| Salads/Soup |
|
|
| House salad of red leaf lettuce, pecans, kalamata olive, Gorgonzola, balsamic vinaigrette |
5.00 |
 |
| Cesar salad, fresh
herbed croutons |
8.00 |
| Mixed greens, warm Chèvre, toasted walnuts, Bosc pears, sherry vinaigrette |
8.00 |
| Belgian endive, Danish Blue cheese, pistachios, apple, citrus vinaigrette |
8.00 |
| Arugula, ruby grapefruit, Asiago, pomegranate vinaigrette |
8.00 |
| Today's soup by the cup/bowl |
3.00
/5.00 |
| |
|
| Mezzes |
|
| Roasted head of garlic on Asena's own onion-curry bread with Gorgonzola |
7.00 |
|
| Olive sampler with fresh Mozzarella, basil and Pequillo peppers, extra virgin olive oil |
7.00 |
|
| House-made humus with linguiça, Asena's flatbread |
8.00 |
 |
| Crispy breaded artichoke hearts, lime aioli |
8.00 |
| Filo pastry 'cigars' stuffed with potatoes, caramelized onions, sweet peppers, Fontina |
8.00 |
| Roasted red and yellow beets, fresh mint and French Feta, citrus vinaigrette |
8.00 |
| Cremini mushroom caps stuffed with minced lamb, Gorgonzola, sherry wine sauce |
8.00 |
| Arancini di Riso – risotto balls stuffed with cheese and served with basil cream |
8.00 |
| Cumin seed-crusted French triple cream Brie, herbed tomato crostini |
8.00 |
| Steamed mussels with fresh spinach in sun-dried tomato cream sauce |
10.00 |
| Charcuterie plat – prosciutto, coppa, chorizo, bastirma, soppressata, tursu |
10.00 |
| |
|
|
| Entrées |
|
|
| Pizza with sautéed leeks, sun-dried tomatoes, artichoke, Chèvre |
13.00 |
 |
| Sliced, grilled eggplant, layered with vegetables, Mozzarella, oven-roasted tomato sauce |
15.00 |
| House-made gnocchi with kale, pea beans and linguiça , sweet butter |
16.00 |
| Filo pastry stuffed with wild mushrooms, spinach valouté |
16.00 |
| Muscovy duck breast ravioli, orange béchamel |
17.00 |
| Stuffed Petaluma chicken breast - poached pears, walnuts, blue cheese, port wine glaze |
17.00 |
| Whole stuffed Italian eggplant with loose lamb, Gruyère, Marsala wine reduction |
17.00 |
| Sesame-crusted Sterling salmon fillet, kumquat-lime-ginger glaze |
18.00 |
| Pan-seared gulf prawns over house made scallion fettuccine, citrus cream |
19.00 |
| Paella with chicken, linguica, Mediterranean mussels, prawns, leeks, saffron, rice |
21.00 |
|
| Grilled lamb tenderloin with smoked eggplant puree, mint demi glace |
21.00 |
|
An 18% gratuity will be assessed for all parties over 5 guests.
Our corkage fee is $12.00 |
