Manna Uptown Menu

Herb-topped fougasse made in house daily, served with a dipping oil made with herb de provence infused olive oil and aged balsamic from Spicy Olive.

Pan seared and roasted chicken breast, skin on, served with homemade ricotta gnudis in a sage brown butter, with sautéed spinach, chard and English peas.

Local roasted vegetables; sweet potatoes, carrots, and parsnips topped with toasted chickpeas, pistachios and seeds, with honey yogurt.

Jumbo chicken wings marinated in aji panca then fire-grilled and tossed in a spicy soy-rocoto sauce

Tow turnovers, fire grilled artichoke hearts, sauteed baby spinach, feta cheese and traditional bechamel

Fettucine with an Italian black truffle cream sauce, caramelized onions, sauteed mushrooms, topped with a poached egg

Ponzu marinated Faroe Island salmon, grilled and served with herb de provence & roasted garlic yukon mashed potato, haricot verts, roasted red bell pepper chimichurri

Shredded radishes, bell peppers, capers and carrots with rice wine vinaigrette over mixed artisan lettuce, topped with toasted pepitas

9 oz grilled skirt steak, garden herb & almond chimichurri, smoky grilled asparagus, stewed roma tomato, and butternut squash risotto

Charred pineapple demerara, pineapple juice, candy cap demerara, lemon juice, purple corn juice

Local heirloom tomatoes, burrata, toasted pine nuts, pea shoots, aged balsamic, fresh pesto

Baby iceberg, pancetta, roasted grapes, and point reyes blue cheese dressing.

Fire-grilled romaine, parmesan cheese, cilantro croutons, bacon and aji amarillo caesar dressing.

Creamy tomato soup infused with slow-cooked onions, paprika and herbs topped with creme fraiche and fried basil

Bartlett pears poached in red wine over arugula with honey hoat cheese, toasted walnuts, and a red wine vinaigrette

Jumbo chicken wings marinated in aji panca then fire-grilled and tossed in a spicy soy-rocoto sauce

Local roasted vegetables; sweet potatoes, carrots, and parsnips topped with toasted chickpeas, pistachios and seeds, with honey yogurt.

Tow turnovers, fire grilled artichoke hearts, sauteed baby spinach, feta cheese and traditional bechamel

Crispy fried cauliflower with smoked onions and queso fresco, and a harissa-piquillo pepper hummus.

Lightly breaded wild caught calamari with lemon beurre blanc and with rocoto cream.

Panca marinated shrimp skewers with roasted bell pepper chimichurri

Herb-topped fougasse made in house daily, served with a dipping oil made with herb de provence infused olive oil and aged balsamic from Spicy Olive.

Gruyere folded into choux pastry and baked into bite sized cheese puffs, with parmesan and prosciutto bechamel

Maple Leaf Farms duck breast, port wine and pearl onion confit, parsnip puree, sauteed brussel sprouts

Ponzu marinated Faroe Island salmon, grilled and served with herb de provence & roasted garlic yukon mashed potato, haricot verts, roasted red bell pepper chimichurri

9 oz grilled skirt steak, garden herb & almond chimichurri, smoky grilled asparagus, stewed roma tomato, and butternut squash risotto

Pan seared and roasted chicken breast, skin on, served with homemade ricotta gnudis in a sage brown butter, with sautéed spinach, chard and English peas.

8 oz USDA choice barrel-cut filet mignon, fully trimmed and pan seared in butter, Yukon gold truffle mashed potatoes, smoky grilled asparagus, bourbon & pink peppercorn compound brown butter

Fettucine with an Italian black truffle cream sauce, caramelized onions, sauteed mushrooms, topped with a poached egg

Aji panca marinated and grilled cauliflower steak, butternut squash puree with crunchy potatoes, grilled onion chimichurri, topped with arugula

Wild Caught U-10 scallops, celeriac fondants, sauteed spinach with toasted almond dust, apple brown butter sauce, and crispy fried leeks

Lamb tenderloin, mushroom-onion duxelle, sage pate in a crispy puff pastry, with English pea puree, smoky grilled asparagus, and a rich demi-glace

Pan seared chicken breast with a morel mushroom and arbois vin jaune cream sauce, over white rice

Pork tenderloinm aji panca marinated and grilled, topped with calvados apple and raisin sauce, with jasmine rice sauteed green cabbage and toasted couscous, roasted parsnip

Flourless dark chocolate torte layered with pistachio praline and vanilla pastry cream, served with raspberry passion fruit sauce

Creamy vanilla bean and rose Basque-style cheesecake served with macerated strawberries and fresh chantilly cream