Our Menu

greens, red onions, chickpeas, apricots, toasted almonds, and feta

romaine, kale, farro, strawberries, onions, tomatoes, candied pecans, and feta, topped with a pineapple vinaigrette

country gravy, bacon, sausage, egg, and cheese topped with green onions

lettuce, grilled tomatoes, avocado, balsamic glaze, feta cheese, and egg (any style)

lettuce, tomatoes, onions, tzatziki, and gouda cheese, served with fries

lettuce, tomato, onion, bacon, spicy mayo, egg, and gouda, served with fries

choice of ribeye steak souvlaki, raznjici (pork), chicken kebab, or lamb cevapi with lettuce, tomatoes, onions, peppers, and tzatziki sauce

lettuce, tomato, Moroccan guacamole (contains almonds), bacon, roasted pepper, and gouda cheese

Texas-style French toast, egg, bacon, sausage, and gouda cheese, served with potato hash

flaky golden croissant, arugula spicy mayo, choice of egg, and bacon, served with potato hash

roasted lion's mane mushrooms with marinated middle eastern seasoning, with Asian slaw, pickled jalapeños, pickled red onions, and house made cucumber sauce, wrapped in a grilled pita bread

pulled BBQ jack meat on top of Asian slaw, served with a side of cumin fries

cinnamon toasted King's Hawaiian roll, stuffed with cream cheese frosting

choice of bacon or sausage patty, with potato hash, and two eggs (any style)

Texas toast, raspberry reduction, chocolate chips, candied pecans, house made whipped cream

spinach, onions, bell peppers, tomatoes, and gouda cheese, served with potato hash

potato egg tart with pumpkin romesco sauce and manchego

house made biscuits and sausage gravy, with your choice of egg, served with potato hash

country fried ribeye smothered in gravy, with your choice of egg, served with potato hash

jackfruit, onions, garlic, peppers, celery, ginger, soy, chili oil

jack meat deep fried with panic crust, topped with our house secret special vegan brown gravy on a bed of calrose rice

Greek yogurt, blueberries, strawberry, and banana in a pineapple boat with granola and honey

ribeye steak, onions, carrots, celery, garlic, ginger, zucchini, hibachi sauce

smoked pork belly, carrots, onions, peas, garlic, ginger, and teriyaki glaze

housemade kimchi, shrimp, onions, garlic, ginger, and kimchi sauce

hamburger patty and choice of egg with brown gravy over rice

chicken katsu with choice of egg with brown gravy over rice

Hawaiian classic

prime ribeye steak, pickled cabbage, and gouda cheese with our house hibachi sauce

grilled pineapple with Asian slaw and our house spicyaki sauce

teriyaki chicken, rice, mac salad

pinko-crusted fried chicken, rice, mac salad

traditional Hawaiian hand roll

traditional upgrade

Greens, red onions, chickpeas, apricots, toasted almonds, and feta cheese. Can be made vegan!

Romaine, ahi, mango, onions, Japanese saki, tomatoes, and wonton strips, topped with ginger dressing

Romaine, kale, farro, strawberries, onions, tomatoes, feta, and candied pecans, topped with pineapple vinaigrette

Romaine, parmesan, caesar dressing

Lemon, garlic, oregano, feta

Fried risotto served with marinara. Surprisingly vegan!

beef souvlaki, raznjici, chicken kebab, cevapi, tomato salad, and pita bread, with a side of tzatziki

Vegetables with hummus and pita, fried risotto, ceviche, and a six-cheese flatbread

House made pita chips, mozzarella cheese, tomatoes, olives, and cucumbers, topped with hummus, tzatziki, and feta cheese. Can be made vegan!

Mediterranean buffalo sauce and tzatziki over chicken wings

Our house special spicyaki sauce over chicken wings

Onions, garlic, carrots, apricots, chickpeas, toasted almonds, agave

Sweet onions, jack meat, BBQ sauce, and pineapple

Pepperoni, black oyster mushrooms, mozzarella, manchego, feta

Pulled chicken, red peppers, onion, garlic confit, feta, olives

Garlic confit, pesto, feta, mozzarella, gruyere, Swiss, provolone, cheddar

Shrimp, bacalao, garlic, lemon, onions, gruyere, manchego, dragon spice

lettuce, tomatoes, onions, tzatziki sauce, gouda cheese

grilled pineapple and Asian slaw with spicyaki sauce, gouda cheese

lettuce, tomato, Moroccan guacamole (contains almonds), gouda cheese, bacon, roasted pepper

choice of ribeye souvlaki, raznjici (pork), lamb cevapi, or chicken kebab, with tzatziki, lettuce, tomatoes, peppers, and onions

roasted lion's mane mushrooms with marinated middle eastern seasoning, with Asian slaw, pickled jalapeños, pickled red onions, and house made cucumber sauce, wrapped in a grilled pita bread

