Marion Miami

A curated four-course culinary journey showcasing the chef's premier signature creations, available for table-wide participation only.

Crispy fried rock shrimp tossed in creamy spicy mayo, garnished with toasted sesame seeds and fresh coriander.

Blistered shishito peppers dressed with citrus goma sauce and toasted sesame seeds.

Steamed edamame pods tossed in a smoky chili glaze and sprinkled with Japanese togarashi spice.

Pan-crisped sushi rice cakes topped with spicy tuna tartare, toasted sesame, and fresh micro cilantro.

Mini brioche sliders featuring grilled American Wagyu beef patties, melted cheddar cheese, and sweet caramelized onions.

Crispy taco shells filled with diced yellowtail hamachi, fresh avocado guacamole, sliced jalapeño, and coriander.

Crisp romaine hearts tossed in classic dressing, blanketed with parmesan snow and artisan baguette croutons.

Artisanal crispy flatbread layered with creamy ricotta, mozzarella, fontina cheese, and shaved black truffles.

Rich local burrata cheese served with premium Pata Negra ham, roasted mango, baby heirloom tomatoes, basil pesto, and warm focaccia.

Pan-seared salmon fillet finished with a sweet miso glaze, served alongside smoked romesco sauce and tender bok choy.

Succulent Chilean seabass cooked in a delicate coconut-cilantro broth with bright yuzu citrus accents.

Arborio rice risotto simmered in an aromatic porcini mushroom broth with wild pan-sautéed mushrooms.

Al dente penne pasta coated in a rich tomato-chili vodka cream sauce with fresh torn basil leaves.

16-ounce Prime beef ribeye steak flame-grilled to desired temperature and finished with sea salt.

8-ounce Prime center-cut filet mignon steak grilled over open fire for exceptional tenderness.

Showstopping 34-ounce bone-in Prime Tomahawk ribeye steak, roasted for table sharing.

10-ounce Prime skirt steak prepared tagliata style with rich pesto, parmesan shavings, and roasted cherry tomatoes.

Choice of house-made Au Poivre peppercorn sauce, fresh herbal Chimichurri, or sweet smoky BBQ sauce.

Crispy flatbread crust topped with thinly sliced raw yellowfin tuna, rich truffle aioli, and sweet cherry tomato halves.

Crispy rice blocks topped with hand-cut beef tartare, cured smoked egg yolk glaze, and BBQ caramelized onions.

Delicately sliced hamachi yellowtail enhanced with yuzu citrus, truffle essence, diced mango, and red shiso leaves.

Decadent sushi roll filled with shrimp and avocado, topped with torch-seared A5 Wagyu beef, chimichurri butter, and rich roasted bone marrow.

Hamachi yellowtail roll with avocado and crisp cucumber, drizzled with house spicy jalapeño sauce.

Fresh salmon roll wrapped with avocado and tender asparagus, sprinkled with lemon zest and fresh chives.

Crispy rock shrimp tempura roll paired with creamy avocado and drizzled with house dynamite sauce.

Double tuna creation featuring spicy tuna filling and wrapped in silky raw tuna sashimi slices.

Shoestring french fries tossed with grated parmesan cheese and aromatic black truffle.

Charred broccolini stems dressed with toasted chopped pistachios, fresh Fresno chili slices, and garlic.

Creamy whipped Yukon Gold potatoes folded with rich French butter and sea salt fleur de sel.

Sweet creamed corn elevated with truffle oil, aged parmesan cheese, and fresh lime zest.

Baked macaroni in a velvety cheese sauce of aged cheddar, Gruyère, and shaved black truffle.