00 |
fresh collard greens sauteed with fine sliced onions, garlic, tomatoes and Ethiopian spices |
| Kik Alicha |
$8.00 |
yellow spilt, peas cooked and flavored with green peppers, onions and Ethiopian herbs |
| Mesir Wat |
$7.50 |
lentils cooked with chopped onions, garlic, ginger, olive oil and mild berbere sauce |
| Ful |
$7.50 |
Ethiopian lava beans cooked with tomatoes, onions, and hot green peppers; seasoned with special spices and served with olive oil |
| Sheba's Ethiopian Tossed Salad |
$4.50 |
|
| Fit Fit Salad |
$4.50 |
finely chopped tomatoes, onions and jalapeno peppers combined with Ethiopian spices and tossed with morsels of injera |
| Vegetable Combination |
$13.00 |
your choice of any five vegetable dishes |
