Flavors from Afar 5652 Hollywood Boulevard

A vibrant, market-fresh take on the classic trio — roasted squash tossed with crisp sweet corn, chilled beans, leafy greens, and crunchy sunflower seeds, all dressed in a bright citrus vinaigrette (Vegan, GF )

A slow-simmered bowl featuring corn kernels, beans, and cubes of squash in a deeply savory vegetable broth scented with warm spices (Vegan, GF)

Golden halloumi cheese with ripe tomato & crisp cucumber on a bed of lettuce, topped with pistachio, parsley, and preserved lemon, dressed in a bright sumac vinaigrette with olive oil and red wine vinegar. (Veg, GF)

Slow-simmered lentils cooked with Mediterranean herbs, finished with creamy labneh and fragrant fried shallot oil. (Vegan, GF)

Crispy russet potato fries tossed in berbere (chili, paprika, fenugreek, ginger, coriander, clove), served with harissa ketchup and lemon-garlic vegan mayo. (Veg, GF)

Crispy pastry pockets filled with xawash spiced ground lamb, onions, and herbs dusted with berbere. Served with a cilantro yogurt Somalian hot sauce.

open-faced bub and grandma’s sourdough toasted and topped with warmly spiced lamb (garam masala, cumin, coriander, and garlic), finished with creamy cumin yogurt, caramelized onion chutney, and house-pickled vegetables.

Twice-fried ripe plantains served with bright pikliz made from shredded cabbage, carrot, habanero, onion, garlic, vinegar, lime, and sea salt. (Vegan, GF)

shredded cabbage, carrot & potato, xawash spice (a Somali blend of spices).Served with a mild cilantro yogurt sauce (basbass).

crispy russet potato fries tossed in berbere (chili, paprika, fenugreek, ginger, coriander, clove), served with harissa ketchup and lemon-garlic mayo. (vegetarian, gf)

Crispy golden fry bread topped with slow-simmered, seasoned ground bison, onion, and garlic, finished with pan jus, fresh vegetables, and a touch of smoked salt.

hand-pressed fry bread topped with a savory medley of zucchini, yellow squash, sweet corn, onion, and garlic, gently sautéed in sunflower oil with fresh herbs and a touch of spice.

tender bites of bone-in chicken steeped in cinnamon, cardamom, clove, and black pepper, served over basmati rice scented with ginger, cumin, and bay leaf. (gf)

lentils, chickpeas, rice, pasta, slow-simmered spiced tomato, crispy shallots

open-faced bub and grandma’s sourdough toasted and topped with warmly spiced lamb (garam masala, cumin, coriander, and garlic), finished with creamy cumin yogurt, caramelized onion chutney, and house-pickled vegetables.

roasted seasoned root vegetables tossed in pure maple syrup and herbs

soft eggs in spiced tomato, roasted pepper, cumin, feta, herbs, griddled bub and grandma’s sourdough bread

pan-seared tilapia in a creamy coconut curry with tomatoes, peppers, garlic, and herbs served on a bed of coconut rice (gf)

alicha arikit (cabbage, potatoes, and carrots in turmeric and onions). with tomato, cucumber, and pickled jalapeno salad.

beef kibe, confit beef, and Tibs with onion & peppers. Doro Wot, stewed chicken and egg in berebere. Tomato, cucumber, picked jalepeno salad.

slow-braised short ribs marinated in epis, cooked until tender and rich. Served with rice and peas and topped with fresh, spicy pikliz.

slow-braised short ribs glazed with bright, citrusy sumac, finished with pan jus, roasted roots, and topped with sumac onions.

Soft dumplings simmered in grape reduction and served warm with housemade ice cream. A dessert cherished in Cherokee homes and rarely found beyond them.