SPECIAL WINE DINNER | January 22, 2020

SPECIAL WINE DINNER

Intriguing Wines from around the world

Not so usual wines from different continents and types of grapes, mostly biodynamic and organic.
 
Sebastien  Verrier (ex Sommelier at the Baltimore and St. Regis) and Patrick will be pleased to present these wines with the following menu:
 
SCALLOPS WITH SPINACH MOUSSE
Menetou Salon, Sauvignon Blanc, Cave de Gortona, Loire Valley, France 2017
Chignin Bergeron, Roussanne, Chateau de la Gentilhommiere, Savoie, France 2016
 
CELERY AND BLACK TRUFFLE RISSOTTO WITHOUT RICE
Malbec Coleccion, Solo Contigo, Mendoza, Argentina 2011
Tempranillo, Crianza, Quinto Arrio, Organic, Spain 2016
 
DUCK A L´ORANGE
Gevrey Chambertin, Pinot Noir, David Duban, Burgundy, Organic Biodynamic, France 2017
Pinot Noir, Younathan, Willamette Valley, Organic Biodynamic, Oregon 2015
 
MINI LOG, TUILLE, BERRIES, CHOCOLATE MOUSSE, LEMON SORBET
Jurancon Gros Manseng, Petit Manseng, Domaine Larroude, France 2016
 

Price: $130 per person. Tax and Gratuity not included.

 

MAKE A RESERVATION

Wednesday, January 22, 2020 | 7:30 p.m.

TASTING menu - $115.00

TASTING MENU

CHEF DE CUISINE ALEXY GODOY

Available for 2 guests or even number of guests ONLY

 
MAKE A RESERVATION

 

AMUSE BOUCHE 

BONBON OF FOIE GRAS
Foie Gras wrapped in a Potato spaghetti over micro greens  and fresh wild mushroom. Rice Wine Vinegar

 

FIRST COURSE

POACHED FOIE GRAS
in Kombu and Bonito broth

 

SECOND COURSE

Choice of

SCALLOPS 
Spinach Mousse and Asparagus

Or

BLACK TRUFFLE RISOTTO WITH NO RICE 

 

THIRD COURSE

BOUILLABAISSE A NOTRE FACON
Seabass and Red Snapper
Reduction of Fish and Lobster Consommes, Whipped Rouille Emulsion, Saffron

 

FOURTH COURSE

Choice of
 
LAMB CHOP, VEGETABLE CONFIT 
Provenzal Ratatouillle, Lamb Jus Reduction
 
Or
 
STEAMED SQUAB AND FOIE GRAS WRAPPED IN SAVOY CABBAGE
This dish cannot be served more than MEDIUM temperature
Potato “Dauphinois” Gratin
 
Or
 
HALIBUT OVER FRESH WILD MUSHROOM RISOTTO
 
 

FIFTH COURSE

DESTRUCTURED LOG
Tuile, Mascarpone cream, Marinated Strawberry,
Lemon Sorbet, Chocolate Mousse

 

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 $7.00

 

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 

CHEF DE CUISINE ALEXY GODOY

 
MAKE A RESERVATION

 

APPETIZERS

 

CANADIAN FOIE GRAS – OUR SPECIALTY

 
TERRINE OF FOIE GRAS
Coteaux du Layon, Mango Apricot Chutney  $24
 
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  $23
 
POACHED  FOIE GRAS
in Kombu and Bonito broth  $19
 
DUO OF FOIE GRAS
Pan Sautéed and Bonbon   $26
 
TRIO OF FOIE GRAS
Terrine, Bonbon, and Poached   $28
 
FOIE GRAS TASTING
ALL THE FOUR    $39.75
 
PAIRING WINE OF THE DAY  $13
 
 
 
MICRO GREEN VEGETABLE TART, SWEET PEA SORBET
Fresh Mint, Parsley, Lemon Juice Olive Oil Dressing
$15
 
ROASTED SWEETBREAD, VEAL REDUCTION, FRESH WILD MUSHROOM
Sautéed Spinach, Wild Mushroom
$20
 

SCALLOPS, SPINACH MOUSSE AND ASPARAGUS 

$19
 
BLACK TRUFFLE CELERY RISOTTO WITHOUT RICE
Vegan version available
$19
 
MILLEFEUILLE OF CRAB AND ZUCCHINI
Kalamansi Vinaigrette
$19.50
 
HEIRLOOM TOMATO TART, TOMATO SORBET
Vegan version available
$16
 
TOWER OF YELLOW AND RED BEET, SALAD, MELTED GOAT CHEESE CROUTON
$16
 
RAVIOLI FILLED WITH HOMEMADE RICOTTA
Anchovy optional
$18
 

 

ENTREES

FILET OF WILD VENISON “DIANE SAUCE” OUR WAY
Winter Vegetables, Cranberries
$64
 
STEAMED SQUAB AND FOIE GRAS WRAPPED IN SAVOY CABBAGE
This dish cannot be served more than MEDIUM temperature
Potato “Dauphinois” Gratin
$42
 
VEAL CHOP
Veal Reduction, Potato “Dauphinois” Gratin and Asparagus
$59
 
NOT SO TRADITIONAL “DUCK A L’ORANGE”
Carrots, Orange and Ginger Sauce
$39
 
LAMB CHOP, PROVENZAL RATATOUILLE 
Chickpea Puree, Olive and Oregano Lamb Jus Reduction 
$39
 
BEEF FILET “PERIGOURDINE SAUCE”
Potato “Dauphinois” Gratin, Winter vegetable, Truffle
$40
 
 
MAINE LOBSTER “CHAMPA CHAI SAUCE”
Fresh Live Lobster from Maine, Preserved Lemon, Carrot, Sweet Potato, Snow Pea, Zucchini
$51
 
BOUILLABAISSE A NOTRE FACON
Daily Selection of three different fish
Reduction of Fish and Lobster Consommes, Whipped Rouille Emulsion
$42
 
CHILEAN SEABASS PERUVIAN FLAVORS
Saffron, Turmeric, Aji Amarillo, Carrot, Zucchini, Broccoli, Finger link Potato
$42
 
BRANZINO FILET GRILLED ON THE SKIN
Lemongrass, Spring onions, Snow Pea, Carrot, Zucchini
$37
 
HALIBUT, WILD MUSHROOM RISOTTO
$48
 
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, shellfish, that should be fully cooked.