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3:35 pm
0

Diners’ Choice Winner for three consecutive years, Villa Azur is a South of France-inspired culinary and entertainment destination known for its avant-garde cuisine in the heart of South Beach. The enchanted open-air courtyard is one of the most distinguishing features of the restaurant, enabling guests to dine and dance under the stars, creating an unparalleled atmosphere. French staples like Tuna Tartare can be found intermingled with other flavorful plates big enough to share, like the Grilled Whole Branzino or 32oz Dry-Aged Bone-In Striploin, and aside from its savory mains, sweeter offerings by way of dessert and cocktail feature a Vegan Macadamia Cheesecake and Dark Chocolate Gâteau. The restaurant and lounge pride itself on offering guests a one-of-a-kind experience with unique programming all week long, including “The Original Thursday Night Party,” with themed greeters and live entertainment ranging from saxophonists to dancers and DJs.

Diners’ Choice Winner 2016, 2017, 2018—OpenTable
5 Romantic Miami Restaurants We Love—Forbes Travel Guide
Villa Azur Best Service—Miami New Times
Best Ambience, Best Mediterranean, Diners’ Choice-Winner—OpenTable
Wine Spectator’s 2017 Award of Excellence—Wine Spectator
South Beach Now and Forever—The New York Times

 

Sample Menu Selections
appetizers::
Tuna Tartare 19
Cilantro-herb cream, citrus emulsion, and radishes

Cucumber Jicama Escabeche   17
Coconut ajoblanco, lemon oil, peanuts, and sumac

Striped Bass Crudo   19
Lychee, lime, passion fruit, and radish

Grilled Octopus   24
White bean purée, vierge fregola, and garlic chips

Baked Truffle Brie   24
Local honey and ciabatta toast

entrées::
Chilean Seabass Provencal   44
Creamy polenta, soy-garlic baby spinach, crispy sunchokes, and miso

Cauliflower “Crab” Cake   24
Vegan/vegetarian; kadaifi and avocado rémoulade

Dover Sole   59
Preserved lemon vinaigrette and fine herbs

Truffle French Raviole de Romans   36
Raviole de Romans and shaved black truffle

to share::
Grilled Whole Branzino   75
Sundried tomato vinaigrette and garlic chips

Pâte a la Meule 50 per person
Vegetarian; linguini, mushroom sauce, fresh truffle, and cognac

Cornish hen en Cocotte   52
Braised carrots, fingerling potatoes, and truffle chips

32oz Dry-Aged Bone-In Striploin   125
Crispy mushrooms, shaved truffle, and red wine sauce

desserts::
Vegan Macadamia Cheesecake   14
Fig-walnut crust, tropical fruit, coconut, and whipped cream

Lemon Meringue Tart
Fresh lemon, both tart and sweet, and billowy meringue

Dark Chocolate and Banana Gâteau   14
Banana mousse, basil, and lime sorbet

cocktails::
St. Barth   16
Beluga cucumber-infused vodka, pavan liqueur, lime juice, mint, and fresh cucumber

Sue Ellen   18
Hendrick’s gin, fresh cucumber, black pepper, lemon and lime wedge, and East Imperial tonic water

Basil and the Caribbean   16
Organic basil-infused vodka, fresh kiwi, mint, lime juice, sugar cane housemade syrup, and club soda

11:25 am
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The many accolades—including “Best Steakhouse of Miami”—awarded to Stripsteak by Michael Mina is well-deserved and everlasting. .A classic American steakhouse at Fontainebleau, Stripsteak beckons to guests of all backgrounds and palates via the historic Chateau lobby in the heart of the resort. Offering the highest-quality cuts from its on-site aging room and a vast selection of decadent mains, desserts, and wines, the steakhouse pays homage to the hotel’s original roots by way of tradition and authenticity. Of course, the savory sound of entrées “from the wood-burning grill,” such as the 18-ounce Châteaubriand or Dry-Aged Prime Bone-In Rib-Eye, are enough to draw in the crowd after crowd. But it’s the extensive selection of fine-dining options—from East and West Coast Oysters and Foie Gras with apricot marmalade to the Kale Salad topped with miso vinaigrette and shrimp crisps—that keep diners delightfully enchanted with every new dish tasted. Non-steak entrées live up to the reputation of Stripsteak just the same as any beef cut, featuring classics with creative thought, like the Gallus Braun Chicken or Black Truffle Pasta.

