In these tough financial times, everyone needs to be more prudent with their spending. With that in mind, Talia’s has created 4 great new, affordable, combo options that fit perfectly into almost anyone's budget!

CLICK ABOVE FOR MORE DETAILS OF THE RECESSION-PROOF MENU

$12 Talia’s Value - main, 1 side, 1 soda
$18 Talia’s Special - main, 1 side, 1 soda
$25 Talia’s Signature – 1 starter, 1 main, 2 sides, 1 drink
$36 Talia’s Supreme – 1 starter, 1 main, 2 sides, 1 drink

REGULAR MENU

APPETIZERS

House Soup - Chicken or Miso

Chicken soup slowly cooked with seasonal vegetables and rice or Vegetarian Miso

Spinach and Green Vegetable Salad

Baby flat leaf spinach mix with red onions, mushrooms, asparagus tips and snow

peas served with a house dressing

Talia's Garden Greens

Assortment of vegetables and tossed greens served with chef's dressing

Mushroom Ragout

A wild mushrooms ragout with caramelized shallots, rosemary and veal-demi glace served over grilled house bread

Roasted Beet Salad

Diced roasted beets with mesclun greens, walnut crumbs and balsamic vinaigrette

Hickory Grilled Salmon Salad

Salmon grilled over hickory and tossed with cucumbers, tomatoes, hearts of palm and avocado

Asian Skewers

Beef and chicken skewers over Lou-mien noodles in a sesame peanut butter sauce

Thai Beef Salad

Grilled sliced steak marinated in soy sauce, lemon grass, tossed with mixed greens, cucumbers, red and green chilli peppers and red onions

Braised Sweetbreads

In a mushroom-herb demi-glace

SUSHI
Vegetable
California (Surimi and avocado), cucumber, avocado, asparagus, radish
Dragon Roll
Inside surimi and cucumber, outside avocado and masago, served with spicy sauce on the plate
Alaska Dragon Roll
Inside cucumber, outside salmon and avocado, served with spicy sauce on the plate
Red Dragon Roll
Inside asparagus, outside tuna and avocado, served with spicy sauce on the plate 

ENTREES

Chicken Fingers

Breaded chicken fingers served with honey mustard sauce, French fries and mesclun greens

Vegetable Platter

Couscous and sautéed vegetables served with house tomato sauce

Penne Pomodoro

Penne pasta served with house tomato sauce

Grilled Marinated Chicken Breast

Served with Italian Orzo pasta and a tomatoe and tarragon sauce

Stuffed Chicken Breast

Roasted breast of chicken stuffed with wild mushrooms, spinach and herbs and served with mashed potatoes and mesclun greens

Chicken Marsala

Twin breasts of chicken in a mushroom-herb Marsala wine sauce

Roasted Long Island Duck

Served in peppercorn sauce with mashed potatoes and white asparagus

Baked Horseradish St. Peter's Tilapia

Horseradish coated tilapia filet, served with garlic mashed potatoes and julienne vegetables in a lemon-thyme butter sauce

Grilled Atlantic Salmon Filet

On a bed of braised cabbage, with Parisienne roasted potatoes in honey-dill dressing

Pan-Seared Red Snapper

Served over a shaved fennel salad with a citrus and shallots vinaigrette, cherry tomatoes and orange segments

Braised Lamb Shank

In mint lamb juice with mashed potatoes and julienne vegetables

Seafood Trio

Atlantic Salmon, St. Peter's Tilapia, and Red Snapper with grape tomatoes, scallions, and Orzo pasta in ginger sauce

Mixed Grill

Sliced ribeye steak, chicken breast, and a mini-burger in peppercorn sauce with mashed potatoes and julienne vegetables

MEATS

Hamburger (10 oz.)

add or American Non-Dairy Tofu Cheese, as featured on Fox 5,

Channel 9, the NY Post, and WCBS 880

Shoulder (9 oz.)

Ribeye (12 oz.)

Filet (12 oz.)

Bison, a/k/a Buffalo Prime Steak (12 oz.)

Veal Chop (12 oz.) .

Ribeye (16 oz.)

Butcher's Cut

Baby Lamb Chops (half rack)

Prime Rib for Two (30 oz.)