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Maya
mound of tender breaded calamari served with lemon remoulade
grilled chicken, shrimp, and beef skewers, served with 3 dipping sauces
spicy, breaded rock shrimp served with rouille for dipping
served with frisee and fennel salad and lemon vinaigrette
baby hearts of romaine, topped with grilled chicken, foccacia croutons, creamy caesar dressing
black olive, cucumbers, tomato, feta cheese and herb dressing
iceberg lettuce, bleu cheese, bacon, avocado, tomato, bleu cheese dressing
caramelized onions and stone ground mustard sauce on a roll
grilled, herbed beef with white cheddar and garlic aioli on a roll
fontina, arugula, roasted red peppers and rouille on foccacia bread
caramelized onion, roasted bell peppers and gorgonzola cheese
apple-smoked bacon, smoked turkey and avocado served on panini bread
with roasted garlic cream and mozzarella cheese
mozarella, parmesan, gorgonzola, and fontina
julienne onions, red and yellow bell peppers and oil-cured black olives
choice of classic sausage or pepperoni
vine ripe tomatoes, basil chiffonade, fresh mozzarella
assortment of farmed and foraged mushrooms
ask your server for today's selection
creamy orange cheesecake served with vanilla crème anglaise, orange salad and vanilla ice cream topped with candied zest and graham crackers
fresh baked daily served with coffee ice cream
cakey dark chocolate brownie topped with chocolate ice cream, chocolate sauce, caramel sauce, brandied cherries, candied nuts and whipped cream
blueberry coulis, cinnamon creme anglaise topped with cinnamon ice cream and toasted oatmeal streusel
served with cookies
chocolate meringue layered with milk chocolate mousse, served with raspberry coulis, chocolate sauce and fresh raspberries
Fruit and cheese- Pecorino, telegio, fontino and fresh fruit
on salsify with truffle chervil coulis braised red beets and micro sprouts
crabmeat, shrimps, chives, lemon grass fried leeks and lobster cognac light cream sauce
frisee beet salad, creme fraiche and brioche points and caper berries
ahi tuna coarsely chopped, lightly seasoned and served with citrus vinaigrette
wrapped in puff-pastry, laced with sweet roasted garlic and raspberry couli
ice bowl cocktail sauce and fresh lemon
our version of oyster rockefeler filled with spinach, pecorino, crabmeat lobster saffron essence top with hollandaise
chicken sliced thin over romaine, mushrooms, vegetables, cashews, fried wonton skins with honey vinaigrette mustard dressing
monterey romaine hearts, parmesan, oven-dried tomato tapenade, crostini, spanish white anchovies
wrapped in daikon radish, shaved shallots, toasted herb-almonds and sweet onion vinaigrette
applewood smoke bacon, maytag bleu cheese, brunoise of vine ripe tomato, crispy shallots and avocado vinaigrette
candied walnuts, mountain goat cheese and sherry vinaigrette
sweet bacon apple vinaigrette dressing, garnish with boiled egg crown and crispy shallots
steamed served with hollandaise
crimini, oyster and shitake
with just enough marbling to make this stake extra flavorful
encrusted with black sesame seeds, chiffonade of vegetables, soy glaze and truffle butter chives
prime porterhouse dry aged to perfection
lightly coated in herbs, panko crumbs and mustard served with mint jelly and rosemary jus, grilled artichokes
colorado chops
airline cut wing- on pan roasted crispy skin, mushroom ragout, jus
larger portion of the most tender of all cuts
larger portion of the most tender of all cuts
filet with crab cake
prime porterhouse that has been dry aged in a climate controlled meat locker. dry-aging imparts a nutty flavor to the steak
two selections daily, please ask your server
the most tender of all cuts
the most tender of all cuts
coated lightly in coriander essence, lemon peel and peppercorns, soy glaze tomato concassee and vermicelli noodles and sesame seaweed salad
baked in wine, lemon juice, butter and capers with chopped parsley
served with stewed red cabbage
the best of the ranch and sea
gently sauteed spinach and hollandaise sauce
Menu for Maya provided by Allmenus.com
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