Siena Restaurant & Bar

Creamy chickpea purée blended with tahini, lemon juice, garlic, and parsley, finished with crispy chickpeas and served with pita bread.

Fire-roasted eggplant blended with tahini, garlic, lemon juice, parsley, Mediterranean spices and served with pita bread.

Fried eggplant with roasted bell peppers and slow-simmered tomato sauce, served chilled Mediterranean-style with pita bread.

Whipped feta, cream cheese, and yogurt infused with honey and lavender, finished with edible flowers and served with char-grilled focaccia

Tender calamari rings and tentacles marinated in our signature batter, lightly fried until golden, then finished in roasted garlic butter with mixed pickled peppers. Served with sweet chili aioli, charred lemon, fresh parsley.

House-battered crispy cauliflower served with sweet chili aioli

Slow-braised octopus finished over an open flame, served over potato purée with romesco sauce, charred lemon, and seasonal greens

Romaine, house Caesar dressing, pita chips, shaved Parmesan, and anchovies

Arugula, watermelon, feta, pistachios, Mediterranean dressing, and balsamic glaze

Spring mix, cucumbers, cherry tomatoes, red onions, Kalamata olives, radish, feta crumbles, and house Mediterranean dressing

House-made bucatini cooked al dente in a Pecorino Romano cream sauce with white wine, garlic, shallots, burrata, basil, and cracked black pepper. Served with char-grilled focaccia

House-made rigatoni cooked al dente in a velvety vodka tomato cream sauce with shallots, garlic, burrata, shaved Parmesan, and fresh basil. Served with char-grilled focaccia

48-hour yogurt-marinated chicken grilled over an open flame. Served with basmati rice pilaf with vermicelli, chili aioli, and vine-ripened tomatoes

48-hour marinated filet mignon grilled over an open flame. Served with basmati rice pilaf with vermicelli, tahini aioli, and vine-ripened tomatoes

Three organic grass-fed lamb chops marinated for 48 hours and grilled over an open flame. Served with basmati rice pilaf with vermicelli and tahini aioli.

Slow-braised for four hours with vegetables and Pharaoh's Secret seasoning. Served over creamy potato purée with glazed carrots and crispy onions

Pan-seared salmon with lemon butter, shallots, garlic, mushrooms, and capers over broccolini

Mediterranean-marinated branzino fillet served over roasted red pepper sauce with seasoned potatoes and market greens

An extra side of sauce.

A side of rice to accompany your meal.

Grilled chicken to add to your meal.

Grilled shrimp to add to your meal.

Grilled salmon to add to your meal.

Grilled steak to add to your meal.

Basmati rice pilaf with vermicelli.

Seasoned roasted potatoes served as a side.

A side of broccolini to accompany your meal.

A side of house fries.

Char-grilled focaccia bread.

Warm pita bread.

A side of asparagus to accompany your meal.

An extra side of sauce.

Creamy cheesecake topped with pistachio knafeh butter, traditional baklava, and crushed pistachios

Espresso-soaked ladyfingers layered with mascarpone cream and finished with cocoa powder.