VEYA MENUS

First Course

Carpaccio of Conch – Asian Cucumber Chayote Slaw -
Indonesian Rice Salad – Chili Aioli – $17

Grilled Watermelon – Poached Shrimp -
Spiced Pecans – Fresh Mint – $16

Traditional Fish Soup – Coconut – Ginger -
Red Pepper Rouille – $14

Vietnamese Style Crispy Calamari – Nuoc Cham – $15

Grilled Skirt Steak Lettuce Wraps – Pickled Red Onion
Avocado – Cilantro – $18

Moroccan Spiced Shrimp Cigars – Roasted Tomato Charmoula -
Spicy Apricot Sauce – $16

Local Leafy Greens – Marinated Goat Cheese – Candied Papaya -
Toasted Almonds – Pumpkin Vinaigrette – $14

Indian Spiced Yellow Pea Soup – Coconut Milk – Lime – $14

Layered Salad – Roasted Corn – Adobo Shrimp – Avocado -
Black Beans – Crema – $16

Side Dishes – $6

Split Plate Charge (Entrees Only) – $6

Veya T-Shirts – $22

Second Course

Vanilla Cured Duck Breast – Guavaberry Sauce
Gratin Potatoes – $38

Grilled Local Lobster – Passionfruit Mustard Sauce
Gingered Sweet Potato – Toasted Garlic Spinach – $60

Five Spiced Roast Pork Tenderloin – Carrot Sauce
Cucumber Raita – Pickled onion – $34

Grilled Jerk Spiced Tuna – Rum Coffee Glaze
Caramelized Pineapple – Fried Plantains – $36

Tamarind Glazed Roast Chicken – Christophene Gratin
Tropical Fruit Chutney – $30

Grilled Moroccan Spiced NY Strip – Tomato Red Onion Jam
Pumpkin Cous Cous – $46

Sauteed Red Snapper – fresh Papaya – Basil Mashed Potato
Cilantro – Mint – Avocado – $36

Grilled Local Crayfish – Ginger Beurre Blanc – Coconut Rice
Sauteed Pumpkin – $48

Grilled Swordfish – Mashed Plantains – Citrus Gastrique – $36

Risotto Primavera – Local Vegetables – Basil Goat Cheese
White Truffle Oil – $28

Veya Tasting Menu
A Five Course Tasting Menu Comprised of the Chef’s
Current Favorites – $85