
Dinner
Menu
$95
tax + gratuity per person
Starters
AVOCADO FRIES
deep fried avocado, coated in herbal breadcrumbs w/ sriracha sauce (5 pieces)
AHI TUNA TARTARE
creamy avocado mousse, fresh chopped onion/jalapeno salad & orange reduction
TWISTED SHRIMP DUMPLINGS
homemade spicy tomato sauce, chopped onion, garlic, mini sweet peppers served with Argentinian chimichurri sauce
GOAT CHEESE BRULEE SALAD
caramelized goat cheese, mixed field greens, toasted walnuts & marinated beets
TOMATO CHEDDAR SOUP
gooey farmhouse cheddar & cream (contains chicken stock)
AYZA’S GUACAMOLE
pomegranate seeds, crunchy green plantain chips & mango radish salsa

Entrees
FILLET MIGNON
broccolini, baby carrots, caramelized pearl onions & chopped mixed mushrooms
BLACK SEA BASS
orange reduction, watermelon radish salad, baby rainbow potatoes, broccolini, truffle oil drizzle
OYSTER MUSHROOM TAGLIATELLE
roasted garlic, bechamel, fried sage, shaved parmigiano & micro basil
ROASTED HERB CHICKEN BREAST
sweet pea/white truffle risotto, chef’s mixed mushrooms, thyme & rosemary
CAULIFLOWER RICE (gluten free)
served with sauteed tofu & seasonal vegetables with a hint of sipcy Asian sauce

Sweets
TWENTY-LAYER CRÊPES CAKE BRÛLÉE
crumbled short bread, fresh berries, caramelized creme brûlée style
CHOCOLATE EARTHQUAKE CAKE
triple dark chocolate crumble coated in chocolate fondue, hazelnut sauce, w/ hazelnut ice cream & hazelnut sprinkle
ASSORTED CHOCOLATE
ayza’s famous chocolate selections
Executive Chef Hugo Garcia
