Top Miami Spice Menus for 2012

 

The annual dining event returns, this time with new categories and more restaurants

Miami Spice logo

By Fred Gonzalez and Valerie Nahmad | fgonzalez@miami.com

It's Aug. 1 and you know what that means in Miami - time to open up those wallets and loosen up the waist bands in your pants - Miami Spice months have arrived.

This year the Greater Miami Covention and Visitor's Bureau has created a pair of Miami Spice tiers, adding more dining options while adding to the cost of a meal. Lunches are now either $19 or $23 and dinner is either $33 or $39, depending if the restaurant you dine at is categorized under "Fine Dining" or "Luxury Dining".

Regardless of category, at almost all Miami Spice participating restaurants, drinks are not included, nor is the tax nor gratuity, so don't think you and your friend are going to eat dinner for right at $66.

During August and September there are blackout dates (Fridays and Saturdays are the most popular) and not all restaurants offer both lunch and dinner menus. And make sure to ask for the Miami Spice menu if it is not presented to you upon seating.

For a complete list of participating restaurants and menus, visit ilovemiamispice.com. But if you would rather us tell you what we think are the Top 10 menus heading into Miam Spice, check out our list below.

Top Miami Spice 2012 Menus
(All menus are $39 unless noted)

1. Makoto.
9700 Collins Ave., Bal Harbour; 305-864-8600.
FIRST: Hamachi Ponzu, serrano chilies Or Shishito Peppers Or Cold Sesame Noodles Or Tuna Air bread Or Makoto House Salad
SECOND: 5oz Rib Eye Or Crispy Fish Or Hot Pepper Chicken Or Chef's choice Sushi Combination
DESSERT: Mochi

2. The Restaurant at the Setai.
2201 Collins Ave., Miami Beach; 305-520-6400.
FIRST: Branzino Carpaccio (Olive Oil, Vanilla Beans, Pink Peppercorn, Key Lime, Chives, Espelette) OR Shan Bei Jun Xai Jiao (Steamed Scallop Dumplings with Port Wine and Truffle Emulsion) OR Pla Neua Sot (Warm Grilled Thai Beef Salad with Palm Sugar, Lime Juice Fish Sauce, Chili, Mint and Cashew Nuts)
Wine: Gewürztraminer de Casa Marin, San Antonio, Chile 2010
SECOND: Steamed Yellowtail Snapper(Glazed Scallions and Onions) OR Beef Hor Fun (Cantonese Style Thick Rice Noodles with Bean Sprouts) OR Nasi Goreng (Malaysian Fried Rice, Chicken, Shrimp, Sambal, Fried
Eggs)
Wine: Riesling Josmeyer de Alsace, France 2011
THIRD: The Victoria Pineapple (Pineapple Velouté served with Herb Sorbet) OR Lemon Meyer Tart (Traditional French Meringue, Strawberry Sorbet)

3. Area 31.
270 Biscayne Blvd., Miami; 305-424-5234.
FIRST: Summer Luvage (market veggies, green goddess, crispy eggplant) or Watermelon Gazpacho (smoked grapes, hanni’s goat cheese) or Local Fish Ceviche (spicy papaya, greek yogurt, puffed grains, cucumber) or Pork Rillette (herb salad, crispy bacon, cherry mustard, warm toasts)
SECOND: Summer Squash (eggplant, fennel, smoked tomato, pea sprouts) or Spiced Hangar Steak (black eyed peas, smoked bacon, chimichurri butter) or Sous Vide Pork Cheek (warmed fingerling salad, mango-cashew relish) or “A to the 3 to the 1” (shellfish, roast tomato, chili-coconut broth) or Crispy Skin Snapper (chorizo, shrimp grits, creamed swiss chard, preserved lemon)
DESSERT: Chocolate “Crunch Bar” (salted caramel, crème fraiche ice cream) or Caramelized White Chocolate (lemon basil panna cotta, navel orange) or Frozen Coconut (“yoo-hoo,” vanilla bean bruleé)

