Blue Nile Cafe Menu

Fresh collard greens cooked and seasoned with onion, ginger, and garlic.

A stew made from red lentils cooked with sauted onions and berbere, then flavored with ginger, garlic, and cardamom.

Cabbage mixed with chunks of potatoes and carrots cooked with yellow onion and flavored with ginger, garlic, and turmeric.

Seasoned yellow split peas slowly cooked with ginger, turmeric, and garlic.

Fresh green beans and carrots cooked with onions, fresh garlic, turmeric, ginger, and a touch of cardamom.

Gluten free, vegan. Sliced button mushrooms and julienned onion sauted and simmered in misir watt.

Chunks of potatoes cooked with garlic seasoned in tomatoes and berbere sauce.

Chickpeas and green peas simmered in a gravy made with diced tomatoes, onions, and roasted and powdered peas.

Your choice of 4 vegan items.

Vegetarian items from entres 1-8 for two.

A pastry filled with spiced lentils, cabbage, and carrot flavored with herbs and spices. With blue Nile special sauce. 2.

Butternut squash and red lentil soup seasoned with exotic-spices.

Tender skinless and boneless chicken marinated in lemon, sauted in herbed butter, and stewed in berbere sauce flavored with a pinch of cardamom and nutmeg.

Lean strips of beef, slowly simmered in a sauce made with finely chopped onions, berbere, and tomatoes until tender, then seasoned with garlic, cardamom, mekelesha spice, and kibbeh.

Mild. Cubes of lamb, slowly simmered into a stew with onions, garlic, ginger, turmeric, and kibbeh butter.

A platter featuring items 1 through 8, 10, 13, 16. For 2.

A platter featuring items 1, 2, 3, 10, 13. For 1 person.

A rich, sweet dessert pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or frosting or honey.