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.
ROHAN DUCK A LA PRESSE FOR TWO
14 day dry aged duck breast, pistachio dukkah
Duck tamale, wild mushroom gravy
Pastelitos of duck fricassée, green salad
Add foie gras +$22