4. Juvia.
1111 Lincoln Rd., Miami Beach; 305-763-8272
LUNCH ONLY - $23
Korean Bento Box (short ribs, jasmine rice, tomato-avocado salad, cupcake) or Tuna Bento Box (seared tuna, jasmine rice, tomato-avocado salad, cupcake) or Chicken Bento Box (chicken vadouvan, jasmine rice, mushroom-onions, cupcake) or Pork Bento Box (braised pork belly, asian risotto, papaya-cucumber salad, cupcake) or Duck Bento Box (duck confit, jasmine rice, papaya-cucumber salad, cupcake)

5. BLT Steak.
1440 Ocean Dr., Miami Beach; 305-673-0044.
FIRST: Red Snapper Ceviche / Coconut Soubise/ Cucumber/ Onion/ Chili/ Lime or Compressed Watermelon / Duck Prosciutto / Pickled Radish/Jalapeno Goat Cheese Mousse or BBQ Duck Confit / Tempura Sticky Rice / Fresno Chili Relish / Cilantro
SECOND: 10oz Dry Aged CAB Delmonico or  Grilled Branzino Filet (Green Tomato Sauce Vierge) or Yellowtail Jalapeno Roll / Spicy Tuna Roll
SIDE: Jalapeno Mashed Potatoes or BBQ Corn /Bacon or  Polenta Pyramid/ Summer Truffle / Parmesan Cheese
THIRD: Chocolate Cortadito / Mocha Mousse/ Orange Biscotti or Strawberry Creamsicle/ Orange Parfait / Toasted Marshmallow Fluff

6. Pubbelly.
1418 20th St., Miami Beach; 305-532-7555.
DINNER MENU - $33
FIRST: (pick 3 of the following) Croquetas (shortrib, porcini, mint aioli) or Dates avec Chorizo (goat cream, bacon) or Fried Snapper Salad (gazpacho, watermelon, olive oil “cheese”) or Japanese Amberjack (garlic chips, lemongrass romesco, hazelnuts) or Heirloom Tomatoes (soft tofu, amazu ponzu, blueberries)
DUMPLINGS: (pick 2 of the following) Duck and Pumpkin (orange, almonds, cinnamon, soy brown butter) or Pork Belly and Scallion (su-shoyu, schichimi, onion marmalade) or Pastrami and Sauerkraut (white cabbage soy, 1,000 island, caraway) or Shortrib and Corn (black truffle, corn soy, sorrel, parmegiano)
SECOND: (pick 2 of the following) BBQ “Pork Wings” (smoked teriyaki, pickled cherry slaw, bacon) or Pork Belly (kabocha, butterscotch miso, corn powder) or Pork Tenderloin (florida peaches, hazelnuts, valdeon cheese)
VEGGIES: (pick 1 of the following) Green Beans (tamari soy, mustard, almonds) or Brussels Sprouts (bacon miso, sea salt) or Brocolli Rabe (spicy yuzu soy)
DESSERTS: (pick 1 of the following from the board at the restaurant)

7. db Bistro Moderne.
255 Biscayne Blvd., Miami; 305-421-8800.
FIRST: Soupe Du Jour or Roasted Beet Salad (Goat Cheese Crostini, Candied Walnut, Shallot Vinaigrette) or Chicken Liver Moussee (Shallot Marmalade, Dijon Mustard, Cornichon) or Peeketoe Crab Salad (Ratatouille Vegetables, Tomato Consommé, Cilantro)
SECOND: Quiche Lorraine (Mesclun Salad, Cherry Tomato, Balsamic Dressing) or Rainbow Trout (Crush Potatoes, Baby Spinach, Glazed Radishes Brown Butter Grenobloise) or Herb Crusted Chicken Breast (Roasted Corn, Tomato Provençale, Watercress Salad) or Peppered Hanger Steak (Maitre D Butter, Mushroom Fricassée, Pommes Frites)
THIRD: Creme Fraiche Panna Cotta (Lemon Pound Cake, Mixed Berry Sorbet) or Chocolate Brownie (Cardamom Mocha Mousse, Dulce de Leche Ice Cream) or Cheese Plate (Dried Fruit Chutney, Grapes, Walnut-Raisins Bread)

