Tibet Kitchen sports a menu that's a combination of ubiquitous dishes such as vegetable spring rolls and sweet/sour shrimp with more specifically Tibetan selections such as 'thuk' noodle soups (albeit made with wheat noodles rather than the traditional barley flour noodles).

The Tsey curry, a mix of seasonal vegetables in a very mild curry sauce served with rice, is a decent size for the price and are a good accompaniment to the beef patties. Considered alone though, the vegetables lack any discernible flavour as does the curry sauce.