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The Voya

Four Course Dinner

$75 Per Person

Appetizers

Coconut Crusted Shrimp – Served with sweet mango habanero sauce.

Cabo Ceviche –
Mahi Mahi, lime juice, mango puree and habanero.

Ahuachile Ceviche –
Cured prawns in lime juice, pico de gallo, avocado and cucumber.

Veggie Empanada
-Mushrooms, zucchini, red bell peppers, poblano peppers, red onions, cabbage with mozzarella cheese wrapped in masseca flour and fried.

 

Salad

Jicama – Lettuce, oranges, raisins with an arbol chile dressing.

Voya Salad-
Butter lettuce with fresh shredded mango. Served with an orange vinaigrette.

 

Entrees

Peruvian Style Chicken – Half free range chicken, Peruvian potatoes, salsa verde, habanero sauce and grilled seasonal vegetables.

Churrasco Argentino –
Grilled hanger steak, creamy corn, poblano chilies, green beans, and chimichurri sauce.

Salmon Maya –
Grilled salmon on top of a drizzle of habanero sauce served with rice mixed with organic black beans, grilled vegetables and pumpkin seeds.

Chile Relleno – Poblano Chile stuffed with rice, corn, onion, smoked mozzarella and arugula. Topped with spicy oregano tomato sauce and queso fresco. Served with cilantro rice and our signature house salad.

Voya’s Vegan PaellaServed with broccolini, asparagus, bell peppers, zucchini, chili poblanos, red onions, cilantro and saffron in a vegetable based broth.

 

Dessert

Chocolate Molted CakeServed with a scoop of vanilla bean gelato.

Homemade Ricotta Banana BeignetsServed with a drizzle of chocolate and caramel sauce with a scoop of vanilla bean gelato.

 

Executive Chef Armando Ramirez

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