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Cuisine
Global, International
Catering Available
Neighborhood:
South Beach
Features
• Full Bar
• Happy Hour
• Outdoor Dining
• Entertainment / Dancing
• Chef's Table
Reservations
Suggested
Parking
Valet
Payment Methods
AMEX, MasterCard, Visa, DC, Discover
Private Rooms
A private boardroom is available which seats up to 25 guests, and the 2nd floor "Vue Terrace" seats up to 125 guests.
Hours
Breakfast Daily:
7:00am - 11:00am
Lunch Daily:
12:00pm - 3:00pm
Dinner Daily:
7:00pm - 12:00am
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Vix Dinner Menu
to start and things to share
flat iron roasted, dry-rubbed mussels 13
lemon-garlic butter and croustades for dipping
baked hot and sour rock shrimp 15
siracha-crab stuffing, hot and sour vinaigrette
chilled seafood for one... lobster, shrimp, scallops, mussels and oysters 22
spiced crisp with a trio of dipping sauces
fresh florida stone crab claws mp
foie gras “two ways” 21
pan seared with sugared apples, cardamom brioche and “cru” cognac marinated terrine
meze of grilled free form sausage on roasted mediterranean sweet peppers 12
goat’s milk feta, capers, preserved lemon and bissara dip
ceviches and raw selections
don julio tequila and lime soaked saltwater prawns 14
tomato seed jelly, avocado and habanero sea salt
“cold smoked” sliced beef tenderloin 13
warm ponzu dipping sauce, shiso and daikon
tasting of three ceviches 19
select a combination from the four
line-caught salmon with mountain caviar 15
marinated in yuzu, miso and sake
fire & ice honduran lobster and scallops 16
coconut, basil and chili pepper ice
oysters on the half shell... four of today’s finest 14
jamaican-tabasco barbeque, yuzu onions and mignonette
(served with a bloody mary chaser)
kyoto sashimi tuna salad 15
sweet onions, soy and frozen aromatic sesame oil
as in the case with consuming other raw animal protein products, there is a risk associated with consuming raw oysters, clams, and mussels. if you suffer from chronic illness of the liver, stomach, or blood, or have immune disorders, do not eat these products raw. 021105
salads / soup
grilled asparagus and marinated shiitake mushroom salad 12
miso vinaigrette, edamame and daikon sprouts
tossed salad of frisee, arugula and peppercress with braeburn apple 10
french green beans, roquefort cheese and cinnamon pecans
grilled mojito beef salad 14
palm sugar, birds eye chilies, shallots, mint and key lime
full-flavored chunky tomato soup 9
broken noodles and ras el hanout
pasta & risotto
risotto of truffle oil roasted crimini and foraged mushrooms 13 / 26
asiago and parmesan “stravecchio”
pumpkin gnocchi with sage brown butter 16 / 32
braised duck with port wine reduction and spiced pine nuts... vegetarian option 13 / 26
“all of the food we create has established roots in proven culinary traditions...
the evolution of our culturally inspired cuisine originates from the sensual world of the legendary spice route...experience the freshness and authenticity radiating from the herbs, spices and flavors within.”
the chef – james wierzelewski
seafood / meat
pan roasted osaka black cod 29
soy and sweet mirin glaze, fork-smashed snap peas
“basque style” loup de mer, garlic chives and sweet pimiento polenta 32
garlic confit, chorizo and roma tomato boullion
seared line-caught salmon, hazelnut and aromatic sea salt crust 28
celery root mash, mushroom jus
saltwater prawn tagine with artichokes and preserved lemons 34
tomato, peas and north african hot sauce
seafood “hot pot”... lobster, shrimp, scallops and fish 39
coconut broth and asian aromatics
hong kong barbequed duck and lobster “chow mein” 37
coriander noodles, sweet soyu and kaffir lime... vegetarian option 26
char grilled bone-in prime cuts
ten ounce filet 41 twenty-eight ounce prime rib chop 48
potted onions, portobello mushrooms and our house made steak sauce
rotisserie
herb roasted corn-fed chicken 26
ragout of lima beans, garlic sausage and rioja wine jus
spit-roasted rack and leg of lamb with casserole of aromatic melting shoulder 38
crushed green chickpeas, moroccan spiced tomato-eggplant relish and coriander jus
an eighteen percent gratuity is included on all checks
twenty percent gratuity will be included for parties of six or more
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