Alisa wine & friends

Restaurant, 1009 Abbot Kinney Blvd, Venice, CA

VeganScore 40

Menu

Mains

• Chicken Skewers, Yogurt, Harissa — Tender grilled chicken thigh skewers with spiced harissa and yogurt
• Grilled Branzino, Garlic and Herb Butter — Flame-grilled branzino fillets brushed with herbed butter and crisp toasted garlic
• Beef and Lamb Meatballs — Herb- and cumin-spiced beef and lamb meatballs, piquant tomato sauce, whipped pecorino cream
• Octopus, Carrot Purée, Parsley Aioli — Plancha-seared octopus tentacle over a light carrot purée, garlicky parsley aioli
• Lamb Chops, Beef Jus, Tzatziki — Char-grilled lamb chops with beef jus and olive oil, fresh herbs and tzatziki
• Black Cod, Orzo, Scallop, Lobster Bisque Sauce — Orzo folded in lobster sauce with scallops, served with seared, flaky cod, salted lemon and herbs
• Lobster, Orzo, Scallop, Lobster Bisque Sauce — Orzo simmered in rich lobster sauce with scallops, topped with a grilled lobster tail
• Wagyu Sirloin Skewers, Shishito, Tzatziki — Marinated marbled wagyu grilled over open flame, with charred shishitos and tzatziki

Starters

• Flatbread, Leek Ash — 3-day fermented soft Greek pita bread, olive oil, grilled leek ash. Handmade to order Vegan
• Crudités — Seasonal farmers' market vegetables, olive oil Vegan
• Hummus, Cumin — Classic, creamy chickpea hummus, tahini, olive oil and warm cumin Vegan
• Romesco, Confit Leeks — Roasted red peppers, toasted almonds and garlic, topped with leek confit Vegan
• Eggplant — Silky, smoky eggplant with tahini and pine nuts, touched with cilantro Vegan
• Smoked Tomato Salad, Sweet Onion — Lightly smoked heirloom tomatoes marinated in olive oil, sweet onion, sea salt Vegan
• Feta, Burnt Tomato Jam — Brick of cow's milk feta paired with a sweet, spiced, burnt tomato jam
• Anchovies — Wild anchovies conserva in a bright, verdant dill-parsley oil
• Spanakopita — Golden phyllo pastries filled with warm spinach and feta, served with whipped pecorino cream
• Tzatziki, Herbs — Fresh yogurt with cucumber and fragrant herbs, accented with dill-parsley oil
• Spicy Feta Dip — Confit garlic and confit red peppers creamed into whipped feta
• Greek Salad — Smoked tomatoes, crisp vegetables, olives, feta, rich olive oil
• Seabass Crudo, Aguachile — Seabass in a clean, citrus-driven aguachile with jalapeño, lime and honey, dusted with chile
• Grilled Squid, Beef Fat, Parsley Aioli — Hard-seared squid glossed in beef fat, paired with parsley aioli
• Scallop à la Plancha, Lobster Bisque, Olive Oil — Bronzed scallops on a bed of lobster bisque, lime
• Grilled Halloumi, Tahini and Cilantro — Char-grilled sheep's milk halloumi with a smooth tahini and herb sauce
• Bluefin Tuna Sashimi — Delicate bluefin tuna, soy sauce and citrus
• Wild Caught Scampi — Grilled and butter-basted, with lobster sauce
• Kumamoto Oysters — Half dozen. Briny and crisp with a creamy, sweet finish, served with classic mignonette and chili garlic
• Lamb and Cumin Skewers, Herb Salad — Lean lamb on skewers, grilled and finished with hearty beef jus, served with tzatziki and fresh herbs

Desserts

• Baklava — Phyllo layers filled with toasted pistachios, soaked in honey, served with frozen Greek yogurt
• Frozen Greek Yogurt — House-churned Greek yogurt, California honey, crushed pistachios
• Cheesecake with Goat Cheese — Goat cheese cheesecake with a brûléed finish and fresh passion fruit
• Dark Chocolate Mousse — Rich, creamy dark chocolate mousse, olive oil, sea salt

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