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Aioli
Aioli
1261 Cabrillo Ave #100- At W 213th StTorrance, CA 90501
310 320-9200
| Lunch | ||||
| Appetizers | ||||
| Fresh Soup of The Day |
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| French Onion Soup |
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| Spinach Artichoke Dip served with crispy pita bread |
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| Chicken Satay served with French fries and sesame soy dressing |
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| Vegetable Dumplings over a spicy cilantro cream |
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| Goat Cheese Cigars over shallot vinaigrette and diced tomatoes |
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| Calamari Fritti served with marinara sauce |
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| Popcorn Shrimp served with pasilla chili sauce |
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| Crab Cake served with spicy corn salsa and roasted pepper aioli |
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| Tuna Carpaccio marinated with a parsley citrus vinaigrette |
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| Salads | ||||
| House Salad apple, toasted walnuts, baby greens, blue cheese crumbles and roastedgarlic honeyvinaigrette |
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| Cobb Salad fresh greens, chopped eggs, roasted chicken, blue cheese, diced tomatoes, bacon and bluecheesedressing |
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| Ceasar Salad flame roasted corn, sun-dried tomatoes, garlic croutons and parmesan cheese |
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| Chicken Salad baby greens, diced tomatoes, sweet red onions and sun-dried tomato vinaigrette |
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| Calamari Fritti baby greens, diced tomatoes, sweet red onions and spicy cilantro dressing |
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| Tuna Nicoise baby greens, green beans, kalamata olives, sweet red onions, hard boiled eggs andcitrus vinaigrette |
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| Steak Salad baby greens, roasted red bell peppers and blue cheese dressing |
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| Goat Cheese Salad baby greens, diced tomatoes, asparagus and shallot vinaigrette |
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| Bbq Chicken Salad shredded lettuce, fresh tomatoes, corn, cilantro, sweet red onions, crispyonions and bbq sauce |
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| Sea Scallops baby greens, grapefruit segments and citrus vinaigrette |
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| Pasta | ||||
| Tomato Basil angel hair pasta, tomatoes, garlic, basil, and feta cheese |
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| Chicken Tequila linguini, roasted chicken, roasted corn, red peppers, onions, cilantro, in a tequila lime cream sauce |
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| Linguini Clams sauteed venus clams with garlic parsley and white win |
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| Asparagus Tomato penne pasta, sundried tomatoes, red onions, asparagus in chardonnay creamsauce |
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| Wild Mushroom linguini, scallions, roasted garlic, and wine butter sauce |
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| Gorgonzola fettuccine, scallions, tomatoes, roasted walnut, and white wine cream sauce |
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| Spicy Chicken fettuccine, blackened chicken, mushrooms, scallions, tomatoes, crispy onions, andjalepeno cream sauce |
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| Calamari Diabla penne pasta, tomatoes, basil, sweet peas, and spicy marinara sauce |
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| Shrimp Martini mushrooms, scallions and cilantro, in a vodka cream sauce |
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| Entrees | ||||
| Filet Mignon 8 Oz. topped with blue cheese and shallots, served with sauteed spinach and aiolipotatoes |
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| New York Strip 8 Oz. with sauteed mushrooms and french fries |
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| Australian Lamb Chops grilled New Zealand lamb chops, served with vegetable couscous and friedonions |
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| Pork Rib Chop 14 Oz topped with mushrooms ragout and caramelized apple |
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| Chicken Breast baked with jamon serano and swiss cheese, served with garbanzo bean and saffron rice |
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| Grilled Salmon with a lobster cream sauce and potato galette |
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| Ahi Tuna with red pepper confit and basil sauce |
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| Dinner | ||||
| Appetizers | ||||
| Fresh Soup of The Day |
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| French Onion Soup baked with swiss cheese crouton |
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| Crispy Calamari Fritti served with marinara sauce |
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| Popcorn Shrimp served with pasilla chili aioli |
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| Baked Brie served with garlic onion jelly |
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| Goat Cheese Cigars served with shallot vinaigrette and diced tomatoes |
