Inside the Biltmore Hotel is a flagship dining experience like no other. Palme d’Or, the property’s French fine-dining establishment, invites guests on a culinary journey that masterfully combines elegance and creativity. Diners will find classic French-inspired fare with modern flourishes to tantalize the senses, and bright, vibrant appetizers like Hamachi and Steak Tartare whet the appetite and set expectations sky high for the remainder of the meal. Entrées such as Grilled Colorado Lamb Chop and Branzino are thoughtfully presented and packed with flavor, though not one element on either plate seems superfluous; even small touches like pineapple and edamame purée on the fish has a pronounced — and delicious—influence on the finished product. Of course, no meal at Palme d’Or is complete without dessert, particularly the beautiful yet simple Cream Puff. Its Madagascar Vanilla Caramel Cream ends your evening on a high note, leaving your belly full and palate pleased, though we wouldn’t expect anything less from such a skillful, Five Diamond Award-winning Coral Gables staple.

sample menu selections
tasting menu::
49 per person first course

selection::
Tomato Bisque
Flat bread, garlic crisp, grape tomatoes, leeks, and white truffle oil

Sautéed Sweet Breads
Iberico ham, citrus caper sauce, and shallot foam second course

selection::
Branzino
Pineapple, Brussels sprouts, smoked bacon, edamame purée, soy chicken jus, and sweet chile sauce

Beef Tenderloin
Sunchoke purée, sunchoke confit, asparagus, and black pepper corn demi glaze third course

selection::
Chocolate Hazelnut Cake
Bailey cremeux hazelnut dacquoise, chocolate mousse, and vanilla ice cream

Carrot Cake
Cream cheese mousse, carrot orange sorbet, and carrot sauce

appetizers::
Beef Tartare   22
Capers, shallots, parsley, gherkins, Dijon sauce, worcestershire tuile, horseradish cream, and toasted brioche

Octopus   20
Carrots, rainbow potatoes, sunburst squash, and olive sauce

Seared Foie Gras   25
Strawberries, yellow and red bell confit, duck sauce, and ginger pepper foam

entrées::
Jackman Ranch Wagyu Filet Mignon   56
Potato Yukon confit, asparagus purée, au poivre, and black peppercorn demi-glace

Grilled Colorado Lamb Chop   48
Coconut purple potato purée, pearl onions, piquillo peppers, prunes, coriander, and lamb jus

Jackman Ranch Wagyu Strip Steak   52
Truffle mashed potatoes, sautéed shiitake mushrooms, cipollini onion, chive coulis, charred baby zucchini, and vermouth veal jus

Pan Seared Hudson Valley Duck Breast   44
Sweet potato mousse, caramelized figs, Swiss chard, and Port wine duck jus reduction

Jumbo Sea Scallops   40
Honey roasted carrots, celery root confit, carrot purée, lentil cake, vanilla sauce, and carrot butter emulsion

Madagascar Jumbo Prawns   42
Edamame, eggplant, zucchini curry, coconut foam, sticky rice, and tapioca curry crisp