The vegetarian platter was enough for two people and included a combination of splint peas, lentils, chick peas, cabbage, collard greens, vegetables, and hilbet (mixer of beans, garlic, ginger, and fenugreek).
The kitfo was also served in the vegetarian platter. We were also given a plate of injera (it was folded up and warm). To eat it, you tear off the injera and use it to scoop up whatever you wanted on the platter. The red powder in the small container was some spice that you could use to sprinkle on your food before you ate it.
I liked the kitfo. It was different from usual steak tartare because it was lukewarm and a little spicy. It was very lean and meaty and I didn't detect the butter in it at all.