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Dinner

Cheese & Charcuterie

Choice of 3/30 – 5/39

  • 1. AGED MANCHEGO (R)

    Salty, nutty, and savory

  • 2. TETE DE MOINE (R)

    Nutty, floral, and semi-hard

  • 3. HERB GOAT CHEESE (R)

    Fresh, tangy, and herby

  • 4. CREAMY GORGONZOLA (P)

    Tangy, buttery, and earthy

  • 5. SHROPSHIRE BLUE (P)

    Rich, tangy, and creamy

  • 6. FRENCH BRIE (P)

    Soft, creamy, and buttery

  • 7. AGED PARMIGIANO R.(R)

    Nutty, sharp, savory

  • 8. PROSCIUTTO DI PARMA

    Rich, tangy, and creamy

  • 9.BRESAOLA

    Salty and cured beef

  • 10. SOPRESSATA

    Rich, savory, slightly spicy, and chewy

Salads

Add Shrimp 14 , Steak 18 , Chicken 12, Avocado 9, Tofu 9
  • K-TOWN SALAD 22

    Seared steak tuna coated with crunchy sesame seeds, fresh red cabbage, shredded carrot, watermelon radish, juicy sliced mango, cucumber, quinoa, and honey ginger dressing

  • CARAMELIZED GOAT CHEESE (VT) 17

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

  • FIG BERRIES BURRATA (VT) 21

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

  • CHARRED WATERMELON & MINT SALAD 18

    Lime & tajin marinated charred watermelon, pumpkin seeds, fresh feta, seasonal mixed greens, mint yuzu dressing.

Mezze

  • SMOKY EGGPLANT DIP 11

    Served with pickled peppers and freshly chopped parsley

  • CLASSIC HUMMUS DIP 12

    Accompanied by seasonal vegetables

  • CHEESY SPINACH & ARTICHOKE DIP (VT) 16

    Comforting spinach and artichoke dip enveloped in hearty Irish cheddar, served with warm pita bread

  • AYZA’S SPECIAL GUACAMOLE 15

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

  • AYZA’S MEZZE PLATTER (VT) 33

    A selection of eggplant dip, olives, hummus, and guacamole

Appetizers

  • WHITE TRUFFLE PIZZA 17

    Garlic cream sauce, beef pastrami, roasted cherry tomatoes, and a lavish truffle drizzle

  • MINI CITRUS CHICKEN TACOS🌶 20

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

  • FOREST MUSHROOM PITA TART (VT) 16

    Exotic wild mushrooms, fresh mozzarella, peppery arugula, a dusting of Parmigiano, and a drizzle of luxurious truffle

  • CRUNCHY BABY SHRIMP DUMPLINGS 15

    Garlic chili sauce and a refreshing yellow sea wakame salad

Mains

  • PICI CACIO DE PEPE PASTA (VT) 25

    Parmigiano, freshly cracked black pepper, and butter Add Shrimp 14, Steak 18, Chicken 12

  • CHEESEBURGER 27

    Mixed baby field greens, cornichon, beefsteak tomato, caramelized onion, wild mushroom, melted white cheddar. Add Bacon 4, Avocado 5

  • CARROT BUTTER FILET MIGNON (GF) 41

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

  • ROASTED CHICKEN (GF)🌶︎ 32

    Succulent roasted chicken paired with roasted peppers, baby spinach, and a creamy avocado salsa verde

Sides

  • CRISP AVOCADO FRIES 14

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

  • SAUTEED MIXED VEGGIES 10

    Seasonal mixed vegetables sautéed with garlic & extra virgin olive oil

  • ROASTED GARLIC WILD MUSHROOM & SPINACH 12

    Chef’s selection of wild mushrooms, sautéed with spinach, roasted garlic, and butter

  • CARROT BUTTER PUREE 10

    Silky and creamy carrot puree with herb butter and sea salt

  • FINGERLING TRUFFLE POTATOES 14

    Roasted fingerling potatoes, shaved Parmigiano, fresh Italian parsley, and a drizzle of truffle oil

Please inform your server if you have any dietary restrictions or food allergies. Consuming raw or undercooked meals may increase risk of foodborne illness.

Ayza Wine Chocolate Bar

2025

© AYZA