NYE Himalayan and Spanish inspired tapas menu
SPAINISH TINNED SEAFOOD
clam in brine 13.00
Fillets of anchovies in olive oil 14.00
Cod liver ( bacalao) 15.00
Iberia chorizo 9.00
cured smoky, bold flavor of paprika and garlic sausage
Manchego cheese 9.00
Green olive 6.00
Ceviche
sea bream with pear salsa 14.00
Chicken liver pate 10.00
Duck rillettes 12.00
Baked yam 9.00
with cashew dressing
Khura 9.00
buckwheat pancake
Umdre 11.00
Tibetan style daikon rice pilaf with yogurt.
Riki kur 10.00
Traditional sherpa potato pancake, cheese and green chili spread
Beef choila 15.00
char medium cook beef with toasted mustard oil and spice
Lhaping 7.00
Mung bean jelly consistency served with cilantro paste and sesame.
Usine ko Anda 8.00
Boiled eggs with sweet spicy ginger jaggery chutney
Gyuma 12.00
Tibetan style Blood sausages with garlic chili
Aloo Sandeko 9.00
Nepalese style potato
Shabaley/Tselbaley 10.00
beef or vegetable hand pie patties
Veggie/chicken Momo 9.00
Tibetan style steam dumpling with tomato fenugreek.
Molten chocolate cake 10.00
Yomari 10.00
Traditional steamed dumpling filled jaggery coconut and almond
Special selections of wine for the night!
Cava poured at midnight
Wine
RED
Cotes DuRhone11.50/40.00
Full of aroma with the complexity of red and black cherry fruits and fine tannins.
Des Vins d’Envie Cap au Sud RougeFrance13.50/47.00
Smooth and earthy, with a somewhat Bordeaux-like structure, but still brilliantly fresh.
PMV 2022 from Madame Flöck 14.50/50.00
A blend of organic Pinot Noir and local grapes from Moselle, Germany. Low alcohol, highly drinkable, and tannin-free. A perfect summer red that almost tastes like a white wine. Served chilled.
Pierre Taillée 2022 by Thibaud Capellaro bottle only 60.00
100% Syrah from Northern Rhône. Organically farmed and naturally made. A smooth, elegant "baby Côte-Rôtie" with a fresh and complex profile.
WHITE
Mosel- Riesling sybille kuntz estate 13.50/45.00
Packed with crisp of green fruit, lime, apricot and floral notes.
Corte falco pinot grigio 11.00/35.00
Delicate aroma with strong notes of tropical fruits. Dry and fresh.
Tosca Cerrada Palomino Fino en Rama 12.50/45.00
Palomino grape warm tropical fruit and a touch of oak. Aromas of ripe citrus, nectarine and passionfruit.
Lucien 2021 from Adrien Berlioz 65.00
100% Roussanne from the French AlpsBiodynamic farmingClassic white wine that will please amateurs of white burgundy. Rich and textural yet with good acidity and tension.
Ploder-Rosenberg Vivas Steiermark, Austria 14.50/47.00
Tropical, aromatics of guava and passionfruit, medium-bodied with balanced acidity, and tart orange.
ORANGE
Vegas Altas-Altos de Montanchez Spain 12.50/45.00
This wine is driven by floral and citrus aromas with a clean, dry palate that shows a little earthy with pops of stone fruit.
Rosa Terra 11.50/40.00
An orange rosé with great structure and elegance, featuring aromas of fresh red fruits like strawberry and raspberry.
SPARKLING
Henry Varnay Brut, Blanc de Blancs, France 11.00/35.00
Fresh and youthful.
Henry Varnay rose 11.00/35.00
Bright and fruity with a hint of sweetness.
Bollicina brut,Veneto Italy 2018 bottle only 45.00
Garganega grape aromatic and rounder, refreshing taste of citrus and yellow apple.
Lopera des vin, France 2022 bottle only 50.00
Chenin Blanc pet nat in a beautiful gold hue. Small frothy bubbles, green apple and fresh bread with subtle but compelling notes of grapefruit and ginger.
