Asena Restaurant

Red leaf lettuce, pecans, kalamata olives, gorgonzola, balsamic vinaigrette.

Fresh herbed croutons.

Warm chèvre, toasted walnuts, citrus segments, sherry vinaigrette.

Danish blue cheese, pistachios, Hungarian preserved sour cherries, citrus vinaigrette.

Mediterranean olives, pequillo peppers.

With Turkish feta, Nar eksisi (pomegranate vinegar).

With roasted garlic and blue cheese.

With linguiça, Asena's flatbread.

Fresh mint, manchego.

Lime aioli.

Pan fried and served with yogurt and sumac.

With fresh spinach in sun-dried tomato cream.

With sundried tomato, French feta, housemade pesto.

Layered with vegetables, mozzarella, oven-roasted tomato sauce.

With cured pork, leek, artichoke, and extra virgin olive oil.

Asparagus, fontina, pequillo peppers, sun-dried tomato coulis.

With loose lamb, gruyère, sherry wine reduction.

Sweet butter.

Spring herb vinaigrette.

Mild chile béchamel.

With linguica, Mediterranean mussels, prawns, leeks, saffron, rice.

Creamy eggplant, mint demi-glaze.