Kaya * Island Cuisine in The Strip District

upcoming events:

Wednesday, January 18

Every Thursday at 5

Hours

Monday - Wednesday
11:30 am to 10 pm

Thursday - Saturday
11:30 am to 11 pm

Sunday
11 am to 9 pm
Brunch 11am-3pm

Monika Berwein-Banks: General Manager

Jason Watts:
Executive Chef

Kaya Vegetarian Dinner Wednesday, September 15, 2010

	On the third Wednesday of each month, Kaya presents a seasonal vegetarian prix fixe dinner. The menus emphasize flavor and variety, presenting familiar foods in exciting ways, and making exotic foods delightfully accessible. Menu items are also available a la carte.

Start	Pickled Pole Beans and Hot Peppers

First	Crisp Boiled Eggs, Lime, Cilantro, Sesame Vinaigrette Juve y Camps Brut Rose, NV, Sant Sadurni d’Anoia, Spain Shiitake Mushroom Lettuce Wraps, Shiso, Radish, Mint, Ponzu Jacob’s Creek Dry Riesling, 2009, Southeastern Australia

Second	Roasted Beets, Habanero Chevre, Arugula Alfredo Roca Pinot Noir, Mendoza, Argentina, 2009 Corn Chowder, Olive Tapenade Arona Sauvignon Blanc, Marlborough, New Zealand, 2009

Intermezzo	Bruleé Fig, Minced Lime

Third	Corn Risotto, Porcini, Eggplant, Mustard Greens Cava Negra Malbec, Mendoza, Argentina, 2008 Buccatini: Butternut Squash, Kale, Corn, Hazelnut Pesto, Chanterelle Mushrooms, Egg Yolk Rioja Vega Crianza, Rioja, Spain, 2005

Dessert	Apple Fritters, Apple Compote, Dulce De Leche, Vanilla Ice Cream Samos ‘Vin Doux’ Muscat, NV Pear Clafoutis, Cinnamon Ice Cream, Glazed Almonds Sandeman Founder’s Reserve Port

Finish	Chocolate from Mon Aimee 75% Mexican Single Origin

	Denotes Vegan Items or Options $39 per person; $19 accompanying wine package available Does not include tax or gratuity