SPECIAL MENU

VALENTINE’S DAY MENU

 

Glass of Louis de Sacy Champagne


AMUSE BOUCHE

 

CHOICE OF

 
WARM DUCK & FRESH WILD MUSHROOM CONSOMME, RAVIOLES OF FOIE GRAS
Brunoise of Vegetable, Shredded Smoked Duck Breast

Or

LOBSTER DAIKON PURSE

Or

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

Or

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

 

CHOICE OF

 
SHORT RIBS MARINATED IN BURGUNDY WINE AND SLOWLY COOKED
Mashed Potato, Chef Florent”s Specialty

Or

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

Or

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

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

 

DESSERT

“FLOATING ISLAND” PIED A TERRE

Fresh Berries and “Crème Anglaise”

Or

CHOCOLATE TART

Griotte Cherry Sorbet

 

 

Price: $115 per person. Tax and Tips not included

A LA CARTE

A LA CARTE

CREATED BY FLORENT COURRIOL – CHEF DE CUISINE ALEXY GODOY

 

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


 

DAIKON LOBSTER RAVIOLI – $22

SPANISH OCTOPUS, POACHED THEN GRILLED  – $24
Pickled Onion, Pancetta Mayonnaise, Fermented Red Bell Pepper

ROASTED SWEETBREAD, FRESH WILD MUSHROOM SAUCE
Sautéed Spinach, Wild Mushroom – $25

HOT SEA SCALLOP IN ITS SHELL – $15

WILD MUSHROOM RISOTTO – $15

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

 


 

 

ENTREES

 

FILET OF WILD VENISON “DIANE SAUCE” OUR WAY – $55
Winter Vegetables, Cranberries

SQUAB AND FOIE GRAS WRAPPED IN SAVOY CABBAGE – $42
Mashed Potato, Chef Florent”s Specialty

LAMB CHOP, VEGETABLE CONFIT – $45
Chickpea Puree, Olive and Oregano Lamb Jus Reduction

SHORT RIBS MARINATED IN BURGUNDY WINE AND SLOWLY COOKED – $32
Mashed Potato, Chef Florent”s Specialty

“REINVENTED” TRADITIONAL “DUCK A L’ORANGE” – $36
Carrots, Orange and Ginger Sauce

BEEF FILET “PERIGOURDINE SAUCE” – $47
Mashed Potato, Chef Florent”s Specialty
, Winter vegetable, Truffle


 

MAINE LOBSTER “CHAMPA CHAI SAUCE” – $45
Fresh Live Lobster from Maine, Preserved Lemon, Artichoke, Carrot, Sweet Potato, Snow Pea.

COD FILET, CAVIAR, CHAMPAGNE SAUCE – $37
Celery, Mushroom

BRANZINO – $36
Lemongrass, Spring onions, Snow Pea, Carrot, Zucchini

SEABASS PERUVIAN FLAVORS – $39
With Baby Vegetables, Saffron, Mussels
Lobster Broth, Yellow Pepper, Capers and Olives


RAVIOLI FILLED WITH HOMEMADE RICOTTA – $26
Anchovy optional


 

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

TASTING MENU

 

Available for 2 guests or even number of guests ONLY

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