Nia

Name: Nia
Address: 803 W. Randolph St., 60607, IL, 60607
Telephone: 312-226-3110

803 W. Randolph St., Chicago, IL 60607, US

• Monday: 11:30AM-10:00PM •Tuesday: 11:30AM-10:00PM •Wednesday: 11:30AM-10:00PM •Thursday: 11:30AM-10:00PM •Friday: 11:30AM-10:00PM •Saturday: 11:30AM-12:00PM •Sunday: 2:00PM-10:00PM •

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Details

Cuisine: Mediterranean, Small Plates
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

SALADS

NIA HOUSE SALAD

Mixed greens, goat cheese, dates, avocado, pita crouton, piquillo peppers, almonds and lemoncello vinaigrette

GREEK SALAD

Mixed greens, roasted red peppers, olives, tomatoes, cucumber, feta, pepperoncini, dolma & caper vinaigrette

GOAT CHEESE & ARUGULA

Panko crusted goat cheese mixed with honey almonds and rosemary, served over arugula and balsamic glaze

CAPRESE

Fresh mozzarella, vine ripe tomatoes, basil, olives and red pepper pesto

COLD TAPAS

SMOKED SALMON TARAMASALATA

With pita bread

SEAFOOD COCKTAIL

Shrimp, octopus, and crab in a spicy ceviche sauce

MARINATED BABY OCTOPUS

Roasted peppers, fennel, oregano and olive oil

JAMON SERRANO

And Machego cheese, served with toast points

CARPACCIO

Tuna or beef tenderloin with arugula, parmesan and capers

TORTILLA AL A ESPAGNOLE

Egg omelet served with mixed greens

GRILLED EGGPLANT & GOAT CHEESE

With sun-dried tomato pesto

CHICKPEA PUREE

Roasted garlic, toast points, horseradish cream and red pepper puree

ARTICHOKE HEARTS

Roasted tri-color peppers and sherry vinaigrette

EGGPLANT SALSA

Tomatoes, scallions, roasted eggplant, cilantro, and goat cheese

ASPARAGUS

Cabrales blue cheese, bacon, and tomato basil vinaigrette

CANELONE

Pasta sheet rolled with tuna, asparagus, and olives filling topped with creamy white wine sauce and tomato basil vinaigrette

HOT TAPAS

P.E.I. MUSSELS

White wine garlic or spicy diavolo sauce

ESCARGOT

Garlic crouton topped with red pepper aioli

GRILLED CALAMARI

Chickpeas, lemon and garlic

GRILLED BABY OCTOPUS

Roasted potatoes. tomatoes, piquillo peppers, and smoked paprika vinaigrette

SERRANO WRAPPED DIVER SCALLOPS

Pomegranate glaze and red mojo sauce

SHRIMP BROCHETTE

Skewered in a lemon butter sauce

CALAMARI FRITES

With cocktail sauce

GARLIC SHRIMP

Sautéed with extra virgin olive oil and chile

SHRIMP COMMANDERIA

Sautéed with the classic dessert wine of Cyprus

CRAB CAKES

With saffron apple aioli

BEEF BROCHETTE

Beef tenderloin, caramelized onions and horseradish

LAMB & FETA MEATBALLS

Pomodoro sauce and fresh mozzarella

LAMB STEW

With ratatouille and red wine sauce

PORK MEDALLIONS

Greek potatoes in a garlic white wine sauce

CHORIZO PLATE

Chef’s daily preparation

DUCK CONFIT

With fresh seasonal fruit

YIA YIA’S CHICKEN

Amish chicken marinated in lemon, extra virgin olive oil and Greek oregano

CHICKEN BROCHETTE

Marinated in lemon, extra virgin olive oil and Greek oregano served with Romesco and cumin sauce

CROQUETTES

Beef or Chicken, Serrano ham and tomato sauce

MORE HOT TAPAS

PATATA BRAVAS

Spanish potatoes in a spicy tomato sauce

SAGANAKI

Flaming Greek cheese

SAUTEED WILD SEASONAL MUSHROOMS

Truffle oil

CANNELLINI BEANS

Baked pomodoro sauce, feta and pesto

BACON WRAPPED DATES

GOAT CHEESE STUFFED PIQUILLO PEPPERS

Spicy pomodoro sauce

STUFFED MUSHROOMS

Filled with spinach, onions, mushrooms and Manchego cheese served with tomato sauce

BAKED GOAT CHEESE

With tomato basil sauce and garlic bread

PASTAS

PUMPKIN GNOCCHI

Sage brown butter, acorn squash pesto, and spicy seeds

LINGUINE CARBONARA

With pancetta and shrimp

PAELLA

Spanish style saffron rice with | Two Person Minimum

CHEF’S TASTING MENU

Allow the Chef to prepare a specially designed 5 course menu