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Naya

(Now Closed)

Indian Restaurant and Lounge$$$$

Silver Lake, Los Angeles

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Naya

56 Photos

Main Menu 6

Main Menu

Main

Vietnamese Noodle Soup

Nourishing lemon grass broth assorted asian vegetables and egg noodles

Black Rock Grill Ribs

Asian inspired baby back ribs served with a warm bok choy salad

Love Apple

Hand-picked vine ripe tomato layered with laura chenel goat cheese discs and fresh picked basil leaves, drizzled with basil oil and toasted pine nuts

Moroccan Mussels

Steamed spicy mussels with tomatoes harissa sauce and black thai rice

Tantra Temptations

"Cooking Is Like Love, It Should Be Entered Into with Abandon Or Not At All" $36 Per Person Plus Tip and Tax

Beef Tenderloin

Mustard marinated tender loin , confit porcini , black truffle mash finished with a cuban coffee glaze and coriander cream sauce

Indian Inspired Chicken Tikka

Boneless thigh meat marinated in yogurt, served with warm chick peas salad, ginger and garlic sauce

Seafood "Hot Pot"

Lobster, shrimp, scallops, fish coconut broth, straw mushrooms and asian aromatics

Indian Inspired Chicken Tikka

Boneless thigh meat marinated in yogurt, served with warm chick peas salad , with a ginger garlic sauce

Grilled King Salmon

Salmon pinwheel with gingered black thai rice, napa cabbage & shitake stir fry with sweet bell peppers and a soy sake glaze

Desserts

Chef 's daily selections

Appetizers

Golden Tom Yum Thai Lobster Soup

Medallions of fresh lobster, simmered in a coconut milk, galangal root and lemongrass broth finished with chanterelle mushrooms and picked fresh cilantro

The Tantra Love Apple

Sliced ripe homestead tomato layered with laura chenel goat cheese, beautiful basil oil, and cypress grove bermuda triangle garnished with fresh pomegranate seeds

Hot and Cold Asparagus Spear Bouquet

A floral display of roasted parmesan crusted and chilled steamed green asparagus with fresh thyme infused tomato cocktail and aged balsamic crostini

Chilled Maine Lobster Napoleon

Succulent morsels of steamed then chilled maine lobster layered with sliced mangoes, haas avocados, chopped greens, and a bleeding heart truffle vinaigrette

Moroccan Spiced Lamb with Mint and Mango

Cold charred lamb loin sliced over a puree of fresh mango and clipped mint on roasted garlic hummus and a mintstuffed lychee nut

Grilled Sonoma Foie Gras

Delectably seared filet of foie gras on a crisp peppered plantain cake with a rich dried mango and fresh pineapple oaxacan mole

The French Kiss

Bibb lettuce and fresh bartlett pear with french roquefort, pickled pearl onions and lavender honey, pommery mustard vinaigrette

The Tantra Plate

A unique blending of the most potent aphrodisiacs including a tasting of pacific oysters, tender poached jumbo shrimp, thin sliced japanese calamari salad, succulent sweet soy grilled eel, twin flash fried lobster wontons, a large stone crab claw, and a spicy roll of sushi tuna and wakame seaweed with wasabi kiwi sorbet

Colossal Stone Crab and Caviar Waffle

Fresh florida keys stone crabs and a handpicked stone crab salad topped with russian ooo beluga caviar on a savory caramelized onion waffle with chives and creme fraiche

Seared Prawns and Day Diver Scallops

Giant fresh water prawns sauteed with honey glazed scallops, served with a florida salad of fresh hearts of palm, ripe papaya and diced atkins mango finished with a passion fruit vinaigrette

Duck Confit with Spicy Peanut Sauce

Confit of duck leg on a crispy scallion pancake with sweet orange-glazed spun cucumber salad and thai bullhead barbecue peanut sauce

Tantralizing Temptations

Roasted Maine Lobster with Bouillabaisse Sauce

Whole maine lobster with an asparagus and truffle risotto finished with a saffron and extra virgin olive oil infused bouillabaisse sauce

Ginger Kissed Salmon

Sauteed chilean salmon on gingered black thai rice with a vegetable blend of boc choy, shitake mushrooms, sweet bell peppers and a soy sake glaze

The Saigon Saffron Seafood Stew

A captivating coconut and saffron curry from thailand with fresh market seafood and sweet peppers, finished with cilantro and a squeeze of fresh lime served in a hollow pineapple boat

Mediterranean Vegetable Mezze

A phyllo wrapped parcel of pearl couscous, asparagus and zucchini on a tower of berber spiced sweet roast peppers, baby artichokes and roasted garlic hummus finished with a cooling saffron yogurt

Truffle Stuffed Organic Roast Chicken

Shaved black truffles line the roasted bell & evans chicken nestled on a oyster mushroom frittata dressed with a pan sauce of artichoke hearts, diced fresh homestead tomato and chives

Double Cut Rack of Veal with Porcini Ragout

Grilled veal chop on applewood smoked bacon laced mashed potato with a confit of shallots, and a slow braise of baby artichokes and porcini mushrooms

Florida Keys Day Boat Black Grouper

Pan-seared black grouper on braised swiss chard with a sweet carrot and roast shallot puree, dressed with a freshpicked italian parsley salad

'Rare' Seared Tuna and Foie Gras

Sitting on stewed beluga lentils, sauteed spinach, fine diced asian pear and a truffled foie gras sauce

Pan Seared Yellowtail Snapper

Fresh filet of yellowtail snapper accompanied by littleneck clams and jumbo shrimp in a ginger-black bean sauce, jasmine rice and mango-papaya salsa

Grilled Filet Mignon with Cuban Coffee Sauce

Grilled center cut filet mignon on yukon gold mashed potatoes with spinach saute and a bustello black coffee glaze

Grilled Quail On Tagliatelle with Fresh Figs

Twin farm-raised boned missouri quail on fresh tagliatelle tossed with julienne sage, roasted pine nuts and crispy pancetta

Tantra Sides

Golden Potato

Truffle gratin layered with reggiano and fontina cheese

Steamed Asparagus

With fresh thyme and diced beefsteak tomato

Tantra Pastry Chef's Selections

Vanilla Creme Brulee

Tahitian vanilla and orange blossom scented custard accompanied by seasonal fresh berries

Black Chocolate Goddess

Dense and decadent flourless chocolate cake flavored with makers mark bourbon topped with a white chocolate, knob creek ganache and creme anglaise

Fresh Chestnut and Chocolate Tiramisu

Mascarpone and fresh chestnut puree layered with lady fingers and a fresh cranberry puree coated with bittersweet chocolate

Morrocan Mint Tea

A unique and refreshing herbal blend of fresh mint and toasted pignoli

Philadelphia Style Cheesecake

Duo colore macadamia crusted cheesecake with fresh raspberries and blackberry syrup

Pots De Creme

A rich kahlua and costa rican coffee custard with tahitian vanilla whipped cream and chocolate dipped espresso beans

Tantra's Selection of Ice Creams and Sorbets

Ask your server for today's flavors

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