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