Miami Living Magazine features the best Miami has to offer. Click on any magazine below and enjoy. You can download our free app on iTunes. Ideal for iPad and iPhone users.
Issue link: https://digital.miamilivingmagazine.com/i/1464806
The restaurant offers a two- or three-course prix fixe lunch or a multi-course prix fixe menu or a chef’s tasting menu for dinner. Executive Pastry Chef Paul Lemieux creates exquisite desserts from homemade ingredients, including his own chocolates. Notable entrees include the chilled Main Lobster served with roasted beetroot, fennel, cara cara navel oranges and bee pollen, and the Diver Scallops served with celery root and apple salad, black garlic, sunchoke and hazelnut. For your second dish, the pan-fried Hawaiian Wahoo, was perfectly prepared. It comes with baby leeks, turnips, green peppercorns and lobster jus. For the main course, enjoy the local Lamb served with roasted cauliflower, Medjool dates, harissa and pistachios. The Potato Gnocchi with wild mushrooms, pea shoots and parmesan nage is also a delicious choice. For dessert, the mascarpone cheesecake on a pistachio crust is perfectly matched with a spring rhubarb sauce and drizzled with ladyfingers. For chocolate lovers, try the chocolate cremeux made with homemade 70% Zoral cocoa beans from the Dominican Republic. Please note that the menu changes seasonably. Advance reservations are required.