Cuisine
Dalia is an internationally inspired restaurant focusing on fresh ingredients, offering a modern interpretation of classic dishes as designed by INK corporate chef Patrick Ochs.
“It’s been a great journey to have been able to develop what feels like such an innovative take on coastal Meditteranean cuisine. With its seafood-centric menu and offerings created using the best ingredients sourced from around the world, Meet Dalia will really showcase some beautiful, unique offerings,” says Ochs of his newly developed menu.
Menus
APPETIZERS
OYSTERS* – 20/40
todays selection with all the fixings
served with lemon, horse radish and hot sauces
GUACAMOLE – 15
smashed avocado, lime, cilantro and house cooked corn chips
DIP TRIO – 18
hummus, tzatziki and
smoked eggplant dips with wood fire pita
SHRIMP COCKTAIL – 24
1⁄2 lb freshly cooked shrimps,
old bay seasoned, lemon, cocktail sauce
CRISPY CALAMARI – 16
lightly fried, with house tartare sauce, lemon
AHI TUNA TARTARE* – 21
avocado, soy marinade, lime, tortilla chips
GRILLED OCTOPUS – 21
white bean, roasted yellow peppers, salsa verde sauce
CHICKEN WINGS – 16
8 crispy chicken wings, house slaw,
served with hot sauce and house bbq sauce
MEATBALLS – 16
house made veal & pork meatballs, classic italian tomato sauce with fresh basil, parmesan cheese and grilled sourdough bread
SALADS
add chicken 9 | add shrimp skewer 9
GREEKSALAD – 16
tomato, cucumber, olive, greek feta, red onion, herb vinaigrette
CAESAR SALAD – 15
romaine lettuce, house made croutons, parmesan cheese and creamy dressing
BURRATA SALAD – 24
florida tomatoes, burrata cheese, olive oil, basil, arugula, aged balsamic and grilled bread
PIZZA
MARGHERITA – 19
house made pizza sauce, mozzarella cheese, fresh basil
PEPPERONI PIZZA – 20
pepperoni sausage, house made pizza sauce, red onions, mozzarella cheese
PROSCIUTTO – 22
house made pizza sauce, mozzarella cheese, arugula, parmesan cheese
TRUFFLE – 24
wild mushroom, caramelized onion, mozzarella, truffle pecorino
SIDES
FRIES – 8
served with house aioli
MEXICAN STYLE RICE AND BEANS – 7
mexican rice and beans
GRILLEDASPARAGUS – 12
lemon, olive oil
MASHED POTATOES – 12
roasted garlic, fried shallots
PITA BREAD – 4
served with greek olive oil and za’atar
TRUFFLE FRIES – 12
truffle cheese and truffle aioli
ENTRÉES
BUTTERMILK FRIED CHICKEN – 26
house brined half chicken, butter milk marinade, hot sauce, house slaw | served with fries
CHEESE BURGER – 19
two 4 oz patties served with melted american cheese, ketchup, house made pickles, lettuce, tomatoes, onions | served with fries
SALMON – 34
mashed potato, asparagus,
caper parsley sauce and grilled lemon
SPAGHETTI AL POMODORO – 19
classic italian tomato sauce with fresh basil, parmesan cheese
add meatballs 6
ROASTED CAULIFLOWER – 22
cauliflower with lemon tahini sauce, toasted almonds,
pomegranate and couscous
FETTUCCINI ALFREDO – 19
parmesan cream sauce, herb toasted breadcrumbs
add chicken 9 | shrimp 9 | maine lobster 25
FILET MIGNON & LOBSTER TAIL – 56
6 oz filet mignon, grilled lobster tail with garlic butter, asparagus and mashed potato
CHICKEN CAESER WRAP – 18
house made wrap, stuffed with chicken breast,
romaine salad and parmesan cheese | served with fries
VEAL MILANESE – 32
arugula & cherry tomato salad with lemon vinaigrette and parmesan cheese
CHURRASCO GRILL
14 oz RIBEYE STEAK – 46
10 oz SKIRT STEAK – 32
LAMB CHOPS – 44
6 oz FILET MIGNON – 38
ORGANIC HALF LEMON CHICKEN – 28
all served with chimichurri and red wine herb jus
your choice of fries or beans and rice
WOOD FIRE GRILL
WHOLE BONELESS BRANZINO – 39
JUMBO SHRIMP SKEWER – 36
LOCAL SNAPPER – 45
all served with salsa verde sauce
your choice of fries or beans and rice
DESSERT
CHOCOLATE MOUSSE CAKE – 12
chantilly, seasonal berries
LEMON YOGURT MOUSSE – 12
lemon curd, greek yogurt, olive oil cookie, meringue
GREEK CUSTARD PIE – 12
attiki honey, vanilla custard, red walnuts, apple
ICE CREAM & SORBET
COCONUT – 10
RASPBERRY – 10
MANGO – 10
VANILLA – 10