Lira Restaurant & Lounge menu

Central American Style

Tossed in fine ground corn meal and flash fried; tossed with cilantro, served with smoked jalapeno aioli

Italian Style

Tossed in semolina flour and flash fried served with spicy marinara

Risotto Cakes

Fried until golden brown with roasted red pepper coulis

Fish & Chips

Tilapia served with spicy tandoori yogurt sauce and paprika chips

Blackened Pork Tenderloin

Rubbed with house blackening spice, with onions, red peppers, and shallot crackling

Spanish

With fire roasted tomatoes, spinach, sherry, in a seafood broth

Belgian

Sauteed spinach and shallots simmered in a white belgian ale seafood broth

Zucchini Ratatouille

Stewed onions, tomatoes, peppers, and zucchini topped with melted provolone

Poblano Polenta

Baked or fried; served with red pepper coulis

Eggplant Parmesan

Italian breaded eggplant layered with spinach and provolone, topped with marinara

Tuscan

Sauteed with garlic, red pepper flakes, white beans and fennel in a white wine seafood broth

Brie Cheese Purses

Brie cheese and raspberries wrapped and baked in puff pastry dough; served with caramel apples and mixed greens

Traditional

Sauteed with onions, fresh sage, and butter

American

Fried until crunchy golden brown served with spicy marinara

Rustic

Seared until crispy on the outside tossed with house made sauerkraut

Pork Paprika

Pork tenderloin seared with paprika in a charred tomato sour cream sauce

Shrimp Cocktail

Roasted Red Gazpacho Shooters

Three shooter glasses filled with red pepper gazpacho and shrimp

House Salad

Romaine and raddichio tossed in roasted garlic vinaigrette, roma tomatoes, cucumbers, and olive tapenade.

Baby Greens

Tossed in a sherry vinaigrette, with apricots, candied walnuts, and blue cheese crumbles

Spinach Salad

Tossed in house dressing with roasted red peppers, shaved onion, olive tapenade, and fried feta.

Caesar Salad

Croutons, roasted tomatoes, and chipped asiago in a creamy caesar dressing topped with smoked salmon

Triage of Dips

Olive tapenade, banana pepper giardiniere, and country white bean pate

Smoked Salmon Roulade

Smoked salmon filled with granny smith apple cream cheese and roasted red peppers

Charcutier Platter

Thin slices of salami, prosciutto, and chorizo; accompanied with olives tapenade, cornichons, and chipped asiago

Swiss Fondue

Baby potatoes roasted to perfection, fresh apples, and french bread; accompanied by traditional swiss fondue

Hungarian Meatballs & Tzatziki

Hand rolled with onion, garlic, and spices; served with cucumber yogurt sauce.

Chile Garlic Shrimp & Polenta

Black tiger shrimp sauteed with garlic, paprika, and red pepper flakes

Bouillabaisse

Shrimp, mussels, white fish, calamari, and jumbo crab meat simmered in a tomato seafood broth served with toasted garlic bread

Smoked Brisket

Beef brisket slowly smoked for hours and drizzled with house made guinness barbeque served on a bed of baby potatoes and topped with homemade coleslaw

Chicken Marsala

Chicken tenders lightly floured sautéed with shitake, portabella, porcini, and button mushrooms in a rich beef marsala wine sauce. Served on a bed of baby potatoes and sauteed vegetables

Chicken Parmesan

Chicken tenders lightly breaded italian chicken tenders severed over linguini with spicy marinara smothered with mozzarella, provolone, and parmesan cheese.

Flat Iron Roaster

Seared and roasted Flat Iron Steak served alongside baby potatoes, zucchini , and roasted red peppers with herb au jus and a roasted shallot balsamic compound butter

Sambucco Shrimp and Filet Tips

Sauteed shrimp, cherry tomatoes, and roasted fennel in a sambucco butter sauce. Accompanied by peppered sambucco filet tips and served on a bed of baby potatoes with sauteed zucchini