Pastis Miami

Refreshed Aperol spritz topped with tart grapefruit cordial, lemon, and chilled San Pellegrino.

Fragrant St-Germain elderflower liqueur blended with fresh lemon, aperitif, sparkling wine, and sweet strawberries.

Basil Hayden bourbon shaken with tart lime, fresh lemon, and velvety egg white foam.

Crisp Belvedere vodka combined with signature house pickle brine and artisanal house-pickled vegetables.

Botanical Hendrick's gin infused with sweet apricot liqueur, fresh thyme, lemon juice, and sparkling tonic water.

Ketel One vodka, Ricard pastis, lemon juice, silky egg white, aromatic lavender, and smooth French pear brandy.

Lemon-infused Ketel One vodka mixed with vanilla, passionfruit, and mango puree, served with a side glass of sparkling wine.

Smoky Banhez mezcal and tequila blanco shaken with fresh watermelon, honey, and a kick of Espelette pepper.

Espolòn blanco tequila shaken with sweet orange marmalade and fresh-pressed orange juice.

Classic Grey Goose vodka shaken ice-cold with savory extra-olive brine and Spanish cocktail olives.

Rich Knob Creek bourbon shaken with amaretto, lemon juice, dry vermouth, and sweet grenadine.

Maker’s Mark bourbon stirred with Lillet Rouge, Bonal aperitif, and a rinsed hint of aromatic absinthe.

Centum Herbis alpine liqueur mixed with pineapple juice, fresh lime, and dusted with grated nutmeg.

Bacardi rum shaken with citrusy grapefruit cordial, lime juice, and a subtle absinthe rinse.

Wheatley vodka blended with smooth dark coffee liqueur, Italian amaro, and fresh brewed espresso.

Extravagant chilled seafood tower with fresh oysters, clams, jumbo shrimp, and chilled lobster with house sauces.

Grand multi-tiered seafood tower stacked with oysters, clams, jumbo shrimp, whole chilled lobster, and king crab legs.

Freshly shucked coastal oysters served cold over shaved ice with classic red wine mignonette sauce.

Chilled poached jumbo tiger shrimp served with classic zesty horseradish cocktail sauce.

Briny fresh Little Neck clams served on the half-shell over crushed ice with mignonette and lemon.

Sweet half Maine lobster served cold with creamy garlic aioli and traditional cocktail sauce.

Premium succulent Alaskan king crab legs chilled and served with drawn butter and lemon.

Monday Special: Roasted duck breast served with a citrusy Grand Marnier glazed reduction.

Tuesday Special: Delicate spaghettini pasta tossed with fragrant black truffle, butter, and grated Parmigiano.

Wednesday Special: Mediterranean sea bream baked gently in parchment paper with fresh herbs and summer vegetables.

Thursday Special: Crisp breaded chicken breast stuffed with sliced ham and melted Gruyère cheese.

Friday Special: Traditional Provençal seafood stew with tender white fish, shellfish, saffron broth, and rouille.

Saturday Special: Whole Dover sole pan-seared and finished with rich brown butter, capers, and fresh lemon.

Sunday Special: Creamy Arborio rice slow-cooked with tender poached lobster meat, saffron, and parmesan.

Thinly sliced raw yellowfin tuna plated with delicate leek vinaigrette and extra virgin olive oil.

Fresh sweet lump crab meat layered with ripe avocado and Bibb lettuce tossed in shallot dressing.

Slices of raw sea scallop accented with bright passionfruit reduction and toasted crushed hazelnuts.

Hand-chopped raw beef filet seasoned with capers, shallots, Dijon mustard, egg yolk, and toast points.

Tender tenderly poached leeks chilled in house red wine vinaigrette and topped with toasted almonds.

Rich caramelized onion soup topped with toasted French baguette slice and bubbling melted Gruyère gratin.

Country-style pork pâté studded with green pistachios, served with cornichons and toasted country bread.

Silky smooth duck liver parfait paired with sweet fig jam and buttery toasted brioche bread slices.

Golden-fried baby artichoke hearts served piping hot alongside creamy garlic-herb aioli dip.

Wild Burgundy snails broiled in hot escargot dish with rich garlic, parsley, and shallot butter.

Fine French canned sardines served in the tin with fresh lemon wedges and rich Bordier butter.

Creamy fresh Italian burrata ball served with sweet heirloom tomato slices and fresh basil puree.

Chilled refreshing cucumber soup garnished with crunchy Marcona almonds and olive oil drip.

