2025
© AYZA
Dinner
Appetizers
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AYZA’S MEZZE PLATTER (VT) 33
A selection of eggplant dip, olives, hummus, and guacamole
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CHEESY SPINACH & ARTICHOKE DIP (VT) 16
Comforting spinach and artichoke dip enveloped in hearty Irish cheddar, served with warm pita bread
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FOREST MUSHROOM PITA TART (VT) 16
Exotic wild mushrooms, fresh mozzarella, peppery arugula, a dusting of Parmigiano, and a drizzle of luxurious truffle
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CRISP AVOCADO FRITES (VT) 14
Fresh avocado encased in herb-infused breadcrumbs, served with a tangy sriracha dip
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CRUNCHY BABY SHRIMP DUMPLINGS 15
Garlic chili sauce and a refreshing yellow sea wakame salad
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ZESTY LEMON-GARLIC BAKED SHRIMP 21
Baked in a delicate white wine sauce & hint of chili flakes and a touch of paprika
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SAVORY AREPA TART (GF) 16
BBQ pulled pork, hass avocado, sriracha aioli, red cabbage, watermelon radish open-face corn arepas
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ANGRY CHICKEN LOLLIPOPS (GF) 17
Chicken lollipops glazed with a fiery sesame hoisin sauce, served atop flaky rice noodles
Assorted Platters
- choice of 3 / $30
- choice of 5 / $39
- ~ CHEESE ~
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1. AGED MANCHEGO
Salty, nutty, and savory
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2. TETE DE MOINE
Nutty, floral, and semi-hard
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3. HERB GOAT CHEESE
Fresh, tangy, and herby
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4. CREAMY GORGONZOLA
Tangy, buttery, and earthy
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5. SHROPSHIRE BLUE
Rich, tangy, and creamy
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6. FRENCH BRIE
Soft, creamy, and buttery
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7. AGED PARMIGIANO REGGIANO
nutty, sharp, savory
- ~ CHARCUTERIE ~
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8. PROSCIUTTO DI PARMA
Rich, tangy, and creamy
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9. BRESEOLA
Salty and cured beef
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10. SOPRESSATA
Rich, savory, slightly spicy, and chewy
Salads
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LITTLE GEM SALAD (VT) 18
Charred tomatoes, pickled onions, roasted peppers garlic croutons, blue cheese dressing, and Parmesan
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CARAMELIZED GOAT CHEESE (VT) 17
Sweet caramelized goat cheese, mixed field greens toasted walnuts, and baby candied beets
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FIG BERRIES BURRATA (VT) 21
Creamy burrata served with organic fig jam, fresh berries, crumbled walnuts, and toasted rosemary bread
Bar Snacks
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HERB MARINATED OLIVES 9
A medley of olives bathed in herb-infused EVOO
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AYZA’S SPECIAL GUACAMOLE 15
Fresh jalapeños, onions, lime juice with queso fresco, seasonal herbs, and micro cilantro, served with crispy tostadas
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SMOKY EGGPLANT DIP 11
Served with pickled peppers and freshly chopped parsley
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CLASSIC HUMMUS DIP 12
Accompanied by seasonal vegetables
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WHITE TRUFFLE PIZZA 16
Garlic cream sauce, beef pastrami, tomatoes, and a lavish truffle drizzle
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CITRUS CHICKEN TACOS 19
Lime-marinated chicken, cotija cheese, tender artichoke, vibrant pico de gallo, and a dollop of sour cream
Mains
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PICI CACIO DE PEPE PASTA (VT) 25
Parmigiano, freshly cracked black pepper, and butter
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CHEESEBURGER 27
Mixed baby field greens, cornichon, beefsteak tomato, caramelized onion, wild mushroom, melted white cheddar, served with fried baby gold potatoes
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CARROT BUTTER FILET MIGNON (GF) 41
Velvety carrot purée, sautéed Swiss chard, a blend of wild mushrooms, and finished with rich compound butter
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ROASTED CHICKEN (GF) 32
Succulent roasted chicken paired with truffle fingerling potatoes, roasted peppers, baby spinach, and a creamy avocado salsa verde
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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
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SEARED BRANZINO (GF), (DF) 35
Baby potatoes, charred cherry tomatoes, rainbow radish, and a delicate white wine tomato sauce