SIGNATURE menu - $70.00

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

WILD MUSHROOM RISOTTO

Or

MILLEFEUILLE OF CRAB AND ZUCCHINI
Calamansi Vinaigrette

Or

HOT SEA SCALLOP IN ITS SHELL 

 

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

BARAMUNDI CRAB CONSOMME
Savoy Cabbage

 

CHOICE OF 

DECONSTRUCTURED 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

CREATED BY FLORENT COURRIOL – CHEF DE CUISINE ALEXY GODOY

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 &
POACHED FOIE GRAS IN KOMBU AND BONITO BROTH

 

SECOND COURSE

Choice of

LANGOUSTINE
Urchin. Watermelon, Tomato Strawberry Dressing

Or

FRESH WILD MUSHROOM RISOTTO

 

THIRD COURSE

BARAMUNDI, CRAB CONSOMME
Savoy Cabbage

 

FOURTH COURSE

Choice of
 
LAMB CHOP, VEGETABLE CONFIT 
Chickpea Puree, Olive and Oregano Lamb Jus Reduction
 
Or
 
STEAMED SQUAB AND FOIE GRAS WRAPPED IN SAVOY CABBAGE
Mashed Potato, Chef Florent”s Specialty 
 
Or
 
BOUILLABAISSE A NOTRE FACON
Rouget, Seabass, Mulet
Reduction of Fish and Lobster Consommes, Whipped Rouille Emulsion

 

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.

VEGAN menu - $45.00

GASTRONOMIC VEGAN MENU

CREATED BY FLORENT COURRIOL – CHEF DE CUISINE ALEXY GODOY

 
MAKE A RESERVATION

 

COLD APPETIZERS

QUINOA SALAD
Cucumber, Tomato, Red Onion, Fresh Mint, Parsley, Lemon Juice, Olive oil Dressing
 

Or

BEET SALAD
Green Apple, Avocado
 

Or

GREEN SALAD
Pickled Cucumber, Cherry Tomato

 

warm entrees

ROASTED CAULIFLOWER
Endives, Carrot Mousse, Spinach Mousse
 

Or

BLACK TRUFFLE CELERY RISOTTO WITHOUT RICE
Coconut Milk
 

Or

WARM VEGETABLE BOWL
Broccoli, Asparagus, Carrot, Zucchini, Fennel

 

DESSERTS

VEGAN CHOCOLATE SORBET
Mixed Berries
 
Or
 

ASSORTMENT OF HOMEMADE FRUIT SORBET
Mixed berries

 

MAKE A RESERVATION
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
 
POACHED  FOIE GRAS
in Kombu and Bonito broth  $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
 
 
 
QUINOA SALAD
Cucumber Tomato Red Onion Fresh Mint, Parsley, Lemon Juice Olive Oil Dressing
$14
 
LANGOUSTINE 
Tomato Strawberry Dressing
$22
 
SPANISH OCTOPUS, POACHED THEN GRILLED
Pickled Onion, Pancetta Mayonnaise, Fermented Red Bell Pepper
$18
 
MILLEFEUILLE OF CRAB AND ZUCCHINI
Calamansi Vinaigrette
$18
 
HOT SEA SCALLOP IN ITS SHELL
$15
 
ROASTED SWEETBREAD, FRESH WILD MUSHROOM SAUCE
Sautéed Spinach, Wild Mushroom
$22
 
WILD MUSHROOM RISOTTO
$19
 
YELLOW AND RED BEET SALAD, MELTED GOAT CHEESE CROUTON
$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
 
VEAL CHOP,  CHANTERELLE MUSHROOM,  CRUNCHY SWEETBREAD BITES
Veal Reduction and Asparagus,  (almost 1 pound)
$49.50
 
NOT SO TRADITIONAL “DUCK A L’ORANGE”
Carrots, Orange and Ginger Sauce
$36
 
LAMB CHOP, VEGETABLE CONFIT 
Chickpea Puree, Olive and Oregano Lamb Jus Reduction 
$45
 
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
 
BOUILLABAISSE A NOTRE FACON
Rouget, Seabass, Mulet
Reduction of Fish and Lobster Consommes, Whipped Rouille Emulsion
$40
 
BARAMUNDI, CRAB CONSOMME
Savoy Cabbage
$39
 
BRANZINO
Lemongrass, Spring onions, Snow Pea, Carrot, Zucchini
$37
 
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.