Grilled Fish
Catch of the day cut and marinated in crushed cumin, black peppercorns, rosemary, and parsley. Grilled over an open flame and served with blackened potatoes and salad.

Twilight Shell Platter
Creamy minced dusk and dawn crayfishes barbecued in half shells. Served with crisp, seasoned grass shrimp.

Skewer
Sweet ginger and garlic marinaded dzo, mutton, or horse meat grilled over an open flame. Served with roasted potatoes and salad.

Tsuivan
Hand-cut noodles steamed over a simmering bed of mutton, dzo, or horse meat with root vegetables. Shaken over heat before serving.

Khorkhog
Mutton, potatoes, carrots, onions, and garlic steamed with river stones over fire.Hot stones available for a limited time after cooking.

Guriltai Shul
Short, flat, hand-cut noodles with fatty mutton or dzo and vegetables in clear meat stock.

Buuz
Steamed flour pockets filled with minced mutton or dzo, tail fat, and seasonal herbs. Served with mini salad.

Boortsog
Deep fried dough. Served with butter, honey, cheese, or yogourt.

Aaruul
Dried cheese curds made with herbs and sheep or dzo milk.

Suutei Tsai
Sheep tail, yellow butter, and millet fried then low boiled with fermented tea and thick, creamy dzo milk.Salt optional.
Served hot or cold.

Tsai
Fermented green or black tea.Salt optional.

Chatsargana Shüüs
Juice of handpicked sea buckthorn berries. Sour and nutritious.

Dalai
One of riverborn Ejinn, Dalai is raring to bring in fish from any given body of water and grill it to perfection. Seeking the tastiest fillet? The most contagious smile? A hug strong enough to crush your heart (and spices)?The fish is already on the plate.

Jikhüüngerel
With knife and steady hand, the younger brother flaunts precision. Though of few but soft words, Jikhüüngerel unabashedly asserts flavours of the steppe in his dishes no matter the distance from his homeland.And he delivers.