Naya Sunset Restaurant & Lounge

Main Menu

Main

• not listed

  Vietnamese Noodle Soup

  Nourishing lemon grass broth assorted asian vegetables and egg noodles

• not listed

  Love Apple

  Hand-picked vine ripe tomato layered with laura chenel goat cheese discs and fresh picked basil leaves, drizzled with basil oil and toasted pine nuts

• not listed

  Black Rock Grill Ribs

  Asian inspired baby back ribs served with a warm bok choy salad

• not listed

  Moroccan Mussels

  Steamed spicy mussels with tomatoes harissa sauce and black thai rice

Tantra Temptations

• not listed

  Beef Tenderloin

  Mustard marinated tender loin , confit porcini , black truffle mash finished with a cuban coffee glaze and coriander cream sauce

• not listed

  Indian Inspired Chicken Tikka

  Boneless thigh meat marinated in yogurt, served with warm chick peas salad , with a ginger garlic sauce

• not listed

  Indian Inspired Chicken Tikka

  Boneless thigh meat marinated in yogurt, served with warm chick peas salad, ginger and garlic sauce

• not listed

  Grilled King Salmon

  Salmon pinwheel with gingered black thai rice, napa cabbage & shitake stir fry with sweet bell peppers and a soy sake glaze

• not listed

  Seafood "Hot Pot"

  Lobster, shrimp, scallops, fish coconut broth, straw mushrooms and asian aromatics

• not listed

  Desserts

  Chef 's daily selections

Appetizers

• not listed

  Golden Tom Yum Thai Lobster Soup

  Medallions of fresh lobster, simmered in a coconut milk, galangal root and lemongrass broth finished with chanterelle mushrooms and picked fresh cilantro

• not listed

  The French Kiss

  Bibb lettuce and fresh bartlett pear with french roquefort, pickled pearl onions and lavender honey, pommery mustard vinaigrette

• not listed

  The Tantra Love Apple

  Sliced ripe homestead tomato layered with laura chenel goat cheese, beautiful basil oil, and cypress grove bermuda triangle garnished with fresh pomegranate seeds

• not listed

  The Tantra Plate

  A unique blending of the most potent aphrodisiacs including a tasting of pacific oysters, tender poached jumbo shrimp, thin sliced japanese calamari salad, succulent sweet soy grilled eel, twin flash fried lobster wontons, a large stone crab claw, and a spicy roll of sushi tuna and wakame seaweed with wasabi kiwi sorbet

• not listed

  Hot and Cold Asparagus Spear Bouquet

  A floral display of roasted parmesan crusted and chilled steamed green asparagus with fresh thyme infused tomato cocktail and aged balsamic crostini

• not listed

  Colossal Stone Crab and Caviar Waffle

  Fresh florida keys stone crabs and a handpicked stone crab salad topped with russian ooo beluga caviar on a savory caramelized onion waffle with chives and creme fraiche

• not listed

  Chilled Maine Lobster Napoleon

  Succulent morsels of steamed then chilled maine lobster layered with sliced mangoes, haas avocados, chopped greens, and a bleeding heart truffle vinaigrette

• not listed

  Seared Prawns and Day Diver Scallops

  Giant fresh water prawns sautéed with honey glazed scallops, served with a florida salad of fresh hearts of palm, ripe papaya and diced atkins mango finished with a passion fruit vinaigrette

• not listed

  Moroccan Spiced Lamb with Mint and Mango

  Cold charred lamb loin sliced over a puree of fresh mango and clipped mint on roasted garlic hummus and a mintstuffed lychee nut

• not listed

  Duck Confit with Spicy Peanut Sauce

  Confit of duck leg on a crispy scallion pancake with sweet orange-glazed spun cucumber salad and thai bullhead barbecue peanut sauce

• not listed

  Grilled Sonoma Foie Gras

  Delectably seared filet of foie gras on a crisp peppered plantain cake with a rich dried mango and fresh pineapple oaxacan mole

Tantralizing Temptations

• not listed

  Roasted Maine Lobster with Bouillabaisse Sauce

  Whole maine lobster with an asparagus and truffle risotto finished with a saffron and extra virgin olive oil infused bouillabaisse sauce

• not listed

  Florida Keys Day Boat Black Grouper

  Pan-seared black grouper on braised swiss chard with a sweet carrot and roast shallot puree, dressed with a freshpicked italian parsley salad

• not listed

  Ginger Kissed Salmon

  Sautéed chilean salmon on gingered black thai rice with a vegetable blend of boc choy, shitake mushrooms, sweet bell peppers and a soy sake glaze

• not listed

  'Rare' Seared Tuna and Foie Gras

  Sitting on stewed beluga lentils, sautéed spinach, fine diced asian pear and a truffled foie gras sauce

• not listed

  The Saigon Saffron Seafood Stew

  A captivating coconut and saffron curry from thailand with fresh market seafood and sweet peppers, finished with cilantro and a squeeze of fresh lime served in a hollow pineapple boat

• not listed

  Pan Seared Yellowtail Snapper

  Fresh filet of yellowtail snapper accompanied by littleneck clams and jumbo shrimp in a ginger-black bean sauce, jasmine rice and mango-papaya salsa

