Giselle Miami

Chilled shot of Clase Azul Reposado tequila served alongside a premium bump of Siberian 5-Star caviar.

An exquisite tasting arrangement featuring Chef's selection of Giselle's most iconic bites, priced per person.

Four ounces of ultra-tender Snow Aged A5 Wagyu paired with one ounce of Antonius Siberian 5-Star caviar.

Fresh Maine lobster, stone crab claws, fresh oysters, and chilled jumbo shrimp arranged on a bed of crushed ice.

An expansive multi-tier raw bar feast of Maine lobster, sweet stone crab claws, raw oysters, and jumbo cocktail shrimp.

One ounce of luxurious Antonius Siberian 5-Star caviar served with savory smoked salmon rillette and warm blinis.

Four ounces of premium Antonius Siberian 5-Star caviar presented with smoked salmon rillette and fluffy warm blinis.

A bottle of Dom Pérignon Luminous served with four ounces of Antonius Siberian 5-Star caviar and traditional accompaniments.

Pan-seared Chilean sea bass bathed in a rich saffron coconut broth, accompanied by vibrant mango chutney and miso glaze.

Succulent Maine lobster meat tossed with tender spaghetti, sweet cherry tomatoes, fresh basil, and spicy Calabrian chili sauce.

Golden-fried whole snapper served with zesty Peruvian salsa criolla and creamy Ají Amarillo aioli.

Pan-roasted Mediterranean branzino paired with tender artichoke hearts, vibrant salsa verde, and savory romesco sauce.

A whole two-pound Maine lobster prepared tableside with a rich Cognac and Dijon mustard cream sauce, flambéed for grand presentation.

Grilled ten-ounce Prime skirt steak served with seasonal garnishes and your choice of signature house sauce.

Tender eight-ounce center-cut filet mignon grilled to perfection, accompanied by seasonal side garnishes and choice of sauce.

Twenty-ounce bone-in Wagyu New York strip steak with rich marbling, served with seasonal garnishes and custom steak sauce.

Crisp roasted free-range chicken served Peking-style with steamed bao buns, savory hoisin sauce, sliced leeks, and crisp radishes.

Herb-crusted lamb chops accompanied by pistachio-crusted baby carrots, sweet pomegranate gastrique, and aromatic shiso leaves.

Crisp chopped greens layered with artichokes, Kalamata olives, ripe tomatoes, marinated chickpeas, crumbled feta, and toasted pistachios.

Crisp romaine tossed in rich Pecorino Romano dressing, crunchy sourdough croutons, and delicate parmesan foam.

Crispy squid rings tossed in zesty garlic chili sauce, crushed peanuts, toasted sesame seeds, and creamy miso aioli.

Roasted King Trumpet mushrooms baked escargot-style in garlic herb butter, served with grilled sourdough slices.

Tender braised beef short rib skewers glazed with Ají Amarillo and sweet Japanese Yakiniku drizzle, finished with sesame.

Jumbo poached shrimp seasoned with citrus chili spice blend and garnished with fresh green shiso leaves.

Steamed and pan-seared Wagyu beef dumplings served over sweet potato puree, umami soy sauce, and fluttering bonito flakes.

Artfully sliced heirloom beet mosaic accompanied by warm crispy goat cheese croquettes, toasted pistachios, and apple vinaigrette.

Four ounces of tender Snow Aged A5 Wagyu served over seasoned sushi rice, accompanied by fresh shiso leaves and truffle ponzu.

Eight ounces of premium Snow Aged A5 Wagyu cooked to soft perfection, served with sushi rice, shiso, and savory truffle ponzu.

A dramatic 48-ounce Australian Wagyu Tomahawk prepared tableside, served with creamy pomme purée, sautéed wild mushrooms, and house sauce selections. Serves 2-4.

Crispy pan-fried Duroc pork cutlet topped with roasted maitake mushrooms and rich French Au Poivre pepper sauce.

Fresh bluefin tuna tartar tucked inside crispy waffle cones with wasabi crème fraîche and luxurious 24k gold leaf topping.

Freshly shucked ocean oysters served over ice with refreshing Champagne mignonette granita and green apple foam.

Thinly sliced yellowtail hamachi served with a duo of creamy coconut sauces and crisp puffed amaranth grains.

Three thick slices of chef-selected raw fish, choice of Bluefin Tuna, Scottish Salmon, or Yellowtail Hamachi.

Lightly seared Japanese A5 Wagyu wrapped around sushi rice with shaved black truffles, fresh chives, and garlic chips.

Crispy pan-fried rice cakes topped with fresh Scottish salmon tartar, fresh shiso, and Antonius Siberian 5-Star caviar.

Fresh bluefin tuna maki roll drizzled with smoky poke sauce and filled with rich creamy avocado.

