Vedi tutte le
37 foto

Pied à Terre

Ristorante francese$$$$

City Center, Miami Beach

Salva

Pied à Terre

8.5^/10

recensioni

37 Foto

Valentine's Menu 3Tasting Menu 6New Years Eve Celebration 5Signature Menu 3A La Carte 2Dessert Menu 1

Valentine's Menu

Price: $120 per person; Glass of Champagne Taittinger

Amuse Bouche

Choice of

Duo of Foie Gras

Pan Sauteed Foie Gras and Bonbon

White Truffle Celery Risotto Without Rice

Heirloom Tomato Tart, Tomato Sorbet

Main

Choice of

Lamb Chop, Vegetable Confit

Provencal Ratatouille Lamb Jus Reduction

Bouillabaisse a Notre Facon

2 Daily Fresh Fish; Reduction of Fish and Lobster Consomme, Whipped Rouille Emulsion

Beef Filet Perigourdine Sauce

Potato Gratin Dauphinois, Winter Vegetables

Halibut Over Fresh Wild Mushroom Risotto

Lemongrass, Spring onions, Snow Pea, Carrot, Zucchini

Dessert

Choice of

"Floating Island" Pied a Terre

Fresh Berries and "Crème Anglaise"

Melon Sorbet in a Tuile

Tasting Menu

Price: $115 per person food only; add $65 for pairing wines. Optional: Assortment of french cheeses - Add $16 for 2. Additional wine pairing $7. Available for 2 guests or even number of guests Only

Amuse Bouche

Bonbon of Foie Gras

Foie Gras wrapped in a Potato spaghetti over micro greens and fresh wild mushroom. Rice Wine Vinegar

First Course

Poached Foie Gras

In Kombu and Bonito broth

Second Course

Choice of

Scallops

Spinach Mousse and Asparagus

Black Truffle Risotto with No Rice

Third Course

Bouillabaisse a Notre Facon

Seabass and Red Snapper, Reduction of Fish and Lobster Consommes, Whipped Rouille Emulsion, Saffron

Fourth Course

Choice of

Lamb Chop, Vegetable Confit

Provenzal Ratatouillle, Lamb Jus Reduction

Halibut Over Fresh Wild Mushroom Risotto

Steamed Squab and Foie Gras Wrapped in Savoy Cabbage

This dish cannot be served more than MEDIUM temperature Potato "Dauphinois" Gratin

Fifth Course

Destructured Log

Tuile, Mascarpone cream, Marinated Strawberry, Lemon Sorbet, Chocolate Mousse

New Years Eve Celebration

Price: $190 per person including a half bottle of champagne taittinger for two. A magical night to celebrate. A special menu with the delicacy of the French cuisine. Join us for a memorable dinner. December 31st, 2019

Main

Amuse Bouche

Ravioli of foie gras in duck and bonito broth

First Course

Choice of

Lukewarm Lobster Salad Pomelos and Avocado Sorbet

Black Truffle Celery Risotto

Without rice!

Second Course

Trio of the Sea Red Snapper, Dorade and Scallops, Safron Sauce

Third Course

Choice of

Halibut Spinach Mousse, Alioli

Lamb Chop, Provenzal Ratatouille

Lamb jus reduction

Ilet of Wild Venison "Diane Sauce" Our Way

Dauphinois gratin potato, winter vegetables, lingonberries sauce

Dessert

Choice of

Chocolate Tart

Tuile Timbale of Vanilla and Raspberry Icecream

Fresh berries

Signature Menu

Prix Fixe Menu $70. For your Memories, Would You Like to Keep Our Miami Beach Lifeguard Plate? They are available here $28. Ask our staff

First Course - Canadian Foie Gras (Our Specialty)

Choice of:

Terrine of Foie Gras

Coteaux du Layon, Mango Apricot Chutney

Millefeuille of Crab and Zucchini

Calamansi Vinaigrette

Wild Mushroom Risotto

Hot Sea Scallop in Its Shell

Second Course

Choice of:

"Reinvented" Traditional "Duck a L'orange"

Carrots, Orange and Ginger Sauce

Baramundi Crab Consomme

Savoy Cabbage

Beef Filet "Perigourdine Sauce"

Mashed Potato, Chef Florent's Specialty, Winter vegetable, Truffle

Third Course

Choice of:

Deconstructured Log

Caramelized Tuile, Mascarpone Mousse, Strawberry au Poivre, Republica del Cacao Chocolate Mousse, Lemon Thyme Sorbet

