À La Carte Dinner Menu
Step into our home and enjoy a specially prepared meal centered around the season’s finest offerings. Whether you grew up eating Filipino food or are excited to explore a new cuisine, Kaya offers a beautiful way to connect to our beloved islands and one another.
We accept reservations online via Resy and walk-ins to enjoy our à la carte offerings and full liquor bar, signature cocktails and intentionally curated wine list. The menu changes a bit daily, but we post it regularly on our Instagram stories.
Reservations are recommended, particularly on weekends - but we also save a few seats for walk-in guests. More information here.
Dinner Menu
Sample Seasonal Menu 09.12.26
See Magical Dining Menu here (avail through 9/30)
Merienda | Snacks & Starters
SHRIMP TOAST yuzu koshō mayo, ikura*, sesame 10
TUNA ADOBO bluefin tuna sashimi*, toyo vinaigrette, banana heart, skyflakes 21
HOT PANDESAL (v) filipino bread service, pecorino, garden miso honey butter 4pcs/14
LUMPIANG SHANGHAI pork & chicken spring rolls, hibiscus sweet chili sauce 3pcs/15
Gulay | Plant Forward
BAHAY KUBO (v) seminole squash, beets, corn, radish, charred coconut yogurt, latik 15
MUSHROOM SISIG (v) fungi jon mushroom, red onion, black garlic aioli, hibiscus, poached egg* 26
ADOBO RISOTTO (v) koshihikari rice, fungi jon mushroom, vinegar, toyo, gata 23 add truffles +12
SUMMER PINAKBET (v) seasonal squash + farm veggies, roasted eggplant, mushroom bagoong 18
Lupa at Dagat | Land + Sea
NINANG’S RIGATONI filipino beef bolognese, spam, gouda, a touch of sweetness, a lot of love 23
RED SNAPPER PINAKBET roasted eggplant & squash, heirloom tomato, bagoong na isda 36
BACOLOD CHICKEN bell & evans chicken, lemongrass, kalamansi, cruciferous greens, annatto butter 28
BICOL EXPRESS iberico pork presa, coconut chili sauce, florida pepper salad, crispy pork belly 45
OXTAIL KARE KARE peanut sauce, bok choy, eggplant, green bean, served with house shrimp bagoong 44
Kanin | Rice
SINANGAG (v) garlic rice 5
(v) indicates dishes that can be made vegetarian or vegan, ask your server for details
A 20% service charge is added to all checks to ensure we can pay all our employees a fair wage. We've kept a gratuity line on our checks because folks have asked if they can leave a little something extra. That is super kind and not at all expected.
Beverages
Our beverage program features craft cocktails made with the same intention and attention to detail we are known for, as well as a beautiful natural wine program led by Heather LaVine of Golden Hour Wine and Quicksand Bar à Vin.
We offer specials throughout out the week including happy hour 5-7pm Tuesday through Thursday, and late nights from 9-10pm on Friday + Saturday. Check out our Events for the latest schedule, including our summer Sundays featuring guest bartenders, karaoke and game nights!
Cocktails
(Sample Seasonal Menu)
ALLEGED NEGRONI 16
pineapple rum, mahina coco, gentian aperitif
JEPROKS OLD FASHIONED 17
bourbon, meletti coffee liqueur, honey, tonka
UBE, THAT’S GOOD! 16
ube infused vodka, giffard banana, velvet falernum, angostura
GAME NA 16
tequila, banana liqueur, cardamaro, lime
KATIPUNERO 16
bay leaf peppercorn cordial, batavia arrack, amontillado sherry
OTSO OTSO 16 *avail as N/A 9
cachaça, rosé vermouth, pandan, coconut, shio koji, poblano
CLARIFIED PINYA COLADA 18
kasama rum, ron del barrelito rum, with pineapple, citrus, amaro, allspice, coconut water, milk wash
SUPREMO 17
scotch whisky, madeira 5yr, lemon + coriander shrub
RISOMA 10 (N/A, add mezcal +8)
ginger, carrot, turmeric, mango shrub
Wine by the Glass
~ Sparkling ~
NV CANEVA DA NANI, EL VIN COL FONDO 17
glera – veneto, it | peach aromatics, layered, minerality
~ White ~
‘23 CHÂTEAU HAUT LAVIGNE, NADIA BLANC 15
sauvignon blanc, sémillon – cotes de dura, fr | melon, citrus
‘23 DOMAINE DE LA COMBE, MUSCADET SEVRE ET MAINE SUR LIE 17
melon de bourgogne – loire valley, fr | crisp, saline, citrus
~ Orange ~
‘23 WEISS & GRAU 17
pinot blanc, pinot gris – baden, de | bright, textured, orchard fruit
~ Rosé ~
‘24 FOND CYPRES, CYPRES DE TOI ROSÉ 16
malbec – languedoc, fr | crisp, aromatic, cherry
~ Red ~
‘22 MAS DES CHIMERES, OEILLADE 17
cinsault – languedoc, fr | juicy, floral, peppery
‘24 LAMPYRES, MOON HARVEST ROUGE 15
grenache, mourvedre – roussillon, fr | cherry, savory, spice
~ Sherry ~
NV BUELAN COMPANIA DE SACAS NEVADO 16
palomino, airén, pedro ximénez – andalucia, sp | nutty, crisp apples
Beer
Krude Kolsch, Redlight Redlight, Audubon Park, on tap
Red Horse Lager, San Miguel Brewery, Philippines
Non-Alcoholic Cocktails
HONEY KO 9
kalamansi honey soda
PANDAN CREAM SODA 9
pandan, coconut water, shio koji, vanilla
HIRAYA 9
white peony and marigold tea, sichuan peppercorn, pineapple, lime
KALAMANSI JACKFRUIT ARNOLD PALMER 8
jasmine tea, citrus
SALABAT (iced or hot) 8
fresh ginger tea, honey, citrus
Dessert
Be sure to leave a little room for something sweet. Crafted with the same care and seasonality as our savory dishes, Executive Pastry Chef Clarice Lam draws upon on nostalgic flavors of the islands, offering both comfort and joy with every bite. From tropical fruits to innovative takes on family recipes, each sweet tells a story and offers the simple pleasure of sharing something special at the end of a meal.
Dessert Menu
(Sample Seasonal Menu)
PANDAN RASPBERRY BASQUE CHEESECAKE 15
kalamansi curd, pandan kisses, maria latik crumble
SILVANA ALASKA 14
cashew meringue, french vanilla buttercream, mango compote, toasted swiss meringue, corn anglaise, cornflake crunch
UBE BANANA MOCHI DONUTS 14
(gf/v) banana jam, adobo caramel sauce
MILO HALO HALO 14
milo ice, leche flan, black sesame marshmallow, blueberry hibiscus gelée, honey puffed rice (GF)