On the third Wednesday 
of each month, Kaya® 
presents a seasonal 
vegetarian prix fixe dinner. 
Chef Sean Ehland’s 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.

15 July 2009 Menu

Start
*mini corn and tomato taco*

First 
grilled corn on the cob, chipotle aioli, idiazabal cheese
Covey Run Dry Riesling, Washington, 2006

*empanadas: patty pan squash, “riata”
shitakii, walnut mamba *
Ninet Viogner, 

Second
corn and cucumber chopped salad, corn muffin
Mapema Sauvignon Blanc, Argentina, 2008
*honeydew and cucumber gazpacho, green mango and papaya salad*
La Puerta Torrontes, Argentina, 2006


Intermezzo
* cherry-ginger soda*

Third 
biscuits and green tomato gravy, crispy okra, sweet potato salad
Nieto Pinot Noir, Argentina, 2008
*chanterelle mushroom and green bean sauté, corn cachapas*
Covey Run Dry Riesling, Washington, 2006


Dessert
chocolate raspberry torte
Taylor Fladgate LBV Porto, 2003
* blue berry cake, cherry “sherbet” *


Finish
*watermelon, citrus-chili salt*

* Denotes Vegan Items or Options*
$39 per person  
$23 wine package 
Does not include tax or gratuity

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