Selection of Homemade Fresh Fruit Sorbet

Passion Fruit, Lemon and fresh Thyme, Griotte Cherry, Mango and Strawberry

A La Carte

For Your Memories, Would You Like to Keep Our Miami Beach Lifeguard Plate? They are available here $28. Ask our staff

Appetizers - Canadian Foie Gras (Our Specialty)

Pairing Wine of The Day $13

Terrine of Foie Gras

24.00

Coteaux du Layon, Mango Apricot Chutney

Pan Sauteed Foie Gras

23.00

Mango, Passion Fruit scented reduction

Duo of Foie Gras

26.00

Pan Sautéed and Bonbon

Foie Gras Tasting

39.75

Roasted Sweetbread, Veal Reduction, Fresh Wild Mushroom

20.00

Sautéed Spinach, Wild Mushroom

Black Truffle Celery Risotto Without Rice

22.00

Vegan version available

Heirloom Tomato Tart, Tomato Sorbet

17.00

Vegan version available

Ravioli Filled with Homemade Ricotta

19.00

Anchovy optional

Warm Bonbon of Foie Gras

22.00

Foie wrapped in Potato Spaghetti, Slightly deep fried Enoke Salad

Poached Foie Gras

19.00

In Kombu and Bonito broth

Trio of Foie Gras

28.00

Terrine, Bonbon, and Poached

Micro Green Vegetable Tart, Sweet Pea Sorbet

16.00

Fresh Mint, Parsley, Lemon Juice Olive Oil Dressing

Scallops, Spinach Mousse and Asparagus

19.00

Millefeuille of Crab and Zucchini

19.50

Kalamansi Vinaigrette

Tower of Yellow and Red Beet, Salad, Melted Goat Cheese Crouton

15.00

Entrees

Filet of Wild Venison "Diane Sauce" Our Way

64.00

Winter Vegetables, Cranberries

Veal Chop

59.00

Veal Reduction, Potato "Dauphinois" Gratin and Asparagus

Lamb Chop, Provenzal Ratatouille

40.00

Chickpea Puree, Olive and Oregano Lamb Jus Reduction

Maine Lobster "Champa Chai Sauce"

48.00

Fresh Live Lobster from Maine, Preserved Lemon, Carrot, Sweet Potato, Snow Pea, Zucchini

Chilean Seabass Peruvian Flavors

42.00

Saffron, Turmeric, Aji Amarillo, Carrot, Zucchini, Broccoli, Finger link Potato

Halibut, Wild Mushroom Risotto

42.00

Steamed Squab and Foie Gras Wrapped in Savoy Cabbage

42.00

This dish cannot be served more than MEDIUM temperature Potato "Dauphinois" Gratin

Not So Traditional "Duck a L'orange"

36.00

Carrots, Orange and Ginger Sauce

Beef Filet "Perigourdine Sauce"

40.00

Potato "Dauphinois" Gratin, Winter vegetable, Truffle

Bouillabaisse a Notre Facon

48.00

Daily Selection of three different fish, Reduction of Fish and Lobster Consommes, Whipped Rouille Emulsion

Branzino Filet Grilled On the Skin

37.00

Lemongrass, Spring onions, Snow Pea, Carrot, Zucchini

Dessert Menu

Desserts

Selection of French Cheeses

19.00

Suggested Pairing: Pinot Noir, Burgundy, France, 2011 - $17.50

Deconstructured Log

14.00

Caramelized Tuile, Mascarpone Mousse, Strawberry au Poivre, Valrhona Chocolate Mousse, Lemon Thyme Sorbet. Suggested Pairing: Rivesaltes Ambre, Domaine Lafage, White Hors d'Age - $14

Deconstructured Vacherin

13.00

Vanilla ice cream, strawberry sorbet, meringue fresh coulis of red berries, red berries. Suggested pairing: rivesaltes ambre, domaine lafage, white hors d'age $14

Selection of Homemade Fresh Fruit Sorbet

9.00

Passion fruit, lemon, mango and strawberry

Lavender Crème Brulee

11.00

Served with an almond tuile. Suggested pairing: pineau des charentes "vieux", paul marie & fils - $21

Valrhona Chocolate Fondant

13.00

Tuile and vanilla ice cream. Suggested Pairing: Barolo Chinato Cocchi - $19

Raspberry Cracked Profitterolles

12.00

Cracked Puff Patry, Vanilla Ice Cream and Raspberry Coulis. Suggested Pairing: Rivesaltes Ambre, Domaine Lafage, White Hors d'Age $14

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