La Marea, the stylish Miami Beach restaurant located at The Tides South Beach, welcomes summer with an array of exciting and creative new dishes especially created by executive chef Gonzalo Rivera.
The new lunch and dinner menus feature an abundance of provocative, seasonal offerings, ranging from crisp colorful salads to a trio of innovative burgers, all reflecting Rivera’s passion for combining local sustainable ingredients with exciting flavors of the world.
“La Marea is ideal for those looking to enjoy delicious cuisine in a stylish setting,” says Rivera. “The menu I’ve created for the summer combines my favorite flavors from around the world.”
At dinner, diners can enjoy delectable new appetizers ($10-$22), such as pan roasted diver scallops and foie gras served with a shiro miso maple glaze, and sweet corn succotash. Perfectly suited to be enjoyed under a shady umbrella on the hotel’s iconic, recently-redesigned al fresco front terrace/sidewalk seating, is a refreshing coctel de camarones, inspired from a traditional Mexican seaside dish, made with prawns, a splash of spicy tomato sauce, ripe Hass avocado, and crackers for the perfect crunch.
Sure to please those who prefer a lighter offering, crisp and cool new salads ($9-$18) encompass a delightful seafood and grilled jicama salad made with a mélange of prawns, octopus, calamari, Hass avocado mousse, orange segments, and slices of watermelon radish, tossed with baby arugula and Agrumato lemon extra virgin olive oil; grilled Mahi Mahi salad served with dill, fennel, salad and ponzu foam; and a Hamachi salad is simply prepared with wasabi tobiko, crispy sushi rice, and a shiitake emulsion.
Generously portioned new entrees ($22-$36) range from a succulent pan seared striped bass with creamy cauliflower, Muscat grape, and baby brassica salad; the Berkshire Pig, a 6 oz. pork tenderloin served with crisp pork belly, sweet potato hash and honey hamhock chile glaze; to a perfectly grilled skirt steak – marmite and chili rub, esquite salad, parsley and cilantro coulis.
La Marea’s signature dishes – including the yellow tail snapper with jasmine rice, edamame, sugar snap peas and chili-lime vinaigrette and the hot buñuelos with caramelized mango, tamarind coulis and house-made Mexican vanilla bean ice cream – will remain on the menu. As will the lunch timefavorite and best seller, Australian Wagyu beef sliderstopped with fried onions and dressed with Rivera’s delicious, home-made BBQ sauce.
