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 by Pastry Chef Anna Inlow offer a thoughtful and memorable final course.

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 weeks. Thank you!!

SUMMER AT ARIA. JUNE 2026

FOR THE TABLE

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

castelvetrano olives
toasted fennel, evoo

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

fried parisian gnocchi
parmesan, green garlic aioli

starters

ruby red & golden beets
meyer lemon yogurt, apple, ginger, thai basil

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

warm butter braised maine lobster
lemon, pepper, carrot, celery, cauliflower, truffle potato

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

beef tartare
black truffle, piquillo pepper, chives, house chips

margaret river beef cheek
chimichurri, aji mousse, salsa macha, finger lime relish

entrées

brown butter poached halibut
bacon, spinach, kombu velouté

pan-seared sea scallops
celeriac, confit sunchokes, soy brown butter, chestnut, watercress

unilaterally poached columbia river salmon
stuffed morels, citrus beurre blanc

roasted eggplant steak
pomegranate molasses, za’atar spice, yogurt, arugula

breast of duck
pomegranate jus, roasted butternut squash, tahini, pecans, apple

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

pepper-crusted prime filet mignon
steak fried potatoes, cognac peppercorn sauce

duo of beef, oishi strip & margaret river cheek
yukon gold fondant, beef fat onion condiment, sauce pergourdine

DESSERT

chèvre crème bavaroise
blueberry compote, cornmeal cake, lemon ice cream

lemon pound cake
lemon custard, black plums, honey-lemon yogurt

olive oil cake
vanilla-roasted strawberries, vanilla ice cream

toasted coconut ice cream sandwich
triple chocolate cookie, cherry rum caramel

chocolate-hazelnut tart
chocolate crèmeux, toasted hazelnuts, frangelico ice cream

fresh sorbets
-- one of each, with meringue --
passion fruit, blood orange, meyer lemon