Alloy Bistro (Miami)

Organic baby spinach, basil oil, aged balsamic vinegar, shaved parmesan, and pecan nuts.

Aged three months duck prosciutto and freshly ground black pepper.

Fresh burrata, burned eggplant, baby spinach, pecan nuts sand with basil oil and truffle oil.

Roasted cauliflower, feta cheese cream, and baby spinach gazpacho.

Black Angus beef tenderloin cut a la minute, lemon grass infused, mixed fresh herbs, piment despellette, and dill oil.

Grilled octopus, watercress gazpacho, beluga lentils, lobster rouille, and smoked last minute.

Homemade gnocchi/ Octopus/ Lobster bisque with saffron

Activated charcoal dough, organic mixed mushrooms, soya sauce, sesame oil, and mixed fresh herbs. (VEGAN PASTA).

Raviolo with pistachio dough, artichoke cream, parmigiano cheese, pistachio, and crispy prosciutto crumble.

Tagliatelle with spanish smoked paprika, wagyu beef short ribs ragù s, and smoked paprika oil.

Organic black venere rice, truffle oil, and parmigiano reggiano.

Homemade spaghetti with activated charcoal dough/ Branzino/ Saffron/ Parsley

Baked branzino Filet in salted crust with fresh Rosemary

Grilled and served butterflied with dill oil. (Deboned)

Roasted Dorade Filet/ Diced Zucchini & tomato / Black olives/ EVOO

Pan Seared/ Re wine reduction sauce/ Smoked last minute

Cooked sous vide & finished pan roasted/ Apricot glaze