Additions to the critically acclaimed new menu includes the following categories:

Ceviches

Shrimp & Grits – which consists of tiger shrimp tossed with whole hominy corn, grilled sweet corn, red onion, tabasco, lime juice, fresno chiles, and aji panca.

Seoul – named after Seoul, Korea, this ceviche will feature thinly sliced yellowtail with shaved napa cabbage, pine nuts, asian pear, chives, basil, and kimchee vinaigrette

Skewers

Grilled Cheese – grilled marinated haloumi cheese on top of a large batonette of toasted brioche with micro basil and heirloom tomato. Each plate is served with a tall shooter of super creamy tomato bisque. Upon delivery to the table, the server will pour the soup shot over the skewer thus finishing the presentation.

Bangkok – Nuoc mam marinated shrimp top a colorful salad of carrot julienne, haricots verts and grape tomato with a sambal-lime vinaigrette sweetened with a touch of palm sugar.

Sliders

Po-Boy – Incorporating the classic flavors of a New Orleans fried fish slider, it will be garnished with grilled onion, heirloom tomato, remoulade sauce and romaine lettuce.

Sushi

Beef Tataki – consists of grilled mushrooms, quick pickled daikon, shiso, chives and basil, while the top of the roll will be shingled with beef tenderloin tataki. The whole roll will be drizzled with white truffle ponzu spiked with american sturgeon caviar.

Spider – Haven’s version will feature spicy katakuri ko dredged soft shell crab with avocado, sweet corn, and wasabi remoulade.

Crisp

Squid Fries – graham cracker-panko crusted squid steak fries served with guava-chili sauce, lime zest and epazote chiffonade.

Salads (Chef Todd switched out all three salads for more seasonally suitable options)

Melon – to include watermelon, japanese cucumber, feta cheese, local mint and house preserved lemons.

Gazpacho – Spanish nod to the traditional Italian panzanella salad. Large chunks of traditional gazpacho ingredients will be drizzled with cold pressed olive oil and sit in a shallow pool of gazpacho vinaigrette to be tossed by the guest on arrival at the table.

Ranch – a little bit of Todd’s Texas roots coming out, a crisp wheel of romaine lettuce sits underneath a pile of charred tomatoes, pickled okra, house sweet-hot chow chow, goat cheese and crumbled chicharon served with a super herbaceous buttermilk ranch dressing.

About Haven

Haven is a 2,000-square-foot, high-tech modern gastro-lounge created by hospitality and services entrepreneur Mike Boles and Executive Chef Todd Erickson, located at 1237 Lincoln Road in Miami Beach, FL 33139. It is open seven days a week, 6 p.m. to 5 a.m.; the kitchen is open until midnight. For advance reservations, call or text the Haven iPhone at 305.987.8885 or visit www.havenlounge.com. For corporate and private event bookings, please contact Josephine Kolley at 305.778.1065.