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)

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

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 toasted sourdough bread topped with warmly spiced lamb (garam masala, cumin, coriander, and garlic), finished with creamy cumin yogurt, caramelized onion chutney, and house-pickled vegetables. (GF option, 🌰 possible trace)

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 cilantro Somalian hot sauce (yogurt or vegan available)

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. (Vegan )

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)

Layered brown lentils, chickpeas, rice, and pasta, topped with slow-simmered tomato sauce with garlic, cumin, and vinegar, finished with crispy fried shallots. (Vegan)

Open-faced toasted sourdough bread topped with warmly spiced lamb (garam masala, cumin, coriander, and garlic), finished with creamy cumin yogurt, caramelized onion chutney, and house-pickled vegetables. (GF option, 🌰 possible trace)

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

Soft-set eggs simmered in tomato, roasted red pepper, garlic, onion, cumin, paprika, and chili. Finished with feta, parsley, and served with griddled bread.

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

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

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

Beef short ribs slowly braised with sumac and wild herbs until tender and rich. Served with side of creamy white beans and wild rice.

Soup, Salad, Maple Glazed Root Veggies, Fry Bread, Dessert

Soup, Salad, Beef Short Ribs, Fry Bread, Dessert

Soup, Salad, Bison, Fry Bread, Dessert

Soup, Salad, Maple Glazed Root Veggies, Fry Bread, Dessert

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

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 )

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. (Vegan )

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.

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

Beef short ribs slowly braised with sumac and wild herbs until tender and rich. Served with side of creamy white beans and wild rice.

Bison steak seared with garlic and herbs and served tender with beef gravy, creamy white beans, and wild rice.

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

Berbere-spiced beef tibs on warm himbasha rolls,

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.

Crispy berbere-spiced fried chicken over a nutty teff waffle, finished with spiced honey.