We threw our hands up in frustration with Chaya Venice’s iffy sushi long ago, though we’re sure the place hardly noticed with so many moneyed locals clinking cocktail glasses and flirting. The restaurant reopened on Saturday following a short remodel (complete with a five-day pop-up restaurant). So what’s new here?
While the space doesn’t look all that different to us, the menu is fresh enough to reawaken our interest. This new incarnation, which resembles a brasserie menu complete with fruits de mer, reduces the raw fish and rice focus for a cleaner selection of seafood-heavy dishes made interesting with global comfort touches. Sea scallops come wrapped with New York steak, black mussels swim in coconut curry, Dungeness crab is laid out in “cigars,” a panino comes stuffed with shortrib, and oysters are fried in cornmeal with cilantro aioli. Also, for the friend who wishes they were at Enterprise, any whole fish can be simply grilled.
What results is a menu that is more expressive, more coastal, more Californian, and better rooted in a distinct voice. Our only last hope is that the execution has at least been brought to the level of Chaya’s Beverly Hills location. Until then, check out the full new dinner and lunch menus below.
Chaya Venice’ s New Menu
FRUITS DE MER
Oysters on the Half Shell 2
Shrimp Cocktail 15
Maine Lobster half/24 whole/48
Venice Plateau 98
12 Oysters | 6 Shrimp | 6 Mussels | 1 Maine Lobster | Tuna Tartare
Petit Plateau 55
6 Oysters | 3 Shrimp | 3 Mussels | ½ Maine Lobster | Tuna Tartare
Starter
Today’s Organic Vegan Soup 8
Seafood Soup 9
White Anchovy 7
Piquil lo Pepper | Celery | Parmigiano-Reggiano
Burrata Cheese & Roasted Cherry Tomatoes 1 1
Spicy Tuna Tartare 13
Crispy Rice Galette
King Salmon Ceviche 9
Sweet Potato | Corn
Crispy Jumbo Spring Asparagus 10
Romesco Salsa
Japanese Eggplant 8
Tomato | Basil | Mozzarella
Fried Calamari 9
Spicy Mustard
Popcorn Shrimp 12
Mango Salsa
Brandade Croquet te Por tuguese 8
Shrimp, Octopus & Tuscan Beans 12
Spicy Papr ika Tomato Sauce
Cornmeal Fried Oysters 9
Cilantro Aioli
Kobe Beef Carpaccio 13
Parmigiano-Reggiano | Arugula
Dungeness Crab Cigars 9
Chili Aioli
Escargot Cocotte (3 pcs) 8
Garlic Butter
Lobster Enchilada 11
Cilantro Cream
Cheese
Three Selections of the Day 15
Warm Dried-Fruit & Nut Bread
SALAD
Wild Arugula 11
Shaved Fennel | Parmigiano-Reggiano
Seaweed Salad 11
Ginger Dressing
Albacore Tuna Tataki 11
Soy Sesame Vinaigrette | Mixed Greens | Wasabi Salsa
Crispy Goat Cheese 12
Slow-Roasted Beets | Organic Greens
Louisiana Gulf Shrimp Louie 15
Baby Romaine | Egg
Grilled Angus Beef 15
Arugula | Portabello Mushroom | Truffle Vinaigrette
Pasta
Fusilli 16
Pepperoncini | Broccoli Rabe
Rigatoni 18
Lamb Ragu | Fennel | Tomato | Sage
Spaghetti 18
Monterey Calamari Nero (Squid Ink)
Lobster-Shrimp Ravioli 20
Basil-Pesto Cream Sauce
Risotto 19
Chicken Breast | Mixed Mushrooms
Land
