May 08, 2017

Seaspice Introduces New Summer Dishes By Executive Chef Angel Leon

Turning up the heat, Miami River hotspot Seaspice brings the taste of summer with internationally inspired seasonal dinner dishes.

Conceptualized by Executive Chef Angel Leon, some new mouthwatering options include the Seaspice Scampi ($42) featuring wild Nigerian jumbo prawns, garlic tomato confit, romaine, Kalamata olives and lemon, Alaskan Halibut ($45) with grilled artichoke hearts, Cipollini onions, crispy oyster mushrooms and English pea sauce, Mediterranean Dorade ($45) topped with citrus salsa verde and grilled market vegetables, Grilled Maine Lobster (MP) with garlic herb butter, roasted new potatoes, pea tendrils and red radish, Market Seafood Casserole ($54) with Maine lobster, jumbo prawns, market fish, squid, day boat scallops, Florida clams, fennel and dashi clam broth, and Fire Roasted Veal Shank for Two ($120) with cippollini onions, roasted new potatoes, roasted carrots and sugar snaps.

Each dish is complemented by the new refreshing cocktails, such as the High Tea, which mixes Earlgrey and Cardamon Infused Bombay Gin with simple syrup and lemon juice, Persea Martini, which marries tequila, fresh avocado, pineapple juice, lemon juice and simple syrup, garnished with fresh black pepper, and the Coco Loco, a combination of Havana rum and Thai coconut open on the side.


422 NW North River Dr, Miami, FL 33128

(305) 440-4200

Information provided by Heidi Malaret, TARA, Ink.

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