 

Best Cocktails in America—Restaurant Hospitality
Best Of Award Of Excellence—Wine Spectator
Best Steakhouse of Miami—Miami New Times Best of Awards

 

Sample Menu Selections
seafood tower, raw, and tartare::
Oysters half dozen   24; one dozen   42
East or West Coast oysters served with mignonette and grilled lemon

Caviar Twinkie   39
Corn muffin, caviar, and crème fraîche

Tuna Tartare   26
Ahi, pine nuts, mint, sesame oil, ancho chile, and Asian pear

Imperial Tower   150
Whole Maine lobster, lobster salad, six chilled shrimp, one dozen oysters, King crab, and tuna tartare

salads::
Baby Greens   15
Shaved fennel, marinated avocado, and smoky orange vinaigrette

BLT   16
Smoked blue cheese, Wilson, and pickled shallots

cold small plates::
King Crab   30
Alaskan, lemon oil, and green goddess dressing

Lobster Duo   32
Duet of half tail and chilled lobster claw salad

hot small plates::
Octopus   28
Barigoule, black garlic, and bacon

Foie Gras   32
Pan-seared, apricot marmalade, cashew dukkah, and brioche

composed entrées::
Green Circle Brick Chicken   39
Mushroom soup agnolotti, jamón serrano, and maitake

Skin-On Snapper   41
Uni, salsify, and vegan demi-glace

Colorado Lamb Chop   55
Panisse, kalabasa squash, and lamb jus

Lobster Pot Pie   70
Lobster-brandy cream, seasonal vegetables, and truffle

from the wood-burning grill::
Moyer Farms Angus
8oz Filet Mignon   47
16oz Dry-Aged Prime Bone-In NY Stripsteak   55
14oz Prime Boneless Rib-Eye   49
14oz Bone-In Filet Mignon   70
18oz Châteaubriand   95
Dry-Aged Prime Bone-In Rib-Eye market price

Wagyu
10oz Australian Skirt   49
50oz Australian Tomahawk   150
Japanese Miyazaki Prefecture   150
5oz A5 striploin

11:17 am
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The Strand Bar & Grill, a new restaurant at Carillon Miami Wellness Resort, features seasonally inspired contemporary American cuisine with a wholesome twist. A perfect match for the resort’s healthy philosophy, Italian native Executive Chef Simon Apollonio unites his own passion for a healthy lifestyle with innovative menu items and recipes to create an unforgettable dining experience. After perfecting his craft by cooking in various countries around the world, Apollonio’s seasoned culinary portfolio is the perfect complement to The Strand’s contemporary farm-fresh concept. Plus, The Strand sources ingredients from local farms and places a spotlight on Florida’s organic community. In a beautiful indoor/outdoor space that sits directly at the ocean’s edge, guests can enjoy dishes like Octopus with smoked potato crema, olive, marble potatoes, and smoked paprika vinaigrette or Faroe Salmon with farro, tomatoes, eggplant, and basil pesto. Whether mingling in the cocktail bar, enjoying the views in the light and airy dining room, or lounging on the oceanfront patio, any spot at The Strand is sure to satisfy. Recently launched, check out the sweet and savory Sunday Brunch Buffet every first Sunday of the month.

 

Sample Menu Selections
to start::
Burrata   20
Heirloom tomatoes, fresh basil, and extra virgin olive oil

Heirloom Beets   19
Mustard seed, orange zest, and poppy seed

Impepata Di Cozze   19
Mussels, garlic, white wine, lemon, and black pepper

fresh::
Artichoke Salad   20
Avocado chunk, parmigiano crisp extra virgin olive oil, and Siracha pearl

Vegetable Platter   19
Seasonal vegetables grilled to perfection, extra virgin olive oil, and balsamic

