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passed appetizer
phyllo cup filled with braised chickpeas and tzatziki sauce
tuna tartare trio on cucumber crisps
fried goat cheese and lavender honey
soup & salad
avocado soup tomato short bread and cilantro crème fraîche
tomato bisque and brie mini grilled cheese
tomato mozzarella salad with cucumber and balsamic reduction
wedge of boston lettuce buttermilk blue cheese dressing
entrée
wild mushroom risotto, grilled asparagus, wilted arugula and truffle vinaigrette
gnocchi, sautéed tomatoes, english peas and pearl onions in a basil broth
cedar planked salmon, multi grain salad, haricot verts and carrot broth
italian frittata, artichoke, roasted peppers, cipollini onions and pesto