Bagatelle Miami River

Layers of tender, roasted eggplant baked with molten fior di latte mozzarella and a silky Parmigiano Reggiano cream.

Crispy Roman-style thin crust pizza topped with creamy fior di latte mozzarella, sharp Cacio & Pepe seasoning, and generous shaved seasonal black truffle.

Tender charred octopus tentacle served over a rich almond-pepper Romesco sauce, accompanied by a fresh herb salad and zesty sauce vierge.

Fluffy Yukon potato filled with decadent pan-seared foie gras, finished with a velvet Albufera sauce and optional sliced black truffle.

Delicate sea bass ceviche cured in fresh citrus juices, dressed with cold-pressed olive oil and aromatic fresh herbs.

Paper-thin slices of raw Black Angus beef layered with spicy Arrabbiata sauce, aromatic basil pesto, and cool yoghurt drizzle.

Thinly sliced raw sea bass prepared tonnato-style with a creamy tuna caper sauce and crispy fried capers.

Signature yellowfin tuna tartare layered over creamy avocado, tossed in a vibrant Espelette pepper vinaigrette.

50g selection of prestigious Kristal Caviar by Kaviari, offering dark amber grains with a rich almond nuttiness.

50g selection of Oscietre Prestige Caviar by Kaviari, featuring subtle golden pearls with complex marine and buttery notes.

Hand-cut Black Angus beef tartare topped with cured organic egg bottarga shavings and 5g of premium caviar.

Sumptuous raw bar platter featuring 6 market oysters, 4 wild prawns, octopus salad, and a whole 1.5lb chilled Maine lobster.

Grand raw bar feast including 12 fresh oysters, 8 wild prawns, 3lb chilled lobster, octopus salad, and sea bass ceviche.

Fresh market oyster served on the half shell, enhanced with Taggiasche olive oil and a bright lemon-basil mignonette.

Creamy local burrata cheese paired with Sherry-roasted peaches, mint-basil pesto, and aged balsamic glaze.

Nutritious French Riviera salad composed of confit spelt grain, sliced avocado, goji berries, and tart raspberry vinaigrette.

Charred romaine heart drizzled with Barolo wine reduction vinegar and topped with shaved Pecorino Romano cheese.

Handmade Del Plin pinch ravioli filled with creamy Castelmagno cheese, simmered in a velvety sauce with seasonal black truffles.

Decadent fresh fettuccine pasta served with succulent Maine lobster meat in a basil-infused shellfish broth with preserved lemon.

Roasted whole wheat calamarata pasta tossed with slow-braised bison short rib ragù in a rich red wine reduction.

Whole free-range organic chicken roasted in an aromatic herb and salt crust, served tableside with rich tarragon butter.

Searing grilled lamb chops accompanied by flame-roasted smoky eggplant purée and cool Greek herb yoghurt.

Prime Black Angus strip loin steak pan-seared to perfection, finished with a classic French cognac peppercorn cream sauce.

Whole market catch baked gently wrapped in fragrant lemon tree leaves, preserving sweet moisture and subtle citrus perfume.

Pan-seared line-caught sea bass served alongside stuffed zucchini blossoms and savory natural fish reduction.

Jumbo Black Tiger prawns grilled over open flame, marinated in tangy tomatillo salsa verde and sliced jalapeño.

14oz Prime Black Angus ribeye steak, dry-aged for rich marbling and deep savory depth, grilled to desired temperature.

30oz bone-in Black Angus prime ribeye, perfect for sharing, grilled with sea salt and garlic herb butter.

11oz Australian Wagyu striploin boasting intense marbling, buttery texture, and supreme flavor.

14oz Australian Wagyu ribeye steak featuring extraordinary melt-in-your-mouth tenderness and beefy richness.

Silky whipped potatoes emulsified with nutty French brown butter, with optional fresh black truffle shaver addition.

Crispy golden potato puffs made from delicate choux pastry and seasoned mashed potato, fried to airy perfection.

Earthy ember-braised heirloom carrots served over a vibrant peppered watercress dressing.

Tender baby spinach leaves tossed in house Caesar dressing with aged Parmigiano Reggiano and zest of lime.

Classic crispy golden French fries lightly salted with sea salt, available with fresh black truffle upgrade.

Flash-fried Brussels sprouts tossed with fresh ruby pomegranate seeds, torn mint leaves, and sweet citrus vinaigrette.