Amazónico Miami

Signature slow-roasted caramelized pineapple cooked on a spit, served with silky coconut ice cream.

Rich chocolate mousse infused with spiced notes, cocoa nibs, and decadent dark chocolate glaze.

Velvety Latin-style cheesecake topped with exotic tropical fruit compote and crunchy crumble base.

Unique sweet corn custard served with dulce de leche and caramelized corn crumble.

A curated trio of house-made artisanal ice creams featuring exotic South American fruit flavors.

Selection of handcrafted seasonal ice creams or refreshing dairy-free fruit sorbets.

Traditional Brazilian chocolate fudge truffles rolled in assorted chocolate sprinkles and toasted nuts.

Achiote-marinated roasted vegetables with Andean quinoa, fresh herbs, and citrus dressing.

Sweet king crab salad tossed with creamy avocado, crisp heart of palm, and passionfruit dressing.

Fresh tropical salad with mango, papaya, mixed jungle greens, toasted nuts, and citrus vinaigrette.

Thinly sliced yellowtail sashimi with tiger's milk marinade, rocoto pepper oil, and crispy corn.

Pan-seared glazed yellowfin tuna with soy reduction, sesame seeds, and pickled ginger emulsion.

Tuna tartar marinated in citrus ponzu, topped with rich royal caviar and crispy nori chips.

Chilled spiny lobster ceviche with coconut lime marinade, sweet potato puree, and red onion.

Fresh wild shrimp cured in lime juice, serrano pepper marinade, cucumber slices, and avocado.

Sustainably sourced salmon tiradito with passionfruit tiger's milk, avocado puree, and black sesame.

Signature sushi roll filled with fresh seafood, mango, cucumber, and topped with spicy mayo and crispy tempura flakes.

Hawaiian-style cured fish salad with fresh tomatoes, sweet onions, cilantro, and lime zest.

Warm, traditional Brazilian cassava flour cheese breads with a crispy exterior and chewy center.

Fresh house-made guacamole topped with creamy sea urchin uni and served with plantain chips.

Crispy fried Latin-spiced empanada-style samosa rolls filled with savory seasoned meats and dipping sauce.

Sautéed frog legs tossed in garlic butter, chili flakes, and fresh parsley lime sauce.

Crispy soft-shell crab sliders served with spicy rocoto slaw and chipotle aioli on brioche buns.

Crispy jumbo prawns tossed in a sweet-and-spicy honey lime glaze with toasted sesame.