Maya.J Introduces Summer Menu and Cocktails

The Manayunk restaurant is embracing the season with globally-inspired seasonal dishes.

With summer officially started, chef Craig Wilson of Maya.J is embracing the season with a new menu that features seasonal ingredients with global inspiration. Think small plates from Thailand, Greece, Morocco, India, Israel, Japan and more.

Maya.J Exterior

All photos courtesy of Dallyn Pavey/Dish Public Relations.

Maya J Green Curry Seitan

Hot green curry Seitan

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The lineup of ingredient-driven dishes include hot green curry seitan with seasonal vegetables and rice dumplings ($12); summer salad du jour and creamy cashew dressing (MP); tuna poke with avocado, pepitas, roasted garlic, sesame, soy, lime and chiles ($13); lamb keftedes with tahini sauce, grilled naan, onion, cilantro ($13); and Moroccan baby lamb chop with chickpeas, baby carrots and spicy chimichurri ($14).

“It’s nice to have more choices in the warm months,” explains chef/owner Craig Wilson. “I always look forward to the seasons changing and different things being offered.”

Green Lotus Mojito

Creative cocktails are always on the menu, but with the new menu comes three of particular importance. Those include: the Shore House, made with vodka, elderflower liqueur, fresh lemon and strawberry puree and finished with a splash of champagne ($11); the Green Lotus Mojito, with rum, cucumber, mint syrup and fresh lime juice ($11); and an Orange Fizz, with rye whiskey, egg white, cream, fresh orange juice, honey, lemon juice and club soda ($10).

4371 Main St., Manayunk, (267) 297-8961,

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