Imagined, curated, drawn, and brought to life with a level of culinary creativity never before seen in Alpharetta — a delicate dance between reminiscent of cuisines found surrounding the Mediterranean, elevated, uniquely our own.
Imagined, curated, drawn, and brought to life with a level of culinary creativity never before seen in Alpharetta — a delicate dance between reminiscent of cuisines found surrounding the Mediterranean, elevated, uniquely our own.
dinner
happy hour
libations
kids
start
The Bowl
14
a wholesome blend of couscous and farro, tossed with sun dried tomato, cucumber, walnuts, and pickled shallots, finished with citrus oil and micro herbs
Shrimp Francese Arancini
18
golden arancini filled with shrimp in a red pepper coulis
Beef Meatballs
17
hand rolled in a basil spiked marinara, finished with parmesan dust
Charred Cauliflower Royale
16
flame roasted with red pepper mousse, pomegranate jewels, toasted pine nuts, and parsley oil finished with red pepper chimichurri
Octopus Al Ajillo
24
char grilled in chili garlic oil, layered over smoked romesco and potato, finished with a crisp fennel salad
Truffle Manchego Fries
13
crispy fries tossed with aged manchego, black truffle oil, slow roasted garlic confit, and fresh herbs
Crispy Halloumi and Grilled Grapes Bruschetta
13
golden seared halloumi atop chard grapes, pistachio crumble, and a honey thyme glaze on toast points
Siena Hummus
13
velvety chickpea hummus enriched with black garlic and tahini, finished with paprika butter and served with warm pita
Whipped Feta and Burnt Honey
14
creamy and silky smooth, drizzled with chili infused burnt honey and bright lemon zest, served with warm grilled focaccia and herb oil
Midnight Lamb Skewers
22
fire kissed spiced ground lamb skewers with preserved lemon tahini aioli, cilantro mojo, pickled vegetables, and warm pita
savour
Lamb Chops
39
glazed with honey and lavender, brushed with pomegranate molasses, accompanied by rosemary couscous
The Flame Steak
36
fire grilled served with crispy fingerlings, caramelized onions, and sautéed spinach, with red chimichurri
Baked Salmon
34
roasted heirloom potatoes and farro, blistered asparagus, shaved fennel slaw, and radish, dressed in preserved lemon sumac vinaigrette and herb oil
Golden Oxtail
38
slow braised, cooked for eight hours, folded into gemelli with peppers and caramelized onions in a scented cream sauce, finished with fresh gremolata
Moroccan Market Chicken
32
charred citrus marinated chicken thighs braised in tomato olive stew with apricot and onions, served with cilantro rice
Hen of the Woods
24
fresh pappardelle tossed in a parmesan alfredo cream with wild mushrooms, rosemary, finished with black truffle essence
finish
Saffron Crème Brûlée
12
delicately perfumed with saffron, brûléed to a golden shell and served macerated berries with mint
Baklava Cheesecake Bites
16
flaky filo wrapped around creamy cheesecake, glazed with honey and topped with walnut crumble and a whisper of sugar floss.
Chocolate Tahini Mousse Cake
12
creamy tahini dark chocolate mousse layered over sesame chiffon and draped in rich ganache, finished with whipped cream and date jam.
dinner
happy hour
libations
kids
start
The Bowl
14
a wholesome blend of couscous and farro, tossed with sun dried tomato, cucumber, walnuts, and pickled shallots, finished with citrus oil and micro herbs
Shrimp Francese Arancini
18
golden arancini filled with shrimp in a red pepper coulis
Beef Meatballs
17
hand rolled in a basil spiked marinara, finished with parmesan dust
Charred Cauliflower Royale
16
flame roasted with red pepper mousse, pomegranate jewels, toasted pine nuts, and parsley oil finished with red pepper chimichurri
Octopus Al Ajillo
24
char grilled in chili garlic oil, layered over smoked romesco and potato, finished with a crisp fennel salad
Truffle Manchego Fries
13
crispy fries tossed with aged manchego, black truffle oil, slow roasted garlic confit, and fresh herbs
Crispy Halloumi and Grilled Grapes Bruschetta
13
golden seared halloumi atop chard grapes, pistachio crumble, and a honey thyme glaze on toast points
Siena Hummus
13
velvety chickpea hummus enriched with black garlic and tahini, finished with paprika butter and served with warm pita
Whipped Feta and Burnt Honey
14
creamy and silky smooth, drizzled with chili infused burnt honey and bright lemon zest, served with warm grilled focaccia and herb oil
Midnight Lamb Skewers
22
fire kissed spiced ground lamb skewers with preserved lemon tahini aioli, cilantro mojo, pickled vegetables, and warm pita
savour
Lamb Chops
39
glazed with honey and lavender, brushed with pomegranate molasses, accompanied by rosemary couscous
The Flame Steak
36
fire grilled served with crispy fingerlings, caramelized onions, and sautéed spinach, with red chimichurri
Baked Salmon
34
roasted heirloom potatoes and farro, blistered asparagus, shaved fennel slaw, and radish, dressed in preserved lemon sumac vinaigrette and herb oil
Golden Oxtail
38
slow braised, cooked for eight hours, folded into gemelli with peppers and caramelized onions in a scented cream sauce, finished with fresh gremolata
Moroccan Market Chicken
32
charred citrus marinated chicken thighs braised in tomato olive stew with apricot and onions, served with cilantro rice
Hen of the Woods
24
fresh pappardelle tossed in a parmesan alfredo cream with wild mushrooms, rosemary, finished with black truffle essence
finish
Saffron Crème Brûlée
12
delicately perfumed with saffron, brûléed to a golden shell and served macerated berries with mint
Baklava Cheesecake Bites
16
flaky filo wrapped around creamy cheesecake, glazed with honey and topped with walnut crumble and a whisper of sugar floss.
