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Sample WAVE LUNCH
Executive Chef Kristine Subido
STARTERS
fried calamari with hot peppers, grapes, manchego and sherry vinaigrette
roasted shrimp with garlic, chilies and extra virgin olive oil
braised duck flatbread with carmelized onion and sliced pear salad
grilled octopus and calamari with preserved lemon-truffle vinaigrette and garlic aioli
grilled shrimp flatbread with piquillo peppers
DIPS
waves hummus, grilled eggplant puree and truffle-honey goat cheese with warm pita
yogurt & olive dip with marcona almonds and grilled pita
marinated & roasted feta with olives, peppers and lemo
SKEWERS
filet mignon kebab with blue cheese and red wine sauce
citrus & herb marinated chicken with warm bulgur salad and tomato jam
tuna kebab with z?attar, roasted figs and olives
SANDWICHES & PIZZA
grilled sirloin steak wrap with harissa mayo, mixed greens, tomato and feta cheese
curry shrimp salad sandwich with cucumber, celery, toasted almonds and watercress
grilled vegetable muffaletta with goat cheese and olive relish
spanish ham & gruyere cheese pressed with fig compote
grilled chicken sandwich with baby spinach, smoked mozzarella and spicy tomato pickle
half pound burger grilled to order with choice of cheese
fresh tomato pizza with feta cheese & arugula
spiced grilled eggplant pizza with cabrales cheese
SALADS
spiced beef and radish salad with feta cheese, cayenne-lime vinaigrette
baby arugula with dates, spanish blue cheese, grapes and aged sherry vinaigrette
chopped salad* with tomato, celery, olives, sumac, cucumber and orange-tahini dressing
caesar salad* with crispy pita chips and white anchovies
*add a chicken kebab, beef kebab or shrimp kebab
ENTREES
wave paella with shrimp, clams, mussels and sausage tossed with saffron rice
roasted salmon with middle eastern cous cous, corn relish and moroccan vinaigrette
simple fresh fish daily preparation market
Executive Chef Kristine F. Subido
General Manger Keith Jackson
A 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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