Reservations

1200 Collins Avenue, Miami Beach, FL 33139 | Reservations: 305.538.7850

NEW YEAR’S EVE - 1ST SITTING

6:00 – 8:30PM
(MUST BE OUT BY 9PM)



3 COURSE MENU

$95 PER PERSON++

($65.00++ for children 15yrs and under) (3-course meal)

$50.00 deposit per person required for reservations

DOWNLOAD CREDIT CARD DEPOSIT FORM

(Must cancel 72 hours before reservation for refund)



1ST COURSE:

CHOICE OF:



Burrata w/ Prosciutto (GF)

Fresh Local Made Burrata cheese with cherry tomatoes, basil and prosciutto.

Crespelle alla moda di Firenze

Thin spinach crepes stuffed with ricotta cheese and spinach au gratin and a touch of marinara

Polenta Porcini (GF)

Mixed wild mushrooms sautéed with fresh herbs, a touch of truffle oil and white wine over polenta.



MAIN COURSE:

CHOICE OF:



Risotto Porcini Trifolate (GF)

Piedmont Arborio rice blended with porcini mushrooms cooked in its own juices and finished with truffle oil

Vitello alla Francese

Egg battered Veal Scaloppini with a lemon caper sauce.

Battuta Porcini

21 Days “Wet Aged” Filet Mignon sliced into 2 medallions and then grilled and served on a bed of porcini mushrooms with a Barolo wine reduction.

**Chilean Seabass Livornese

Pan-Seared and baked. Served in a marinara sauce with garlic, onion, basil, capers and Kalamata Olives.

Pollo allo Champagne

Pan-seared Free-Range chicken breast with sun-dried tomatoes and shallots in a creamy champagne sauce. (No Antibiotics or Growth Hormones)

Gamberoni alla Griglia

Grilled Jumbo shrimp scampi style with a lemon garlic sauce

**Taglierini neri con Polpa di Granchio al Curry

Homemade Black squid ink linguine with Jumbo Lump Crabmeat in a curry sauce.

Ravioli Di Pesce

Handmade Black squid ink ravioli stuffed with white fish and crabmeat in a light creamy pink lobster sauce.



DESSERT COURSE:

CHOICE OF:



Flourless chocolate cake, Tiramisu or Mixed Berries with Zabaglione







NEW YEAR’S EVE - 2ND SITTING

9:30 – UNTIL 2AM



4 COURSE MENU

$195.00 PER PERSON++

(INCLUDES A BOTTLE OF Il BRUCIATO, SUPER TUSCAN OR SANTA MARGHERITA, PINOT GRIGIO PER COUPLE AND LIVE D.J. MUSIC)

(PARTY FAVORS ARE INCLUDED)

CHOICE OF SELECTION AVAILABLE UPON REQUEST

($75.00++ for children 15yrs and under)(3-course meal)

$50.00 deposit per person required for reservations

DOWNLOAD CREDIT CARD DEPOSIT FORM



1ST COURSE:

CHOICE OF:



Lobster Salad (GF)

Chilled Maine lobster medallions, sliced avocados and mangos. Layered Napoleon style on top of arugula and served with a black truffle vinaigrette.

Mozzarella di Bufala al Basilico (GF)

Imported bufala mozzarella served with ripe tomatoes, arugula, sun-dried tomatoes and basil.

Fotomodella (GF)

Prosciutto di Parma, Imported bufala mozzarella and homemade roasted peppers with basil, capers and anchovies.

Burrata w/ Prosciutto (GF)

Fresh Local Made Burrata cheese with cherry tomatoes, basil and prosciutto.



2ND COURSE:

CHOICE OF:



Gamberi al Caprino

Baked Black Tiger shrimp, stuffed with goat cheese and fresh herbs, served with a citrus sauce

Crespelle alla moda di Firenze

Thin spinach crepes stuffed with ricotta cheese and spinach au gratin and a touch of marinara

Polenta Porcini (GF)

Mixed wild mushrooms sautéed with fresh herbs, a touch of truffle oil and white wine over polenta.



