|
|
LUNCH MENU
All Entrees Are Accompanied By Your Choice of Two Vegetarian Side Dishes Appetizers Loubia – 4.50
Fresh whole string beans sautéed in a blend of fresh parsley, ginger, garlic and cumin
Zaalouk – 4.50
Diced eggplant sautéed in olive oil, with a blend of garlic, ginger, chopped parsley and cumin… and a hint of lemon
Kefta – 5.50
Moroccan meatballs made from lean ground beef, a blend of traditional herbs and spices, onions and crushed peppers.
D’jaj Bi Zitoune – 5.50
Marinated chicken tenderloins sautéed with green olives and lightly seasoned with a selection of traditional spices Salads Sheba’s Ethiopian Salad – 7
FitFit Salad – 7
Finely chopped tomatoes, onions and jalapeno peppers combined with Ethiopian spices and tossed with morsels of injara
Mixed Platters
Meat Combination – 17
A medley of meat dishes served with three fresh vegetable dishes
Sheba’s Best of the Best – 25
For those with the ambition to order the whole menu but the practically not to try we offer a taste of almost everything. Destined to be shared between two African Inspired Wraps Cote D’Ivoire – 8
Sautéed chicken with coconut ginger mayonnaise in a spinach wrap
Kumassi Special – 8
Grilled chicken with jalapeno butter and sweet onion marmalade
Killmanjaro – 8.50
Grilled lamb with mango chutney drizzled with chili oil
Casablanca – 8.50
Sautéed lamb strips with curried couscous and apricot barbecue sauces
Lagos Jumping – 8.50
Sliced filet mignon with roasted tomatoes and jalapeño butter drizzled with a balsamic reduction sauce. Spicy.
Seychelles – 8.50
Ginger beef with vegetable stew, seasoned with cumin
Mombassa – 9.50
Sautéed shrimp and crabmeat with a lemon-mustard sauce encased in a spinach wrap
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 oil dressing Chicken Dishes Doro Tibs – 11
Boneless pieces of chicken breast seasoned and sautéed with Ethiopian herb reduction sauce, onions, peppers, tomatoes and garlic
Doro Alecha – 9.50
Chicken legs and thigh 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 a spicy berbere sauce until tender.
Doro Alecha or Doro Wat – 11.50
Specially prepared with boneless chicken breast Beef Dishes Tibs Wat – 10
Strips of prime beef sautéed and simmered in Ethiopian key wat sauce-lightly seasoned with salt and fine white pepper
Special Tibs – 11.50
Chunks of filet mignon sautéed with diced onion, tomatoes and green peppers, in a clarified Ethiopian herb sauce. Hot or mild.
Gored Gored – 12
Marinated filet mignon minced and served in awaze sauce – served steak tartar style
Tibs FitFit – 10.50
Cubed filet mignon sautéed with onions, green peppers and tomatoes, tossed with morsels or injera. Hot or mild.
Gomen Be Sega – 10.50
Filet mignon sautéed with fresh collard greens, finely diced onion and peppers, spiced with cardamoms and peppercorns. Mild
Kitfo – 14
Finely chopped tenderloin of beef seasoned with an Ethiopian herb reduction sauce and ‘Mitmita’ (a fine red chili powder). Traditionally served steak tar-tar style but can be cooked to your request.
Minchetabesh – 10
Finely chopped sirloin, ginger, onions and cardamoms pan browned and sautéed in Ethiopian key wat sauce Lamb Dishes Beg Wat – 10.50
Succulent cuts of lamb marinated in fine Ethiopian red wine then braised in a special Ethiopian berbere sauce. Spicy.
Lega Tibs – 11.50
Tender boneless leg of lamb marinated in white wine then sautéed 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, sautéed with garlic and onions in Ethiopian herb reduction butter. Seafood Dishes Assa Wat – 14
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
Marinated filet of Cape Hadie lightly seasoned with elected fresh herbs and spices, lightly breaded and pan fried with fresh garlic, parsley, cumin and red peppers
Assa M’Charmale – 14
Filet of South African Haddock seasoned with selected fresh herbs and pies, lightly breaded and pan fried with fresh garlic, parsley, cumin and red peppers
Shrimp Alecha – 14
Jumbo shrimp sautéed in an Ethiopian herb sauce, seasoned with ginger, rosemary and a hint of jalapeño pepper. Mild
Shrimp Tibs – 14
Shrimp marinated in honey, wine then sautéed in clarified Ethiopian herb butter and African salsa
Shrimp Wat – 14
Succulent shrimp sautéed, lightly seasoned with salt and white pepper then simmered in key wat
Vegetarian Dishes
Mesir Azefah – 7
A salad of green lentils, chopped onions and jalapeno peppers, seasoned with ginger, white pepper and mustard seeds. Served cold.
Atakilt Wat – 7
Fresh string beans, carrots, potatoes, cabbage and onions sautéed with garlic, ginger, and tomatoes
Shiro Wat – 7
Pureed split peas cooked with Ethiopian spices. Mild or Hot
Gomen Wat – 7
Fresh collard greens sautéed with fine sliced onions, garlic, tomatoes and Ethiopian spices
Kik Alicha – 8
Yellow split 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 fava beans cooked with tomatoes, onions and hot green peppers; seasoned with special spices and served with olive oil
Vegetable Combination – 13
Your choice of any five vegetable dishes
|