Yaya Coastal Cuisine

Chef's Daily Selection of thinly sliced fish with extra virgin olive oil and citrus

Finely chopped Salmon with minced shallot, capers, extra virgin olive oil, green olive tapenade and house made crostinis

Louisiana Style Char Grilled Oysters with garlic butter and warm baguette

House made with chickpeas, sumac & zaatar

House made with crushed Kalamata olive & fresh dill

Roasted red pepper puree with toasted walnuts & pomegranate

Mixed olives tossed in extra virgin olive oil with picked herbs

Castelvetrano & Kalamata tapenades

Slow roasted and served with feta & pistachio

House made pickled vegetables

Marcona almonds & goat cheese

Whole slow roasted cauliflower with labneh, basil and paprika oil and charred lemon

Pan roasted with toasted garlic, Spanish chorizo, tomato, cilantro and white wine served with grilled Filone bread from Sullivain St Bakery

Charred octopus served with Beluga lentils, labneh and confit fingerling potatoes

Warm pita stuffed with beef & lamb served with house pickled torshi, harissa ketchup & tahini sauce

A refreshing salad featuring seasonal melons, crisp cucumbers, tangy Greek feta cheese, and fresh mint leaves.

Little Gem lettuce, Persian cucumber, radishes, baby heirloom tomatoes, red onion, crispy chickpeas, crunchy pita, and pomegranate seeds tossed with a creamy Sumac Vinaigrette

Maine Lobster, Baby Gem Lettuce, Summer Truffle, Avocado, Hard-boiled Egg, Neuske Applewood Bacon, Baby Heirloom Tomatoes, & Green Goddess Dressing

Vine Ripe Tomatoes, Imported Feta Cheese, Kalamata Olives tossed in a Red Wine Vinaigrette

Boneless Branzino Filet with a Provencale vinaigrette & Watercress and Fennel salad

Lightly breaded and pan sauteed local swordfish steak with a tri-color salad, sunny side farm egg and beurre blanc

Pan sauteed and served with a traditional Israeil salad, basil oil and pomegranate molasses drizzle

Whole roasted Dorade with watercress, fenel and red onion

(3) U/4 head on prawns with garlic chili butter, charred lemon and fresh herb salad

Maine lobster, carnoli rice, caviar butter

Pan roasted ½ chicken served with a traditional Tuscan style Panzanella Salad

8oz Filet Mignon with tomato harissa butter and whole roasted garlic

Slow roasted half rack of lamb (4 bones) pistachio crust, black olive demi glace, watercress salad

30 oz Sterling Silver Cowboy steak grilled and served with whole roasted garlic and a traditional Italian salsa verde Serves 2-3 guests

Sauteed with EVOO, garlic chili flakes and lemon.

Jumbo asparagus grilled and served with a Provencale style sauce grbiche. (herb sauce with grainy mustard and egg)

Crispy Kennebec potatoes topped with feta, dried oregano, spicy feta sauce, garlic yogurt, lemon zest and zaatar spice

Crispy Kennebec potatoes topped with feta, dried oregano, spicy feta sauce, garlic yogurt, lemon zest and zaatar spice with shaved summer truffle

Imported Greek yogurt. Served with house made granola, fresh berries and Florida honey.

Olive oil cake. Served with Meyer lemon curd, blueberries, Chantilly cream and pine nut praline.