À La Carte Dinner Menu
Step into our home and enjoy a specially prepared meal centered around the season’s finest offerings. Whether you grew up eating Filipino food or are excited to explore a new cuisine, Kaya offers a beautiful way to connect to our beloved islands and one another.
We accept reservations online via Resy and walk-ins to enjoy our à la carte offerings and full liquor bar, signature cocktails and intentionally curated wine list. The menu changes a bit daily, but we post it every afternoon on our Instagram stories.
Reservations are recommended, particularly on weekends - but we also save a few seats for walk-in guests. More information here.
Dinner Menu
(Sample Seasonal Menu 11.15.25)
Merienda | Snacks & Starters
Scallop Crudo black sesame leche de tigre, squash, squid ink tapioca chips, persimmon fluid gel 19
Lumpiang Shanghai pork & chicken spring rolls, sweet chili sauce 3pcs/15
Filipino Rigatoni ninang’s beef bolognese, spam, aged gouda, a touch of sweetness 21
Gulay | Plant Forward
Filipino Cesar Salad (v) frog song farms fall greens, tinapa aioli, cured egg, pandesal crumble, kalamansi gelee 14
Bahay Kubo Salad (v) kabocha squash, zucchini, charred coconut puree, radish, papaya, hibiscus 15
Collard Greens Laing (v) seminole squash, corn, coconut cream, Thai chili 16
Mushroom Sisig (v) fungi jon mushroom, red onion, black garlic aioli, hibiscus vinegar gelee, poached egg 26
Adobo Risotto (v) koshihikari rice, fungi jon mushroom, soy sauce, coconut milk 23
Lupa at Dagat | Land + Sea
Bicol Express Mussels coconut cream, thai chili, shallot, garlic, bagoong, pandesal toast 21
Crab Fat Shrimp Canaveral white shrimp, crab fat, fall bean giniling 28
Fresh Catch pinipig crusted fish, coconut cream, summer veg, bagging 35
Pork Belly Humba tokyo turnip + radish, fermented black bean + star anise soy glaze, peppered peanut 26
Oxtail Kare Kare peanut sauce, daikon, pickled eggplant, squash, bagoong 42
Iberico Secreto butcher’s secret cut pork, dinuguan sauce, black sesame puto cake 44
Kanin | Rice
Sinangag (v) garlic rice 5
(v) indicates dishes that can be made vegetarian or vegan, ask your server for details
A 20% service charge is added to all checks to ensure we can pay all our employees a fair wage. We've kept a gratuity line on our checks because folks have asked if they can leave a little something extra. That is super kind and not at all expected.
Beverages
Our beverage program features craft cocktails made with the same intention and attention to detail we are known for, as well as a beautiful natural wine program led by Heather LaVine of Golden Hour Wine and Quicksand Bar à Vin.
We offer specials throughout out the week including happy hour 5-7pm Tuesday through Thursday, and late nights from 9-10pm on Friday + Saturday. Check out our Events for the latest schedule, including our summer Sundays featuring guest bartenders, karaoke and game nights!
Cocktails
(Sample Seasonal Menu)
Masaya
caribbean and french rum, hibiscus tea, lime
Otso Otso
cachaça, rosé vermouth, pandan, coconut water, koshihikari rice milk, shio goji, poblano liqueur
Always Galavanting
vodka, blanc vermouth, guava, lime oleo, peychaud’s
Jeproks Old Fashioned
wagyu fat washed bourbon, meletti coffee liqueur, honey, tonka
Ube, That’s Good
ube infused vodka, falernum, banana du brésil, angostura bitters
Tarsier’s Grip
madeira, batavia arrack, mazzura aperitif, citrus, house orgeat, ginger beer
Game Na
libelula tequila, banane du brésil, cardamaro, lime
Wine by the Glass
‘22 Federico Orsi
Vino Bianco Frizzante Sui Lieviti
pignoletto – emilia-romagna, it
‘23 Château Haut Lavigne, Nadia Blanc
sauvignon blanc, sémillon – cotes de dura, fr
‘22 Domaine De La Combe, Muscadet Sèvre et Maine Sur Lie
melon de bourgogne – loire valley, fr
‘23 Salvatore Marino, Turi Bianco
cataratto – sicily, it
‘24 Villa Roca, Le P’tit Roca Rosé
cinsault, grenache – languedoc, fr
‘23 Pierre-Olivier Bonhomme, Le Telquel
gamay - loire valley, fr
‘23 Lampyres, Moon Harvest Rouge
grenache, mourvedre – roussillon, fr
NV Champagne Chavost, Ratafia Champenois
chardonnay, pinot meunier – champagne, fr
Beer
Krude Kolsch, Redlight Redlight, on tap
Peach Mango Seltzer, Redlight Redlight
San Miguel Pale Pilsen
Red Horse Lager
Non-Alcoholic Cocktails
Hiraya
white peony and marigold tea, szechuan peppercorn, pineapple, lime
Honey Ko
kalamansi honey soda
Risoma
ginger, carrot, turmeric, mango shrub
Pandan Cream Soda
pandan, coconut water, rice milk, shio goji
Salabat
fresh ginger tea, kalamansi honey, citrus (served hot)
Dessert
Be sure to leave a little room for something sweet. Crafted with the same care and seasonality as our savory dishes, Executive Pastry Chef Clarice Lam draws upon on nostalgic flavors of the islands, offering both comfort and joy with every bite. From tropical fruits to innovative takes on family recipes, each sweet tells a story and offers the simple pleasure of sharing something special at the end of a meal.
Dessert Menu
(Sample Seasonal Menu)
Halo Halo Flan 14
(gf) ube flan, pandan meringue kisses, horchata granita, ube marshmallow, seasonal jellies, coconut sago, cornflake crunch, jackfruit
Silvana Alaska 14
(gf) cashew meringue, pandan french buttercream, coconut dulce de leche, toasted swiss meringue, kiwi jellies, pandan creme anglaise
Pilinut Plaisir 14
pilinut dacquoise, pecan praline ganache, salted caramel, filo dough,
chocolate bodhi leaf
Ube Mochi Donuts 14
(gf/v) banana jam, adobo caramel
Basque Cheesecake 15
(gf) guava + kalamansi, pistachio oat crumble