As our new menu settles in, we’ll be highlighting dishes on the blog a few at a time as we taste through them all, with menu descriptions provided by the chefs so you can get to know them, too. Here are some highlights from last night’s first Dinner service:
Short Rib Croquettes with smoked paprika aioli — These tasty three-bite nuggets are made with an ingredient common to the Miami table: yucca. I like to think of this as a take on what one might find at Palacio de Los Jugos (a known palace of inspiration for Chef!) where they’re sprinkled with pork bits. Here, the tuber is boiled and mixed into a batter with flour and egg, filled and balled with slow cooked short rib and all the good flavor-making stuff — mirepoix, white wine, tomato, orange, cumin and oregano — fried until brown and crispy on the outside, tender on the inside and nestled in a pool of smoked paprika aioli. This sauce is a keeper, and you can whisk it up with egg yolk, lemon juice, and a slow steady stream of olive oil. The creamy condiment is transformed into a vivid shade of orange with the intoxicating addition of smoked paprika.
Roasted Vegetables with seeds & grains, tahini, cilantro — So not all of us may be in agreement that this is a salad, but we are definitely on the same page that it’s a flavor-packed winner. Share it with a friend as a starter or make a satisfying meal of a bowl including red quinoa, bulgar wheat, wild rice, sunflower seeds, hemp seeds, and toasted, spiced pumpkin seeds tossed with roasted heirloom carrots, cauliflower and petals of caramelized onions. Sitting atop a cushion of tahini and topped with fresh picked cilantro, this one’s gonna call you back.
Pan Roasted Snapper with clams, bacon, green onion, green sauce — Umami bursts from the plate here in perfect balance. A 6oz filet of snapper (or what’s light and flakey and running locally, like tilefish perhaps) is pan roasted skin side down until crispy. That’s important for contrast. Braised in the pan with butter, thyme and garlic, it’s served on a bed of grilled scallions and a pool of green sauce. It’s just heaven, combining clam juice, garlic, thyme, white wine, spinach, parsley, tarragon, and basil all puréed and mounted with butter. Good lord is it lick-your-plate-clean good. Adding crisp chunks of house smoked bacon and a few steamed clams in their shell to guild the lily, this is sure to be a keeper.
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