November 22, 2013

Fontainebleau celebrates Thanksgiving

On Thursday, Nov. 28, 2013, restaurants at the iconic Fontainebleau Miami Beach including Vida, Gotham Steak and Scarpetta, will offer special Thanksgiving menus with a range of cuisine that will make guests thankful the celebrated the holiday at Fontainebleau.

Vida, the American brasserie at Fontainebleau Miami Beach, will feature an expansive Thanksgiving Day buffet sure to please any palate. Priced at $65 per person, the buffet will be available from 5 p.m. to 10 p.m. and will feature an array of salads, side dishes, pastas, sautéed entrées, wood-grilled dishes, sushi, seafood and shellfish, rotisserie meats with accompanying sauces, charcuterie, cheeses and desserts.

Menu highlights will include duck confit salad with arugula, bourbon pears and raspberry-shallot vinaigrette; rotisserie herb basted organic turkey and apricot bourbon glazed country ham; jalapeño cheddar cheese cornbread stuffing; turkey and pumpkin mezza luna ravioli with sage brown butter and Pecorino Sardo cheese; cornbread encrusted salmon with roasted garlic, wilted spinach and mango jalapeño chutney; apple cider brine pork roast with natural jus, caramelized onions, dates and Roquefort cheese; prosciutto flat bread with fig, arugula and gorgonzola cheese; and a selection of raw bar delicacies including Blue Point oysters, stone crab claws, shrimp cocktail and red snapper ceviche.

Classic desserts such as apple tartlets, pecan pies and pumpkin cheesecakes will be available, in addition to a variety of chocolates, marshmallows, verrines and candies. The full buffet will also be available for brunch from 7 am – 5 pm; brunch will include breakfast favorites such as pumpkin spice pancakes; omelet station; cinnamon sugar French toast; Applewood smoked bacon and an assortment of fresh fruit, pastries and artisanal breads. For reservations at Vida, please call (305) 674-4730 or book online at

Gotham Steak will offer a four-course prix-fixe dinner for $75 per person from 6 p.m. to 11 p.m. Guests will enjoy a first coarse of roasted baby beets with dried cranberry, hazelnut, haricot verts and walnut vinaigrette. Roasted pumpkin soup with spiced Chantilly follows. The main course features bacon marinated slow roasted turkey breast with turkey leg confit, chorizo cornbread stuffing, butter whipped potatoes and sage turkey jus. A slice of sweet potato pie with pecan, fruit compote and cinnamon ice cream will be the decadent finish to this hearty meal. For reservations at Gotham Steak, please call (305) 674-4780 or book online at

Scarpetta, the resort’s award-winning Italian restaurant, will also offer a four-course prix-fixe dinner for $75 per person from 6 p.m. to 11 p.m. For the first course, guests can select from butternut squash soup with fregato, brown butter, toasted focaccia and crispy sage; fresh burrata with broccoli rabe pesto, pumpkin, balsamic vinegar and hazelnuts; creamy polenta with fricassee of truffled mushrooms; or braised beef short ribs with vegetable and farro risotto. Pasta course selections will include spaghetti with tomato and basil or braised rabbit raviolini with preserved truffles and parsnips.

The main course offers a choice of seared diver sea scallops with chanterelles and roasted autumn vegetables; prime sirloin of beef with trumpet royale mushrooms and truffle emulsion; or turkey porcetta with butternut squash and Brussels sprouts. Guests can choose two sides to accompany their meal: potato purée with preserved truffles, haricot verts with Taleggio fonduta and crispy shallots, nduja stuffing and cherry stuffing. Dessert will feature a choice of amedei chocolate cake with toasted almond gelato and salted caramel sauce or coconut panna cotta with caramelized pineapple and guava “soup.” For reservations at Scarpetta, please call (877) 326-7412 or book online at

All prices listed are exclusive of tax and gratuity. Valet parking available all day for $12 with validation. For general information or accommodations at Fontainebleau Miami Beach, visit or call 1.877.512.8002.


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