Menu

Maiya’s menu changes daily according to seasonal ingredient availability. Listed below are some example items that may or may not be featured at any given time.

Appetizers
Melon & Prosciutto
Locally grown Pecos melons & Prosciutto di Parma

Antipasto Plate
Prosciutto di Parma, cheese, roasted garlic, kalamata olives, grilled vegetables, sautéed spinach

Carrot Soup
red pepper puree and heavy cream

Tartlettes
Free-form flaky pastry with caramelized fennel and onions, field greens & vinaigrette

Cheese Plate
Aged Spanish Manchego, French triple cream, domestic goat cheese, Italian Gorgonzola, grapes and dates

Salads
Frisèe
Lardons, Ruby Red Texas grapefruit, Dijon vinaigrette

Grilled radicchio
Gorgonzola, toasted walnuts, fig balsamic vinaigrette

Warm Beet & Goat Cheese Salad
Field greens, orange balsamic vinaigrette and toasted walnuts

Field green salad
Homemade croutons and sherry shallot vinaigrette, goat cheese

Arugula Salad
Fresh figs, goat cheese, toasted pine nuts, fig balsamic vinaigrette

Endive
Toasted walnuts, gorgonzola, raspberries, Dijon vinaigrette

Celery & Anchovies
Lemon juice, grilled bread

Caprese
Locally grown Village Farm tomatoes, basil, fresh mozzarella

Caesar Salad
Anchovy, Parmigiano-Reggiano, olive oil, garlic, lime juice, croutons

 

Entrées
Vodka Pasta
Penne pasta, tomato, cream, Gruyere cheese, Parmigiano-Reggiano. A bit spicy.

Spinach Lasagna
Fresh spinach, garlic, Gruyere cheese, mascarpone, tomato and cream. A bit spicy.

Grilled and Roasted Veggie Plate
Caramelized fennel, roasted beets, carrots, butternut squash, shallots, Portabellas, sautéed spinach, red skinned mashed potatoes

Brussels Sprouts under a Blanket
Loose Lasagne noodles, roasted Brussels sprouts, butter, Parmigiano-Reggiano

Polenta Lasagna
Pork ragu, yellow polenta, arrabbiata sauce, fresh mozzarella, roasted butternut squash

Chicken Agrodolce
Roasted chicken breast, savory tomato sauce, red skinned mashed potatoes, grilled Portabella mushrooms

North Atlantic Salmon
Beurre blanc, lentils, grilled Portabella mushrooms

Italian Sausage
Roasted red onions and red grapes, balsamic reduction and red-skinned mashed potatoes

Grilled Rib Eye Steak
Certified Black Angus hand-cut steak, red-skinned mashed potatoes

 

Desserts
Chocolate Torte
Flourless chocolate cake, crème anglaise, raspberry sauce

Creme Brulee
French Vanilla custard with caramelized sugar top

Blueberry Crostata
Free-form flaky tart with fresh blueberries, crème anglaise and vanilla bean ice cream

Fresh Strawberries and Meringues

Profiteroles
Puff pastry, vanilla ice cream, Belgian chocolate sauce

Pistachio Ice Cream
Home made with New Mexico Pistachios

Organic Sorbet
Blueberry sorbet with raspberry sauce

Montezuma’s Chocolate Pots
Whipped cream, toasted almonds, cinnamon

 

Beverages

Soft drinks:
San Pellegrino
Acqua Panna
Coffee & Decaf
Hot Tea: Peppermint, Chamomile, Earl Gray, English Breakfast, Chai, Green Tea
Coke, diet Coke, Sprite, Ginger Ale, Club Soda & Tonic

Beer:
New Castle
Bass
Harp
Sierra Nevada Pale Ale
Amstel Light
Red Tail Ale
Paulaner Premium Pilsner
Guinness Draught
Bohemia
Carta Blanca
Pacifico

 

Wine List
Champagne/Sparkling
Carpene Malvolti, Prosecco di Conegliano 750ML Italy 32
Nicolas Feuillatte, Champagne Rose Brut 375ML France 32
N.V Veuve Clicquot Yellow Label France 70

White
2002 Livon, Tocai Friulano
Italy
41
2003 Mulderbosch, Sauvignon Blanc, Stellenbosch
S. Africa
37
2003 A Maccia, Pigato, Riviera ligure di Ponente
Italy
36
2002 Fess Parker Chardonnay, Santa Barbara
California
35
2002 Palagetto, Vernaccia di San Gimignano, Santa Chiara
Italy
34
2002 Danzante Pinot Grigio
Italy
30
2002 Ferrari-Carano Fumé Blanc, Sonoma
California
31
2002 Penfolds Thomas Hyland Chardonnay
Australia
28
2002 Elena Walch, Pinot Bianco, Alto Adige/Trentino
Italy
27
2000 Guenoc Sauvignon Blanc, North Coast
California
27
2003 Paladin, Pralis, Bianco delle Venezie
Italy
26
2001 Louis Latour Grand Ardeche Chardonnay
France
25
2002 Zenato Pinot Grigio
Italy
24
2002 Cinquante-Cinq, Chardonnay France 23

Red

2000 Shafer Cabernet Sauvignon, Napa Valley
California
78
2001 Domaine Roger Perrin, Chateauneuf du Pape
Italy
53
2001 Ponzi Pinot Noir
Oregon
49
2000 Peppoli, Chianti Classico
Italy
45
2001 Saintsbury Pinot Noir
California
40
2002 Palagetto, Chianti Colli Senesi
Italy 39
2001 Dolcetto d’Alba Vigna Scaletta
Italy 37
1999 Nozzole Chianti Classico Riserva
Italy 38
2003 Angelini Merlot
Italy 36
2002 Venturini Valpolicella classico
Italy
33
2002 Quivira, Steelhead Red
California 33
2001 Renwood Zinfandel, Sierra Series
California 34
2000 Gigondas, E. Guigal Rhone
France 32
2000 Bonny Doon Clos du Gilroy, Grenache
California 31
2000 Guenoc, Petite Syrah
California 31
2002 Penfolds Thomas Hyland, Shiraz
Australia 30
2001 Coppola Diamond Series, Syrah
California 29
2002 Valle dell’Acate, poggio Bidini, Sicilia, Nero d’ avola
Italy 29
2002 Regaleali, Nero d’ Avola
Italy 28
2001 Zaccagnini, Sangiovese, Marche
Italy 28
2002 Casa Julia, Cabernet Sauvignon, Maipo Valley
Chile 26
2001 Indalo, Pinotage, Swartland Winery
S. Africa 26
2002 Big House Red, Bonny Doon
California 25
2003 McPherson, Tre Colore
Texas 24
2002 2 Brother Big Tattoo Red
Chile 24
2001 Christian Moueix, Bordeaux
France 24
2000 Proyecto 4, Cab/tempranillo/mourvèdre/grenache Spain 23

Rose
2002 Canto Perdrix, Tavel France 32
2003 Rose di Regaleali Italy 35

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On-site Events
The restaurant is available for private lunches seven days a week and dinners on Sunday, Monday and Tuesdays. Our maximum capacity is 60 people.

For larger party reservations (tables larger then 14) during our normal business hours (Weds-Sat, 5pm-10pm) we require a set menu or a limited menu with pre- selected choices. Please contact the restaurant for a variety of seasonal menu selections.

Off-site Events
The restaurant does limited catering. Please contact for more information.
2006 Closures
We will be closed the following days in 2006:

September 6th-19th – annual vacation
Friday, September 22nd – private party
Thursday, November 23rd – Thanksgiving