MIAMI SPICE MENU - $39.00

MENU CREATED BY FLORENT COURRIOL – CHEF DE CUISINE ALEXY GODOY

MAKE A RESERVATION

 

FIRST COURSE

WILD MUSHROOM RISOTTO
Or
HEIRLOOM TOMATO TART
Herb Cream Cheese, Red Tomato Sorbet
Or
PAN SAUTEED FOIE GRAS” Our Signature Appetizer” Add $5
Mango and Passion Fruit Reduction

 

SECOND COURSE

DUO OF BRANZINO AND SEA SCALLOP
Vegetable and lemongrass sauce .. Branzino
Butter Dulce Flakes Sauce ..Scallop
Or
LAMB CHOP, VEGETABLE CONFIT Add $10
Chickpea Puree, Olive, and Oregano Lamb Jus Reduction
Or
SHORT RIBS MARINATED IN BURGUNDY WINE AND SLOWLY COOKED
Mashed Potato, Chef Florent’s Specialty, Mixed Vegetable

 

DESSERT

FLOATING ISLAND
Poached Whipped White Egg, Crème Anglaise, Fresh Berries
Or
FRUIT SORBET OF THE DAY
 
 
 
MAKE A RESERVATION
 
 
FOR YOUR MEMORIES, WOULD YOU LIKE TO KEEP OUR MIAMI BEACH LIFEGUARD PLATE?
They are available here $28. Ask our staff

Consuming raw or undercooked meat, eggs, poultry or seafood increases your risk of contracting a food borne illness – especially if you have certain medical conditions. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at greater risk of serious illness from raw oysters and should eat oysters fully cooked.

 

DISCOVERY Menu - $45.00

Summer Dinner 2018

CREATED BY FLORENT COURRIOL – CHEF DE CUISINE ALEXY GODOY

MAKE A RESERVATION

 

FIRST COURSE

WILD MUSHROOM RISOTTO

Or

YELLOW AND RED BEET SALAD, MELTED GOAT CHEESE CROUTON

Or

ASPARAGUS SALAD
Asparagus, Asparagus Sorbet, Yoghurt St Germain Liquor Dressing

Or

COLD TERRINE OF FOIE GRAS” Our Signature Appetizer” Add $10
Coteaux du Layon, Mango, Apricot Chutney

Or

HOT SEA SCALLOP IN ITS SHELL

 

SECOND COURSE

STEAMED SQUAB AND FOIE GRAS WRAPPED IN SAVOY CABBAGE
This dish cannot be served more than MEDIUM temperature
Mashed Potato, Chef Florent”s Specialty
 
Or
 
COD FILET, CAVIAR, CHAMPAGNE SAUCE
Celery, Mushroom
 
Or
 

LAMB CHOP, VEGETABLE CONFIT Add $5
Chickpea Puree, Olive and Oregano Lamb Jus Reduction

Or

BEEF FILET “PERIGOURDINE SAUCE”
Mashed Potato, Chef Florent”s Specialty, Mixed Vegetable
 

 

DESSERT

FLOATING ISLAND
Poached Whipped White Egg, Crème Anglaise, Fresh Berries
 
Or
 
FRUIT SORBET OF THE DAY
 
 
 
MAKE A RESERVATION
 
 
FOR YOUR MEMORIES, WOULD YOU LIKE TO KEEP OUR MIAMI BEACH LIFEGUARD PLATE?
They are available here $28. Ask our staff

Consuming raw or undercooked meat, eggs, poultry or seafood increases your risk of contracting a food borne illness – especially if you have certain medical conditions. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at greater risk of serious illness from raw oysters and should eat oysters fully cooked.

 

SIGNATURE Menu - $65.00

Signature Menu

CREATED BY FLORENT COURRIOL – CHEF DE CUISINE ALEXY GODOY

MAKE A RESERVATION

 

CHOICE OF 

CANADIAN FOIE GRAS ….OUR SPECIALTY
TERRINE OF FOIE GRAS, Coteaux du Layon, Mango Apricot Chutney add $5

Or

BLACK TRUFFLE CELERY RISOTTO…WITHOUT RICE!!!!!
Parmigiano Reggiano

Or

LOBSTER SALAD
Mango, Arugula, Calamansi Vinaigrette

Or

SPANISH OCTOPUS POACHED THEN GRILLED
Pickled Onion, Pancetta Mayonnaise, Fermented Red Bell Pepper

CHOICE OF 

“REINVENTED” TRADITIONAL “DUCK A L’ORANGE”
Carrots, Orange and Ginger Sauce

Or

BEEF FILET “PERIGOURDINE SAUCE”
Mashed Potato, Chef Florent’s Specialty, Winter vegetable, Truffle

