ZAIA Signature Chef’s Table Experience
An elegant multi-course tasting menu showcasing refined technique and exceptional ingredients.
Chef’s Table Experience
First Course
Pairing: Dassai 45 Junmai Daiginjo — Asahi Shuzo, Japan
Hamachi Tartare
yuzu kosho, avocado, sesame crisp
Pairing: Dassai 45 Junmai Daiginjo — Asahi Shuzo, Japan
∞
Second Course
Pairing: Chablis Premier Cru — Domaine William Fèvre, Burgundy
Roasted Corn & Crab Bisque
chive oil, crème fraîche
Pairing: Chablis Premier Cru — Domaine William Fèvre, Burgundy
∞
Third Course
Pairing: Blanc de Blancs Champagne — Ruinart, Champagne
Seared Diver Scallops
cauliflower purée, crispy pancetta, citrus beurre blanc
Pairing: Blanc de Blancs Champagne — Ruinart, Champagne
∞
Fourth Course
Pairing: Barolo — G.D. Vajra, Piedmont
Truffle Ricotta Agnolotti
brown butter, sage, aged parmesan
Pairing: Barolo — G.D. Vajra, Piedmont
∞
Fifth Course
Pairing: Brunello di Montalcino — Casanova di Neri, Tuscany
A4 Wagyu Picanha
truffle potato purée, charred broccolini
Pairing: Brunello di Montalcino — Casanova di Neri, Tuscany
∞
Sixth Course
Pairing: Sauternes — Château Suduiraut, Bordeaux
Pistachio Olive Oil Cake
orange blossom cream, candied citrus
Pairing: Sauternes — Château Suduiraut, Bordeaux
A vibrant menu inspired by the Mediterranean, centered around seafood, elegance, and seasonal ingredients.
Mediterranean Coastal Menu
Starter
Bluefin Tuna Crudo
blood orange, olive oil, sea salt
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First Course
Lobster Risotto
saffron, lemon zest, aged parmesan
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Main Course
Herb Crusted Lamb Rack
garlic confit potatoes, roasted carrots, rosemary jus
∞
Dessert
Tiramisu
espresso mascarpone cream, cocoa dust
A bold and elevated dining experience built around premium wagyu and refined accompaniments.
ZAIA American Wagyu Experience
Amuse Bouche
Wagyu Tartare
quail egg yolk, chive, toasted brioche
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First Course
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Wagyu Carpaccio
aged parmesan, arugula, lemon olive oil
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Second Course
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Wagyu Gyoza
ginger scallion broth, sesame, chili oil
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Third Course
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Wagyu NY Steak
spring pea risotto, Parmigiano reggiano
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Fourth Course
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American Wagyu Picanha
charred broccolini, confit potatoes, red wine jus
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Fifth Course
potatoes, red wine jus
Japanese A5 Wagyu
served simply with flaky sea salt and seasonal garnish∞
potatoes, red wine jus
∞
Desert
Dark Chocolate Mousse
olive oil crumble, sea salt