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HAYE LOFT MENU
Appetizers
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| 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 | |
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| 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 | |
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| 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 | |
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| 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 | |
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| 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 | |
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| EUPHEMIA HAYE |
| SNAILS LESLIE |
Burgundy Helix snails with braised mushrooms in an herb, sherry and garlic butter sauce
11.50 | |
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| 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 | |
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| EUPHEMIA HAYE |
| SWEET N' SPICY SHRIMP |
Jumbo Gulf shrimp, seasoned with Cajun dust, char-grilled, and served with honey-mustard sauce
14.75 | |
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