Herb & garlic fries and romano cheese, topped with hibachi ribeye steak

rainbow trout served with purple Okinawan sweet potato risotto and rapini, served with beurre blanc sauce

Roasted root vegetables and herbs with Israel couscous, served in a terracotta tagine, accompanied by grilled pita chips

Marinated chicken with broccolini on a bed of tri-color orzo with onions, spinach, olives, and mozzarella

Marinated filet cooked with vegetables, potatoes, and fine herbs, served in a paper purse

Marinated pink oyster mushroom cooked with vegetables, potatoes, and fine herbs, served in a paper purse

Garlic, lemon, spice and love, served over spinach orzo

Sliced 12 oz. ribeye steak cooked to your liking, with our ancient Roman-inspired alter assaturas sauce, and Mediterranean orzo

black oyster mushrooms sautéed in a white wine reduction and capers, on a bed of Okinawa sweet potato risotto

zucchini noodles topped with black oyster mushrooms and a classic Italian diablo sauce

ribeye steak, onions, carrots, celery, garlic, ginger, zucchini, hibachi sauce

smoked pork belly, carrots, onions, peas, garlic, ginger, and teriyaki glaze

housemate kimchi, shrimp, onions, garlic, ginger, and kimchi sauce

Hamburger patty with choice of egg with brown gravy over rice

Chicken katsu with rice, topped with choice of egg and gravy

jack meat deep fried with panic crust, topped with our house secret special vegan brown gravy over rice

Hawaiian classic

prime ribeye steak, pickled cabbage, and gouda cheese with our house hibachi sauce

teriyaki chicken, rice, mac salad

panko-crusted fried chicken, rice, mac salad

traditional Hawaiian hand roll

traditional upgrade

greens, red onions, chickpeas, apricots, toasted almonds

romaine, kale, farro, strawberries, onions, tomatoes, candied pecans, topped with pineapple vinaigrette

house made pita chips, tomatoes, olives, and cucumbers, topped with hummus and a cucumber tzatziki

lemon, garlic, oregano, and our house cumin ketchup

fried risotto served with marinara

onions, garlic, carrots, apricots, chickpeas, toasted almonds, agave

sweet onions, jack meat, BBQ sauce, and pineapple

roasted root vegetables and herbs with Israeli couscous, served in a terracotta tagline, and accompanied by grilled pita chips

marinated black oyster mushrooms cooked with vegetables, potatoes, and fine herbs, served in a paper purse

black oyster mushrooms sautéed in white wine reduction and capers on a bed of Okinawa sweet potato risotto

zucchini noodles topped with black oyster mushrooms and a classic Italian diablo sauce

roasted lion's mane mushrooms with marinated middle eastern seasoning, with Asian slaw, pickled jalapeños, pickled red onions, and a house made cucumber sauce, wrapped in a grilled pita bread

pulled BBQ jack meat on top of Asian slaw, served with a side of cumin fries

jack meat deep fried with panic crust, topped with our house secret special vegan brown gravy on a bed of calrose rice

our standard beignets, with strawberry sauce

Onion, garlic, carrot, apricot, chickpea, fried egg

Onion, scallion, garlic, pepper trio, celery, ginger, soy, fried egg, chili oil

Onion, garlic, tomato, carrot, pepper, potato, fried egg, squash

Jack meat, onion, garlic, pepper trio, celery, ginger, soy, chili oil

Onion, garlic, spinach, tomato, oregano, Italian cheese

Garlic, pesto, feta, mozzarella, gruyere, manchengo, provolone, cheddar

Sweet onion, jack meat, BBQ sauce, pineapple

Addition toppings $0.75 each | pepperoni, pink oyster mushroom, pepper trio, pineapple, onion, jack fruit, chickpea, spinach, apricot, tomato, olives

with Strawberry Sauce

HOUSEMADE SYRUPS: Lavender, Vanilla, Cinnamon Maple, Simple Syrup, Caramel

1/8/22. Some 15 years ago while studying Nero, Chef Leo came across an ancient Roman cookbook which described a meat sauce called "alter assaturas," which translates into "otherwise roasted" in Latin.Now one of the challenges in recreating an ancient Roman recipe -- aside from the lack of proportions of the ingredients involved -- is that nobody actually knows what the thing being described actually tastes like. And as you can gather from modern cuisines -- where cooking methods and recipes vary by region (and by chef) -- another challenge in my mind is the concept of a definitive representation of a particular dish.Anyhow, Nero's Steak is our signature steak dish at Taverna Costera. The dish features a sliced prime ribeye (we only use prime ribeye in all of our steak dishes in Taverna and Dragon's Alley) over a bed of our signature Mediterranean orzo, and topped with Chef Leo's imagining of an ancient Roman aliter assaturas sauce.

