Nia Restaurant
Dinner
Don’t let the address be a mystery—here’s exactly where to find
Nia Restaurant & Wine Bar
tag us on Instagram
@nia.restaurant
and you may win dinner on us
pleasing savvy diners since 2008
NATURALLY
IRRESTIBLY
APPETIZING
CROSTINI
homemade sourdough bread
select a flavor
* pancetta -10
whipped beetroot goat cheese, pickled onion, crispy pancetta
mushroom olive tapenade – 10
mushroom variety, aromatic herbs, briny olives
pan con tomate – 10
tomato jam, topped with basil, feta
marinated olives – 10
mediterranean variety
small plates
french onion soup – 10
caramelized onions, crostini, topped with gruyere cheese
* chicken pintxos – 20
skewered chicken , tzatziki mediterranean variety
*beef pintxos – 20
skewered strip steak, basil pesto
nia salad – 15
mixed greens, goat cheese, avocado, dates, piquillo peppers, candied almonds, champagne vinaigrette
crisp cauliflower – 15
rosemary hummus, chili oil, pita
patatas bravas – 15
crisp potatoes, spicy tomato sauce, saffron aioli
veggie croquettes – 15
roasted red pepper,
pesto aioli, scallions
PIZZA
trufa pizza – 30
bechamel sauce, mushroom, confit garlic, pecorino, mozzarella,
honey truffle drizzle
basque pizza – 30
roasted red peppers, red onions, jamon, confit garlic, chili flake, pomodoro sauce
margarita pizza – 30
fresh basil, mozzarella, burratta, pomodoro sauce
dessert
churros – 10
crisp dough sticks, tossed in cinnamon sugar, served with semi-sweet chocolate
Daniel Echevarria, Executive Chef
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service is added
to all checks
This service charge is to pay our staff
an equitable and dependable livelihood.
Please feel free to leave something more if you enjoyed the service
to ensure the best service for all our guests we have a maximum of 2 credit cards per table.
cc processing fees applies to all invoices and will be removed when payed in cash
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book your next event with us
private party room
Seated 100|Cocktail Reception 150
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* These items are served raw or undercooked. Consuming raw or undercooked meat, poultry, seafood or eggs may increase your risk of foodborne illness. Please communicate any food allergies to an employee of this establishment and that employee shall
communicate that food allergy information to the Person In Charge or Certified Food Protection Manager on dut