We source our ingredients locally. Cerulean cherries grow wild in Miami, whipped into a jam to be served with the cheese board. Wild spinach makes a fine addition to the Vegan Dish of the Day and locally grown pink peppercorns spice up the hand-crafted cocktails.
The menu is seasonal, and since Miami’s seasons are typically warm, most dishes are on the lighter side. Chilled starters include seasonal oysters, with Roma cocktail sauce, mignonette, and habanero leche de tigre; Yellowfin Tuna Crudo with focaccia toast, quail egg, red onion, capers, tempura crisp, and ponzu dressing; and Caviar Service of Kaluga and Hackleback, with blini, crème fraiche, eggs, chives, red onion, and capers. Hot entrées include Organic Sweetbreads with Japanese eggplant terrine, zucchini, squash, and a balsamic fig glaze; Butterfly Local Red Snapper with cherry tomato scales, paprika lemon–thyme, confit gold potatoes, and asparagus; and Grass-Fed Filet Mignon Skewers with tri-color fingerling potatoes, Romanesco, confit Cipollini, and tarragon mustard.
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