Selam Restaurant & Lounge

Vegetarian Combination Platter

A generous spread of lentil, chickpea, collard green, and split pea stews arranged on a large round of injera — the definitive way to survey the kitchen's range in one order

Doro Wat

The foundational Ethiopian chicken stew — deeply spiced berbere sauce, slow-cooked to a rich, rust-colored intensity, served with a whole hard-boiled egg

Kitfo

Ethiopian beef tartare seasoned with mitmita spice and niter kibbeh (spiced clarified butter) — typically available raw, lightly cooked, or fully cooked on request

Tibs

Sautéed lamb or beef with peppers, onion, and rosemary — a drier, more textured contrast to the stew-heavy rest of the menu

Misir Wot

Red lentils simmered in berbere — one of the best single wots to order if building your own plate, with a depth that belies its simplicity

Tej

Ethiopian honey wine — sweetly floral and low-alcohol, the traditional pairing for a communal Ethiopian meal