Farro   18
Carnival cauliflower florets, apple chips, tomatoes, golden raisins, and dressing

pizza::
Burrata   28
Burrata, Parma, prosciutto, arugula, and tomato

Truffle   28
Truffle bechamel, mozzarella, mushroom, and parsley

Seasonal Vegetable Grilled   25
Mozzarella and tomato

pasta::
Rigatoni   25
Traditional Italian bolognese and Parmigiano cheese

Gnocchi   28
Little neck, mussel, and basil pesto

Spaghetti Parmigiano   38
Served at the table in Parmigiano cheese half well

Farrotto   36
Proscecco, lemon, seared jumbo scallops, and thyme

entrées::
Faroe Salmon   38
With cauliflower asparagus and parsnip puree

Filet Mignon   48
Mushroom potatoes fondant and marrow bone broth

Seafood Casserole   58
Lobster, mahi mahi, mussel, clams, chardonnay, garbanzo beans, and Caribbean rice

Lamb Chops   45
Couscous lentils, pickles, cucumbers, and tzatziki sauce

Chicken   28
Potatoes, leeks, lemon preserve, and au jus

Bistecca alla Florentina   199
Florida Jackman wagyu beef porterhouse, carved tableside, roasted potatoes, and arugula salad

11:11 am
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Led by James Beard Award recipient Scott Conant, Scarpetta offers a regional Italian menu combining the simplicity of Italy’s Cucina Rustica with the refined flavors of fine cuisine amid breathtaking, unobstructed views of the Atlantic Ocean and beautifully lit pools. Conant relies on Florida’s bounty of farm-fresh and organic produce to craft menus of surprising complexity. The restaurant’s bold architectural features are just as captivating as the food. Enjoy an incredible meal overlooking the resort’s majestic ocean and poolside views. Wrap yourself in the sparkling elegance of the glass-enclosed veranda with nautical themes that highlight the casual dining areas and cocktail lounge.

 

50 Best New Restaurants — Travel + Leisure
Four Stars — Miami Herald
AAA Four Diamond Award
Top 20 Restaurants in the U.S. — Zagat
Best Of Award Of Excellence — Wine Spectator

 

Sample Menu Selections
to start::
Burrata   20
Heirloom tomatoes, fresh basil, and extra virgin olive oil

Heirloom Beets   19
Mustard seed, orange zest, and poppy seed

Impepata Di Cozze   19
Mussels, garlic, white wine, lemon, and black pepper

fresh::
Artichoke Salad   20
Avocado chunk, parmigiano crisp extra virgin olive oil, and Siracha pearl

Vegetable Platter   19
Seasonal vegetables grilled to perfection, extra virgin olive oil, and balsamic

Farro   18
Carnival cauliflower florets, apple chips, tomatoes, golden raisins, and dressing

pizza::
Burrata   28
Burrata, Parma, prosciutto, arugula, and tomato

Truffle   28
Truffle bechamel, mozzarella, mushroom, and parsley

Seasonal Vegetable Grilled   25
Mozzarella and tomato

pasta::
Rigatoni   25
Traditional Italian bolognese and Parmigiano cheese

Gnocchi   28
Little neck, mussel, and basil pesto

Spaghetti Parmigiano   38
Served at the table in Parmigiano cheese half well

Farrotto   36
Proscecco, lemon, seared jumbo scallops, and thyme

entrées::
Faroe Salmon   38
With cauliflower asparagus and parsnip puree

Filet Mignon   48
Mushroom potatoes fondant and marrow bone broth

Seafood Casserole   58
Lobster, mahi mahi, mussel, clams, chardonnay, garbanzo beans, and Caribbean rice

Lamb Chops   45
Couscous lentils, pickles, cucumbers, and tzatziki sauce

Chicken   28
Potatoes, leeks, lemon preserve, and au jus

Bistecca alla Florentina   199
Florida Jackman wagyu beef porterhouse, carved table side, roasted potatoes, and arugula salad

8:57 am
0

Celebrity Chef and TV personality Scott Conant invite you to Scarpetta at Fontainebleau for Sunday Brunch. Savor the clean, crisp flavors of Conant’s Italian heritage, where he shares some of his favorite mid-morning dishes with you. Select your personalized entrée from Lobster Benedict, Chicken Parmigiano, Filet Mignon, and more. Then, dive into expansive buffet offerings of chilled seafood, seasonally-inspired salads, a timpani station, a made-to-order frittata station, Italian cured meats and cheeses, and a dessert station featuring a variety of sweets. But there’s more—in true Scarpetta fashion, Chef’s classic Tomato and Basil Spaghetti and Duck and Foie Gras Ravioli are served to your family-style. Enjoy brunch every Sunday from 11:30 am to 3 pm, all amidst sun-drenched views of the Atlantic Ocean and Fontainebleau’s poolscape.

