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Eclectic Asian Start Edamame Hawaiian sea salt 6.00 Kumamoto Oysters “Two Ways” (4) 10.00 With tomato ponzu & maui onion tapenade Dynamite Scallops 10.00 Broiled with spicy crab and sweet soy Shanghai Prawns 10.00 Glazed in a sweet Cantonese sauce Wild Mushroom Gyoza 9.00 Soy citrus cream sauce Rock Shrimp Lettuce Wraps 15.00 Fresh yuzu, mango and kiwi Japanese Sweet Shrimp 8.00 Served raw with black caviar and tempura shrimp heads Vietnamese Spring Rolls 8.00 With mixed vegetables Tuna Tataki 14.00 Hawaiian big eye tuna seared rare, with mild garlic, chives and ponzu Wok-Seared Pork Dumplings 9.00 With soy mustard dipping sauce Spicy Octopus 8.00 Hokkiado Scallop Sushi 8.00 With red tobiko Hibachi Steak With yuzu ponzu 15.00 Hibachi Salmon With yuzu ponzu 12.00 Chinese Spare Ribs 10.00 Glazed in purple plum BBQ Spicy Honey-Miso Calamari 10.00 On a bed of whilted spring mix Hamachi Jalapeño 11.00 With daikon threads and ponzu Soups/Salads Wonton Soup 10.00 With pork wontons, carrots, baby bok choy, mushrooms and roasted pork Chinese Chicken Salad 9.00 Napa cabbage, carrots, cashews and wonton strips; tossed in a ginger-sesame vinaigrette Hiyashi Wakame Seaweed Salad 5.00 Kani-wakame Miso Soup 6.00 Crabmeat, tofu, scallions, wakame seaweed and enoki mushrooms “Aji Amarillo” Sunomono Salad 12.00 Conch, shrimp, octopus, scallops and tuna Sansai Ika “Squid” Salad 5.00 Sushi Maki Karma Roll 14.00 Hawaiian big eye tuna, shrimp tempura & avocado; drizzled with sweet soy Unagi Roll 12.00 Crab, avocado and cucumber; topped with warm roasted eel and sweet soy Salmon Skin Roll 10 Smoked salmon skin, yamagobo root and dried bonito Calamari Crunch 10.00 Crispy calamari, miso sauce, red peppers and mixed greens Dragon Roll 14.00 Broiled eel and yamagobo root; topped with avocado Surf And Turf Roll 12.00 Wok seared steak, tempura shrimp, avocado, chimichurri and baby arugula Spicy Big Eye Tuna 11.00 Avocado, tobiko, sriracha, tempura flakes and toasted sesame seeds Smoked Salmon 11.00 W/ fresh lemon, avocado & cucumber Soft Shell Crab 14.00 Spicy kimchee and yuzu aioli; wrapped in soy paper Spicy Hamachi 10.00 Mixed with avocado, scallions and yuzu zest Salmon Tempura 14.00 Salmon, avocado and cream cheese; tempura fried & drizzled with sweet soy Tel: (305) 445-2293 Fax: (305) 445-6412 2325 Galiano Street Sushi and Sashimi Price per piece Hamachi 3.00 Tuna 3.00 Salmon 3.00 Octopus 2.00 Eel 2.00 Scallop 3.00 Shrimp 2.00 Smoked Salmon 2.00 Consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions Pan Asian Fresh Asian ingredients prepared with classic french techniques Crispy Whole Red Snapper M/P Caramelized shallots, Thai chili and a soymirin reduction Champagne Kimchee NY Strip 28.00 With tempura vegetables and wok fired mung bean sprouts Spicy Charred Rare Tuna 25.00 Spicy tuna sashimi drizzled w/ a soy-mustard beurre blanc and sonoma goat cheese sushi Wok Orange Sesame Chicken 19.00 With stir-fried broccolini Udon Cashew Chicken 21.00 Mixed Chinese vegetables & udon noodles Chicken with Black Bean Sauce 18.00 Simmered with red peppers and crispy bean sprouts Sweet and Sour Shrimp 24.00 Fresh pineapple and sweet peppers Sweet and Sour Chicken 18.00 Fresh pineapple and sweet peppers Mongolian Scallion Chicken 19.00 Wok seared in a sweet soy-garlic reduction Hours: Mon - Thu: 11:30 am - 11:00pm Fri: 11:30am - Midnight Sat: 5:00pm - Midnight Closed Sunday Credit: Visa, Mastercard, Amex Executive Chef Michael Schukar reigns supreme, directing his staff as they aim to create a zen experience for patrons seated in the chic red-dining room, adorned with lanterns and om-inducing Buddha statues to set the mood for the eclectic Asian dishes that result from impressive