MAIN COURSE:

CHOICE OF:
(All protein dishes come with Potatoes Au Gratin, Lentil Salad and Green Beans)



Risotto al Frutti di Mare (GF)

Piedmont Arborio rice blended with a variety of roasted seafood, fresh tomatoes and sweet basil (Contains Shellfish)

Risotto Porcini Trifolate (GF)

Piedmont Arborio rice blended with porcini mushrooms cooked in its own juices and finished with truffle oil

Ossobuco alla Milanese

Braised veal shank with vegetables and wine served on a bed of Risotto Milanese

Battuta Porcini

21 Days “Wet Aged” Filet Mignon sliced into 2 medallions and then grilled and served on a bed of porcini mushrooms with a Barolo wine reduction.

**Pappardelle con Astice

Whole Maine lobster with homemade pappardelle in a creamy Pink lobster sauce.

Salmone alla Panna e Arugola (GF)

Poached Wild Alaskan Salmon with arugula, cream and white wine. (Contains Shellfish)

Chilean Seabass Livornese

Pan-Seared and baked. Served in a marinara sauce with garlic, onion, basil, capers and Kalamata Olives.

Pollo allo Champagne

Pan-seared Free-Range chicken breast with sun-dried tomatoes and shallots in a creamy champagne sauce. (No Antibiotics or Growth Hormones)



DESSERT COURSE:

CHOICE OF:



Flourless chocolate cake, Tiramisu or Mixed Berries with Zabaglione





OPEN BAR FROM 9:30 UNTIL 2AM



$95.00 PER PERSON

(MUST ORDER FROM THE SERVER)

(1 DRINK AT A TIME)(MUST HAVE WRIST BAND)



VODKA: KETTLE ONE, BELUGA, TITO’S, STOLI

RUM: BACARDI, CAPTAIN MORGAN, MYER’S DARK, CRUZAN COCONUT RUM

GIN: AVIATION, TANQUERAY, BEEFEATERS, BOMBAY SAPHIRE

TEQUILA: CUERVO GOLD, HORNITOS SILVER / REPOSADO / ANEJO

SCOTCH / WHISKEY: JACK DANIELS, BULLEIT BOURBON, DEWAR’S WHITE LABEL, JOHNNY WALKER BLACK 12YR, BUSHMILLS IRISH WHISKEY



PLEASE DRINK RESPONSIBLY





KID’S NEW YEAR’S EVE MENU



1ST COURSE:

CHOICE OF:



Ceasar Salad w/croutons

Insalata “Patria" (GF)

Radicchio, endive, arugula, romaine and tomatoes, tossed with our balsamic vinaigrette.

Minestrone alla Rustica (GF)

Our classic northern Italian Soup, Not Vegetarian.

*Carpaccio alla Rucola (GF)

Thinly sliced tenderloin of beef over a bed of arugula, topped with shavings of parmesan, fried capers, lemon and extra virgin dressing.

Mozzarella di Bufala al Basilico (GF)

Imported bufala mozzarella served with ripe tomatoes, arugula, sun-dried tomatoes and basil.



MAIN COURSE:

CHOICE OF:



**Capellini d’Angelo al Pomodoro e Basilico

Angel hair in a fresh basil and tomato sauce.

**Penne alla Vodka

With fillets of fresh tomatoes, shallots, cream and vodka.

**Fettuccine alla Carbonara

Homemade fettuccine tossed with cream, parmesan cheese with pancetta.

Agnolotti al Pesto

Homemade pasta stuffed with ricotta and spinach then topped with a creamy pesto sauce.

Rigatoni Polpette

2 Handmade Polpette Meatballs with Rigatoni, fresh tomato sauce, rosemary, herbs and pancetta. Topped with a dollop of Ricotta Cheese.



DESSERT COURSE:

CHOICE OF:



Flourless chocolate cake, Tiramisu or Mixed Berries with Zabaglione

(G.F.): Gluten Free
** CAN BE MADE WITH GLUTEN FREE PENNE