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STARTERS WILD MUSHROOM STUFFED GNOCCHI Served with Truffles and Roasted Tomatoes, finished with Truffle Butter and Asiago Cheese 14 AVOCADO SPRING ROLL Served with Baby Mixed Greens, Chunky Mango Vinaigrette and Roasted Red Bell Pepper Dipping Sauce 10 GRILLED TIGER PRAWNS Sautéed with Garlic Butter and Served with Pane Rustica 10 AHI TARTAR PAGODA Sushi Grade Ahi Tuna and Avocado Stacked on Fried Wontons with Citrus Ginger Soy Sauce 12 MARYLAND BLUE CRABCAKES Served with Fresh Mango Chutney 12 CALAMARI Fried and Served with Wasabi Aioli 10 BLACK & WHITE STRIPED LOBSTER RAVIOLI Ravioli Stuffed with Lobster and finished with a Cognac Lobster Sauce 13 SMOKED PHEASANT NACHOS Smoked Pheasant with Havarti Cheese, Avocado Salsa and Chipotle Lime Vinaigrette 10 CARPACCIO Garnished with Arugula, Shaved Asiago Cheese and Horseradish Aioli 9.5 BURRATA CAPRESE Burata Cheese with Oven Roasted Cherry Tomatoes, Pesto and Fresh Basil served with Extra Virgin Olive Oil and Charbroiled Crostini 10 ROASTED FIGS Summer Figs Stuffed with Goat Cheese, Wrapped in Prosciutto Ham, Lightly Roasted and finished with a Balsamic Syrup 10 |
| SALADS TALIA’S ORIGINAL HOUSE SALAD Mixed Greens, with Red Onion, Tomatoes, Garbanzo Beans, Sliced Mushrooms & served with our Famous Homemade Creamy Italian Dressing 9 ROASTED BEET SALAD Julienne Beets & Creamy Goat Cheese Salad served with Dried Sour Cherries, Candied Walnuts, Banules Vinaigrette Dressing 10 CARMELIZED ROASTED PEAR SALAD Roasted Pear, Baby Mixed Greens, and Pear Vinaigrette Dressing finished with Ricotta Salata Cheese 10 MANGIAMO’S CHOPPED SALAD Celery, Red Onion, Romaine Lettuce and Cotto Salami Chopped and Tossed with Vinaigrette Dressing, Garnished with Fried Brie Croutons 9 HEIRLOOM TOMATO SALAD Heirloom Tomatoes, Fresh Basil, Avocado and Buffalo Mozzarella tossed with Vinaigrette Dressing, served in a Radicchio Cup on a Bed of Baby Greens 11 CAESAR With Chopped Green Apples and Blackened Scallops 12 TALIA'S SUMMER SALAD Mixed Greens, Kalamata Olives, Cherry Tomatoes and Charbroiled Red Onions, tossed with a Basil Vinaigrette and garnished with Crumbled Feta Cheese and Charbroiled Corn Bread Croutons 9 WATERMELON SALAD Sliced Watermelon, Arugula, Mixed Baby Greens, Mint & Fresh Rasberries tossed with Rasberry Vinaigrette and finished with Feta Cheese 10 SIDES 6 CHARBROILED ASPARAGUS Extra Virgin Olive Oil and Toasted Sesame Seeds GRILLED GARLIC SPINACH AND APPLE WOOD BACON RED ROSE MASHED POTATO TALIA’S FETTUCCINI ALFREDO *SUBSTITUTION OF PASTA OR RISOTTO FOR VEGETABLES 5 |
| ENTREES PISTACHIO CRUSTED SALMON Grilled Filet of King Salmon finished with Pistachio Infused Oil and served on Lemon Linguine 28 RIB EYE STEAK 12 Ounce Rib Eye Steak Dry Rubbed with Italian Spices, Charbroiled and served with Portobello Mushrooms and Served with Shoestring Fried Potatoes 32 SAND DABS Grilled and Sautéed Picatta Style served on Red Rose Mashed Potatoes 26 POTATO CRUSTED HALIBUT Grilled and Served with Herb and Asiago Cheese Risotto and Oven Roasted Tomato Coulis 30 FRESH DIVER JUMBO SCALLOPS Fresh Diver Jumbo Scallops wrapped in Prosciutto Ham grilled & Caramelized served on sauteed Spinach & Herb Polenta finished with Lemon Beurre Blanc 26 GIANT WHITE TIGER PRAWNS FRA DIAVLO Sauteed White Tiger Prawns in a Spicy Fresh Marinara Sauce served with Linguine 26 LAMB OSSO BUCO Roasted Lamb Shanks, Pearl Onions, Tomatoes, Fava Beans and Rosemary served over Creamy Polenta 26 TALIA’S ORIGINAL CHICKEN MARSALA Chicken Breast Sautéed with Mushrooms and Flambéed with Marsala Wine served with Fettuccini Alfredo 24 VEAL SALTIMBOCA Scaloppini of Veal Sautéed with Garlic, Layered with Proscuito Ham, Mozzarella Cheese and Seasoned with Fresh Sage, served with Polenta Gnocchi 26 LINGUINE CARBONARA Linguine Sauteed with Pancetta, Garden Peas, Cream and Parmesan Cheese 19 VODKA CHICKEN PENNE Charbroiled Chicken, Tomato, Basil, Shallots, Garlic, and Mascarpone Cheese Flambéed with Vodka and Tossed with Asiago Cheese 20 SALMON AND ASPARAGUS LINGUINE King Salmon, Grilled Asparagus, Mascarpone Cheese tossed with Linguine 22 |
DESSERT 8 NEW YORK STYLE CHEESECAKE CHOCOLATE ESPRESSO SOUFLEE COFFEE CUP CAKE A LA MODE CRÈME BRULEE TIRIMISU BREAD PUDDING A LA MODE & DULCE DE LECHE -PLEASE NO CELLULAR TELEPHONES- WE RESERVE THE RIGHT TO REFUSE SERVICE NOT RESPONSIBLE FOR LOST OR STOLEN ARTICLES TWENTY DOLLAR MINIMUM FOOD PURCHASE PER PERSON SPLIT CHARGE FIVE DOLLARS |
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| *updated 08/16/08 |