theatrics in the kitchen. Dynamite Scallops, broiled with spicy crab and sweet soy, live up to their name and serve as a nice way to start your meal, accompanied by spring rolls or the decadent Japanese sweet shrimp, served raw with black caviar and tempura shrimp heads. The sushi maki rolls are artfully prepared using only fresh fish and the original Surf & Turf roll, with wok seared steak, tempura shrimp, avocado, chimichurri and baby arugula is a nod to the Chef ’s inventive creations that pay homage to the tastes and flavors of Miami. To further show off this skill, woks are used to create the majority of the entrees so that the flavor and freshness of the ingredients is not only maintained, but highlighted. Thai doughnuts, Pa Torng Go, will provide diners with some good karma to finish off their meals. Kung Pao Chicken 19.00 Wok seared spicy with roasted peanuts Shrimp with Black Bean Sauce 23.00 Simmered with red peppers and crispy bean sprouts Mandarin Beef 24.00 Fresh orange, spicy sambal, broccolini Mongolian Beef with Mushrooms 24.00 With mushroom caps and scallions Cantonese Steak 25.00 Simmered in a savory dark Chinese sauce Sichuan Steak 24.00 Very spicy with Chinese vegetables Hong Kong Pan-fried Noodles 18.00 Chicken & shrimp with Chinese vegetables in a rich dark sauce served over crispy noodles Cantonese Lo Mein 14.00 Roasted pork tenderloin and vegetables stir-fried w/ Chinese noodles Vegetable Fried Rice 9.00 With jasmine rice and sweet peas Karma Fried Rice 15.00 Chicken, shrimp & pork w/ mixed vegetables Pineapple Fried Rice 10.00 Chinese Broccoli 9.00 Stir-fried in garlic soy and Chinese shaoxing Spicy Chinese Long Beans 10.00 With daikon and fresh ginger Sichuan Asparagus 10.00 With spicy chile and sweet soy Desserts Banana Caramel Egg Rolls 12.00 With fresh berries and vanilla bean ice cream Chocolate Souffle Cake 12.00 Warm molten chocolate center with raspberry essence and ginger ice cream Thai Doughnuts (Pa Torng Go) 7.00 With sweet cinnamon condensed milk and crushed peanuts Fresh Ginger Ice Cream 4.00 Coral Gables 26 EATS.com
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 juiced, served with sliced orange and tomato Shrimp M’charmel 13 Shrimp sautéed in olive oil infused with traditional Moroccan herbs and garnished with sliced carrot and parsley D’jaj Bi Basla 9 Tangy chicken tenderloins prepared with garlic & ginger, served with sweet onion & cinnamon D’jaj Bi Krob 9 Chicken, marinated and sautéed with a blend of fine, traditional Moroccan herbs & 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 injera Mixed Platters Meat Combination 34 A medley of meat dishes served with three fresh vegetable dishes Sheba’s Best For those with the ambition to order the whole menu but the practicality not to try, we offer a taste of almost everything. Destined to be shared between two. Meat Sampler 46 / Seafood Sampler 56 Sheba’s Best of the Best 60 A choice of chicken, beef, seafood and lamb 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 thighs seasoned with ginger, rosemary & 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 till tender Substitute boneless chicken breast add 2 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 onions, 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 tartare style Tibs Fitfit 23 Cubed filet mignon sautéed with onions, green peppers and tomatoes, tossed with morsels of injera. Hot or mild 4029 N Miami Avenue Phone: 305.573.1819 Fax: 305-573-1202 Gomen Be Sega 23 Filet mignon sautéed with fresh collard greens, finely diced onions and peppers, spiced with cardamoms & peppercorns. Mild Kitfo 23 Finely chopped tenderloin of beef seasoned with an Ethiopian herb reduction sauce and ‘Mitmita’ (a fine red chilli powder). Traditionally