• not listed

  Mediterranean Vegetable Mezze

  A phyllo wrapped parcel of pearl couscous, asparagus and zucchini on a tower of berber spiced sweet roast peppers, baby artichokes and roasted garlic hummus finished with a cooling saffron yogurt

• not listed

  Grilled Filet Mignon with Cuban Coffee Sauce

  Grilled center cut filet mignon on yukon gold mashed potatoes with spinach sauté and a bustello black coffee glaze

• not listed

  Truffle Stuffed Organic Roast Chicken

  Shaved black truffles line the roasted bell & evans chicken nestled on a oyster mushroom frittata dressed with a pan sauce of artichoke hearts, diced fresh homestead tomato and chives

• not listed

  Grilled Quail On Tagliatelle with Fresh Figs

  Twin farm-raised boned missouri quail on fresh tagliatelle tossed with julienne sage, roasted pine nuts and crispy pancetta

• not listed

  Double Cut Rack of Veal with Porcini Ragout

  Grilled veal chop on applewood smoked bacon laced mashed potato with a confit of shallots, and a slow braise of baby artichokes and porcini mushrooms

Tantra Sides

• not listed

  Golden Potato

  Truffle gratin layered with reggiano and fontina cheese

• not listed

  Steamed Asparagus

  With fresh thyme and diced beefsteak tomato

Tantra Pastry Chef's Selections

• not listed

  Vanilla Crème Brulee

  Tahitian vanilla and orange blossom scented custard accompanied by seasonal fresh berries

• not listed

  Philadelphia Style Cheesecake

  Duo colore macadamia crusted cheesecake with fresh raspberries and blackberry syrup

• not listed

  Black Chocolate Goddess

  Dense and decadent flourless chocolate cake flavored with makers mark bourbon topped with a white chocolate, knob creek ganache and crème anglaise

• not listed

  Pots De Crème

  A rich kahlua and costa rican coffee custard with tahitian vanilla whipped cream and chocolate dipped espresso beans

• not listed

  Fresh Chestnut and Chocolate Tiramisu

  Mascarpone and fresh chestnut puree layered with lady fingers and a fresh cranberry puree coated with bittersweet chocolate

• not listed

  Tantra's Selection of Ice Creams and Sorbets

  Ask your server for today's flavors

• not listed

  Morrocan Mint Tea

  A unique and refreshing herbal blend of fresh mint and toasted pignoli

Main Menu

Main

• not listed

  Vietnamese Noodle Soup

  Nourishing lemon grass broth assorted asian vegetables and egg noodles

• not listed

  Love Apple

  Hand-picked vine ripe tomato layered with laura chenel goat cheese discs and fresh picked basil leaves, drizzled with basil oil and toasted pine nuts

• not listed

  Black Rock Grill Ribs

  Asian inspired baby back ribs served with a warm bok choy salad

• not listed

  Moroccan Mussels

  Steamed spicy mussels with tomatoes harissa sauce and black thai rice

Tantra Temptations

• not listed

  Beef Tenderloin

  Mustard marinated tender loin , confit porcini , black truffle mash finished with a cuban coffee glaze and coriander cream sauce

• not listed

  Indian Inspired Chicken Tikka

  Boneless thigh meat marinated in yogurt, served with warm chick peas salad , with a ginger garlic sauce

• not listed

  Indian Inspired Chicken Tikka

  Boneless thigh meat marinated in yogurt, served with warm chick peas salad, ginger and garlic sauce

• not listed

  Grilled King Salmon

  Salmon pinwheel with gingered black thai rice, napa cabbage & shitake stir fry with sweet bell peppers and a soy sake glaze

• not listed

  Seafood "Hot Pot"

  Lobster, shrimp, scallops, fish coconut broth, straw mushrooms and asian aromatics

• not listed

  Desserts

  Chef 's daily selections

Appetizers

• not listed

  Golden Tom Yum Thai Lobster Soup

  Medallions of fresh lobster, simmered in a coconut milk, galangal root and lemongrass broth finished with chanterelle mushrooms and picked fresh cilantro

• not listed

  The French Kiss

  Bibb lettuce and fresh bartlett pear with french roquefort, pickled pearl onions and lavender honey, pommery mustard vinaigrette

• not listed

  The Tantra Love Apple

  Sliced ripe homestead tomato layered with laura chenel goat cheese, beautiful basil oil, and cypress grove bermuda triangle garnished with fresh pomegranate seeds

• not listed

  The Tantra Plate

  A unique blending of the most potent aphrodisiacs including a tasting of pacific oysters, tender poached jumbo shrimp, thin sliced japanese calamari salad, succulent sweet soy grilled eel, twin flash fried lobster wontons, a large stone crab claw, and a spicy roll of sushi tuna and wakame seaweed with wasabi kiwi sorbet

• not listed

  Hot and Cold Asparagus Spear Bouquet

  A floral display of roasted parmesan crusted and chilled steamed green asparagus with fresh thyme infused tomato cocktail and aged balsamic crostini

