September 28, 2017

October Spice - Extended Miami Spice Menus At These Hotspots

Picture provided by Heidi Malaret, TARA, Ink.

Villa Azur’s Miami Spice menu showcases 18 delicious dishes to choose from, including Lobster Roll with fried buns, lobster tartare, yuzu and black aioli, Smoked Scallops Carpaccio in a Shell served with Applewood, green apple dressing, lime zest and crispy iberico lomo, Lamb Shank Confit made up of 18 hour lamb shank confit with sautéed mushroom, Polenta cake, crispy baby spinach and garlic chips, Surf and Turf for Two with prime beef tenderloin (10 oz) and 4 tiger prawns with béarnaise sauce, sweet potato fries and roasted jumbo green asparagus and Roasted Seabass with fingerling potatoes and green asparagus seared foie gras topped with Rossini sauce. End the night with something sweet with desserts such as Caramelia Chocolate and Pineapple Panna Cotta, Vanilla Red Berry Cake, and Strawberry and Basil Salad with watermelon dressing. The Mediterranean hotspot will also feature $10 Spice cocktails with delicious options like Fever and Lemon made with Ford’s gin, Elderflower liquor, fever tree tonic, cucumber and lemon, Daiquiri 5937 combining mastiha, Don Q Rum, lemon juice, sugar cane syrup and a lemon wheel, and Summer Mule with choice between Ciroc Apple and Mount Gay dark rum, Ciroc Apple Lime juice, ginger liqueur and a hint of ginger beer, to name a very few.

Villa Azur

Offering NEW lunch and dinner spice menus, Seaspice’s midday offerings include Red Lentil Soup with turmeric, tomato and ginger, Roasted Corn Chowder with brocollini pesto and Key West shrimp, Pan Seared Black Grouper navy bean, sage and bacon succotash and butternut squash gnocchi, Beef Summer Casserole with zucchini, yellow squash, tomato confit, pearl onions and butter glaze, and Honey Poached Bartlett Pears with almond cake and champagne sabayon. Those visiting for dinner will find delicious options like Fall Plant Bowl with roasted butternut squash, black barle, tatsoi spinach, cranberries, pumpkin seeds, pumpkin seed oil, pecan brittle and creamy cashew balsamic, Tempura made with summer squash blossoms, king crab stuffing and red pepper couilis, Beef Wellington with wild mushroom duxelle, baby spinach and Bernaise sauce, Walnut Ricotta Raviolis served with lemon verbena, and sweets like the Orange Blossom Cheese Cake with Kumquat marmalade, sable and black berry, and Chocolate Cremoso with cocoa nib, crumble, seaweed snow and toasted rice mousse.


Nautilus Cabana Club participates with Mediterranean fare for Miami Spice Dinner and Lunch.

The Spice Lunch menu features a balance of light and hearty with appetizer options including Lamb Empanadas or Compressed Watermelon Salad with feta, cucumber, jalapeño and vinaigrette, entrees of Local Grilled Fish Tacos with avocado, ruby grapefruit slaw and red cabbage or Pan Con Lechon with pickled onions, swiss cheese, tarragon and mustard, and delicious desserts such as the Tres Leches, Tiramisu, and Seasonal Sorbet.

The Spice Dinner menu offers perfect summery dishes, including appetizers such as Market Fish Ceviche with aji Amarillo, red onion and cilantro, Lamb Emparadas with coriander and tzatziki, and Burrata Caprese with heirloom tomatoes, arugula and balsamic dressing, entrees like the Seared Snapper with cucumber salsa, pineapple and thai chili, Creekstone Farms Hanger Steak with sun dried tomato chimichurri, herb roasted potatoes and roasted sweet peppers, and Penne Arrabiata with shaved parmesan, and sweet finales like the Tres Leches, Tiramisu, and Seasonal Sorbet.

Make either menu a boozy one with $10 Spice cocktails, which include the Strawberry Dutch Mule with Ketel One Vodka, lime, strawberry and ginger beer, Paloma mixing Don Julio Blanco Tequila, grapefruit, lime and club soda, Dark & Stormy with Zacapa 23 Year Rum and ginger beer and Kentucky Devil combining Bulleit Bourbon, watermelon and lemon, and $8 Stella Artois.

Nautilus Cabana Club

DÔA’s Traditional Peruvian Menu offers options like Ceviche Criollo with local fish, aji amarillo leche de tigre, cancha and sweet potato, Anticucho de Corazon prepared with veal hearts, aji panca, vinegar, cilantro and aji verde, Tiradito with local fish, leche de tigre, avocado and crispy quinoa,Pescado a lo Macho made with grilled local fish, a lo macho sauce, squid, shrimp and steamed rice, Mushroom Pepa Seca with pepa seca, wild mushrooms and poached eggs, Arros con Pato with confit duck, cilantro rice and salsa criolla, and DÔA Fondant with white chocolate lucuma fondant and dark chocolate ice cream.

The Traditional Peruvian cocktails menu will include options like Perfect Pair made with Pisco 100, St. George Spiked Pear, pineapple, lime and ginger beer, Pachamama Sour blending Hendricks Gin, Zamaca, Yuzu, Demerara Ginger and egg white and Branch Out with Bulleit Rye, Chai Tea Infused Flor de Caña, Carrot Juice, Cinnamon, Condensed Milk and Bergamot.


Faena Hotel – Pao by Paul Qui and Los Fuegos by Francis Mallmann

Faena Hotel Miami Beach is excited to welcome back guests to experience Argentine grillmaster Francis Mallmann’s renowned brand of live-fire South American fare and celebrated chef Paul Qui’s unique take on modern Asian cuisine with specially-priced Miami Spice menus at Los Fuegos by Francis Mallmann and Pao by Paul Qui, extended through October 31st. Enjoy a delectable three-course, prix-fixe lunch menu at Los Fuegos priced at $23 per person or dinner menus at Los Fuegos and Pao priced at $39 per person, plus tax and service charges.

Faena Hotel

+1 786 655-5600

Information provided by Heidi Malaret, TARA, Ink.

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