Tender shrimp and creamy avocado are highlighted here with a crunchy combination of lettuce and cabbage. Hearts of palm and a zingy vinaigrette add a delightful finishing touch.
Tantalize Taste Buds with Flavors from Under the Sea. Customers will indulge in savory vodka-cured salmon paired with zesty vinaigrette for an expertly crafted colorful cuisine.
These grilled veal chops are a tantalizing delight. Sweet potatoes are mashed and thinned with apple juice and cream for an unusual sauce that delights the palate.
Tinta y Café in downtown Miami gives the classic Cuban coffee a complete makeover, layering milk in three forms—sweetened condensed, evaporated and whole—with espresso for a delicious, rich and unique drink experience.
This vegetable vol-au-vent is a model of its kind, a ramekin topped with a buttery, flaky pastry enclosing carrots, asparagus, lima beans with mushrooms, shallots and other savory treats.
In this take on the classic New Orleans Sazerac, Marvin Allen has created what he describes as a "sippy cocktail" for the holidays. The combination of chocolate bitters, Cognac and Curacao blend into a rich and soothing drink that's not too sweet, with a kiss of citrus.
Fragrant cumin and cinnamon season chunks of lamb that are skewered and grilled. Served on a bed of arugula along with mango chutney and rice, this is a palate pleasing dish.
Lots of flavor and texture at play here. Spicy chicken and a couscous and vegetable mixture top shredded greens. The sweet and spicy vinaigrette pulls it all together.
Cubes of swordfish steak liberally coated with a savory-sweet pomegranate, molasses, lemon and rosemary sauce before grilling on skewers with figs. Served on a bed of arugula with lemon-vinaigrette dressing.
