reopenings

First Look at Chaya's New Menus

First Look at Chaya's New Menus

Photo: Chaya

Chaya reopened last night in Beverly Hills with a set of new menus from chef Harutaka Kishi that fuse a little Southland flavor with the Japanese-European cuisine. Like Gjelina, the lists warn that your big ideas for substitutions will be politely declined, but the menus themselves appear to have something for everyone's tastes, be them Asian, European, or even a steak and ale pot pie that appears to have wandered off the menu at Waterloo and City. Among the familiar servings of sushi are new additions of pressed hamachi mole and yellowtail mole, as well as new chef's pre-fixes that change with his mood. Right now, a risotto with king prawns employs Japanese black rice and a maitake crisp, while a salmon mi-cuit bears wasabi cream. Check out Chaya's new petit, lunch, and current pre-fixe menus below.

SUSHI
Spicy Tuna ............................................... 5
California Roll ......................................... 5
Spicy Yellowtail ......................................... 8
Vegetarian Caterpillar Roll ........................... 6
Crunchy Shrimp Roll .................................. 5
Dragon Roll ............................................ 14
Hamachi Mole Pressed Sushi ......................... 13

BITES
Roasted Garlic Hummus | Toasted Sourdough . . . . . . . . . . . . . 5
Marinated Olives • Marcona Almond • Manchego Cheese . . 8
Pomme Frites | Fried Shallot • Garlic • Pimiento Dulce ........ 7
House Cured Salmon Rillettes | Wasabi Cream . . . . . . . . 8
Foie Gras & Chicken Parfait | Yuzu Jelly . . . . . . . . . . . . . . . 11
Yellowtail Mole | Wasabi Tobiko • Ponzu . Avocado........... 16
Albacore Poke | Seaweed • Apple • Aji Amarillo Aioli . . . . . . . . . 13
The CHAYA Tuna Tartare | Since 1984 . . . . . . . . . . . . . . . . . . 16
Garlic Shrimp Spring Roll | Quinoa • Lobster Dressing . . . . . . . . . 12
Roasted Beet | Orange • Arugula • Campari • Goat Cheese ...... 9
Duck Prosciutto | Radicchio • Ginger Bread • Blue Cheese . . . . . . 12
La Petite Cobb | Diced Apple • Yuzu Dressing . . . . . . . . . . . . . . . 13
Hokkaido Scallop Pot Pie ............................. 14
Moroccan Lamb Meat Balls | Harissa Pickles • Pita . . . . . . . 12
"Moro" Miso Wings ................................... 11
Arare Calamari | Spicy Miso Dressing . . . . . . . . . . . . . . . . . . . . . . 11
Applewood Smoked Pork Belly | Apple Chutney ........ 1

RICE & NOODLES
Macaroni & Cheese ..................................... 8
Japanese Rice & Wild Grain Risotto | Maitake Crisp . . . 17
King Prawn Ravioli | Fennel • Lobster Bisque .........10 / 18
Green Tea Fettucine | Wagyu Bolognaise .............10 / 18
Ricotta Gnocchi | Kabocha • Lemongrass • White Shrimp ..10 / 18

ENTREES
Scottish Salmon “Donburi” | Unagi Tempura . . . . . . . . . . . 23
Wood Grilled Jidori Chicken Dijon ........... 16 / 24
Miso Marinated Bass | Steamed Rice • Miso Beirre Blanc . . . . 29
CHAYA Rib Eye | Sauce Au Poivre • Fondant Potatoes . . . . . . . . 29

LUNCH

SOUP & APPETIZER
Soupe Du Jour ................................................ 5 / 8
the CHAYA Tuna Tartare .................................... 1 6
Arare Calamari ................................................ 1 0
Spicy Miso Dressing
Roasted Beet, Orange, Mizuna, Campari, Goat Cheese .......... 9

SUSHI

Crunchy Shrimp Roll ......................................... 1 5
Tuna, Tuna, Tuna .............................................. 1 8

