July 21, 2017

Kiki On The River Announces Miami Spice Rotating Dinner Menu

The Miami River’s most buzzed-about new restaurant Kiki on the River will be embracing Miami Spice with a dinner-only menu that highlights their unique approach to modern Greek classics. Kiki’s Chef Steve Rhee will hopscotch around the islands for the prix-fixe with dishes like the Dakos salad made with Grated Tomato, Torn barley bread, Garlic, Olive oil, Feta Cheese, Greek Oregano and the Grilled Halloumi cheese platter, with white balsamic marinated grape tomato, grilled zucchini, eggplant, onions, topped with basil, parsley, and olive oil. Another tier of “hot apps” includes grilled octopus and Shrimp Saganaki made with Grated Tomato, Garlic, Greek Oregano, Parsley, Feta Cheese, Olive Oil. Mains include pan-seared scallops and Lamb T-Bone served with Bacon, Herbed, Roasted Purple Potato. Ending things on a sweet note won’t be hard with traditional baklava, assorted gelato or a fresh fruit platter.

Heralding a new dining experience on the Miami River, Kiki on the River, is Miami’s newest indoor/outdoor new dining destination. Romantic and contemporary, the riverside restaurant embraces the hospitality and spirit of the Greek islands with the service and style of a romantic island garden restaurant & lounge. Kiki is a passion project by nightlife pro Roman Jones, former Philippe Chow Miami managing partner, Aris Nanos, hospitality executive Lee Lyon and Mark Lehmkuhl of Ghosthouse Creative Group. Serving lunch and dinner daily, and a lively weekend brunch, Kiki offers a selection of time-honored Greek favorites and innovative dishes, all made from scratch in-house. Jones wants to honor the life of the Miami River, with that sense of meticulously-scuffed elegance that only a windswept island can provide.

DATE: August-September 2017

TIME: Miami Spice offering weekly Mondays - Fridays during dinner from 5:30pm - 11 PM


Salads and Cold Apps:

Classic Greek Tomato Salad
Tomato, Cucumber, Red Onions, Green Peppers, Greek Oregano, Feta Cheese, Olive Oil

Watermelon Salad
Compressed Watermelon, Grape Tomato, Baby Arugula, Kalamata Olives, Cucumber, Mint, Lime Vinaigrette

Grated Tomato, Torn barley bread, Garlic, Olive Oil, Feta Cheese, Greek Oregano

Horta Salad
Baby Kale, Marinated Cucumber, Red Onions dressed with a Pomegranate Vinaigrette, topped with Marinated Anchovies

Grilled Halloumi Cheese Platter
Grilled Halloumi cheese, white balsamic marinated grape tomato, grilled zucchini, eggplant, onions, topped with basil, parsley, and olive oil

Hot Apps:

Grilled Octopus
Olive oil braised Octopus, Red Onions, Greek Oregano, Fried Capers, Fava Puree

Shrimp Saganaki
Shrimp, Grated Tomato, Garlic, Greek Oregano, Parsley, Feta Cheese, Olive Oil

Crispy Fried Red Mullet, Lemon, Olive Oil, Served with Skordaila Spread


Pan Seared Scallops
Served with Asparagus pureed Orzo Pasta

Organic Chicken
Lemon, Jalapeno, Rosemary Marinated and served with a Summer Medley of Vegetables and Bomba Rice

Lamb T-Bone
Lamb Marinated in garlic and herbs served with Bacon, Herbed, Roasted Purple Potato

Pasta Avgotaraho
Angel Hair Pasta, English Peas, served with a Lemon Butter Sauce, topped with Shaved Avgotaraho


Traditional Baklava, served with Assorted Berries

Fruit platter
Selection of fruit, served with frozen grapes

Assorted gelato flavors, topped with baklava crumble, chocolate straws

Kiki On The River

450 NW North River Dr, Miami, FL 33128

(786) 502-3243

Information provided by Ashlie Rolfe, Vanessa Menkes Communications

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