Appetizers

Pick One

CRISP AVOCADO FRIES (VT)

Fresh avocado encased in herb-infused breadcrumbs, served with a tangy sriracha dip
CITRUS PEARL TUNA CEBICHE (GF)🌶︎

Refreshing aguachile, sesame seed coated tuna tataki, tobiko pearls
CARAMELIZED GOAT CHEESE (VT)

Sweet caramelized goat cheese, mixed field greens toasted walnuts, and baby candied beets
Add Shrimp 14 / Steak 18 / Chicken 12, Avocado 9 / Tofu 9 / Lobster 14 (3oz)

AYZA’S SPECIAL GUACAMOLE (VT)

Fresh jalapeños, onions, lime juice with queso fresco, seasonal herbs, and micro cilantro, served with crispy tostadas
ZESTY LEMON-GARLIC BAKED SHRIMP🌶︎

Baked in a delicate white wine sauce & hint of chili flakes and a touch of paprika
FIG BERRIES BLACK TRUFFLE BURRATA (VT)

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

Mains

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PICI CACIO DE PEPE PASTA (VT)

Shaved Parmigiano Reggiano, freshly cracked black pepper, and a touch of butter.
Add Shrimp 14 / Steak 18 Chicken 12 / Lobster 14 (3oz)
CHEESEBURGER

Mixed baby field greens, cornichon, beefsteak tomato, caramelized onion, wild mushroom, melted white cheddar
STIR FRIED KIMCHI CAULIFLOWER RICE (VG) (DF)

Asian-inspired cauliflower rice paired with carrots, onions, and kimchi, all garnished with sesame seeds, grilled tofu, and a drizzle of hoisin sauce.

ROASTED CHICKEN (GF)🌶︎

Succulent roasted chicken paired with roasted peppers, baby spinach, and a creamy avocado salsa verde
SEARED BRANZINO (GF), (DF)

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

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

Desserts

Pick One

For more on our wines, please email us at info@ayzanyc.com

(VT)vegetarian / (VG)vegan / (GF)gluten free / (DF)dairy free / (R)raw / (P)pasteurized
Please inform your server if you have any dietary restrictions or food allergies. Consuming raw or undercooked meals may increase risk of foodborne illness.

2025