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 soon. Thank you!!

Reserve a table at Aria

EARLY FALL AT ARIA. OCTOBER 2026

FOR THE TABLE

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

cheese: caña de cabra (murcia, spain)
black mission figs, fig jam, toasted fruit loaf, fig leaf syrup

fried parisian gnocchi
parmesan, green garlic aioli

starters

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

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

seared hudson valley foie gras
peanut butter mousse, carmelized banana, pecan pain perdue, pecan gastrique

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

foraged mushroom tart
confit yolk, parmesan custard, pickled ramp

leeks vinaigrette
sauce gribiche, fried allium, dill salad

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
mandarin, confit leg, sweet potato, vol au vent, sauce à l’orange

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

elysian fields trio of lamb
saucisson en croûte, confit eggplant, evoo braised chard, pistachio mustard, jus

sanchoku strip
cafe de paris jus, mustard braised roots, comté-creamed spinach, fermented black bean

DESSERT

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

raspberry dark chocolate mousse
chocolate cake, lychee ice cream

smoked vanilla mousse & caramel apples
brown butter turmeric cake, cinnamon namelaka, green apple granita

sweets and confections
-- two of each --
pumpkin spiced madeleine
pear tart tatin
gingersnap, coffee cream, caramelized popcorn

fresh sorbets
-- one of each, with a gingersnap cookie --
mango-ginger
sour mandarin
pear-red wine