Editorial, Food & Drink

Miami Spice 2016

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As Miami Spice returns August 1, 2016, Miami’s favorite restaurants are offering prix fixe meals for $23 & $39. Market at EDITION, 15th & Vine,  STK Miami Beach, TALDE Miami Beach, Marion,  Deck SixteenPB StationFooq’s and Sunny’s are among the many culinary frontrunners participating this Miami Spice season. See their menus below!

 

Market at EDITION

Edition_MiamiPub_37_V1-5

 

 

 

 

 

 

 

 

 

Lunch

Starters

  • Gazpacho: tomato gazpacho, summer berries, olive oil
  • Kale Salad: lemon extra virgin olive oil & mint
  • Entree
  • Angel Hair: angel hair, golden garlic, jalapeños, ricotta
  • Prosciutto Pizza: prosciutto & gruyere pizza

House Roasted Turkey Sandwich with local bacon, arugula and jalapeños

  • Dessert
  • Carrot Cake
  • Key Lime Pie

 

Dinner

Starters

  • Fresh Ricotta: ricotta strawberry compote, extra virgin olive oil, black pepper
  • Calamari: crunchy calamari & puttanesca sauce
  • Entree
  • Parmesan Crusted Organic Chicken: parmesan crusted organic chicken, artichokes, basil, lemon butter
  • Charred Corn Raviolis: Cherry tomato salad and basil
  • Dessert
  • Sundae: sundae with salted caramel ice cream, candied peanuts & popcorn, whipped Cream, chocolate sauce
  • Carrot Cake

 

15th & Vine at W Miami

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Lunch

 

  • 1st Course
      • Quinoa & Avocado Salad
      • Watermelon & Feta Salad
      • Wedge Salad, Blue Cheese
  • 2nd Course
      • Scottish Salmon, Fennel & Beets
      • Pan Fried Chicken, Summer Beans
      • Grilled Cauliflower Steak, Romescu Sauce
  • 3rd Course
    • Chocolate Brownie
    • Cardamom Rice Pudding, Strawberries

Dinner

1st Course

      • Cobia Tiradito
      • Tandoori Chicken Wings
      • Humboldt Fog Goat Cheese & Beet Salad
  • 2nd Course
      • Lamb Loin, Summer Beans, Quinoa
      • Scottish Salmon, Red Amaranth, Grapefruit
      • Summer Beans Risotto, Herbed Ricotta
  • 3rd Course
    • White Chocolate Fennel Ice Cream
    • Key Lime Pie

STK Miami Beach

 

STK Miami Photo

 

 

 

 

 

 

 

 

Dinner

  • Appetizer choice of:
    • Roasted Veggies: spiced heirloom carrots, baby beets, green chili puree & crispy quinoa
    • Crispy Pork Belly: hearts of palm puree, crispy kale, plum marmalade
    • Cobia: aji ginger soy, pickled garlic, burnet lime & puffed rice
    • pair with Terrazas, Altos del Plata, Chardonnay $12  
  • Entree choice of:
    • Confit Chicken Roulade: braised red cabbage & bourbon maple glaze  
    • Chili Sesame Crusted Salmon: wilted kale, cauliflower puree, pickled fresnos, toasted almonds
    • Grilled Delmanico: horseradish potato puree, charred cauliflower florets & spiced Mexican street corn

pair with Terrazas, Altos del Plata, Malbec $12  

  • Dessert choice of:
    • Milk & Cookies: vanilla milk, chocolate chip, macadamia nut & oatmeal cranberry
    • Peach Cobbler: fresh summer peach, cherry crumbles & vanilla ice cream

 

TALDE Miami Beach

 

Sweet Peas Samosas, Kaffir Lime Yogurt, and Golden Raisin Chutney

 

Dinner

  • Appetizer choice of:
      • Samosas: sweet peas, kaffir lime yogurt, golden raisin chutney
      • Pretzel Pork & Chive Dumplings: with spicy tahini mustard
  • Entree choice of:
      • Buddha Vegan Noodles: market vegetables, sesame dashi
      • Korean Fried Chicken: spicy kimichi yogurt, grapes, mint
  • Side
      • Wok Charred Greens: garlic chips
  • Dessert
    • Dale’s “Top Chef” 5G: pretzel and potato chip chocolate cookie bar

 

Marion

Marion_Interiors_203

 

 

 

 

 

 

 

 

Lunch Buffet

Cheeses & Charcuterie

A selection of imported cheeses and fine cured meats from various regions of Spain and Italy