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| Crab Cake served with spicy corn salsa and roasted pepper aioli |
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| Tuna Carpaccio marinated with parsley and citrus vinaigrette |
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| Salads | ||||
| Aioli Caesar fresh romaine, flame roasted corn and sundried tomatoes withtraditional caesardressing |
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| Tomato Cucumber eta cheese, sweet red onions and parsley with red winevinaigrette |
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| Aioli House baby greens, candied walnuts, green onions and bleu cheese with roasted honeyvinaigrette |
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| Baby Spinach sundried tomatoes, capers, kalamata olives and shaved parmesan with garlicdressing |
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| Pastas | ||||
| Chicken Tequila linguini, roasted chicken, roasted corn, red peppers, onions and cilantro in atequila lime cream sauce |
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| Linguini Clams sauteed venus clams with garlic, parsley and white wine |
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| Asparagus Tomato penne pasta, sundried tomatoes, red onions and asparagus in a chardonnaycream sauce |
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| Angel Hair sauteed with tomatoes, garlic and a tomato basil cream sauce |
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| Meat | ||||
| Filet Mignon 12 Oz. with white wine and shallots, served with sauteed spinach and garlic mashed potatoes |
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| New York Strip 12 Oz. with sauteed mushrooms and french fries |
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| Veal Chop 14 Oz. with a cognac cream pepper sauce, served with risotto cake and asparagus |
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| Australian Lamb Chops grilled New Zealand lamb chops |
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| Pork Rib Chop 14 Oz. topped with mushrooms ragout and caramelized apple |
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| Veal Osso Bucco served with white bean cassoulet |
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| Chicken Breast baked with jamon serano and swiss cheese, served with garbanzo beans, andsaffron rice |
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| Seafood | ||||
| Grilled Salmon with a lobster cream sauce and potato galette |
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| Tuna Mignon with red pepper confit and a sweet basil sauce |
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| Jumbo Shrimp wrapped with jamon serrano and in a sauteed champagne cream sauce |
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| Lobster Tails broiled twin Australian lobster tails served with butter herbed potatoes and fresh vegetables |
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| Seafood Paella saffron rice, studded with fresh seafood, chicken, chorizo and vegetables |
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| Tapas | ||||
| Tortilla Espanola potato, garlic, jamon serrano, bell pepper |
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| Champinones Al Ajillo garlicky fried mushrooms |
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| Boquerones sweet red onions and marinated white anchovies |
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| Croquetas De Pollo Y Jamon chicken and ham croquettes |
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| Cazuela De Esparragos Trigueros baked asparagus with eggs |
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| Ameijoas a Bulhao Pato sweet little clams steamed in white wine |
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| Patatas Brava spicy fried potatoes |
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| Ensalada Andaluza green salad with tomato and jamon serrano |
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| Cachorrenas soup with fish and clams |
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| Pan Con Tomate grilled bread brushed with tomatoes |
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| Jamon Serrano serrano ham drizzled with olive oil |
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| Queso Manchego manchego cheese |
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| Pulpo a Calamares a La Vinagreta octopus and calamari ceviche |
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| Calamares Fritos fried calamari |
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| Esparragos a La Plancha grilled fresh green asparagus |
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| Queso De Cabra Al Horno baked goat cheese with garlic bread and tomato sauce |
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| Caviar | ||||
| Sevruga small, grey, subtly flavored creamy eggs |
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| Osetra medium-sized, grey-brown to nearly golden, peppery eggs |
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| Beluga large and grey, with a very delicate skin and a clear flavor |
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| Caviar Sampler 1 oz. of beluga, 1 oz. of sevruga and 1 oz. of osetra with blini and classic accompaniments |
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Cross Streets:
At W 213th StFax:
310-618-3713Hours:
Mon-Fri:11am-10pm Sat:4pm-10pm Sun:4pm-9pmNeighborhood:
South Bay - CityPhone:
310-320-9200Location(s)
- Aioli
- 1261 Cabrillo Ave #100
- Torrance, CA, 90501
- United States