Or

BRANZINO
Lemongrass, Spring onions, Snow Pea, Carrot, Zucchini

CHOICE OF 

DECONSTRUCTED LOG
Caramelized Tuile, Mascarpone Mousse, Strawberry au Poivre, Republica del Cacao Chocolate Mousse, Lemon Thyme Sorbet

Or

SELECTION OF HOMEMADE FRESH FRUIT SORBET
Passion Fruit, Lemon and fresh Thyme, Griotte Cherry, Mango and Strawberry

 

MAKE A RESERVATION
 
 
FOR YOUR MEMORIES, WOULD YOU LIKE TO KEEP OUR MIAMI BEACH LIFEGUARD PLATE?
They are available here $28. Ask our staff

Consuming raw or undercooked meat, eggs, poultry or seafood increases your risk of contracting a food borne illness – especially if you have certain medical conditions. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at greater risk of serious illness from raw oysters and should eat oysters fully cooked.

 

TASTING MENU - $115.00

TASTING MENU

Available for 2 guests or even number of guests ONLY

MAKE A RESERVATION

 

AMUSE BOUCHE

FIRST COURSE

DUO OF CANADIAN FOIE GRAS: PAN SAUTEED FOIE GRAS & WARM BONBON

SECOND COURSE

SPANISH OCTOPUS, POACHED THEN GRILLED
Pickled Onion, Pancetta Mayonnaise, Fermented Red Bell Pepper

Or

BLACK TRUFFLE CELERY RISOTTO…WITHOUT RICE

THIRD COURSE

BRANZINO
Lemongrass, Spring onions, Snow Pea, Carrot, Zucchini

FOURTH COURSE

Choice of
LAMB CHOP, VEGETABLE CONFIT
Chickpea Puree, Olive and Oregano Lamb
Juice Reduction

Or

SQUAB AND FOIE GRAS WRAPPED IN SAVOY CABBAGE
Mashed Potato, Chef Florent”s Specialty

Or

MAINE LOBSTER “CHAMPA CHAI SAUCE”
Fresh Live Lobster from Maine, Preserved Lemon, Artichoke, Carrot, Sweet Potato, Snow Pea

FIFTH COURSE

PAVLOVA
Meringue, Fresh Berries, Walnut

Price: $115 per person food only; add $65 for pairing wines. Tax and Gratuity not included

Optional: ASSORTMENT OF FRENCH CHEESES – Add $16 for 2
Additional wine pairing

 

MAKE A RESERVATION
 
 
FOR YOUR MEMORIES, WOULD YOU LIKE TO KEEP OUR MIAMI BEACH LIFEGUARD PLATE?
They are available here $28. Ask our staff

Consuming raw or undercooked meat, eggs, poultry or seafood increases your risk of contracting a food borne illness – especially if you have certain medical conditions. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at greater risk of serious illness from raw oysters and should eat oysters fully cooked.

 

A LA CARTE

A LA CARTE

CREATED BY FLORENT COURRIOL – CHEF DE CUISINE ALEXY GODOY

MAKE A RESERVATION

 

APPETIZERS

 
CANADIAN FOIE GRAS …. OUR SPECIALTY 
 
TERRINE OF FOIE GRAS
Coteaux du Layon, Mango Apricot Chutney    22
 
WARM BONBON OF FOIE GRAS
Foie wrapped in Potato Spaghetti, Slightly deep fried Enoke Salad  22
 
PAN SAUTEED FOIE GRAS
Mango, Passion Fruit scented reduction   22
 
WARM DUCK & FRESH WILD MUSHROOM CONSOMME, RAVIOLES OF FOIE GRAS
Brunoise of Vegetable, Shredded Smoked Duck Breast    18
 
DUO OF FOIE GRAS
Pan Sautéed and Bonbon   25
 
TRIO OF FOIE GRAS
Terrine, Bonbon and Consomme    27
 
FOIE GRAS TASTING
ALL THE FOUR    35
 
PAIRING WINE OF THE DAY  $13
 

 
 
MILLEFEUILLE OF CRAB AND ZUCCHINI
Calamansi Vinaigrette   18
 
LOBSTER SALAD
Mango, Arugula, Calamansi Vinaigrette   22
 
SPANISH OCTOPUS, POACHED THEN GRILLED
Pickled Onion, Pancetta Mayonnaise, Fermented Red Bell Pepper   24
 
ROASTED SWEETBREAD, FRESH WILD MUSHROOM SAUCE
Sautéed Spinach, Wild Mushroom   25
 
HOT SEA SCALLOP IN ITS SHELL   15
 
WILD MUSHROOM RISOTTO   16
 
YELLOW AND RED BEET SALAD, MELTED GOAT CHEESE CROUTON   14
 
ASPARAGUS SALAD
Asparagus, Asparagus Sorbet, Yoghurt St Germain Liquor Dressing   14
 

 

