The appetizers range from spectacular seared black sesame Albacore Tuna Sashimi Salad with cucumber and Yuzu pepper garlic vinaigrette; sautéed Fois Gras from Sonoma with Brioche; Ahi Tuna Tartar with Quail Egg and Pine Nuts; Popular Dungeness Crab Cake, and the Melt in your mouth Australian Butter Fish (one of the better fish I have ever tasted).
The Main course choices are some great fish items such as Wild King Salmon with a Braised Spare Rib in a Pinot Noir Sauce; Pan-Roasted Monkfish (the poor man’s Lobster) with a Port Wine sauce; Seared Yellow Fin Tuna with Grilled Prawns with a ginger plum wine sauce; and the New Zealand John Dory with Day Boat Sea Scallops with a Champagne sauce. As you can see, many of the dishes are made with some sort of wine sauce which enhances the flavor. A great selection of Napa/Sonoma Wines is also available with the extensive Wine List to accompany your meal. There are some ever so popular meat dishes as well. The Roasted Pork Chop is a house favorite along with the 2-way
Don’t miss out on some of their fabulous desserts with a wide variety of flavored ice creams, pastries and chocolate treats. There is a Sunday Night Prix Fixe 3 Course Dinner for $35 which includes an appetizer, entree, and dessert. Happy Hour is available from and valet parking is right in front. For more information, please go to the website at www.thechaya.com and call (415) 777- 8688 for reservations.