HAYE LOFT MENU

Appetizers

 

ARAB STATES
HUMMUS BI TAHINA
A smooth chickpea, garlic, tahini, and lemon purée, served with hot pita bread, Greek peppers, and kalamata olives
9.50
EUPHEMIA HAYE
FRIED GREEN TOMATO FUSION
Panko and cornmeal-crusted green tomatoes, pan-fried and served with a spicy roasted red bell pepper-sweet chili sauce. Topped with
pecan pesto and feta cheese
11.75
EUPHEMIA HAYE
ZUCCHINI FETTUCINI
Fresh strips of zucchini quickly sautéed in roasted garlic olive oil, topped with homemade tomato sauce and Sartori parmesan shavings
10.50
ALSACE
CHEF'S PÂTÉ
A mixture of duck livers, veal, mushrooms, fines herbes, and garlic served with fresh vegetables, capers, diced onions, and hot toast
9.00
RUSSIA
SMOKED SALMON ON BUCKWHEAT CRÊPES
Thinly sliced, cold-smoked Salmon served over warm, Russian-style crêpes, garnished with a duet of caviars, sour cream, minced onion, capers, and fresh dill
13.75
Top
EUPHEMIA HAYE
SNAILS LESLIE
Burgundy Helix snails with braised mushrooms in an herb, sherry and garlic butter sauce
11.50
PACIFIC RIM
PEPPER CRUSTED TUNA SASHIMI
Fresh Florida tuna, pan-seared to medium-rare, chilled and sliced.  Served with seaweed salad, fried rice noodle, teriyaki-poached ginger, and wasabi aioli
15.75

EUPHEMIA HAYE
SWEET N' SPICY SHRIMP
Jumbo Gulf shrimp, seasoned with Cajun dust, char-grilled, and served with honey-mustard sauce
14.75