Menu Dinner - Ayza Wine & Chocolate Bar

Appetizers

AYZA’S MEZZE PLATTER (VT) 28

A selection of eggplant dip, olives, hummus, and guacamole
CHEESY SPINACH & ARTICHOKE DIP (VT) 14

Comforting spinach and artichoke dip enveloped in hearty Irish cheddar, served with warm pita bread
FOREST MUSHROOM PITA TART (VT) 14

Exotic wild mushrooms, fresh mozzarella, peppery arugula, a dusting of Parmigiano, and a drizzle of luxurious truffle
CRISP AVOCADO FRITES (VT) 13

Fresh avocado encased in herb-infused breadcrumbs, served with a tangy sriracha dip

CRUNCHY BABY SHRIMP DUMPLINGS 14

Garlic chili sauce and a refreshing yellow sea wakame salad
ZESTY LEMON-GARLIC BAKED SHRIMP 18

Baked in a delicate white wine sauce & hint of chili flakes and a touch of paprika
SAVORY AREPA TART (GF) 15

BBQ pulled pork, hass avocado, sriracha aioli, red cabbage, watermelon radish open-face corn arepas
ANGRY CHICKEN LOLLIPOPS (GF) 15

Chicken lollipops glazed with a fiery sesame hoisin sauce, served atop flaky rice noodles

LITTLE GEM SALAD (VT) 18

Sweet caramelized goat cheese, mixed field greens toasted walnuts, and baby candied beets
CARAMELIZED GOAT CHEESE (VT) 17

Sweet caramelized goat cheese, mixed field greens toasted walnuts, and baby candied beets

FIG BERRIES BURRATA (VT) 19

Creamy burrata served with organic fig jam, fresh berries, crumbled walnuts, and toasted rosemary bread

HERB MARINATED OLIVES 8

A medley of olives bathed in herb-infused EVOO
AYZA’S SPECIAL GUACAMOLE 14

Fresh jalapeños, onions, lime juice with queso fresco, seasonal herbs, and micro cilantro, served with crispy tostadas
SMOKY EGGPLANT DIP 11

Served with pickled peppers and freshly chopped parsley

CLASSIC HUMMUS DIP 11

Accompanied by seasonal vegetables
WHITE TRUFFLE PIZZA 15

Garlic cream sauce, beef pastrami, tomatoes, and a lavish truffle drizzle
CITRUS CHICKEN TACOS 22

Lime-marinated chicken, cotija cheese, tender artichoke, vibrant pico de gallo, and a dollop of sour cream

PICI CACIO DE PEPE PASTA (VT) 23

Parmigiano, freshly cracked black pepper, and butter
CHEESEBURGER 24

Mixed baby field greens, cornichon, beefsteak tomato, caramelized onion, wild mushroom, melted white cheddar, served with fried baby gold potatoes
CARROT BUTTER FILET MIGNON (GF) 37

Velvety carrot purée, sautéed Swiss chard, a blend of wild mushrooms, and finished with rich compound butter

ROASTED CHICKEN (GF) 27

Succulent roasted chicken paired with truffle fingerling potatoes, roasted peppers, baby spinach, and a creamy avocado salsa verde
CAULIFLOWER RICE (VG) 24

Grilled tofu infused with a blend of five-spice and turmeric, carrots, onions, and mushrooms. Topped with sesame seeds and hoisin
SEARED BRANZINO (GF), (DF) 35

Baby potatoes, charred cherry tomatoes, rainbow radish, and a delicate white wine tomato sauce

2024