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