Dinner Menu – South Beach Restaurant

Fresh Corvina in a Traditional Peruvian Style with Yam and Micro Cilantro and Crispy Corn

Escolar Marinated with Pisco-Sour, Crunchy Tomatillo and White Corn

23 Carat Gold Leaf Covered Octopus and Pearl Tomatoes in Kalamata Olive and Squid Ink Huancaina

Poached Lobster Tails, Served with Mango Huancaina and Kadaif Crisps

Fresh Black Codfish Rolled Up with Radish, Papaya and Mango Mix, in an “Imperial” Ginger Orange Sauce Topped with Onion Crisps, Jalapeno and Kumquat

Mixed Ceviche in a Spicy Red Rocoto Sauce, Served with Jalapeno sauce, Yam Mousseline and Quinoa Crumble

Maple Roasted Pear Served with Crumbled Blue Cheese, Walnuts and Arugula

Citrus, Spicy and Herbs Frosting

Pan Seared Crispy Foie Gras, Sweet Corn Tamales, Grenadine Seeds and Smooth Mole

Quinoa Crusted Queso Fresco, Roasted Red Pepper Dressing

Italian Eggplant and Goat Cheese Mousse, Marinated Beets, Micro Mache Salad and Raspberry Air.

Tender Snails Sauteed With Garlic, Sauterne, and Parsley

Tobiko Pearls and Tangy “Nuoc Mam” Sauce

Ahi Tuna with Mango Sphere, Asian Pear, Papaya, Pomegrante and Purple Shiso.

Harissa and Lemon Aioli

Baby Vegetables, Hummus, Dried Date and Pita

The Chef Choice of Flame Grilled “Akaushi” Upper Prime Cuts

• Texan Cowboy Steak – MP
• 8 oz Succulent Tenderloin – $42
• 12 oz Charred Rib-eye – $38
• 6 oz “Colorado” Lamb Porterhouse – $26

Choose From An Assortment of Sides

• “Fontina” and White Truffle Oil Infused Mac ‘n Cheese – $10
• Grilled Green Baby Asparagus – $6
• Traditional “Pommes Dauphines” – $6
• Baked Potato Enhanced with Sour Cream and Chives – $6
• Seasonal Organic Baby Vegetables “Glaces” – $6
• Sauce “Madagascar” – $3
• Demi Glace Infused with “Duckhorn Merlot” – $3
• Freddy May Tag’s Blue Sauce – $3

24 Hour Braised Pork Ribs Rolled in Corn Tortillas, Covered with Tomato Chile Sauce, Rice and Beans

Lobster and Amazonian Paiche in a Coconut Pepper Sauce Infused with Cilantro Served with Aioli Crispy Plantain.

Crushed Herb Potato and Buerre Blanc

Pecorino Cheese, Asparagus Tips

Classic Favorite with Chef’s Ceation of Homemade Meatballs

Kimchee Noodles and Baby Bok Choy

Asian Stir-Fried Vegetables, Water Chestnuts, and Bean Sprouts.

Served Traditionally with Jasmine Rice and Minted Raita

Moroccan Couscous and House Made Harissa, Cumin and Rosemary “Fume”.