Wednesday, February 24, 2021

Listing Details

Miami Spice_Scarpetta_AmedeiBar (1)

Scarpetta by Scott Conant

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

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