ENTRÉE SALAD
Poached Chicken Salad ...................................... 1 5
Apples • Celery • Mixed Greens • Won Tons • Peanut Sauce
Garlic Shrimp .................................................. 1 6
Organic Quinoa • Watermelon Radish • Cilantro • Lobster Dressing
Grilled Salmon ................................................ 1 6
Spinach • Frisée • Avocado • Pink Grapefruits • “Moro” Miso Dressing
Grilled Beef Tataki ........................................... 1 7
Watercress • Carrot • Cucumber • Yuzu Soy Dressing
La Petite Cobb ................................................. 1 4
Apple • Yuzu Dressing

RICE & NOODLES
King Prawn Ravioli ........................................... 18
Fennel • Lobster Bisque
Ricotta Gnocchi .............................................. 17
Kabocha • Lemongrass • Broccoli
Rice Noodles ................................................... 15
Chicken Broth • Poached Breast • Herb Salad • Shishito • Turnip
Japanese Grain Risotto ...................................... 16
Aged Parmesean • Mascarpone • Maitake Crisp

SANDWICH & MAIN COURSE
the CHAYA Burger ............................................ 1 4
Lettuce • Roasted Tomatoes • Grilled Onion • Spicy Mayo
Ahi Tuna Burger .............................................. 1 4
Romaine Lettuce • Sliced Tomato • Avocado • Wasabi Aioli
Daily Sandwich ................................................ 1 2
Choice of • Salad • Soup • Fries
Soy Glazed Black Cod ........................................ 2 0
Bok Choy • Steamed Rice • Sesame Soy Dressing
Wood Roasted Free Range Chicken Dijon .......... 16 / 24
Steak and Ale Pot Pie ........................................ 1 6

PRE-FIXE

CHEF'S TASTING MENUS

T H R E E C O U R S E
3 9 D O L L A R S ( 2 0 W i n e P a i r i n g )

Salmon Mi-Cuit
Wasabi Cream • Watercress • Potato Crisp
(Muscadet, Domaine De La Quilla, Loire Valley, France, 2009)
or
Celeriac Veloute
Smoked Trout • Poached Organic Egg • Daikon Cress
(Sauvignon Blanc, Honig, Napa Valley, 2009 )

King Prawn Risotto
Japanese Rice • Wild Grain • Maitake Crisp • Lobster Glaze
(Chardonnay, Whitehall Lane, Carneros, 2007 )
or
Free Range Chicken "Paillard"
Carrot Pearls • Potato Gratin • Truffle Sauce
(Pinot Noir, Klee, Willamette Valley, 2008 )

Poached Pear Clafoutis
Vanilla Ice Cream
(Sauvignon Blanc/Semillion, Naughty "Sticky", Napa Valley, NV )
or
Fondant Chocolate
Banana Ice Cream
(Riesling, Selenium Vineyards, "Vin de Glaciere, Columbia Valley, 2007)

F I V E C O U R S E
6 5 D o l l a r s ( 3 2 W i n e P a r i n g )

Amuse Bouche
(Sparkling, Charles Lafitte, Brut Prestige, France, NV )

Chicken noodle Soup
Foie Gras Ravioli • Shishito • Poached Breast
(Sauternes, Chateau La Tour Blance, Bordeaux, France, 2005 )

King Crab Risotto
Sudachi • Lemon Oil • Micro Cilantro
(Pinot gris, Etude, Carneros, 2009 )

Cedar Baked Loup De Mer
Crushed Fingerlings • Wild Mushroom • Lemongrass Veloute
(Chardonnay, Whitehall Lane, Carneros, 2007 )
or
Beef Duo
Tenderloin • Short Rib • Wasabi Potato Purée • Port Wine Sauce
(Bordeaux, Chateau La Croix du Duc, Gironde, 2007 )

Cheese: $8 Supplement
(Madeira, Cossart-Gordon 15 Year Old )
Poached Pear & chocolate Berliner
(Sauvignon Blanc/Semillion, Naughty "Sticky", Napa Valley, NV )

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