March 16, 2017

A list of Musts when at RUST

Picture provided by Heidi Malaret, Account Executive, TARA, Ink.

Below are absolute menu “not to be missed” offerings created by Executive Chef Diego Medina at RUST Wynwood:

Specializing in sharable dishes, RUST’s appetizers are the perfect teasers to the mouthwatering entrees to follow. A crowd favorite, the Camarones Cabrones is served with red Mexican sauce, avocado puree, spicy jalapeños, cilantro, radish and micro green. Also recommended is the Ceviche De Dorado, which marinates fresh Mahi Mahi ceviche in house-made aji amarillo sauce, and the Mushroom Fries, RUST’s savory flare to traditional fries, which are topped with truffled gorgonzola, mushroom sauce and fresh parsley.

RUST’s menu features innovative interpretations on traditional cuisine, including bucket list-worthy options such as the Grilled Octopus marinated in piquillo peppers, aioli and arugula, over Provençal potatoes, the Chivito Uruguayo, a beef tenderloin sandwich, with ham, mozzarella cheese, bacon, green olives, roasted bell peppers, fried egg, tomato, lettuce, aioli, served with French fries, and the Filet Mignon, a center cut tenderloin wrapped with smoked bacon, topped with house-made roasted tomatillo salsa and served with house made potato chips.

Guests with a sweet tooth cannot leave the venue without experiencing Chef’s modern rendition to classic desserts, including the Panqueque De Dulce De Leche, a flambéed crêpe filled with dulce de leche, served with vanilla ice cream, the house made Mousse Au Chocolat topped with fresh berries, and cashew “garrapiñada café,” and Flan De Dulce De Leche, a classic sweet Spanish custard with a dulce de leche twist, finished with merengue.

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