Lava Noshery's Summer Dinner Menu


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cheese

one selection 6.  sample five selections 15.

humboldt fog – goats’s milk, california - with braised radicchio and balsamic

regina blue – cow’s milk, bavaria - with lavender honey

vlaskass – cow’s milk, flanders - with grape mustard

cahill irish porter – cow’s milk, ireland - with guinness~onion jam

camembert – cow’s milk, normandie - green apple and pear chutney

raw

tuna tartare trio: ginger, chile, shitake served on sesame wonton chips   14

beet cured salmon lox with chive cream on potato crepe topped with caviar   10

yellow tail carpaccio with blood orange vinaigrette and micro greens   12

seared

spot prawns, pork belly, polenta, tomato broth and sugar snap salad   11

crabcake with jicama slaw and ancho cream  12

lobster martini: masa seared lobster with avocado puree and cilantro cream  13

grilled

beef tacos, sweet onion confit, chipotle jam  7

shrimp on white corn tostada and avocado mousse  11

duck quesadillas with smoked cheddar topped with corn salsa  8

fried

lobster corndog with whole grain mustard  11

goat cheese with lavender honey and spiced walnuts  8

shrimp tempura with mango salsa  8

flat bread

chef’s daily selection  8

caramelized onions, prosciutto, blue cheese, and balsamic  8

squash, yellow tomatoes, mozzarella, and pesto  7

vegetarian

wild mushroom terrine with truffle vinaigrette  7

braised chickpeas with tzatziki sauce and wrapped in flat bread  7

blue cheese and corn fritter over tomato carpaccio  8

soup

trio of chilled soups:  mango gazpacho, asparagus and lobster vichyssoise  8

tomato bisque with mini grilled cheese  4/6

avocado soup with chorizo and tuna confit  5/7

greens

arugula with hazelnut vinaigrette, raspberries and goat cheese  7

white asparagus with smoked salmon and micro greens with citrus vinaigrette  8

tomato mozzarella salad with truffle oil, aged balsamic vinaigrette and smoked sea salt  8

grilled hearts of romaine with blue cheese vinaigrette and pickled red onions  7

entrees

goat cheese ravioli with braised greens, vegetable broth, leek & fennel  18

seared scallops with roasted tomato and gnocchi in pesto sauce  20

tomato crab risotto with charred tomato vinaigrette and frizzled leeks  22

poached salmon with mussels in saffron and polenta  25

sesame crusted yellow fin tuna on wasabi scented peas with pepper coulis  22

roasted game hen with poblano and corn risotto and caramelized onion jus  25

seared duck breast with confit potato cake, cherry tomatoes and wilted arugula  28

kobe skirt steak over parmesan fries, haricot vert salad and cherry tomatoes   25

peppered beef tenderloin with chorizo mashed potatoes and berry chutney  30

local sides

broiled “3 springs” tomatoes herb butter  5

sautéed “planet mushrooms” with madeira sauce  5

roasted baby beets with white balsamic and chili glaze  5

roasted corn with parmesan and smoked paprika  5

chefs table

seven course meal customized by our chef featuring seasonal items  75
reservations required , wine pairings available

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