Dinner & Dessert Menu

Under the direction of Executive Chef Austin Goetzman, our menu reflects the best of each season, bringing together exceptional ingredients, refined technique, and a balance of elegance and comfort.

Desserts at Aria always offer a thoughtful and memorable final course.
Join us for dinner Monday - Saturday.

PLEASE NOTE:
As of May 18, 2026, we are pausing the tasting menu to focus on refreshing our seasonal à la carte offerings.
We’ll welcome the tasting menu back in a couple of months. Thank you!!

Reserve a table at Aria

LATE SUMMER AT ARIA. SEPTEMBER 2026

FOR THE TABLE

bread service
freshly baked potato bread, fried onion & chive, honey butter

cheese: caña de cabra (murcia, spain)
poached peach, peach syrup, toasted fruit loaf

fried parisian gnocchi
parmesan, green garlic aioli

starters

roasted beets
whipped labneh, basil fudge, oats, frisée, pickled golden raisins

wieser farms melons & heirloom tomato salad
goat cheese bavarois, arugula, mint

seared hudson valley foie gras
buttermilk panna cotta, georgia peaches, brown sugar & pecan pain perdue, cider gastrique

citrus-cured hamachi
avocado mousse, radish, cilantro, passion fruit leche de tigre

leeks vinaigrette
sauce gribiche, fried allium, dill salad

australian winter truffle risotto
crème fraiche, chive, crisp parmesan

beef tartare
sourdough, horseradish, meyer lemon mayonnaise, turnip, crispy beer

entrées

brown butter poached halibut
bacon, spinach, kombu velouté

monkfish
globe artichoke “tart”, romano beans, charred garlic, sauce niçoise

stuffed madai
mussels, sweet and sour gelée, charred broccolini, caper condiment, buttermilk fume, chive oil

sweet corn agnolotti
butter braised lobster, roasted chanterelles, demi sec tomatoes, basil, tomato-kaffir lime nage

breast of peking duck
confit leg, vol-au-vent, chanterelle, blackberry-banyuls gastrique

porcelet pork chop
miso braised cabbage, sunflower pesto, hazelnut praline pancetta-sherry velouté
- also available as a delicious vegetarian entree

rack of lamb
confit eggplant, evoo braised chard, pistachio mustard, natural jus

filet a la rossini
preserved black truffle, brioche, comté-creamed spinach, foie gras & madeira jus

DESSERT

thai lime tres leches cake
vanilla whipped cream, mango-ginger sorbet

raspberry dark chocolate mousse
chocolate cake, lychee ice cream

olive oil cake
vanilla-roasted strawberries, vanilla ice cream

fresh sorbets
-- one of each, with meringue --
passion fruit, mango-ginger, blueberry