DRINKS
** cocktail**
Jaal Jeera Margarita 14.00
Tequila, lime juice, agave, and masala
Lockdown 13.00
Passion fruit juice, vodka, lime juice
Imli Raas 14.00
Manhattan 15.00
Whiskey, sweet vermouth, bitters
Imli Raas 14.00
Dry vermouth, vodka, olive
House made Tamarind syrup, gin, Tajín spice
Classic Martini 13.00
Dry vermouth, vodka, olive
Mimosa 10.00
/
Sangria 10.00
Gin and Sonic 14.00
Yuzu sake, dry gin, tonic water
Mimosa 10.00
/
Sangria 10.00
Spritz 10.00
**SPIRITS**
Whiskey - Rolling Standard 14.00
Blend of wheat, corn, and rye, aged 18 months.Kansas City
Dry Gin - Suncliff 11.00
Features native juniper and wild herbs blend.Arizona gin.
Boroso Mezcal 14.00
Artisanal, wild agave from family palenques in Oaxaca.
Arette Tequila 12.00
Smooth and crisp, crafted from 100% blue agave in Jalisco.
Vodka Sangaste winter rye 10.00
Smooth, crisp, with subtle grain notes. Crafted from winter rye of Estonia.
**SAKE**
Junmai 12.00 / 45.00
Pure rice, dry apple, wildflower, pear
Hana Makgeolli 11.00 / 40.00
Unfiltered Korean rice wine. Dry, medium-bodied, with lactic acid and floral melon notes.
**BEER**
Draft 9.00 CAN 10.00
Finback IPA - 6.8%abv
Crispy Town Pilsner 5.2% ABV
Flutter - Sour beer Triple
berry luscious tartness with a sweet berry finish.
Oscillation DIPA-
Citrus-forward with hints of white wine and pineapple.
Kingfisher 8.00
Indian lager beer
**NON-ALCOHOL**
Kombucha on Draft 7.00
Made with magnolia oolong tea in Upstate NY
Coconut Water 4.00
JUICE 4.00
Strawberry lemonade / Beet and orange / O.J.
Coconut Water 4.00
COFFEE
Regular hot coffee 3.00
Cold brew 3.00
Espresso 4.00
latte/ cappuccino 5.00
TEA 4.00 / Pot 8.00
Jasmine pearls green / Assam black / Chamomile
Tibetan salt Tea 3.00/ Thermos 8.00
House made masala chai 2.50
Honey lemon ginger tea 2.50
ICED TEA (Unsweetened) 4.50
Hibiscus and lemon verbena
HIMALAYAN INSPIRED MENU
Laphing 7.00
Mung bean jelly consistency cold noodle with chili oil and cilantro paste
Dry Noodle with Minced Chicken 15.00
Dry room noodle with minced chicken and chayote, ginger Sichuan chili.
MOMO Chicken / Beef / Veg (V) 13.00
Tibetan steamed dumpling with tomato and fenugreek sauce
.
Gyuma 16.00
Tibetan black sausage with sautéed pepper and onion
.
