The Cheel

Gluten-free, vegetarian. Classic salad with mixed greens, cucumber, radish, heirloom tomatoes, beasan gyaw, hard boiled eggs and crumbled bleu cheese; tossed with rice wine vinaigrette. Topped with shredded parmesan.

Gluten-free. Burmese lentil and chicken soup over brown rice noodles with lemon grass essence. Served with an array of garishes and sinche aachar (crispy garlic, crispy shrimp, nepalese red pepper flakes, olive oil).

Gluten-free, vegetarian. Traditional bhutanese soup made of creamy brie cheese soup with shiitake mushrooms, onions, potatoes and peppers. Served with tingmo (tibetan steamed bun).

Gluten-free, vegetarian. Traditional nepali savory dish served over layers of saffron basmati rice and black dal. Topped with onion, cilantro and creamy aachar (sour cream, grilled tomatoes, serranos, fermented soybean).

Creamy and light chowder made with a variety of seasonal fish, bacon, potatoes and Himalayan spices such as bay leaves, turmeric, mustard seed, anise, fennel, paprika and more.

Gluten-free, vegetarian. Soft bean noodles marinated in olive oil with ginger, garlic and fresh herbs, topped with egg crepe and toasted peanuts.

Tender, savory lamb meatballs with onion and garlic rolled in a crispy layer of peanuts, panko and parmesan cheese. Served with tangy tamarind aachar (vegetarian, tamarind, Himalayan 5-spice, garlic, brown sugar). 5 per order.

Vegetarian. Light pastry filled with duck or seasonal vegetables baked with parmesan cheese. Served with creamy aachar (vegetarian. sour cream, grilled tomatoes, serranos, fermented soybean). 4 per order.

Gluten-free, vegetarian. Fried burmese chickpea gyaw is crispy on the outside and creamy on the inside. Served with tangy tamarind aachar (vegetarian, tamarind, Himalayan 5-spice, garlic, brown sugar).

Gluten-free, vegetarian. Braised duck or besan gyaw served with endive spears, goat cheese and lentil fritters. Served with tangy tamarind aachar (vegetarian, tamarind, Himalayan 5-spice, garlic, brown sugar).

Gluten-free, vegan, vegetarian. Our grilled eggplant, smashed then simmered with onion, tomatoes, garlic and ginger. Topped with crispy flattened rice and cilantro microgreen. Served with our house chips. Gluten-free chips available upon request.

Gluten-free. Goat, rice flour crepe layered with ground goat meat mixed with onion, garlic, ginger, tomatoes, peppers and other Himalayan spices. Topped with a free range egg then baked. Garnished with cilantro microgreen.

Gluten-free. Wild boar jerky tossed with olive oil, scallion, cilantro, onion, fresh lime juice and nepalese szechuan pepper. Served with crispy flattened rice.

Gluten-free. Garlic and ginger marinated chicken legs and thighs simmered with onion, tomatoes, toasted anise, freshly ground coriander and cumin. Served with saffron basmati rice and dal.

Vegetarian. Crispy burmese tofu tossed in sesame oil and soy sauce. Topped with Gouda, spring mix, raw onion, Himalayan 5-spice mayo and toasted sesame on parmesan panini bread.

Gluten-free. Tamarind-glazed grilled fresh salmon served with saffron basmati rice, mango aachar (vegan, vegetarian. chopped fresh mangoes, onion, peppers, cilantro) and seasonal vegetables.

Gluten-free. Rolled with cracked peppercorn, grass-fed steer filet mignon is marinated in garlic, rosemary, thyme and tarragon. Served with saffron basmati risotto and seasonal vegetables.

Gluten-free. Clove, cardamom and potatoes mixed goat meatballs simmered with warm Himalayan spices as cinnamon, nutmeg, clove and yogurt served over rice and a side of yellow dal.

Gluten-free. Half rack of baby-back pork ribs glazed with Himalayan 5-spice Barbeque. Served with saffron basmati rice and seasonal veggies.

American classic served with thick bacon, lettuce, heirloom tomato and Himalayan 5-spice mayo on toasted panini bread.

Vegetarian. Our house veggie burger with kidney beans, black beans, goat cheese, szechuan pepper and other fresh ingredients. Topped with fried avocado, lettuce, heirloom tomato and onion. Served on a whole wheat bun with avocado aioli.

Gluten-free. Strauss lamb shank braised with garlic, ginger, onion, cinnamon, cloves, cardamom, cumin, bay leaves and coriander. Topped with a brown lamb sauce, fresh garlic and lemon zest. Served with rice and seasonal vegetable.

Gluten-free, vegetarian. Burmese dish with sauteed soft bean noodles, green and red peppers, shiitake mushrooms, onion, ginger, egg crepe and besan gyaw in sesame oil. Topped with toasted peanuts and cilantro. Vegan option available upon request.

Handmade lamb patty with garlic, onion, cinnamon, black Himalayan and 5 spice mayo, lettuce and tomato.

Gluten-free. Wild boar shoulder braised then simmered with warm Himalayan spices such as cinnamon, nutmeg and black cardamom. Served over saffron basmati rice with yellow dal.

Handmade lamb fried meatballs and topped with a tomato and onion sauce, smoked bacon, Gouda cheese, parmesan and Himalayan 5-spice mayo.

Grilled chicken thigh rubbed with Himalayan spices topped with sauteed shiitake mushrooms, variety of bell peppers, onion, bleu cheese and 5-spice mayo served on toasted bun.

Gluten-free, vegan, vegetarian.

Vegan, vegetarian.

Gluten-free, vegan, vegetarian.

Gluten-free, vegan, vegetarian.

Gluten-free, vegan, vegetarian.

Gluten-free, vegetarian.

Gluten-free, vegan, vegetarian.

Gluten-free, vegan, vegetarian.

Gluten-free, vegan, vegetarian.