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