Piola® Gnocchi day
All you can eat Gnocchi for one low price
on the 29th of every month.*
http://www.piola.it/
Piola® Gnocchi day
All you can eat Gnocchi for one low price
on the 29th of every month.*
BIG CHEF, LITTLE CHEF’ TEACHES CHILDREN TO COOK, AT TUSCAN STEAK SOUTH BEACH.
On Sundays from 5:00 p.m.-7:30 p.m, ‘Big Chef, Little Chef’ At Tuscan Steak, will teach children to create their own dinner alongside Tuscan Steak’s chefs with dishes such as Caesar salad, individual lasagnas, calzones, warm apple turnovers with ice cream and cookies which the children get to have for dinner. The “Little Chefs” receive a Tuscan Steak apron and chef’s hat, a personalized diploma and the recipes of those evenings’ dishes. Children must be between the ages of 5-10. Enrollment is $35.00 per child. (15 children max – excluding tax and gratuity). The following are the dates for the next classes: May 18th, June 1st, June 8th, June 22nd, July 6th and July 20th. Reservations are required.
And while the children are busy, parents can dine on the four-courses La Famiglia menu for $39.00 (excluding tax and gratuity): Tuscan house salad & a parmesan polenta with wild mushroom ragu. Second course is Gnocchi with Gorgonzola Cream. Then come grilled Tuscan chicken with lemon & sage; char grilled king salmon with braised leeks, sun-dried tomatoes and fennel-lemon pesto or grilled flat iron steak with smoked onion mashed potatoes. Dessert is a chef’s selection and American coffee service. (Diners may also order from the regular dinner menu)
David Mullen has been appointed executive chef and Paola Hutto has been appointed pastry chef at Bourbon Steak Mullen was chef de cuisine at Angle at the Ritz-Carlton Palm Beach and worked with Julian Serrano at Masa’s and Picasso, Wylie Dufresne at 71 Clinton Fresh Food, Daniel Boulud at Daniel, and Laurent Tourondel at Cello. Paola Hutto previously worked at Mesa Grill at Caesar’s Palace in Las Vegas.
The Food Gang- Chef Paul Anthony Morello, formerly of Mezzaluna in Ismir, Turkey; Vinton Townhouse in Coral Gables, FL; and Café Chauveron in Bay Harbor Islands, FL.
THE SEDER PLATE The menu tells the story | ||
Harosets The diversity of Judaism is represented by featuring a variety of Harosets- a sweet fruit, nut and wine mixture. Ashkenazi: Apple, Walnut and Concord Grape Wine Venetian: Figs, Raisins, Pine Nuts Caribbean Sephardic: Coconut, Almonds and Dried Fruit Yemenite: Dates, Apricot and Sesame **** Homemade Mahi Mahi Gefilte Fish Moroccan Carrot -Almond Relish, Horseradish Foam **** Shiitake Mushroom Matzo Lasagna Organic Spinach, Purple Eggplant, Tomato Salsa or My Grandmother's Chicken Foot Soup Parsnips, Dill, Farfel **** Short Ribs of Prime Beef Braised in Cabernet Sweet Potato Matzo Brei, Tahini Asparagus or Preserved Lemon Rotisserie Kosher Chicken Red Pepper Romesco, Haricot Verts, Root Vegetable Cholent or Zaatar and Olive Oil Poached Salmon Braised Fennel, Grapes, Raisins, Calabaza Motzah Kugel **** Tanzanian Honey Matzo Baklava Gingered Figs and Pistachio Ice Cream or Chocolate Pecan Macaroon Tart Chocolate Cinnamon Sorbet ![]() SEDER MENU APRIL 19TH AND 20ST 2008 CHOSEN AS ONE OF THE TOP 10 PASSOVER MENUS BY FOR THE TABLE EGG WHITE FRITATTA TOPPED WITH EGGPLANT CAVIAR CHARRED SCALLION CREME FRAICHE BOILED EGGS AND PARSLEY PAPAYA – APPLE, ALMOND HAROSET FIRST COURSE CHOICE OF: SPINACH GOAT CHEESE ‘CRISP’ SAFFRON CREAM OR FIELD GREENS WITH LEMON DRESSING, ALMONDS AND CHOPPED TOMATOES OR CHILLED TOMATO GAZPACHO DICED CUCUMBER, EXTRA VIRGIN OLIVE OIL SECOND COURSE PULLED ORGANIC CHICKEN AND BASIL SOUP TOASTED GARLIC AND CALABAZA DUMPLING ENTREES CHOICE OF: BASIL SEARED YELLOWTAIL SNAPPER OVER SAVORY MATZO, GINGER –RED ONION MARMALADE OR ROASTED KASHA STUFFING, CRANBERRY CHUTNEY OR BRAISED SHORT RIB CHOPPED LIVER TOAST OR ROASTED DUCK ORANGE LAVENDER SAUCE KUGEL OF 3 PURPLE POTATO WHITE POTATO SWEET POTATO ROASTED BEETS WITH GORGONZOLA CARROT AND TURNIP TSIMMES, WITH DRIED BERRIES DESSERT FOR THE TABLE GRILLED, CARAMELIZED PLUMS, COMPOTE OF HONEYDEW MELON APPLE CRISP, MATZO CRUMBLE GUAVA GLAZED COCONUT MACAROONS CHOCOLATE TRUFFLES $58.00 PER PERSON, NON INCLUSIVE OF TAX AND GRATUITY |
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