Warm tiger prawns served over mixed greens and sliced avocado with lemon beurre blanc dressing.

House confit tuna, tender green beans, fingerling potatoes, olives, and soft-boiled egg in Dijon vinaigrette.

Roasted red beets, mixed salad greens, fennel cream, creamy goat cheese, and toasted hazelnuts.

Crisp butter lettuce leaves, French haricots verts, and radishes tossed in light red wine vinaigrette.

Crisp romaine leaves, buttery garlic croutons, and aged Parmesan dressed in garlic-anchovy vinaigrette.

Seared chicken breast, crispy bacon, lettuce, tomato, and black pepper aioli on toasted brioche.

Griddled French ham and Gruyère sandwich smothered in creamy velvety béchamel sauce.

Tender sliced steak, caramelized onions, melted Gruyère cheese, and garlic aioli on crispy French bread.

Juicy double beef patty topped with melted cheese, pickles, lettuce, and special sauce on toasted brioche.

Grilled hanger steak topped with rich garlic Maître d’Hôtel butter, served with crisp golden frites.

Prime dry-aged NY strip steak crowned with herb butter and served with crisp French fries.

Center-cut beef filet tenderloin coated in rich black peppercorn sauce au poivre.

Slow-cooked crisp duck leg confit served with frisée salad and roasted crushed potatoes.

Seared Mediterranean sea bass fillet paired with giant white beans and black olive tapenade.

Braised artichoke hearts with tender carrots, onions, fresh parsley, and white wine broth.

Pan-seared freshwater trout topped with brown butter, toasted almonds, and fresh haricots verts.

Twirled spaghettini pasta tossed in rich slow-simmered beef, veal, and pork ragù sauce.

Spaghettini pasta tossed in bright lemon butter sauce, garlic, fresh herbs, and cured bottarga flakes.

Herb-roasted half chicken resting over smooth, rich potato purée and natural pan roasting jus.

Prince Edward Island mussels steamed in garlic, shallots, white wine, and butter, served with fries.

Thinly pounded seared chicken breast topped with picholine olives, capers, toasted almonds, and olive oil.

Linguine pasta tossed with sweet little neck clams, white wine, garlic, and fresh parsley.

Pan-seared Atlantic salmon fillet served over rich warm tomato butter sauce and wilted greens.

Whole butter-poached Maine lobster served with golden French fries and garlic aioli.

Fluffy golden buttermilk pancakes topped with whipped butter and served with pure maple syrup.

Thick-cut brioche French toast served with fresh strawberries and whipped crème Chantilly.

Two eggs cooked to order, served with choice of bacon or sausage and crispy crushed potatoes.

Poached eggs and sliced ham on English muffins draped in warm rich hollandaise sauce.

Savory French baked pie stuffed with bacon, Gruyère cheese, caramelized onions, and eggs.

Poached eggs and cold-smoked salmon on English muffins draped in silky hollandaise sauce.

Smashed fresh avocado on artisanal sourdough toast with tomato confit and soft poached eggs.

Classic French three-egg omelette filled with aged melted Gruyère cheese and fine herbs.

Fluffy egg white omelette folded with melted Gruyère cheese and vegetable ratatouille.

Buckwheat crepe folded with sliced Parisian ham, melted Comté cheese, and a sunny fried egg.

Assortment of fresh house-baked French pastries served with butter and fruit preserves.

Smoked salmon served on a toasted bagel with whipped cream cheese, capers, and red onion.

Tender French green beans sautéed in butter and sea salt.

Fresh baby spinach leaf sautéed with garlic, olive oil, and butter.

Ultra-smooth, creamy French mashed potatoes loaded with rich European butter.

Hand-cut double-fried golden French fries dusted with sea salt.

Seasonal wild mushrooms sautéed with garlic, shallots, and fresh parsley.

Rich baked macaroni gratin baked in creamy Gruyère and Parmigiano cheese sauce.

Warm choux pastries filled with vanilla ice cream and covered in warm dark chocolate sauce.

Creamy vanilla bean custard topped with brittle caramelized sugar, served with warm madeleine.

Rich and airy French dark chocolate mousse garnished with whipped cream and cocoa nibs.

Moist date cake soaked in warm dark rum butterscotch sauce, served with vanilla ice cream.

Tangy refreshing lemon sorbet served inside a frozen hollowed lemon shell.

Tangy lemon curd tart topped with toasted meringue and fresh raspberry sauce.

Assortment of daily house-made French sorbets and ice creams.