ENTREES

 
FILET OF WILD VENISON “DIANE SAUCE” OUR WAY
Winter Vegetables, Cranberries   55
 
STEAMED SQUAB AND FOIE GRAS WRAPPED IN SAVOY CABBAGE
This dish cannot be served more than MEDIUM temperature
Mashed Potato, Chef Florent”s Specialty   42
 
LAMB CHOP, VEGETABLE CONFIT 
Chickpea Puree, Olive and Oregano Lamb Jus Reduction    45
 
SHORT RIBS MARINATED IN BURGUNDY WINE AND SLOWLY COOKED
Mashed Potato, Chef Florent”s Specialty   32
 
“REINVENTED” TRADITIONAL “DUCK A L’ORANGE”
Carrots, Orange and Ginger Sauce   36
 
BEEF FILET “PERIGOURDINE SAUCE”
Mashed Potato, Chef Florent”s Specialty,
Winter vegetable, Truffle   47
 

 

MAINE LOBSTER “CHAMPA CHAI SAUCE”

Fresh Live Lobster from Maine, Preserved Lemon, Artichoke, Carrot, Sweet Potato, Snow Pea.   45
 
COD FILET, CAVIAR, CHAMPAGNE SAUCE
Celery, Mushroom   37
 
BRANZINO
Lemongrass, Spring onions, Snow Pea, Carrot, Zucchini   36
 
SEABASS PERUVIAN FLAVORS
With Baby Vegetables, Saffron, Mussels
Lobster Broth, Yellow Pepper, Capers and Olives   39
 

 
RAVIOLI FILLED WITH HOMEMADE RICOTTA
Anchovy optional   26
 
 
 
MAKE A RESERVATION
 
 
FOR YOUR MEMORIES, WOULD YOU LIKE TO KEEP OUR MIAMI BEACH LIFEGUARD PLATE?
They are available here $28. Ask our staff

Consuming raw or undercooked meat, eggs, poultry or seafood increases your risk of contracting a food borne illness – especially if you have certain medical conditions. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at greater risk of serious illness from raw oysters and should eat oysters fully cooked.

 

CHAMPAGNE DINNER - MARCH 22, 2018

PAUL ETIENNE SAINT GERMAIN CHAMPAGNE DINNER

Make A RESERVATION

MENU CREATED BY FLORENT COURRIOL –  CHEF DE CUISINE ALEXY GODOY

Thursday, March 22, 2018

Presentation by Jean Michel Lagneau

Featuring 6 selected different products from this highly rated small Champagne house

AMUSE BOUCHE

BLACK TRUFFLE CELERY RISOTTO…WITHOUT RICE!!!!!

Parmigiano Reggiano

“Tradition”

APPETIZER

TERRINE OF FOIE GRAS, Coteaux du Layon, Mango Apricot Chutney

&

PAN SAUTEED FOIE GRAS, Mango, Passion Fruit scented reduction

“Rose” and  “Charme”

LOBSTER DAIKON PURSE

“Sublime”

ENTREE

“REINVENTED” TRADITIONAL “DUCK A L’ORANGE”

Carrots, Orange and Ginger Sauce

Divine”

DESSERT

PAVLOVA

Meringue, Fresh berries, Coulis, Homemade Vanilla Ice Cream

“Exception”

$195.00 per person + Tax and Tips

Reservations required / Call 305 531 45 33

Make A RESERVATION

Cuvée TRADITION
GRAND CRU – BLANC DE BLANCS – 100% Chardonnay – Côte des Blancs (Cramant, Avize )
BRUT – Dosage: 8 g/l – Magnum 1500 ml “Vintage 2007”

Cuvée CHARME
GRAND CRU – (75% Pinot noir, Montagne de Reims & 25% Chardonnay, Côte des Blancs )
BRUT – Dosage: 8 g/l – Minimum 5 years aging)

Cuvée ROSE
90% PINOT NOIR, 10% CHARDONNAY – Montagne de Reims
BRUT – Dosage: 8 g/l – 4 years aging – Bottle 750 ml

Cuvée DIVINE St GERMAIN
GRAND CRU – Assemblage ( 60% Montagne de Reims & 40% Côte des Blancs )
BRUT – Dosage: 7g/l – Minimum 6 years aging – Special Bottle 750 ml

Cuvée EXCEPTION
GRAND CRU – BLANC DE NOIRS – 100% Pinot Noir – Montagne de Reims ( Verzenay )
BRUT – Dosage: 7 g/l – Minimum 6 years aging – Bottle 750 ml

Cuvée SUBLIME St GERMAIN
Grand Cru – Millésime 2006
50% Chardonnay, Côte des Blancs & 50 % Pinot Noir, Montagne de Reims.
BRUT – Dosage : 7 g/l – Unic harvest : 2006 – Bottled in March 2007 – Special Bottle : 750 ml

Make A RESERVATION