Sushi roll filled with miso-glazed salmon, spicy shrimp dynamite relish, yuzu accent, and crisp Japanese pickles.

Signature hand roll packed with marinated raw tuna, smoked salmon, popping ikura salmon roe, and Siberian caviar.

Paper-thin raw beef carpaccio topped with smoked foie gras shavings, cured quail egg yolk, and cooked shiitake mushrooms.

Standing rigatoni pasta tubes baked with rich black truffle cheese sauce and golden herb crust. Serves 2.

Crispy golden french fries tossed in aromatic white truffle oil, grated parmesan cheese, and fresh herbs.

Classic crisp golden french fries served piping hot with salt and house dipping sauce.

Ultra-smooth French mashed potatoes whipped with rich butter and cream.

Roasted baby carrots glazed with honey and topped with crunchy crushed pistachios.

Sautéed seasonal wild mushrooms tossed with garlic, shallots, and fresh thyme.

Tenderstem broccolini sautéed with extra virgin olive oil, minced garlic, and lemon zest.

Flavorful Latin-style rice cooked with aromatic sofrito, garlic, and herbs, served on a wooden presentation board.

Grand chef dessert selection featuring a edible chocolate stiletto, Black Label toffee, and fine mignardises.

Champagne ice cream served over warm brioche with delicate rose meringue and candied rose petals.

Soaked six-leches sponge cake topped with crème Chantilly and shimmering decorative gold and silver pearls.

Milk chocolate feuilletine bar filled with rich peanut butter crunch, wrapped in 24k gold leaf, served with vanilla gelato.

Creamy tonka bean white chocolate gelato topped with Antonius Siberian Caviar and a drizzle of hazelnut oil.

E11EVEN Vodka mixed with sparkling rosé, sweet raspberry, lemongrass, and citrus, served in a large sharing vessel. Serves 1-3.

Don Julio 1942, Codigo Mezcal, Grand Marnier Cinnamon, and lime served inside a smoking treasure chest with a chilled shot.

E11EVEN Vodka, Prosecco, and strawberry citrus juice topped with a cloud of pink spun cotton candy.

E11EVEN Vodka mixed with juicy peach, fresh basil leaves, and Fever-Tree sparkling Sicilian lemonade.

Atian Dry Rose Gin shaken with blood orange, tamarind, and violet liqueur, sprayed with aromatic lemon perfume.

No. 3 London Dry Gin topped with chilled French Champagne, fresh lemon, and a Maraschino cherry garnish.

Casa Noble Reposado with spicy Thai chili infusion, fresh cilantro, grapefruit soda, and a bold Tajín salt rim.

Montelobos Mezcal Espadín, Patrón Reposado Tequila, Demerara syrup, and rich chocolate mole bitters.

Papa’s Pilar Dark Rum muddled with sweet strawberries, fresh lime juice, and fragrant mint leaves.

Patrón Silver Tequila shaken with hydrating Vita Coco coconut water, fresh basil, and tart lime.

Angel’s Envy Bourbon stirred with Mr. Black cold brew coffee liqueur and zesty orange bitters.

Maker’s Mark Bourbon Whisky shaken with cooling cucumber slices, mint leaves, and lime juice.

E11EVEN Vodka, Mr. Black Coffee Liqueur, fresh espresso, topped with savory Parmesan foam.

Non-alcoholic cocktail with Ritual Tequila alternative, pineapple, jalapeño, agave, lime, Red Bull, and Tajín rim.

Non-alcoholic cocktail featuring Ritual Tequila alternative, prickly pear, fresh lime, and watermelon juice.

E11EVEN Vodka, Prosecco, strawberry citrus juice, and pink cotton candy topping at Happy Hour pricing.

E11EVEN Vodka, peach puree, fresh basil, and sparkling Sicilian lemonade at Happy Hour pricing.

Casa Noble Reposado, Thai chili infusion, cilantro, grapefruit soda, and Tajín rim at Happy Hour pricing.

Chilled shot of Casa Dragones Blanco tequila paired with an Antonius Siberian Caviar bump.

Chilled shot of Casa Dragones Reposado tequila served with an Antonius Siberian Caviar bump.

Crisp romaine skewer with Pecorino Romano cheese, sourdough croutons, and airy parmesan foam.

Chef's selection of thinly sliced raw fish in coconut leche de tigre with fresh cilantro.

Bite-sized crispy snapper pieces served with zesty Ají Amarillo aioli and Peruvian salsa criolla.

Crispy fried chicken tenders topped with luxury Antonius Siberian Caviar and served with house dill ranch.

Soft steamed bao bun filled with braised short rib, Japanese BBQ sauce, cilantro, aioli, and pickles.

Eight-ounce Prime beef patty topped with sweet caramelized onions, decadent truffle aioli, served with hot fries.