served steak tartare 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 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 Zilzil 25 Strips of tender lamb marinated in Ethiopian honey wine and awaze sauce. Then, sautéed with garlic and onions in Ethiopian herb reduction butter 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 Hours: Mon - Thurs: Lunch 11:30am - 4pm Dinner 4:00pm - 10:30pm Fri - Sat: Lunch 11:30am-4pm Dinner 4:00pm - Midnight Sun: Dinner 5:00pm - 10:30pm Credit: All major credit cards Filled with earthy colors and chic design integrated with traditional African crafts and furniture, Sheba’s elegant space sets the tone for an authentic Ethiopian meal with dishes often jazzed up with some Western flavors. The international spin in Sheba’s food pays homage to the fact that traditional Ethiopian cuisine is actually an amalgamation of various spices and flavors that arrived from all over the world via trade routes in the 1400’s. As per tradition, your meal is served atop a piece of injera, a spongy, almost sourdough type of wrap. The stew, known as wat, is perfect for dipping with the injera, as well as stirfried meat dishes known as tibs. With its large selection of vegetarian dishes, as well as an absolutely perfect cup of post-dinner coffee -some go so far as to claim that our favorite caffeine fix was originated in the Ethiopian hills of Kaffa- makes Sheba Ethiopian the ultimate destination for a consistently delicious and unique dining experience. Assa Tibs 24 Marinated filet of Cape Hadie lightly seasoned with fresh herbs, sautéed in Sheba wine and African salsa 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 an 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 Shrimp Wat 25 Succulent shrimp sautéed lightly seasoned with salt and white pepper then simmered in key wat Vegetarian Dishes Mesir Azefah 13 A salad of green lentils, chopped onions and jalapeno pepper, 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 flavoured with green peppers, onions and Ethiopian herbs Mesir Wat 13 Lentils cooked with chopped onions, garlic, ginger, olive oil and mild berbere sauce Design District 27 EATS.com Ethiopian
Page 1 and 2: 2007 C-Vol. V, Issue II ��
Page 3: EATS.com Fine Dining 21 EATS Magazi
Page 6 and 7: EATS.com The Local Guide to Food an
Page 8: GIRALDA AVENUE 157 Giralda Ave. Tel
Page 14 and 15: the EATS beat by Joe Ariel & David
Page 16: EATS treats EATS shines our spotlig
Page 19: JIMMY JOHN’S MAKES THE WORLD A BE
Page 22 and 23: American Creative To Start + To Sha
Page 24 and 25: Cuban Aperitivos - Appetizers Mariq
Page 28 and 29: Italian Pesce, Carne e Pollo Fish,
Page 30 and 31: Italian luna cafe Antipasti Mozzare
Page 32 and 33: World Cuisine Lunch Starters & Sala
Page 34 and 35: Steakhouse 1200 Brickell Ave. Tel:
Page 37: Phone: (305) 448-0999 • Fax: (305
Page 42 and 43: AMERICAN Coral Bagels One of the ne
Page 44 and 45: American Appetizers Crispy Thai Shr
Page 46 and 47: Bagels/ Diner Breakfast Add 0.35 fo
Page 48 and 49: Chinese Appetizers A1 Vegetable Spr
Page 50 and 51: Chinese Soups 1. Velvet Chicken & C
Page 52 and 53: Cuban Aperitivos - Appetizers Mariq
Page 54 and 55: Gourmet Quesadillas Quesadillas Inc
Page 56 and 57: Healthy/Pizza Pizza Power Protein P
Page 58 and 59: Italian/Pizza Create Your Own Speci
Page 60 and 61: Mediterranean Mezze Traditional app
Page 62 and 63: Mexican Appetizers Ceviche Victorio
Page 64 and 65: Pizza Pizza Square Medium Large Sli
Page 66 and 67: Sandwiches Breakfast Until 11am Mia
Page 68 and 69: Spanish Latin Soul Food Pan Latin &
Page 70 and 71: Sushi Sushi Chef Recommends #19 Sus
Page 72 and 73: Tapas Brickell 72 EATS.com
Page 74: Vietnamese A p p e t i z e r s A2.

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