South Beach Sizzle

Menu

• Hors d’Oeuvre
  • Prime Certified Angus Beef® Tartare with White Truffles on Parmesan Crostini
  • House-Smoked Salmon with Mamey Crema on Sweet Potato Cakes
  • Salt Cod Croquettes with Beef Carpaccio and Chipotle Aïoli
  • Conch Ceviche Spoons with Ají Amarillo–Miso Sauce
  • Honey Bunny Cocktails > Vanilla Vodka with Strawberries, Citrus, and Prosecco
• Dinner
  • King Crab and Hearts of Palm–Stuffed Prime Certified Angus Beef® Teras Major Carpaccio with Local Microgreen Salad and Truffle Caviar
  • La Chapelle Gordonne Côtes de Provence Rosé 2012
  • Sous Vide Pork Belly Pavé with Abalone, Garlic–Butter Confit, Arugula, and Micro-Tomatoes
  • Rocca delle Macìe Sasyr 2009
  • Aji Panca–Marinated Prime Aged Certified Angus Beef® Deckle with Minted Key West Shrimp, Shiso–Mixed Pepper Salad, and Black Garlic and White Yuca Sauces 
  • Girard Petite Sirah 2010
  • Certified Angus Beef® Short Rib–Lobster Risotto with Florida Keys Stone Crab Slaw and Pickled Red Onions
  • Ysios Rioja Reserva 2006
  • Macadamia–Dark Chocolate Cube with Macadamia Brittle, Gold Leaf–Berry Gel, and Salted Carmel Ice Cream
  • W. & J. Graham’s 20-Year-Old Tawny Porto NV