Chaya Brasserie
"In addition to our Chaya Classics, I have prepared a special menu using
summer organic vegetables from local farms & exotic ingredients from
all over the world to create a light, fresh taste of early summer."
-Executive Chef Shigefumi Tachibe
Early Summer Fair
Cold Appetizers
Marinated Grilled Shrimp & Buffalo Mozzarella with Artichoke Pesto
12.50
Marinated Thinly Sliced Salmon with Fennel Salad & Crispy Potato
11.50
Halibut Sashimi Salad with Japanese Horseradish Soy & Chive Sprouts
13.00
Hot Appetizers
Pan-Fried Maine Lobster with Fava Bean Puree; Summer Black Truffle Sauce
16.50
Spicy Soft Shell Crab with Cous Cous stuffed Yellow Peppers with Tropical Salsa
14.50
Sauteed Scallops with Herb & Garlic Potato Spring Roll with Saffron, Fresh Tomatoes & Olive Oil
14.00
Pasta
Spaghetti Grano Duro ( unbleached flour ) with Rock Shrimp, Arugula & Chili Olive Oil
16.00
Chicken & Smoked Mozzarella Ravioli with a Shrimp, Tomato & Basil Sauce
15.50
Angel Hair with Fresh Tomatoes, Basil & Olive Oil
13.00
Fish
Grilled Pink Seabass Marinated in Basil Pesto with Asparagus, Spring Onion & Eggplant
22.50
Crispy Halibut Coated with Black Rice; Mustard, Fresh Tomato, Yuzu Vinaigrette
22.50
Grilled Swordfish Coated with Sundried Tomato Pesto, Balsamic Sauce & Summer Vegetables
23.00
Meat
Breast of Chicken & Spinach stuffed Prawn with Morel Mushroom Sauce
23.00
Grilled Lamb Chops with Rosemary Pesto Sauce in a Potato Sandwich
27.50
Batonnets of Filet Mignon with Summer Black Truffle Sauce & Soba Risotto
27.00
Chaya Classics
Head Chef Masaru Morimoto
Cold Appetizers
Seaweed Salad with Ginger, Soy & Rice Vinaigrette
7.50
Mixed Green Salad with Red Wine Vinaigrette
7.00
A Tower of Smoked Sturgeon, Sour Cream, Pan Fried Potato & Golden Caviar
13.00
Chinese Duck & Mango Salad with Spring Roll
12.50
Portabello Musrhooms & Goat Cheese Salad with Walnuts in a Red Wine Vinaigrette
12.00
Hawaiian Tuna Tartar
10.50
Carpaccio with Arugula & Sliced Parmesan
10.25
Chef's Medley for Two or More ( Assortment of Seasonal Appetizers )
Per Person 15.00
Hot Appetizers
Soup du Jour
7.50
Spicy Louisiana Shrimp Soup
8.00
Escargot Cocotte with Chopped Mushrooms
10.50
Pasta
Spaghetti with Japanese Eggplant
14.00
Lobster Ravioli with Pesto Cream Sauce
16.00
Saffron Seafood Risotto
15.50
Fish
Grilled Salmon with Artichoke Puree, Burgundy Sauce
19.50
Grilled Chilean Seabass with Provencal Vegetables, Balsamic Vinaigrette & Herb Salad
21.00
Seared Soy Marinated Hawaiian Tuna Japonaise
21.00
Chaya Vegetarian Plate
16.00
Meat
Grilled Duck with Wasabi Shallot Tamari Sauce; Roasted Eggplant & Crispy Potatoes
22.50
Grilled ji-Dori Chicken Dijon with Baby Vegetables & Mashed Potato
18.50
Chaya Steak with Three Peppercorn Butter Sauce
22.50
House Specialty
Sliced Roasted Venison with Black Peppercorn Sauce; Mixed Mushrooms & Chestnut Puree
27.50
6/96
