Ariete is one of only four restaurants in the U.S. carrying out what is known traditionally in France as The Duck Press. Executive Chef & CEO Michael Beltran, along with his team, spent months curating this experience where tradition and Miami roots collide. The Rohan Duck is dry-aged for approximately 20 days and lightly glazed with guarapo and local honey. Three sides join this tableside experience.
14 day dry aged duck breast, pistachio dukkah
Duck tamale, wild mushroom gravy
Pastelitos of duck fricassée, green salad
Add foie gras +$22