 

Sample Menu Selections
timpano::
A celebratory meal featured at most Italian Sunday dinner tables. A testament to Italian food as a cuisine with deep, soulful roots, just like Scarpetta

salumi and formaggi::
Assorted Italian Cured Meats and Cheeses House-baked bread, caponata, and olives

frutta di mare::
Chilled Seafood Oysters, prawns, octopus, smoked salmon, mignonette, and lemon

insalata::
Selection of Greens
Garden vegetables, caprese, and vinaigrettes

frittata bar::
Frittatas
Vegetables, pancetta, crab, fontina, farm fresh eggs, and egg whites

primi piatti::
family-style
Spaghetti
Tomato and basil

Duck and Foie Gras Ravioli
Marsala reduction

secondi piatti::
choose one per guest
Fregola and Egg
Kale, tomato, pancetta, and poached egg

Risotto
Vegetarian or carbonara

Lobster Benedict
Fried polenta cake and hollandaise

Filet Mignon
Asparagus and béarnaise

Chicken Parmigiano
Charred broccolini

Snapper
Roasted cauliflower and brown butter

Belgian Waffle
Berries and salted butter

dolce::
Selection of Artisanal pastries, cakes, panna cotta, gelato, chocolates, and confections

bubbles::
Unlimited   25
Prosecco, bellini, and mimosa

champagne::
Unlimited   50
Taittinger

8:48 am
0

A new coastal and American sea-fare concept, Seawell Fish N’ Oyster is truly “fin-tastic.” Located in Miami Beach’s vibrant North of Fifth neighborhood, adjacent to The Kimpton Angler’s Hotel, Chef Julian Garriga debuted Seawell where tourists and locals alike can enjoy everything from the raw bar to fresh fish, shellfish, and a divine craft cocktail selection. Located in a restored 1930’s historic Art Deco building, Seawell and the Kimpton Angler’s Hotel is where history meets modern chic style. What was once a place where Ernest Hemmingway stayed is now a nautical themed oasis. The menu at Seawell is expansive, offering chef favorites such as East or West Coast Oysters, Fish N’ Chips, a 16oz Bone-in New York Strip served with escargot butter, and Snapper Perloo with Seafood Nage made with Carolina Rice, Andouille Sausage, Clams, Mussels, and Seafood Nage. Whether you’re looking for a romantic night out or the perfect spot for a private party, Seawell Fish N’ Oyster is the dose of “vitamin sea” you’ve been looking for.

 

Sample Menu Selections
starters::
Everything Monkey Bread   7
Whipped dill butter

Lobster Bisque en Croute   19
Puff pastry and Brandy cream

Smoked Fish Dip   13
House pickles, hot sauce, and saltines

Crabby Patty   15
Watercress, green apple, and citrus vinaigrette

Lobster Poutine   18
‘Nduja gravy, cheese curds, and herbs

Peel ’n’ Eat Shrimp   15
Warm butter and Old Bay

Baked Oysters Bingo   19
Tasso ham, Parmesan, and herb glacage

Cobb Louie   17
Pink shrimp, king crab, avocado, cherry tomatoes, and eggs

Roasted Beets   13
Little gem, blue cheese, blackberries, walnuts, and Sherry vinaigrette

fish ’n’ company::
Snapper Perloo   32
Snapper Perloo with clams, mussels, and seafood nage, andouille sausage, and served over Carolina rice

Lobster Roll   21
Kewpie mayo, tarragon, and fries

Seawell Burger   17
Cheddar, caramelized onions, marie rose sauce, and fries

Fish n’ Chips   24
Beer battered, slaw, and malt vinegar tartar

Shellfish Pot   52
Lobster, shrimp, clams, mussels, smoked sausage, potatoes, and corn

