RosaNegra Miami

Fresh local fish marinated in a bright green coriander-chili leche de tigre with creamy avocado and crispy cancha corn.

Sashimi-grade yellowfin tuna layered over crispy tostadas with chipotle aioli, avocado slices, and microgreens.

Charred octopus tentacles served over smoky paprika potato mash and finished with a rich red pepper coulis.

Creamy imported Italian burrata paired with authentic, slow-cooked Mexican mole sauce and warm blue corn tortillas.

Delicately sliced fresh Atlantic salmon bathed in citrusy ponzu marinade with droplets of black truffle oil and micro herbs.

Thinly sliced kampachi dressed with tangy passion fruit leche de tigre, sliced serrano chili, and green coriander oil.

Fresh hamachi sashimi finished with zesty yuzu kosho, smoked sea salt flakes, and crispy garlic chips.

Chef's fresh daily ocean catch sliced sashimi-style and drizzled with habanero-lime vinaigrette and toasted sesame seeds.

Crisp organic mixed greens tossed in a zesty house-made ginger-sesame dressing with sliced cucumbers and radishes.

Ripe heirloom tomato slices paired with crispy cured Spanish chorizo, crumbled queso fresco, and sherry vinaigrette.

Crisp romaine hearts tossed in garlic-parmesan dressing with artisanal brioche croutons and shaved Parmigiano-Reggiano.

Tender butter-poached lobster over shaved fennel bulbs, fresh grapefruit segments, and a spicy chili-citrus dressing.

Sweet Italian datterini tomatoes paired with fresh basil leaves, creamy whipped ricotta, and aged balsamic glaze.

Prime beef tenderloin seared over charcoal flames, served on warm handmade corn tortillas with fresh salsa verde.

Butter-poached lobster tucked into soft flour tortillas with chipotle cream sauce, avocado, and pickled red onions.

Charred octopus pieces on handcrafted corn tortillas with roasted garlic aioli and crunchy salsa macha.

Slow-braised tender short rib on warm tortillas topped with caramelized onions, cilantro, and deep salsa roja.

Creamy arborio rice simmered with wild forest mushrooms, truffle butter, and aged parmesan cheese.

Half roasted free-range chicken marinated in citrus and spicy habanero peppers, served with natural pan jus.

Whole European sea bass grilled inside a charcoal Josper oven with fresh herbs, lemon, and extra virgin olive oil.

Large paccheri pasta tubes tossed with jumbo wild shrimp, sweet cherry tomato reduction, and fresh basil leaves.

8oz center-cut prime beef tenderloin grilled over oak charcoal and seasoned with coarse sea salt.

14oz prime New York strip steak featuring rich marbling and intense charbroiled flavor.

16oz prime bone-in rib eye steak cooked to perfection and brushed with garlic-herb compound butter.

Colossal prime Tomahawk steak carved and flamed tableside with artisanal mezcal for a dramatic dining show.

Whole wood-roasted sweet potato finished with agave nectar glaze and smoked chili butter.

Silky smooth Yukon gold potato puree whipped with rich cream and butter.

Creamy potato mash infused with roasted jalapeños and melted sharp cheddar cheese.

Crispy hand-cut golden fries tossed with sea salt flakes and garlic oil.

Selection of seasonal organic market vegetables charred over open wood flames.

Jumbo green asparagus spears grilled with garlic oil and finished with fresh lemon juice.

Reposado tequila shaken with tropical passion fruit puree, fresh lime, and served with a volcanic salt rim.

Artisanal smoky mezcal blended with charred pineapple juice, agave, and habanero tincture.

Premium gin infused with elderflower liqueur, muddled blackberries, and topped with sparkling prosecco.

Mexican dark rum mixed with aromatic hibiscus tea infusion, fresh lime juice, and bitters.

Zero-proof mocktail crafted with fresh guava puree, lime juice, mint, and sparkling soda water.

Crispy giant churro dusted with cinnamon sugar, served alongside warm dulce de leche and Mexican chocolate dipping sauces.

Decadent warm molten chocolate cake with a flowing lava center, served with house-made pistachio ice cream.