Chocolate Tahini Mousse Cake
12
creamy tahini dark chocolate mousse layered over sesame chiffon and draped in rich ganache, finished with whipped cream and date jam.
dinner
happy hour
libations
kids
start
The Bowl
14
a wholesome blend of couscous and farro, tossed with sun dried tomato, cucumber, walnuts, and pickled shallots, finished with citrus oil and micro herbs
Shrimp Francese Arancini
18
golden arancini filled with shrimp in a red pepper coulis
Beef Meatballs
17
hand rolled in a basil spiked marinara, finished with parmesan dust
Charred Cauliflower Royale
16
flame roasted with red pepper mousse, pomegranate jewels, toasted pine nuts, and parsley oil finished with red pepper chimichurri
Octopus Al Ajillo
24
char grilled in chili garlic oil, layered over smoked romesco and potato, finished with a crisp fennel salad
Truffle Manchego Fries
13
crispy fries tossed with aged manchego, black truffle oil, slow roasted garlic confit, and fresh herbs
Crispy Halloumi and Grilled Grapes Bruschetta
13
golden seared halloumi atop chard grapes, pistachio crumble, and a honey thyme glaze on toast points
Siena Hummus
13
velvety chickpea hummus enriched with black garlic and tahini, finished with paprika butter and served with warm pita
Whipped Feta and Burnt Honey
14
creamy and silky smooth, drizzled with chili infused burnt honey and bright lemon zest, served with warm grilled focaccia and herb oil
Midnight Lamb Skewers
22
fire kissed spiced ground lamb skewers with preserved lemon tahini aioli, cilantro mojo, pickled vegetables, and warm pita
savour
Lamb Chops
39
glazed with honey and lavender, brushed with pomegranate molasses, accompanied by rosemary couscous
The Flame Steak
36
fire grilled served with crispy fingerlings, caramelized onions, and sautéed spinach, with red chimichurri
Baked Salmon
34
roasted heirloom potatoes and farro, blistered asparagus, shaved fennel slaw, and radish, dressed in preserved lemon sumac vinaigrette and herb oil
Golden Oxtail
38
slow braised, cooked for eight hours, folded into gemelli with peppers and caramelized onions in a scented cream sauce, finished with fresh gremolata
Moroccan Market Chicken
32
charred citrus marinated chicken thighs braised in tomato olive stew with apricot and onions, served with cilantro rice
Hen of the Woods
24
fresh pappardelle tossed in a parmesan alfredo cream with wild mushrooms, rosemary, finished with black truffle essence
finish
Saffron Crème Brûlée
12
delicately perfumed with saffron, brûléed to a golden shell and served macerated berries with mint
Baklava Cheesecake Bites
16
flaky filo wrapped around creamy cheesecake, glazed with honey and topped with walnut crumble and a whisper of sugar floss.
Chocolate Tahini Mousse Cake
12
creamy tahini dark chocolate mousse layered over sesame chiffon and draped in rich ganache, finished with whipped cream and date jam.
Featured Dishes
Featured Dishes
Featured Dishes
Each dish at Siena is thoughtfully designed: a work of art in both visual presentation and balance of flavor.
Led by Chef Baba, our kitchen oozes creativity. It can be found on every plate, enjoyed with every bite. Our menu rotates with the seasons, designed to be enjoyed and then gone like the wind with what is new and fresh to love.