16oz Bone-In New York Strip Loin   39
Escargot butter

Fried Chicken   19; 36
Tabasco honey and pickles

veggies::
Charred Broccoli   9
Calabrian chile pesto and Marcona almonds

Mushrooms   10
Cacio e pepe butter and gremolata

Roasted Butternut Squash   8
Caper raisin vinaigrette

Old Bay Fries   7
Herb shallot aïoli

cocktails::
Whoa Nelly   15
Ford’s gin, pineapple, thyme, lime, and underberg float

Angel of the Morning   14
Tito’s vodka, lustau fino, St. Germain, strawberry, and lemon

Pink Lady   13
Death’s door gin, applejack, pomegranate, lemon, and egg white

Billy Budd   14
Rittenhouse rye, genepy, lemon, and colonial bitters

8:13 am
0

The tastes, aromas, and ambiance of the Mediterranean Sea await at Sardinia Enoteca Ristorante. Nestled in the Sunset Harbour neighborhood of South Beach, Sardinia serves as one of the city’s top local gems, offering diners an incredible menu of Mediterranean-Italian cuisine, an impressive selection of over 250 primarily Italian wines, and a lively full bar with an array of beers and cocktails. With a menu that showcases the rustic cuisine of Chef/Restaurateur Pietro Vardeu’s native Sardinia, the charming eatery’s menu uses authentic Italian imports and fresh ingredients in dishes like Mozzarella and Burrata; unique housemade pastas like Orecchiette with wild boar sausage, rapini pesto, and roasted pine nuts; and Sardinian Couscous with fresh seafood and spicy chives. Open since October 2006, Sardinia quickly established itself as one of Miami’s most popular dining destinations. It has been featured in national publications such as The New York Times, USA Today, Food & Wine, and Bon Appétit, and has garnered rave reviews from Zagat. At Sardinia, the luxury of experiencing the Mediterranean coast of Italy is only a car ride away.

 

Sample Menu Selections
antipasti::
Fregoletta 14
Sardinian couscous with baby clams in saffron broth

Polpettine 14
Veal meatballs with braised fennel

Moscardini 14
Baby octopus, celery, black olives, and tomatoes

Polpo 15
Octopus carpaccio, arugula, cherry tomatoes, and olives

mozzarella bar::
accompanied by two selected sides
Affumicata 12

Burrata 14

Fior di Latte 12

Stracciatella 12

Treccione 13

Sfoglia di Burrata 12

Grand Tasting 28
Affumicata, Burrata, fior di latte, treccione, stracciatella, and sfoglia

angolo salumeria::
three 18; five 26
Chorizo Picante 14

Prosciutto di San Daniele 16

Salame di Cinghiale 18

Culatello 16

Jamon Paleta Belota Ibérico Pata Negra 32

Salame di Felino 13

insalate::
Sarda   14
Rughetta, radish, celery, and Castelvetrano olives

Porto Cervo   16
Radicchio, fennel, endive, orange, and rughetta

pasta::
Spaghetti   15; 25
Spaghetti bottarga di muggine from Cabras

Malloreddos   14; 20
Sausage, peas, and saffron

Gnocchi Verdi   13; 19
Lamb sugo

Orecchiette   14; 20
With wild boar sausage, rapini pesto, and roasted pine nuts

Paccheri   14; 20
Veal meatballs, tomato, and asparagus

carne::
Coniglio   29
Rabbit, Brussels sprouts, scallions, pancetta, and olives

Lamb Shanks   33
Lamb with porcini and Cannonau risotto

Bistecca   54
24oz bone-in rib-eye steak

pesce::
Branzino   29
Mediterranean sea bass baked in a salt crust

Polpo alla Griglia   34
Grilled octopus with grilled vegetables

Gamberoni   38
Grilled white prawns marinated with fresh herbs

Cartoccio   32
Fish of the day cooked in parchment

8:07 am
0

Beautiful and delicate information but bold and striking in flavor, the menu at Pao and the mind behind the operation, Chef Paul Qui, brings new meaning to
Asian cuisine. Offering a reinvented brand of modern Asian cuisine, Pao by Chef Paul Qui satisfies each aspect of a spectacular dining experience—in particular, the breathtaking ocean views, impeccable service, and taste-revolutionizing fare. Drawing from his background and range of international styles, including Filipino, Spanish, Japanese, and French, James Beard Award-winning Chef Paul Qui has created audience favorites like a mouthwatering selection of Crudo to Specialty Rice such as the sushi rice, raw fish, caviar and pickled vegetables of the Chirashi or the crispy pork, toasted garlic rice, chili, black vinegar, and fried egg that make up the Sisig. Savory meats like the Whole Aged Duck or Wagyu Flat Iron Adobo are also quite tempting, much like the monthly omakase feast that Chef and his culinary team present to diners looking for just a little more flavor exploration, always featuring a different theme or ingredient. And dessert is treated with the same care: light, eclectic, flavors of pear, coconut, or even lemongrass are perfectly intertwined and polished, making for the perfect end to an evening of delight.

