Menu Dinner - Ayza Wine & Chocolate Bar

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

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

ZESTY LEMON-GARLIC BAKED SHRIMP🌶︎ 16

Baked in a delicate white wine sauce & hint of chili flakes and a touch of paprika
SAVORY AREPA TART (GF) 16

BBQ pulled pork, hass avocado, sriracha aioli, red cabbage, watermelon radish open-face corn arepas
ANGRY CHICKEN LOLLIPOPS (GF)🌶︎ 17

Chicken lollipops glazed with a fiery sesame hoisin sauce, served atop flaky rice noodles
STEAK TUNA TOSTADA 22

Crispy corn tortilla, topped with citrus salsa verde, shredded red cabbage, soy and sesame marinated steak tuna, a drizzle of garlic aioli, and finished with tobiko

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

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 sauce
SEARED BRANZINO (GF), (DF) 35

charred cherry tomatoes, rainbow radish, and a delicate white wine tomato sauce
GOLDEN LOBSTER RAVIOLI 32

Delicate lobster-filled ravioli in a rich white wine garlic butter sauce, topped with parmesan, fresh basil, chives, sautéed garlic butter lobster and crispy chips

SALADS

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

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. Add Shrimp 14 , Steak 18 , Chicken 12, Avocado 9, Tofu 9

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.

Appetizers

AYZA’S MEZZE PLATTER (VT) 33

A selection of eggplant dip, olives, hummus, and guacamole
CHEESY SPINACH & ARTICHOKE DIP (VT) 16

Comforting spinach and artichoke dip enveloped in hearty Irish cheddar, served with warm pita bread
FOREST MUSHROOM PITA TART (VT) 16

Exotic wild mushrooms, fresh mozzarella, peppery arugula, a dusting of Parmigiano, and a drizzle of luxurious truffle
CRISP AVOCADO FRITES (VT) 14

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

CRUNCHY BABY SHRIMP DUMPLINGS 15

Garlic chili sauce and a refreshing yellow sea wakame salad
ZESTY LEMON-GARLIC BAKED SHRIMP 21

Baked in a delicate white wine sauce & hint of chili flakes and a touch of paprika
SAVORY AREPA TART (GF) 16

BBQ pulled pork, hass avocado, sriracha aioli, red cabbage, watermelon radish open-face corn arepas
ANGRY CHICKEN LOLLIPOPS (GF) 17

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

Assorted Platters

1. AGED MANCHEGO

Salty, nutty, and savory
2. TETE DE MOINE

Nutty, floral, and semi-hard
3. HERB GOAT CHEESE

Fresh, tangy, and herby
4. CREAMY GORGONZOLA

Tangy, buttery, and earthy
5. SHROPSHIRE BLUE

Rich, tangy, and creamy
6. FRENCH BRIE

Soft, creamy, and buttery
7. AGED PARMIGIANO REGGIANO

nutty, sharp, savory

8. PROSCIUTTO DI PARMA

Rich, tangy, and creamy
9. BRESEOLA

Salty and cured beef
10. SOPRESSATA

Rich, savory, slightly spicy, and chewy

Salads

LITTLE GEM SALAD (VT) 18

Charred tomatoes, pickled onions, roasted peppers garlic croutons, blue cheese dressing, and Parmesan
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

Bar Snacks

HERB MARINATED OLIVES 9

A medley of olives bathed in herb-infused EVOO
AYZA’S SPECIAL GUACAMOLE 15

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 12

Accompanied by seasonal vegetables
WHITE TRUFFLE PIZZA 16

Garlic cream sauce, beef pastrami, tomatoes, and a lavish truffle drizzle
CITRUS CHICKEN TACOS 19

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

Mains

PICI CACIO DE PEPE PASTA (VT) 25

Parmigiano, freshly cracked black pepper, and butter
CHEESEBURGER 27

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) 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 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

2025