Flash-fried local eggplant coated in local honey, chili reduction, and toasted sesame seeds.

Spiced local potato wafers coated in chickpea batter and mustard oil temper.

Chilled silken soybean tofu dressed in cold-pressed mountain herb oil, garlic, and crushed Nepali nuts.

Buffalo dried meat, pan-tossed with Nepali Phurandana fried beaten rice with dried spices.

Tender chicken tossed with peppers, onions, and a punchy garlic-chili sauce in sweet-spicy balance.

Nepali-style potato steak fries in a house spice blend from the iconic Mustang region.

Pan-seared chicken wrappers, steamed and crisp-bottomed, served with soy-sesame chili dip.

Hand-folded buff dumplings submerged in roasted sesame, tomato, and tangy soybean broth.

Steamed seasonal farm vegetable dumplings wrapped in thin dough with local cheese and tofu, paired with tomato-sesame chutney.

Silky hummus made from Lukla simi and tahini, served with warm pita with wild Bajura olive oil.

Wood-smoked Himalayan trout on griddled sourdough bread with lemon zest, dill cream, and capers.

Oven-baked layers of roasted organic eggplant, soya chunks or spiced buffalo mince, topped with nutmeg bechamel glaze.

Egg sandwich with mushroom, Aalu Woh, and beetroot-onion pickle.

Spiced chicken tikka tucked into pita, served with Aalu Woh.

Griddled local mushroom patty with slow-cooked caramelized onions.

Fried chickpea and mushroom croquettes tucked into pita with garlic tahini cream and pickled cucumbers.

Panuozzo bread stuffed with Himalayan Belkot aged yak cheese and alpine cheddar, melted over herbs and salad.

Smashed buffalo patties, caramelized onions, and melted Swiss cheese pressed in panuozzo bread.

Panuozzo bread wrapped around house pork sausage, whole-grain mustard, and fermented pickle relish.

Wood-fired fermented sourdough crust topped with fresh mozzarella, local cherry tomatoes, thyme, pepper, and basil.

Slow-fermented wood-fired crust layered with roasted mushrooms, melted mozzarella, garlic cream, and thyme.

Flame-grilled seasonal farm vegetables with bell peppers, tomato passata, mozzarella, and herb oil on sourdough crust.

Thin-sliced spiced cured buffalo salami using the historic Freak Street Lochgen recipe, blended over passata and mozzarella.

Wood-smoked mountain trout flaked over sauteed local mushrooms and mozzarella on sourdough crust.

Charred roasted chicken, red onions, thin pepper, fresh coriander, and melted mozzarella on wood-fired crust.

House-blended pork sausage infused with fennel, bird's eye chili, crushed tomatoes, mozzarella, and roasted garlic.

Slow-simmered whole milk pudding infused with toasted fenugreek seeds, green cardamom, and palm jaggery reduction.

Chilled agar-set cream custard simmered with vanilla bean, topped with poached fresh seasonal fruit reduction.