 

Sample Menu Selections
crudo::
Kinilaw   20
Cobia, heart of palm, coconut milk, red onion, and cilantro

Hamachi   21
Ponzu jelly, tomatoes, and watermelon radish

Sunomono   20
Octopus, smashed cucumber salad, burnet, shaved onion, avocado, and sesame

Maidai   21
White ponzu jelly, passion fruit, Asian pear, chile, and sorrel

Toro   27
Binchotan grilled, ramps, buttermilk, green grapes, and honshimeji

small::
Unicorn   28
Sea urchin, grilled sweet corn pudding, sake aïoli, chile de arbol, and lime

Fried Chicken   18
Sweet chile sauce, roasted banana ketchup, and jalapeño

A5 Miyazaki Wagyu Carpaccio   35
Truffle korokke, warm bone marrow, vinaigrette, comte, and yuzu kosho

This Season’s Salad   16
Greens, vegetables, and flowers from this week’s harvest, crunchy grains, nut and seed XO, and honey vinaigrette

Mushroom Bistek   20
Slow-cooked portabello, charred onion, brown butter, soy, and pickled chile

Grilled Watermelon Nam Tok   16
Fish sauce vinaigrette, candied peanuts, tomato, herbs, and crispy shallots

large::
Smoked Short Rib Asado   65
72-hour Wagyu beef, atchara, seasonal pickles, and Japanese sweet potato purée

Whole Aged Duck   70
Nine accompaniments

Roasted Fish   55
Cilantro, chile patis, and garlic-ginger rice

Wagyu Flatiron Adobo   85
Mishima Reserve, aged in kombu, black truffle adobo, maitake, and Japanese sweet potato

specialty rice::
Chirashi   35
Satsuki sushi rice, “select” raw fish, roe, caviar, pickled vegetables, fresh wasabi, and aged tamari

Curry Rice   25
Variations of vegetables, XO Thai chile, and aromatic herbs

Arroz con Pollo   25
Volcano rice, smoked carrot, aïoli, crispy chicken, and pickles

Sisig Rice   25
Crispy pork, roasted garlic rice, chile, black vinegar, and fried egg

7:59 am
0

Black and white movies featuring some of the most iconic legends in showbiz, drinks being poured in Gatsby-Esque coupe glasses, and delicious food with every turn you take—this is the charm of the 20th Century. This is Osteria Del Teatro, Miami’s oldest award-winning Italian restaurant, situated in the boutique Marlin Hotel in the Art Deco district of South Beach. Providing the perfect blend of atmosphere, taste, and tradition, the Old World comfort combined with new Miami style is what has contributed to the restaurant’s success for more than 30 years, says longtime owner Gilbert Gonzalez. As you walk through the doors, the exposed brick walls, vintage Edison bulbs, and tufted dark leather booths set the scene for a trendy culinary experience for visitors and locals alike. Start your night with a Sofia Loren cocktail in the lounge before embarking on a tasty ride experiencing fan favorites such as the South African Black Tiger Shrimp, homemade pasta, and even decadent desserts like a classic tiramisù or vanilla bean crème brûlée. With carefully chosen ingredients, the kitchen team here ensures every guest is treated like family.