Grilled Organic Tempeh 22
Curried Coconut Lenti ls | Kale | Sweet Potato
Grilled Free-Range Chicken 24
Dijon Mustard Sauce | Pommes Frites
Grass-Fed New Zealand Lamb 29
Ar t ichoke Salsa Verde | Lamb Jus
Chaya Burger 19
Grilled Onion | Jack Cheese | Pommes Frites
Grilled Filet Mignon 35
Black Summer Truffles | Goat Cheese | Yukon Potato Purée
Grilled Black Angus Rib Eye 8 oz /23 16 oz/34
Three Peppercorn Sauce | Roasted Potato
Sea
Whitefish 23
Vegetable Tempura | Spicy Citrus Soy
Blackened Tilapia 24
Dirty Rice | Tuscan Kale
New York Steak-Wrapped Sea Scallops 28
Dijon Pommery Mustard
Soy-Glazed Black Cod 29
Hijiki Garlic Brown Rice | Asparagus Tempura
Grilled Tasmanian Salmon 29
Roasted Vegetable Couscous | Harissa Tomato
Miso-Marinated White Sea Bass 32
Steamed Rice | Bok Choy | Wasabi Beurre Blanc
COQUILLAGE
Steamed Mediterranean Black Mussels 22
Lemongrass Coconut Curry
Bouillabaisse 29
Shrimp | Whitefish | Mussels | Clams | Potatoes
add Half Lobster 6
Paella Valencia (Saffron-Tomato) 29
add Half Lobster 6
Paella Venezia (Squid Ink) 27
add Half Lobster 6
Side
Mashed Potatoes 5
Pommes Frites 5
Steamed Bok Choy 5
Dirty Rice 6
Brussels Sprouts 7
Grilled Asparagus 8
Macaroni Fontina 9
Mushroom Medley 9
Lunch
Starter
Today’s Organic Vegan Soup cup 5 / bowl 9
Seafood Soup cup 6 / bowl 10
Tuna Tartare 11
Crispy Rice Galette
Spring Jumbo Crispy Asparagus 1 1
Romesco Salsa
Fried Calamari 8
Spicy Mustard
Heart of Romaine Caesar Salad 8
Wild Arugula Salad 10
Parmigiano-Reggiano
Crispy Goat Cheese 10
Slow-Roasted Beets | Organic Greens
Sushi
With Organic Mixed Greens
Tuna Tuna Tuna 18
Spicy Tuna | Avocado | Tuna Sashimi | Tuna Tataki
Dragon Roll 17
Spicy Tuna | BBQ Eel | Avocado | Sweet Soy Vinaigrette
Rainbow Roll 18
California Roll | Salmon | Tuna | Albacore | Avocado
Sushi Omakase 25
PASTA
Fusilli Pepperoncini 14
Broccoli Rabe
Rigatoni 15
Lamb Ragu | Fennel | Tomato | Sage
Spaghetti 15
Monterey Calamari Nero (Squid Ink)
Lobster-Shrimp Ravioli 16
Basil Pesto Cream Sauce
Risotto 16
Chicken Breast | Organic Mushrooms
Seared Albacore 15
Vegetable Tempura
Entrée SALAD
Java Chicken 1 4
Spicy Peanut Dressing
Free-Range Chicken Breast Paillard 15
Slow-Roasted Beets | Arugula
Albacore Tuna Tataki 16
Soy Sesame Vinaigrette | Mixed Greens | Wasabi Salsa
Venice Chopped 19
Popcorn Shrimp
Grilled Angus Beef 17
Arugula | Portabello Mushroom | Truffle Vinaigrette
Main
Soy-Glazed Orange Roughy 17
Hijiki Brown Rice | Steamed Bok Choy
Grilled King Salmon 18
Basil Pesto Marinade | Broccoli Pepperoncini
Chicken Dijon 16
Pommes Frites
Grilled Black Angus Rib Eye Steak 20
Three peppercorn sauce
Chef’s Medley 19
Salad | Sushi | Fish | Meat
SANDWICH
with Pommes Frites
Chicken Panino 13
Tomato | Basil Pesto | Mozzarella
Grilled BBQ Tempeh Sandwich 13
Kale Salad
Ahi Tuna Burger 15
Chaya 10 oz. Angus Beef Cheeseburger 14
Short Rib Panino 15
Sweet Onions | Fontina Cheese