Fall has arrived and with it, new menu items at some of the best restaurants in town. We highlight the new offerings below:
The Dutch has added: whole calamari ($19) braised and then finished with pickled peppers, lemon, and garlic butter. smoked mahi ($14) served on grilled bread with lemon, crème fresh, salmon roe, capers, and dill. For entrees, there’s a butternut squash lasagna with sage brown butter, mozzarella, parmesan cheese, and walnuts at ($26), braised lamb in red wine with turnips, carrots, and pearl onions finished with a potato puree might entice you at ($24) and lastly a 14-oz., bone-in pork chop with homemade sauerkraut and an apple mustard jus.
Il Mulino New York South Beach, the sophisticated Italian restaurant that recently opened in Miami Beach’s South of Fifth community, is now offering a “Sunset Menu” for those opting for an earlier dinner service. The three-course fixed menu is available daily from 5 to 6:30 p.m. for $49 per person. Guests can choose from savory appetizers like Tuna Carpaccio with arugula salador Grilled Octopus with Yukon Gold potatoes; a myriad of entrees such as Poached Salmon with mustard and caper sauce, Filet Mignon with pear barolo sauce and arugula mashed potatoes, and Gnocchi Bolognese with braised veal and beef in a rich tomato sauce; and finish off the night with Chocolate Cake, Tiramisu, Cheesecake, or the chef’s daily selections.
RA Sushi has added new appetizers like Agedashi Tofu, featuring lightly fried tofu topped with sautéed garlic, mushrooms and snow peas with kinoko sauce, or Edamame Wontons. Other selections include Sashimi Salad, with tuna, yellowtail, salmon and shrimp tossed with mixed greens, seaweed, cucumber, avocado and lobok in poke dressing, topped with sesame seeds, wonton chips and shredded red pepper.
At Scarpetta recently appointed chef de cuisine Marlon Rambaran has introduced new dishes like the Stracciatella, which is made with poached lobster, beets and a hazelnut blood orange vinaigrette. New “Paste” options include Suckling Pig Casoncelli, with squash, chestnuts and sage brown butter ($30); Squid Ink Tagliolini, with braised octopus, tomato and oregano ($28); Ricotta and Truffle Ravioli, featuring black trumpet mushrooms and a Parmesan brodo ($34); and Scialatelli, with rock shrimp, preserved lemon, shaved bottarga and basil bread crumbs ($34). Several new main courses also grace the menu, including three new seafood dishes, Monkfish, served with Venetian rice and a fava bean octopus soffrito ($35); Whole Grilled Orata, with a Florida corn and leek caponata, finished with salsa verde ($36); and an Olive Oil Poached Swordfish, served with artichoke, fennel and smoked fingerling potatoes, enhanced with coriander and fennel spices ($32). Rounding out the “Piatta” section is Marlon’s seasonally-inspired Autumn Spiced Long Island Duck, with sweet potato gnocchi, figs, swiss chard and fegato sauce ($37); as well as Braised Veal Breast Medallions, with guanciale, wild mushrooms and caper jus ($52).