8. The Dutch.
2201 Collins Ave., Miami Beach; 305-938-3111.
FIRST: Chilled Carrott and Ginger Soup (Shrimp Ceviche, Heirloom Carrots) or Summer Greens (Butter Lettuce, Nectarine, Fourme D’Ambert, Hazelnuts or Beer-Steamed Clams (Middle Neck Clams, Jai Alai Ipa, Chorizo, Grilled Bread)
SECOND: Quattro Formaggi Ravioli (Roasted Chanterelles, Asparagus, Pickled Ramps) or Crispy Mutton Snapper (Sweet Corn Succotash, Pork Popcorn) or Tasting of Pork (Salsiccia, Prosciutto Wrapped Tenderloin, Creamy Polenta, Peperonata)
THIRD: Buttermilk Panna Cotta (Candied Almond, Strawberry Sorbet) or Caramel-Chocolate Tart (Bing Cherry Sauce, Vanilla Ice Cream)

9. RED, the Steakhouse.
119 Washington Ave., Miami Beach; 305-534-3688.
FIRST: Soup du Jour (Beef Barley) or Classic Caesar Salad (Romaine Hearts, Parmigiano Reggiano, Herbed Croutons) or Spinach Salad (Baby Spinach, Hard‐Boiled Egg, Bacon Vinaigrette) or Steak Tartare (CAB Prime Hand Cut Beef Tenderloin, Dijon Vinaigrette)
FIRST UPGRADES: Oysters Rockefeller (Crispy Oysters, Creamed Spinach) or Escargot (Mary Stewart’s Escargot, Baked With Mushrooms and Parsley Butter) or Buratta Salad (Heirloom Tomatoes, Aged Balsamic Reduction) or Smoked Salmon (House Smoked King Salmon, Crème Fraiche, Pumpernickel Crostini)
SECOND: Steaks & Chops Petite C.A.B. Filet or Red Style Churrasco
SECOND UPGRADES: 8oz C.A.B Prime Filet/ C.A.B Prime Ribeye/ C.A.B Prime NY Strip or Certified Angus “Prime Rib” 12oz / Queen Cut (14oz)/ King Cut (18oz) w/ Horseradish Cream or Bone In Selections and Lone Mountain Wagyu; Surf Your Turf with a 4oz Lobster Tail Or Scampi Style Shrimp, or Atlantic Salmon w/ Basil Pesto, Ashley Farms Chicken Breast, or Double Cut Pork Chop
(All Proteins Come With A Loaded Baked Potato & Broccoli)
Pasta: Bucatini, Meatball & Peter’s “Red Lead” or Scampi Style Shrimp (Over Linguine In A Lemon ‐ Garlic Butter) or Fettuccine Alfredo (Fettuccine Noodles, Parmesan Cream & Sautéed Shrimp)
THIRD: Banana Cream Pie (Graham Crust, Banana Diplomate, Caramelized Bananas, Whipped Cream) or Key Lime Pie (Traditional w/ Graham Cracker Crust & Toasted Meringue w/ Blackberry Sauce)
THIRD UPGRADE: Baked Alaska (Chocolate Cake, Coffee Gelato, Toasted Meringue)

10. Il Mulino.
17875 Collins Ave., Sunny Isles; 305-466-9191
FIRST: Caprese Salad or Bucatini Amatriciana (Pancetta, Onions, Red Wine and Romano Cheese in a Full-Bodied Tomato Sauce), Rugala Salad (Baby Arugula with Olive Oil and Fresh Lemon; Topped with Shaved Aged Parmesean Cheese), or Mussels Posillipo (White Wine Sauce or Spice Marinara Sauce)
SECOND:
Salmone alla Griglia (Sauteed in Light Garlic and Olive Oil with Porcini Mushrooms; over Broccoli Rabe) or Ravioli ai Porcini (Champagne Truffle Cream Sauce), or Saltimbocca (Veal Sauteed with Sage and Prosciutto) or Pollo agile Asparagi (Lemon and Pinot Grigio Sauce; Topped with Asaparagus and Fontina Cheese) or Sliced Steak (served with Roasted Rosemary Potatoes).
THIRD: Tiramisu or Homemade Italian Cheesecake or Panna Cotta

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