Bara - Thick lentil pancake with topping option Egg 12.00/ Ground pork 14.00/Plain 11.00
Served with slow-cooked tomato sauce
Pharsi (Stew) (V) 14.00
Kabocha squash and wild dried chives served with buckwheat crepe
Thenthuk 15.50
Tibetan pulled noodle with beef and daikon in long-simmered bone marrow broth
Jhasha Katsa 17.50
Fried breaded chicken sautéed in spicy pepper, served with steamed bun
Shabaley 15.00 / Tsel-baley (V) 15.00
Tibetan patties with beef filling or garlic chives, yu-choy greens, and potatoes
Chili Cauliflower (V) 16.50
Battered fried cauliflower sautéed with mixed peppers, served with purple rice
Chicken Sekuwa 19.50
Nepalese-style chicken BBQ served with bara, pickled radish, and tomatillo sauce
Pork Chili 15.50
(This dish has a distinct smell from fermented bamboo shoot)
Slow-cooked pork with fermented bamboo shoot and dried chili
Stir-Fry Noodle Vegetable 12.00 / Chicken 13.00
Eggless noodle with cabbage, carrot, and house-made chili paste (add egg
Chana Gwaramari 16.00
Spiced black chickpea, sunny-side-up eggs, tomato achar, and chili oil
Riki Kur 14.00
Traditional Sherpa potato flatbread with scallion, green chili, and three-cheese spread
Chatamari 16.50
Rice flour crepe with ground pork and egg filling, served with soybean sauce
LUNCH MENU
Cauliflower fitter with Sichuan pepper and tomatillo sauce 8.00
Duck rillette 12.00
Chicken liver pate 10.00
Dill chicken soup 8.00
Chicken wings 10.00
Pancake 15.00
House salad 9.00
Lettuce and shaved root vegetables with coriander vinaigrette
Kale salad 14.00
Massaged kale, house-made ricotta cheese with seasonal marmalade
Citrus salad 12.00
Assorted citrus, avocado, red onion, yogurt and coriander vinaigrette
Burrata 14.00
Burrata with steamed kohlrabi, pesto sauce and sourdough bread
French toast 16.00
Brioche bread , berry compote, vanilla whipped cream
Baked eggs 14.50
Seasonal vegetables, eggs, sun-dried gremolata sauce
Coca Mallorquina 17.00
Spanish shortcrust pastry flatbread topped with chorizo and sweet caramelized onion.
Milanese risotto 16.00
Creamy arborio rice, leek and mushroom gremolata sauce
Spaetzle 15.00
German style egg noodle with pesto and roasted vegetables
Fish 23.00
Slow cook cracked black lentil, seasonal vegetable, green olive pistachio tapenade
Grass- fed burger 20.00
8oz meat, crispy fried onion, guacamole, Russian dressing, side of chips. Egg or bacon (2.00)
Buttermilk fried chicken sandwich 18.00
Pickled onion, jalapeño aioli, side of potato chips
DINNER MENU
Dill chicken soup 8.00
Cauliflower fitter with Sichuan pepper and tomatillo sauce 7.00
Duck rillette 12.00
Chicken liver pate 10.00
Chicken Wings 10.00
House salad 9.00
Lettuce and shaved root vegetables with coriander vinaigrette
Kale salad 14.00
Massaged kale, house-made ricotta cheese with seasonal marmalade
Citrus salad 12.00
Assorted citrus, avocado, red onion, yogurt and coriander vinaigrette
Burrata 14.00
Burrata with steamed kohlrabi, pesto sauce and sourdough bread
Milanese risotto 16.00
Creamy arborio rice with saffron, leek, mushroom
Spaetzle 15.00
German style egg noodle with pesto and roasted vegetables
Pan- seared chicken thigh 18.00
Potato, seasonal vegetable, gremolata sauce
Duck 28.00
Pan- seared duck breast with creamy mushroom sauce
.
Fish 23.00
Slow cook cracked black lentil, seasonal vegetable, green olive pistachio tapenade
.
Lamb skewer 22.00
house-made flatbread, mint yogurt sauce
Grass- fed burger 20.00
8oz meat, crispy fried onion, guacamole, Russian dressing, side of chips. Egg or bacon (2.00)
Buttermilk fried chicken sandwich 18.00
Pickled onion, jalapeño aioli, side of potato chips
Dessert
Yomari 10.00
Traditional Nepalese steamed rice dumpling with filling jaggery, coconut and almond.
Pain-perdu 9.00
Chocolate lava cake 10.00
molten chocolate lava cake with whipped cream
Pain-perdu 9.00
Chilled rice pudding 6.00
cardamon and pistachio
Wine
$12.00 glass
/
$45.00 bottle
Sauvignon Blanc, Kim Crawford, Imalborough
$12.00 glass
/
$45.00 bottle
$13 glass
/
$80 bottle
Meursault, Mat Rot, Burgundy, France
$13 glass
/
$80 bottle