Raw Bar

Shrimp, Oysters

Salads

Arugula, Caesar, Potato, Farro

Carving Stations

A selection of meat, poultry & fish grilled over a charcoal fire

Entrees

Lasagna, Meatballs Marinada

Sides

Carponata Siciliana, Peperonata, Roasted Potatoes, Artichokes a la Romana, Pomodoro Ripieni

Pastas

Risotto, Farfalelete Mediterranean, Tortellini Prosciutto Piselli

Sweets

Chef’s selection of homemade tartes

 

Dinner

Starter

Artichoke Parmesan Salad: raw baby artichoke, lemon emulsion, wild arugula

Carpaccio Di Fillet Wagyu Rucola & Parmigiano: finely sliced raw Australian wagyu beef fillet with parmesan shaving & wild rocket

Kataifi Wrapped Prawns: honey aleppo mayo & smoked almonds

Entrees

Fire Roasted Salmon: wild caught salmon, cucumber, dill, Greek yogurt

Steak Frites: Chairman’s Reserve striploin, herbed butter, hand cut fries

Gnudi Di Ricotta Di Bufala Spinach, Burro E Salvia: Buffalo’s Ricotta “Gnudi” dumplings with parmesan & sage

Sweets

Chef’s selection of homemade tartes

 

Deck Sixteen

stay tuned

 

PB Station

stay tuned

 

Fooq’s

Fooqs Restaurant-02

 

 

 

 

 

 

 

 

Dinner

  • Appetizer choice of:
      • Persian Salad: asparagus, hard boiled eggs, marbled potatoes, celery, olives, tumeric pickles, dijon lemon
      • Crispy Honey Glazed Brussel Sprouts: served over shaved summer vegetables and green garlic greek yogurt
      • Fooq’s Meatballs: ground brisket and berkshire pork meatballs, san marzano tomato sauce, parmigiano reggiano, basil, garlic toast
  • Entrees choice of:
    • Bucatini Amatriciana: smoked pancetta, sweet onions, san marzano tomatoes, garlic chips, sicilian chile flakes, pecorino romano
    • Fooq’s Burger: 8 oz patty (short rib, brisket, skirt steak blend), melting jarlsberg, special sauce on a toasted brioche bun with house cut fries
    • Khoresh of the Day: traditional persian stew (changes daily)
  • Dessert choice of:
    • Valrhona Dark Chocolate Olive Oil Cremeaux: crisp baguette chards, seasonal citrus, tart crema
    • Date Cake: pistachio gelato, toffee, creme fraiche

 

Sunny’s

 

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Lunch

 

  • 1st Course
      • Uno, Dos, Tres…Balls!: Sicilian rice balls, saffron, mozzarella, peas, lemon aioli
      • Aloha Tacos: fried avocado, black beans, cabbage, pickled red onion, lime, cilantro crema
      • Caprese of Juicy Melons: compressed melons, grape tomatoes, burrata, basil, 25-year balsamic vinegar

2nd Course

      • Head High Poke Bowl: line-caught skipjack tuna, Maui onion, shaved asparagus, toasted sesame, puffed rice
      • The Pulp Fiction Veggie Burger: Sunny’s juicebar pulp, farro, Swiss cheese, arugula, radish, pickled onions, avocado, and cilantro crema on a brioche bun
      • Sunny’s Smokehouse Burger: “Hang Ten blend” by Pat LaFrieda, applewood bacon, cheddar, housemade potato sticks, pineapple-chipotle BBQ sauce on a brioche bun

3rd Course

    • Donuts via Espanola Way (Churros!): Nutella & dulce de leche dipping sauce
    • Dreamsicle in a Jar: vanilla cake, orange cream cheese mousse, orange curd, toasted coconut, Frosted Flakes

Dinner

  • 1st Course
      • Uno, Dos, Tres…Balls!: Sicilian rice balls, saffron, mozzarella, peas, lemon aioli
      • Head High Poke Bowl: line-caught skipjack tuna, Maui onion, shaved asparagus, toasted sesame, puffed rice
      • Aloha Tacos: fried avocado, black beans, cabbage, pickled red onion, lime, cilantro crema

2nd Course

      • Bali Beach Chicken in a Banana Leaf: curry chicken, jasmine rice, spicy greens, mango
      • Crispy Red Snapper Misto: lightly fried Florida snapper, shrimp, squid, potatoes, lemon, tartar sauce
      • Grilled Lemongrass Short Ribs: charred green onion, toasted sesame seeds, sesame romesco sauce & jasmine rice

3rd Course

    • Donuts via Espanola Way (Churros!): Nutella & dulce de leche dipping sauce
    • Dreamsicle in a Jar: vanilla cake, orange cream cheese mousse, orange curd, toasted coconut, Frosted Flakes

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