 

sample menu selections
appetizers::
Insalata di Rucola e Portobello   15
Arugula and roasted portobello with shavings of Parmigano and lemon vinaigrette

Carpaccio alla Rucola   18
Thinly-sliced tenderloin of beef over a bed of arugula, topped with shavings of Parmesan, fried capers, lemon, and extra virgin dressing

Fotomodella   19
Prosciutto di Parma, imported bufala mozzarella, and housemade roasted peppers with basil, capers, and anchovies

Zuppa di Pesce    25
Mediterranean-style fish soup with mixed seafood, fresh herbs, and tomatoes

Cozze al Vapore market price
Steamed blue Mediterranean mussels prepared in a choice of marinara, bianco, or fra’diavolo

Gamberi al Caprino   19
Baked black tiger shrimp stuffed with goat cheese and fresh herbs; served with a citrus sauce

pastas::
Casonsei alla Bergamasca   28
Housemade candy-shaped ravioli with roasted veal stuffing, Parmesan cheese, and crispy pancetta in a brown butter sage sauce

Pappardelle ai Granchi   30
Housemade pappardelle sautéed with crabmeat in a light creamy pink vodka sauce Fettuccine con Gamberoni in salsa di

Aragosta   35
Housemade fettucine with jumbo tiger shrimp in a pink and creamy lobster sauce Taglierini neri con Frutti di Mare in

Zafferano   35
Housemade black squid ink linguine with seafood in a saffron cream sauce Pappardelle con Astice market price Whole Maine lobster with housemade pappardelle in a creamy pink lobster sauce

meats and poultry::
Pollo allo Champagne   30
Pan-seared free-range chicken breast with sundried tomatoes and shallots in a creamy Champagne sauce

Vitello Pizzaiola   35
Veal scaloppini with tomatoes, Kalamata olives, capers, oregano, and garlic

Vitello al Madeira   35
Veal scaloppini with Madeira wine and wild mushrooms

Tagliata di Manzo   40
Grilled and sliced Black Angus filet mignon with a Barolo sauce

Ossobuco alla Milanese   39
Braised veal shank with vegetables and wine served on a bed of risotto Milanese or soft polenta

Costoletta di Vitello   48
Grilled 14oz milk-fed veal chop with a wild mushroom-rosemary sauce

fish::
Salmone alla Panna e Arugola    33
Wild Alsakan salmon with arugula, cream, and white wine

Snapper alla Francese   36
Fillet of locally-caught red snapper, lightly egg-battered and sautéed in white wine, lemon, and capers

Tonno al Rosmarino market price
Wild ahi tuna loin marinated, grilled, and served with a shiitake mushroom, lemon-rosemary sauce

7:53 am
0

Since opening in 2015, Nobu Hotel at the Eden Roc has reintroduced an iconic property to the city of Miami with an abundance of offerings. Its namesake award-winning restaurant, Nobu Miami, is a stellar experience like no other and continues to garner praise by locals and visitors alike as the premiere luxury Japanese restaurant in the city. While the main dining room’s stunning décor combines modern Asian influences with traditional cherry blossom accents and hanging paper lanterns, the outdoor patio and lounge area is perfect for taking in ocean views while sipping on Nobu’s own signature sake. World-renowned Chef Nobu Matsuhisa combines exceptionally prepared Japanese dishes with Latin American influences woven throughout his carefully crafted menu. In addition to the sushi bar and expansive banquettes in the impressive dining room, Nobu Miami also features an exclusive 10-seat private Teppan room. For the ultimate Teppanyaki experience, guests can book this room for a seven-course menu with premium add-ons available, lasting two hours and featuring the very best execution from an expertly trained Nobu chef. There’s no shortage of ways to enjoy the stellar gem that is Nobu Miami.

 

sample menu selections
shuko::
Roast Edamame and Choclo   10
Chile, salt, and lime

Salt and Pepper Squid   19

Baby Corn   14
Truffle honey and curry salt

nobu classics::
Yellowtail Jalapeño   26
Yuzu soy and cilantro

Tiradito   28

Lobster Shiitake Salad   56
Spicy lemon dressing

Squid Pasta   29
Light garlic sauce

Black Cod with Miso   38

nobu now::
Salmon Nashi   32

Red Snapper in Butter Lettuce   32

Spicy Tuna Crispy Rice   28

King Crab Amazu Ponzu   42

Butter Lettuce Salad   29

Seabass Cabbage Steak   57
With truffle honey rosemary

Wagyu Foie Gras Dumplings   38

Beef Tenderloin Yuzu Truffle and Crispy Onions   68

Lobster Black Truffle Crust   78
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*Menu prices are subject to change