• not listed

  Colossal Stone Crab and Caviar Waffle

  Fresh florida keys stone crabs and a handpicked stone crab salad topped with russian ooo beluga caviar on a savory caramelized onion waffle with chives and creme fraiche

• not listed

  Chilled Maine Lobster Napoleon

  Succulent morsels of steamed then chilled maine lobster layered with sliced mangoes, haas avocados, chopped greens, and a bleeding heart truffle vinaigrette

• not listed

  Seared Prawns and Day Diver Scallops

  Giant fresh water prawns sauteed with honey glazed scallops, served with a florida salad of fresh hearts of palm, ripe papaya and diced atkins mango finished with a passion fruit vinaigrette

• not listed

  Moroccan Spiced Lamb with Mint and Mango

  Cold charred lamb loin sliced over a puree of fresh mango and clipped mint on roasted garlic hummus and a mintstuffed lychee nut

• not listed

  Duck Confit with Spicy Peanut Sauce

  Confit of duck leg on a crispy scallion pancake with sweet orange-glazed spun cucumber salad and thai bullhead barbecue peanut sauce

• not listed

  Grilled Sonoma Foie Gras

  Delectably seared filet of foie gras on a crisp peppered plantain cake with a rich dried mango and fresh pineapple oaxacan mole

Tantralizing Temptations

• not listed

  Roasted Maine Lobster with Bouillabaisse Sauce

  Whole maine lobster with an asparagus and truffle risotto finished with a saffron and extra virgin olive oil infused bouillabaisse sauce

• not listed

  Florida Keys Day Boat Black Grouper

  Pan-seared black grouper on braised swiss chard with a sweet carrot and roast shallot puree, dressed with a freshpicked italian parsley salad

• not listed

  Ginger Kissed Salmon

  Sauteed chilean salmon on gingered black thai rice with a vegetable blend of boc choy, shitake mushrooms, sweet bell peppers and a soy sake glaze

• not listed

  'Rare' Seared Tuna and Foie Gras

  Sitting on stewed beluga lentils, sauteed spinach, fine diced asian pear and a truffled foie gras sauce

• not listed

  The Saigon Saffron Seafood Stew

  A captivating coconut and saffron curry from thailand with fresh market seafood and sweet peppers, finished with cilantro and a squeeze of fresh lime served in a hollow pineapple boat

• not listed

  Pan Seared Yellowtail Snapper

  Fresh filet of yellowtail snapper accompanied by littleneck clams and jumbo shrimp in a ginger-black bean sauce, jasmine rice and mango-papaya salsa

• not listed

  Mediterranean Vegetable Mezze

  A phyllo wrapped parcel of pearl couscous, asparagus and zucchini on a tower of berber spiced sweet roast peppers, baby artichokes and roasted garlic hummus finished with a cooling saffron yogurt

• not listed

  Grilled Filet Mignon with Cuban Coffee Sauce

  Grilled center cut filet mignon on yukon gold mashed potatoes with spinach saute and a bustello black coffee glaze

• not listed

  Truffle Stuffed Organic Roast Chicken

  Shaved black truffles line the roasted bell & evans chicken nestled on a oyster mushroom frittata dressed with a pan sauce of artichoke hearts, diced fresh homestead tomato and chives

• not listed

  Grilled Quail On Tagliatelle with Fresh Figs

  Twin farm-raised boned missouri quail on fresh tagliatelle tossed with julienne sage, roasted pine nuts and crispy pancetta

• not listed

  Double Cut Rack of Veal with Porcini Ragout

  Grilled veal chop on applewood smoked bacon laced mashed potato with a confit of shallots, and a slow braise of baby artichokes and porcini mushrooms

Tantra Sides

• not listed

  Golden Potato

  Truffle gratin layered with reggiano and fontina cheese

• not listed

  Steamed Asparagus

  With fresh thyme and diced beefsteak tomato

Tantra Pastry Chef's Selections

• not listed

  Vanilla Creme Brulee

  Tahitian vanilla and orange blossom scented custard accompanied by seasonal fresh berries

• not listed

  Philadelphia Style Cheesecake

  Duo colore macadamia crusted cheesecake with fresh raspberries and blackberry syrup

• not listed

  Black Chocolate Goddess

  Dense and decadent flourless chocolate cake flavored with makers mark bourbon topped with a white chocolate, knob creek ganache and creme anglaise

• not listed

  Pots De Creme

  A rich kahlua and costa rican coffee custard with tahitian vanilla whipped cream and chocolate dipped espresso beans

• not listed

  Fresh Chestnut and Chocolate Tiramisu

  Mascarpone and fresh chestnut puree layered with lady fingers and a fresh cranberry puree coated with bittersweet chocolate

• not listed

  Tantra's Selection of Ice Creams and Sorbets

  Ask your server for today's flavors

• not listed

  Morrocan Mint Tea

  A unique and refreshing herbal blend of fresh mint and toasted pignoli

Disclaimer: Always check with the restaurant for availability and pricing of menu items. We are not liable for pricing or menu changes, but the information is intended to be accurate at the time posted. Listing of a menu does not mean that there is any affiliation, sponsorship or endorsement between Pho.com and the Naya Sunset Restaurant & Lounge restaurant.