by Laurent Tourondel Chef Owner, Jose Castillo Chef de Cuisine
Our seasonally-inspired American menu showcases Miami’s landscape and offers innovative takes on familiar dishes. For Estrella Damm, we created a Miami-centric menu by sourcing local black grouper as well as local greens and vegetables. Our dessert is a traditional flan inspired by Cuban flavors.
Baby greens, corn, tomato, feta cheese, olives, avocado, beets, onions, cucumber, with an oregano dressing.
Pan-roasted black grouper served on a bed of garbanzo caponata — a Sicilian eggplant dish with sofrito, fennel seed, coriander, cumin, piquillo pepper and onions.
Traditional flan topped with orange Cointreau, coffee crumbs served with an allspice granita.
*Tax & gratuity not included