1/9/22. In the summer after 9th grade, I spent a month in Malaga on the coast of Spain as part of a school program. On many mornings, school breakfast was a Spanish omelette -- a sort of deep dish omelette pie consisting of egg and potatoes.I didn't care for it much -- too much potato for my taste and not much flavor -- but I remember it fondly. That said, our version of the Spanish Omelette is softer, fluffier, and eggier than the school omelette, and with manchego cheese (itself a cheese of Spanish origin) for a little bite and flavor, and accompanied with our special pumpkin romesco sauce.-- Jeff

11/14/21. I told Chef Leo I wanted to expand our offerings a bit and to come up with some ideas. Leo -- whose wife is Macedonian and is also half-German himself -- produced a list of possibilities. The one that immediately caught my eye was the pljeskavica, which is essentially a Serbian meat patty sometimes presented as a typical American burger. Many summers ago, I went on a trip with my sister and her family, starting in Sarajevo. We passed through Mostar and then spent a week poking around Croatia, before making our way to Montenegro and capping off the trip in Albania. It was in Sarajevo where I first encountered the cevapi or Serbian cevapcici, a very heavy and flavorful meat dish of minced beef, lamb, or pork -- or some mixture -- presented as small sausages, either on a plate or in a flatbread. And then along the coast of Croatia would be "fast food" joints, only instead of McDonald's the main feature would be the cevapi. Cevapi would be a default feature in restaurants, as would the pljeskavica -- essentially the same meat served as an oversized burger patty, either straight up on a plate or as a burger, American-style. When I came back to Vegas, I went to every joint serving Serbian food I could find, one of my favorites being Cafe Prince on Flamingo and Rainbow. So anyhow, last Saturday afternoon on my way in to Taverna, I stopped at Cafe Prince to grab a couple of pljeskavicas -- one for myself, and one for Chef Leo and the staff. And then while I was there, I thought I should probably grab the cevapi as well; cevapi is the Bosnian national dish, after all. I walked into the kitchen to show Leo what I had in mind. As it happened, Leo and the kitchen staff were making lamb cevapi gyro bites as samples for our Grand Saturday event. Perhaps it was meant to be. The Lamp Cevapi Gyro Bites can now be found on our Happy Hour menu. -- Jeff

12/10/21. On my first visit to Hawaii, we were driving around the west side of Oahu when we came across a farmers market in the parking lot of a strip mall. One of the vendors had foil trays of mochi in different flavors -- I've had a lot of mochi in a variety of fashions, but never like this. Fun. On my next visit, we were driving around the north side of Oahu one morning and stopped at a 7-Eleven. I walked in and found a stack of locally made mochi on styrofoam trays wrapped in Saran Wrap. I went for the butter mochi, and from that moment knew that if I ever had my own joint, I wanted to have butter mochi on the menu. Hawaiian-style butter mochi is made fresh daily and is now available as a grab-and-go item in Dragon's Alley, and is also available on the Taverna menu. -- Jeff

1/19/22. Up until Chef Leo took over the kitchen a couple months ago, we had neither red meat on the menu nor even a freezer to hold such a thing. I told Leo it was time to quit messing around; I still want to be vegan-friendly — adding more top-end vegan dishes is our next mission — but this needs to be a place for everybody. Leo’s first suggestion was steak frites — I said No. I said look, if we’re going to have one steak dish, it needs to be a heavy hitter. That one dish on the Taverna-exclusive side eventually became Nero’s Steak. But before that happened, Leo rolled out with a series of fried rice dishes as part of our complete overhaul of the Dragon’s Alley concept into a distinct, Asian-inspired rice and noodle joint with grab-and-go items (spam musubi, butter mochi, bento boxes, dumplings, and eventually spring rolls, etc.) in the mold of a Japanese or Taiwanese or Hawaiian 7-Eleven. After starting with the Loco Moco and Spam and Eggs with Rice — classic Hawaiian dishes (it helps that Chef Leo is from Hawaii), Leo came out with test runs of what would be the Hibachi Steak Fried Rice, Pork Belly Fried Rice, and Kimchi Fried Rice. By the following week, all of these dishes were on the menu. Enter Bryan. Bryan built (is still building) our entire AV system, and can sometimes be found running sound for shows on the roof for kicks. Bryan — who hails from Britain — had been clamoring for a steak since the day we opened. So we launch these fried rice dishes, and the next day Bryan — the Brit — comes in and puts in his order: “Can I get the Hibachi Steak Fried Rice, but with fries instead of rice?” A little while later, I walk into the coffee shop and find Bryan eating his meal. Jeff: “What the fuck is that?” Jeff: “Holy crap.” Jeff: “Leo! Put that on the menu. NOW!!!” The Hibachi Steak Frites — like all of our steak dishes — utilizes prime ribeye, and is available all day, every day from Dragon’s Alley from 9 am and Taverna from 11 am. — Jeff