Laurent Cantineaux, Sunny Oh, Gregory Gourreau and their team at the James Beard house
Rock Shrimp Tiradito with Ají Amarillo Aïoli, Red Onions, and Cilantro
Hamachi Espuma with Yuzu Kosho Espuma and Micro-Cilantro
Salmon Nashi with Truffle Oil, Dry Miso, and Micro-Arugula
Oh-Toro with Red Onion Salsa and Micro-Shiso
Sautéed Foie Gras with Grapes, Pineapple–Mango Chutney, and Hazelnuts
Tuna Poke with Sesame, Chilies, Hijiki, Red Onions, and Scallions
Chilean Sea Bass with Maple-Glazed Eggplant, Hawaiian Hearts of Palm, and Basil–Soy Butter
Milk-Fed Pork Confit with Shiitakes, Sour Cabbage, and Honey–Ginger Glaze
Juvia Shooter > Hot-and-Cold Piña Colada
Warm Hazelnut Ravioli with Citrus Consommé and Pomegranate Sorbet
Dinner

Beach Chic

Executive Chef/Partner Laurent Cantineaux

Juvia, Miami Beach, FL; and Bonito, St. Barts, French West Indies

Executive Chef/Partner Sunny Oh

Juvia, Miami Beach, FL

Pastry Chef Gregory Gourreau

Juvia, Miami Beach, FL; and Bonito, St. Barts, French West Indies

Sexy standout Juvia, which recently won our 2013 Outstanding Restaurant Design award, offers guests a striking indoor/outdoor penthouse setting with stunning views of Miami Beach—but the real reason diners (and celebrities) flock to the restaurant is for its adventurous yet impeccably crafted menu. Experience the distinctive Japanese, French, and Peruvian cuisine of chef Laurent Cantineaux and his team.

Event photos by Tom Kirkman.

Related Info:

Bonito 
Juvia  

MENU

  • Hors d’Oeuvre

    • Rock Shrimp Tiradito with Ají Amarillo Aïoli, Red Onions, and Cilantro
    • Hamachi Espuma with Yuzu Kosho Espuma and Micro-Cilantro
    • Salmon Nashi with Truffle Oil, Dry Miso, and Micro-Arugula
    • Oh-Toro with Red Onion Salsa and Micro-Shiso
    • Champagne Moët & Chandon Grand Vintage 2004
  • Dinner

    • Sautéed Foie Gras with Grapes, Pineapple–Mango Chutney, and Hazelnuts
    • Bouchaine Bouche d'Or Late Harvest Chardonnay 2010
    • Tuna Poke with Sesame, Chilies, Hijiki, Red Onions, and Scallions
    • Robert Mondavi Winery To Kalon Vineyard Fumé Blanc Reserve 2010
    • Chilean Sea Bass with Maple-Glazed Eggplant, Hawaiian Hearts of Palm, and Basil–Soy Butter
    • Baron de L Pouilly-Fumé 2006
    • Milk-Fed Pork Confit with Shiitakes, Sour Cabbage, and Honey–Ginger Glaze
    • Château Haut Condissas Cuvée Prestige 2005 
    • Juvia Shooter > Hot-and-Cold Piña Colada
    • Warm Hazelnut Ravioli with Citrus Consommé and Pomegranate Sorbet

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 05.29.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

February 2016

S M T W T F S
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Splash of Winter Rosé Mon, 02.01.2016
 
Five-Star Winter Elegance Tue, 02.02.2016
 
Beard on Books Wed, 02.03.2016
 
Salmon Seduction Wed, 02.03.2016
 
Flavors of Veneto Thu, 02.04.2016
 
Maui, HI Fri, 02.05.2016
 
San Diego Hot Spot Fri, 02.05.2016
 
Maui, HI Fri, 02.05.2016
 
Luxurious Kaiseki Sat, 02.06.2016
 
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Mardi Gras Mystique Tue, 02.09.2016
 
Feast of the Senses Wed, 02.10.2016
 
Pocono Mountain Retreat Thu, 02.11.2016
 
Southern Social Fri, 02.12.2016
 
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New Orleans Charm Wed, 02.17.2016
 
The Art of the Chef Thu, 02.18.2016
 
Rustic Italian Fri, 02.19.2016
 
Neighborhood Gem Sat, 02.20.2016
 
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Toast of Montauk Wed, 02.24.2016
 
New-School Italian Thu, 02.25.2016
 
Beetlebung Farm Supper Fri, 02.26.2016
 
 
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Bold Asian Flavor Mon, 02.29.2016
 
 
 
 
 
 
JBF Kitchen Cam