LT Steak and Seafood
TENDERLOIN WITH CHICKPEAS AND CHARD
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.
APPETIZER
CHOPPED VEGETABLE SALAD
Baby greens, corn, tomato, feta cheese, olives, avocado, beets, onions, cucumber, with an oregano dressing.
ENTRÉE
LOCAL ROASTED GROUPER, GARBANZO CAPONATA
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.
DESSERT
CUBAN FLAN “HAVANA”
Traditional flan topped with orange Cointreau, coffee crumbs served with an allspice granita.
Lunch $29pp*
Dinner $39pp*
*Tax & gratuity not included