Kaza Restaurant Urban Dining Menu

Eggplant croquette, kaza marinara sauce, feta cheese, crystal basil.

Pork belly bao bun, kaza soy sauce glazed.

Jumbo crab meat, mango sweet corn, and onion cilantro relish, passion fruit aioli.

Seasonal barrel, jalapeño, marinara, kaza aioli.

Garbanzos guisados, parsley.

Garlic butter sauce, toasted bread.

Zucchini, yellow squash, grilled eggplant tomatoes,onions, lightly red sauce.

Sautéed mussels, coconut milk focaccia bread.

Thin slices octopus, shaved Parmesan, black kalamata, arugula fennel lemon vinaigrette.

Corn and avocado, avocado, cilantro, tomatillo sauce.

Dorado fish, red onion, leche de tigre, rocoto pepper, citrus lemon juice.

Slow cooked flank steak, relish mango.

Babe spinach, Philadelphia cheese, toasted bread.

Buffalo di mozzarella cheese, heirloom tomatoes, arugula, passion fruit lemon vinaigrette truffle balsamic.

Mediterranean seabass, white wine, capers, cherry tomatoes, pesto risotto.

Grilled skirt steak, kaza chimichurri sauce.

Pink vodka sauce, basil, burrata cheese.

Wild salmon, mashed potatoes, creamy lobster nage sauce.

Clams, mussel, calamary, shrimp scallops, basil, fresh tomatoes sauce.

Lemon cappers butter sauce, cassava truffle Parmesan fries.

Morcilla, chorizo, fried eggs, rice avocado, pork belly, ground meat, salad.

Sautéed ink calamari's sauce.

4 cheese, shells pasta, toasted bread crum.

Hand-cut and fried until golden, these fries are made from cassava root, offering a unique twist on the classic side dish.

Asparagus sautéed in olive oil and garlic, often garnished with a touch of Parmesan cheese.

Spinach sautéed with garlic and olive oil, typically includes a hint of seasoning to enhance its natural flavors.

Crispy fries tossed with parmesan cheese and a hint of truffle oil, finished with a touch of sea salt.

Red beans, slowly simmered with Italian herbs, typically includes a savory blend of garlic and olive oil.