chilled roasted beets with marcona almonds and cabrales
         
duck confit salad with frisee,  dried pineapple and goat cheese

spanish salcichon baby arugula, grapes and pistachio vinaigrette

spice-cured beef with endive, goat cheese, watermelon and cilantro vinaigrette

grilled octopus salad with radicchio, mint, olives and aged balsamic vinaigrette

ahi tuna crudo with pear, red onion pickle and pomagranate salad

greek salad hearts of romaine, roasted tomatoes, kalamata olives, feta cheese and white anchovies

marinated feta cheese olives and piquillo peppers

hummus & taboulleh with crisp vegetables and warm pita

HOT SMALL PLATES

smoked paprika and chili prawns

beef tenderloin kebab with salt roasted potatoes and garlic aioli

cod brandade croquettes with saffron rouille

spinach & feta cheese parcels tahini-mint sauce and pomegranate reduction

peeky toe crab with piquillo pepper and manchego cheese fondue

sugar & salt pork tenderloin ginger aioli, orange mostarda and red wine reduction

grilled quail involtini with medjool dates, basil and reduced balsamic

roasted little neck clams with merguez sausage, fennel, garlic and ouzo

escargot with ginger, preserved lemons and spicy coconut broth

fish & chips grouper, spice salt potato chips and three sauces

oven roasted artisan goat cheese with mission figs and almonds

lobster & scallop sausage with tomato-coriander ketchup

rustichelli pasta baby arugula, crispy pancetta, shaved parmesan and basil cream

LARGE PLATES

grilled baby lamb chops with honey aioli

prime skirt steak with melted onions, cabrales butter and rioja reduction

pan roasted halibut with preserved lemon, roasted eggplant and harissa-honey glaze

spice-crusted ribeye chop with sweet and sour onions

whole grilled chicken with tomato charmoula and radish salad

roasted tazmanian sea bass apple puree, date and apple salad

seared ahi tuna with roasted fennel, beets and garlic nage

sea scallop tajine with roasted peppers and kalamata olives

new york strip with mustard and smoked paprika rub, herb potato hash and romesco sauce

vegetarian

SIDES

salt roasted potatoes and garlic aioli
pastitsio greek mac n’ cheese
moussaka eggplant and potato casserole
mushroom risotto
wilted spinach with with raisins and pinenuts
truffle french fries with harissa aioli
asturian white beans
marinated olives
daily vegetable

Executive Chef Kristine F. Subido
General Manger Keith Jackson

gratuity of 18% will be added to parties of 6 or more. Please refrain from smoking at Wave. Consuming raw or undercooked meat, poultry or seafood may increase your risk of foodbourne illness.

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