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. AUGUST 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

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

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

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

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

margaret river beef cheek
truffle onion relish, 36-hour roasted onion mousse, fried potato, charred onion

entrées

brown butter poached halibut
bacon, spinach, kombu velouté

unilaterally poached columbia river salmon
stuffed morels, citrus beurre blanc

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

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

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

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

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

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

filet a la rossini
roasted foie gras, australian winter black truffle, brioche, comté-creamed spinach, madeira jus

DESSERT

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

peach almond cake
almond tuile, amaretto anglaise, peach ice cream

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

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, lime