Menus

Our menus feature several Ariete signature dishes and change at the rhythm of the seasons, availability of locally sourced ingredients & the freshest produces from land & sea.

Visit often for our newest creations!
*Menus subject to changes

Versos ModernosPRIX FIXEWine

VERSOS MODERNOS

caviar
white sturgeon, caramelized plantain, lobster jus
scallop
green strawberries, thai basil, strawberry consomme
stone crab
coconut custard, pickled jalapeno, stone crab consomme
foie mosaic
homestead guava, caramelized white chocolate, tarragon
homestead yuca
parmesan, winter truffle, black trumpet mushroom, basil
pan con bistec
miyazaki a5 ribeye, pan cubano, caramelized onion, papitas, roasted tomato jus
the cigar
manjari shell, hazelnut praline, gianduja mousse, espresso ice cream
additional course
canard a la presse
14-day dry-aged duck breast, roasted calabaza duck tamal
MODERNOS WINE PAIRING
* selection and price subject to change
3 course 125 per person / 4 course 155 per person

PRIX FIXE

3 courses/4 courses
APPETIZERS
GRILLED OYSTERS
bone marrow butter, charred lime, chive / uni butter, tarragon, turmeric, lime
SMOKED MACKEREL
tomato gelatina, caper escabeche, black garlic vinegar
OSETRA CAVIAR
crème fraîche, boniato blinis
THE FARMER
green onion sofrito, seasonal vegetables, marcona almonds, guarapo and sour orange vinaigrette
OUR FLORIDA ORANGE
chicken foie mousse, duck and sour orange pâté, chocolate dirt, mint, white bread
FOIE GRAS
sour orange temptation caramel, plantain pave, cocoa nibs
ENTRÉES
TRUFFLE CHICKEN
tamal en cazuela, pak choy, bayleaf
GROUPER ENCENDIDO
dirty rice, plantain, green papaya pikliz, lobster jus
VENISON
truffle twice baked potatoes, foie gras sauce diane, wild mushrooms
PASTRAMI STYLE SHORT RIB
red pepper-beef jus, gem and fennel caesar, oyster & short rib croquette
CANARD A LA PRESSE FOR TWO
14-day dry-aged duck breast, roasted calabaza tamal, wild mushroom foie gravy, duck fricassée pastelitos
*limited availability*
DESSERTS
FLAN
candy cap mushroom, sambuca crema, coffee crumble
THE CIGAR
manjari shell, hazelnut praline, gianduja mousse, espresso ice cream
MANGO & PASSIONFRUIT
arroz, coconut, thai basil

Wine

We offer wine pairing options for all styles of dining, for any specific questions or requests about our wine selection please contact our lead sommelier
Jeff Warner jeff.warner@arietehospitality.com