Appetizers
Loubia – 7
Fresh whole string beans sautéed in a blend of fresh parsley, ginger, garlic and cumin
Zaalouk – 7
Diced eggplant sautéed in olive oil, with a blend of garlic, ginger, chopped parsley and cumin… and a hint of lemon
Kefta – 9
Moroccan meatballs made from lean ground beef, a blend of traditional herbs and spices, onions and crushed peppers.
D’jaj Bi Zitoune – 9
Marinated chicken tenderloins sautéed with green olives and lightly seasoned with a selection of traditional spices
Shrimp A L’Orange – 13
Sautéed shrimp simmered in olive oil, black pepper and orange juice, served with sliced orange and tomato
Shrimp M’Charmel – 13
Garlic shrimp sautéed in olive oil infused with traditional Moroccan herbs, garnished with sliced carrot and parsley
D’Jaja Bi Basla – 9
Tangy chicken tenderloins prepared with garlic and ginger, served with sweet onion and cinnamon
Scallop Marrakesh – 13
Scallops sautéed in olive oil with garlic, cumin, parsley and roasted tomatoes
D’Jaj Bi Krob – 9
Chicken, marinated and sautéed with a blend of fine, traditional Moroccan herbs and cabbage
Salads
Sheba’s Ethiopian Tossed Salad – 7
Fit Fit Salad – 7
Finely chopped tomatoes, onions and jalapeno peppers combined with Ethiopian spices and tossed with morsels of injara
Mixed Platters
Meat Combination – 28
A medley of meat dishes served with three fresh vegetable dishes
Sheba’s Best: Meat Sampler – 46 Seafood Sampler – 56
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
Sheba’s Best of the Best – 60
One Choice of Chicken, Beef, Seafood and Lamb
Lamb Dishes
Beg Wat – 23
Succulent cuts of lamb marinated in fine Ethiopian red wine then braised in a special Ethiopian berbere sauce. Spicy
Lega Tibs – 24
Tender boneless leg of lamb marinated in white wine then sautéed with herb reduction sauce, rosemary, onions and green peppers
Beg Alecha – 23
Tender pieces of lamb seasoned with ginger, rosemary and a pinch of jalapeno pepper; braised slowly in an Ethiopian herb reduction sauce. Mild.
ZilZill – 25
Strips of tender lamb marinated in Ethiopian honey wine and awaze sauce. Then, sautéed with garlic and onions in Ethiopian herb reduction butter
Beef Dishes
Tibs Wat – 20
Strips of prime beef sautéed and simmered in Ethiopian key wat sauce, lightly seasoned with salt and fine white pepper
Special Tibs – 26
Chunks of filet mignon sautéed with diced onion, tomatoes and green peppers, in a clarified Ethiopian herb sauce. Hot or Mild.
Gored Gored – 25
Marinated filet mignon minced and served in awaze sauce – served steak tartar style
Tibs FitFit – 23
Cubed filet mignon sautéed with onions, green peppers and tomatoes, tossed with morsels of injera. Hot or mild
Gomen Be Sega – 23
Filet mignon sautéed with fresh collard greens, finely diced onion and peppers, spiced with cardamoms and peppercorns. Mild
Kitfo – 23
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 – 21
Finely chopped sirloin, ginger, onions and cardamoms pan browned and sautéed in Ethiopian key wat sauce
Chicken Dishes
Doro Tibs – 23
Boneless pieces of chicken breast seasoned and sautéed with Ethiopian herb reduction sauce, onions, peppers, tomatoes and garlic
Doro Alecha – 21
Chicken legs and thigh seasoned with ginger, rosemary and jalapeno peppers, simmered in a hearty Ethiopian herb reduction sauce
Substitute Boneless Chicken Breast – add 2
Doro Wat – 21
Ethiopia’s national dish: chicken legs and thighs marinated and seasoned with garlic, fresh ginger and fenugreek; stewed in spicy berbere sauce until tender.
Substitute Boneless Chicken Breast – add 2
Seafood Dishes
Assa Wat- 24
Filet of South African Haddock, lightly seasoned with white pepper, sea salt and traditional Ethiopian spices; simmered in key wat sauce. Spicy.
Lobster Wat – 27
Australian warm water lobster shelled and lightly seasoned with salt and white pepper and then simmered in key wat sauce
Assa Tibs – 24
Marinated filet of Cape Hade lightly seasoned with selected fresh herbs and spices and sautéed with fresh garlic, parsley, cumin, onions ad tomatoes
Assa M’ Charmale – 24
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 – 25
Jumbo shrimp sautéed in Ethiopian herb sauce, seasoned with ginger, rosemary and a hint of jalapeno pepper. Mild
Shrimp Tibs – 25
Shrimp marinated in honey wine then sautéed in clarified Ethiopian herb butter and African salsa
Scallop Tibs – 25
Jumbo scallops seasoned and sautéed with Ethiopian herb reduction sauce, onions, tomatoes and garlic
Shrimp Wat – 25
Succulent shrimp sautéed, lightly seasoned with salt and white pepper then simmered in key wat
Tuna Kitfo – 25
Finely chopped tenderloin of tuna seasoned with an Ethiopian herb reduction sauce and “Mitmita” (a fine red chili powder). Cooked to your request
Vegetarian Dishes
Mesir Azefah – 13
A salad of green lentils, chopped onions and jalapeno peppers, seasoned with ginger, white pepper and mustard seeds. Served cold.
Atakilt Wat – 16
Fresh string beans, carrots, potatoes, cabbage and onions sautéed with garlic, ginger, and tomatoes
Shiro Wat – 12
Pureed split peas cooked with Ethiopian spices. Mild or Hot
Gomen Wat – 14
Fresh collard greens sautéed with fine sliced onions, garlic, tomatoes and Ethiopian spices
Kik Alicha – 13
Yellow split peas cooked and flavored with green peppers, onions and Ethiopian herbs
Mesir Wat – 13
Lentils cooked with chopped onions, garlic, ginger, olive oil and mild berbere sauce
Ful – 12
Ethiopian fava beans cooked with tomatoes, onions and hot green peppers; seasoned with special spices and served with olive oil
Vegetable combination – 23
Your choice of any five vegetable dishes
Sheba Also Offers a Special After Dinner
Desert & Drinks Menu
As Well As Live Music On Weekends