Gaia Restaurant

Greek restaurant, 42 W 35th St, New York, NY

VeganScore 50 · 1 vegan main dish

Menu

Mains

• Chitarra Pasta — Broccolini, cherry tomatoes, spinach, garlic, Calabrian chili Vegan
• Lamb Chops — Two double cut loin lamb chops, oregano fries, housemade chimichurri
• Paccheri Pasta — Wild mushrooms, Graviera sauce, black truffle
• Sea Bass Filet — Grilled Mediterranean sea bass, sautéed wild greens, capers, ladolemono
• Chicken Skewers — Herb-marinated chicken thighs skewers, honey Dijon mustard
• Ribeye — Served with roasted potatoes and mavrodafni bordelaise sauce
• Seafood Orzotto — Shrimp, mussels, clams, tomato, saffron orzo
• Salmon — Grilled Faroe Island salmon, spanakorizo, lemon herbed vinaigrette
• Lamb Kebab — Smoked paprika yogurt, tomato, served with asparagus, roasted potatoes, mavrodafni bordelaise sauce
• Wild Cod — Pan-seared wild cod, clams, broccolini, fennel purée, Assyrtiko-thyme emulsion
• Lobster Pasta — Maine lobster, fresh tomatoes, chitarra, mizithra, metaxa bisque
• Branzino — Grilled Mediterranean sea bass, light, lean and mild flavor, lemon, herb oil
• Tagliatele Alle Vongole — Leeks, garlic, manilla clams, thyme, Calabrian Chile
• Organic Chicken — Half-roasted chicken, lemon potatoes
• Duck — Pan roasted breast, cauliflower purée, Brussel sprouts, chestnuts, golden raisins, pomegranates
• Short Rib — Braised short rib in Xinomavro wine, roasted eggplant, red pepper coulis, truffle béchamel
• Golden Cauliflower — Roasted cauliflower steak, sweet potato purée, currants, pine nuts, yogurt, micro cilantro
• Lavraki Filet — Grilled Mediterranean sea bass, sautéed wild greens, capers, ladolemono
• Chicken Souvlaki — Honey Dijon mustard, mixed green salad, Greek fries
• Greek Style Lamb Kebab — Smoked paprika yogurt, tomato compote, Greek fries
• Moussaka — Traditional casserole layered with beef, potato, eggplant, béchamel sauce
• Chicken Paillard — Grilled chicken, baby kale, goat cheese, quinoa, apple, dried cranberries, toasted walnuts, pomegranate vinaigrette
• Gaia Burger — Sirloin beef, lettuce, tomato, onion and kefalograviera served with oregano fries
• Seafood Tagliatelle — Tiger prawn, Manila clams, crabmeat, saffron tomato emulsion, Calabrian chili
• Risotto — Braised artichokes, porcini mushrooms, Arborio rice, truffle butter
• Chilean Seabass — Roasted broccolini, Manila clams, fennel purée, Assyrtiko–thyme emulsion

Starters

• Garden Salad — Mixed greens, cherry tomatoes, cucumber Vegan
• Hummus — Smoked paprika, marinated chickpeas Vegan
• Fava — Santorini yellow split pea, shallots, dill Vegan
• Tasting Of 3 Spreads — Hummus, tzatziki, tirokafteri, served with grilled pita
• Tuna Tartare — Sushi-grade tuna, avocado, mango, chives, yogurt, kataifi, sesame oil
• Calamari — Lightly fried with our classic tomato sauce, or simply grilled with arugula, micro mint, capers, lemon, EVOO
• Spinach Pie — Baked spinach, leeks, feta cheese in house-made phyllo dough
• Feta Crostata — Sesame-crusted feta, pink peppercorns, dried figs, honey
• Octopus — Grilled Spanish octopus, shallots, fava purée, capers, confit cherry tomatoes
• Burrata — Burrata, vine ripened tomatoes, fresh basil, aged balsamic, EVOO
• Watermelon Salad — Arugula, toasted walnuts, feta, spiced lime vinaigrette
• Greek Salad — Vine ripe tomatoes, cucumber, red onions, bell peppers, olives, Arahova feta
• Caesar Salad — Romaine, Graviera, croutons, white anchovies, Caesar dressing
• Keftedes — Greek-style meatballs, feta sauce
• Dorado Ceviche — Royal dorado, cucumber, cherry tomatoes, avocado, Fresno chile, chilled tomato soup
• Wagyu Carpaccio — Horseradish crema, olives, capers, lemon, chives, black truffle
• Beet Salad — Roasted beets, apple, arugula, yogurt, pistachios, goat cheese
• Half Dozen Oysters — Served on ice with sweet mango mignonette, traditional horseradish sauce
• Hamachi Crudo — Sushi-grade yellowtail delicately dressed with yuzu, avocado, micro cilantro, wakame, serrano chili, fresh black truffle
• Tzatziki — Strained yogurt, cucumber, garlic
• Spicy Feta — Spicy roasted red pepper, feta cheese
• Grilled Shrimp — Wild Gulf shrimp, frisée salad, watermelon radish, orange
• Soup Of The Day — Chef's daily soup
• Gaia Chips — Fried zucchini and eggplant, kefalograviera cheese, tzatziki
• Mussels — P.E.I. mussels, Chardonnay broth, shallots, garlic, fennel, lemon, feta
• Mediterranean Meatballs — Grilled meatballs, served with charred tomatoes, feta sauce
• Tuna Crudo — Sushi-grade tuna, togarashi, black sesame, finger lime, micro cilantro, sesame oil, passion fruit vinaigrette
• Taramosalata — Roe of grey mullet fish, capers & shallots
• Shrimp Saganaki — Pan-seared tiger shrimp, feta, tomato–ouzo emulsion

Desserts

• Sorbet — Two refreshing house-made sorbets with seasonal flavors Vegan
• Seasonal Fruit — An elegant selection of locally fresh sourced seasonal fruits Vegan
• Gelato — Chef's daily selection of two seasonal scoops
• Yogurt — Choice of honey and walnuts or preserved cherries
• Chocolate Mousse — Velvety chocolate mousse layered with tart preserved sour cherries
• Baklava — Hand-rolled pistachio baklava
• Cheesecake — Rich and creamy cheesecake topped with strawberry coulis
• Ekmek — Pistachio cake layered with creamy mastiha and house-made whipped cream

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