Ariete is one of only four restaurants in the U.S. carrying out what is known traditionally in France as Canard à la Presse. Executive Chef & Owner 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
CANARD À LA PRESSE Rohan Duck for Two
14-day dry aged duck breast pistachio dukkah roasted calabaza duck tamal, wild mushroom and foie gravy, duck fricassée pastelitos, Ariete salad
Foie gras supplement available