TUYO at Miami Culinary Institute

GARBANZO BEAN “FEIJOADA”

by Chef Victor Santos

We’ve incorporated garbanzos and Estrella Damm in ways that reflect our chef’s heritage and Estrella Damm’s Spanish roots. From the appetizer to the dessert, our menu appeals to those who enjoy dishes with bold flavors which pair superbly with beer.

415 NE Second Ave

Miami, FL 33132

305.327.3200

APPETIZER

GRILLED SPANISH OCTOPUS SALAD

A combination of octopus first cooked sous vide and then grilled, combined with heirloom cherry tomatoes and kale pesto, served atop a chickpea purée with brown butter.

ENTRÉE

GARBANZO BEAN “FEIJOADA”

Our twist on Brazilian Feijoada highlights the versatility of chickpeas showcasing their flavor and texture contrasted with pork belly, collard greens, and orange gastrique.

DESSERT

ESTRELLA DAMM BATTERED APPLE RINGS

Crispy granny smith apples served with malted ice cream and caramel infused with applewood smoked bacon and maple syrup.

$39pp*

*Tax & gratuity not included