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
14 day dry aged duck breast, pistachio dukkah
Duck tamale, wild mushroom gravy
Pastelitos of duck fricassée, green salad
Add foie gras +$22
