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Sweet yogurt drink.
Mudhouse Coffee Roaster.
Traditional Tibetan butter tea served with a pinch of salt.
Sweet milk tea with spiced cardamom.
Traditional Tibetan fruity green tea, including candied ginger, dried rose buds, goji berries, dried jasmine flowers, longan berries, dried dates and rock sugar.
Steamed eggplant lightly buttered with ground mixed nuts dusted with barley flour.
Pan-seared ground beef empanada with scallions and celery.
Nomadic style grilled brown mushrooms in melted butter dusted with roasted barley flour.
Spicy braised cow's tongue.
Steamed, lightly seasoned edamame.
Lhasa style deep fried potatoes with ground beef filling and scallions wreathed in a traditional ginger-garlic spice blend.
Eastern Tibetan style hand-pulled noodles simmered in beef broth over greens.
Dumplings simmered in beef broth.
Egg noodle in beef broth.
Amdo style glass potato noodles in beef broth.
Lentil soup served with basmati rice.
Authentic Tibetan dumplings served with a mildly spicy Tibetan coleslaw.
Pan-fried sauteed noodles with mixed vegetables and choice of meat/tofu.
Fried rice with carrots, peas and celery.
Flank steak with long peppers served with steamed bread.
Cold-cut flank steak broiled with bok choy.
Braised chicken breast with bok choy.
Pan-seared pork belly with scallions and hot peppers.
Chilled egg noodle served with beef, peas, carrots, celery and mushrooms.
Stewed spicy potatoes with cubed steak, carrots and black mushrooms in a spice blend.
Sauteed choice of meat with scallions and bok choy in a traditional ginger-garlic spice blend.
Crispy chicken with mixed peppers, celery, scallions and chef's special spice blend.
Sauteed beef with onions and baby potatoes in chef's special spice blend.
Deep-fried potatoes with beef strips and lightly seasoned scallions.
Sauteed beef with bell peppers, celery, scallions, garlic, ginger and dried red peppers.
Sauteed chicken with bell peppers, celery, scallions, garlic, ginger and dried red peppers.
Glass noodles sauteed with choice of meat or tofu, black mushrooms, celery, snow peas and fresh mushrooms.
Pan-seared mixed vegetables. Vegetarian.
Pan-seared straw-cut crunchy potatoes with bell peppers and carrots. Vegetarian.
Pan-seared bok choy. Vegetarian.
Spicy tofu in tomato sauce. Vegetarian.
Spicy potatoes in turmeric, garnished with cilantro. Vegetarian.
Sauteed eggplant with fried tofu, black mushrooms and carrots. Vegetarian.
Sauteed crunchy green beans lightly seasoned with garlic. Vegetarian.
Sauteed broccolini with red peppers lightly seasoned with garlic. Vegetarian.
Bok choy with fresh mushrooms in a brown sauce. Vegetarian.
Steamed bread.
Leavened and fried flatbread.
Lentil soup.
Kid's sized dumpling platter.
6 pieces fried chicken wings.
Kid's sized portion of fried rice.
Kid's sized portion of our mildly seasoned Druknya noodle.
Authentic Tibetan dumplings served with Tibetan coleslaw.
Pan-fried sauteed noodles with mixed vegetables.
Fried rice with carrots, peas and celery.
Chilled egg noodle served with beef, peas, carrots, celery and mushrooms.
Glass noodles sauteed with black mushrooms, celery, snow peas and fresh mushrooms.
Spicy potatoes with cubed steak, carrots and black mushrooms in a spice blend with a side of steamed bread.
Pan-seared mixed vegetables. Vegetarian.
Pan-seared straw-cut crunchy potatoes with bell peppers and carrots. Vegetarian.
Pan-seared bok choy. Vegetarian.
Spicy potato in turmeric, garnished in cilantro. Vegetarian.
Sauteed eggplant with fried tofu, black mushrooms and carrots. Vegetarian.
Sauteed crunchy green beans lightly seasoned with garlic. Vegetarian.
Bok choy with fresh mushrooms in a brown sauce. Vegetarian.
Vanilla ice cream.
Lightly buttered sweet rice with a homemade yogurt topping and sun-dried golden raisins.
Nomadic style roasted barley flour mixed in butter, brown sugar and mixed nuts.
Amdo style sweetened barley flour in a homemade yogurt topping.