Sixty Vines Miami

Savory bacon wrapped around sweet medjool dates, oven-roasted to perfection and finished with a rich balsamic reduction.

Oven-roasted Brussels sprouts tossed in a zesty kung pao vinaigrette, topped with crisp scallions and roasted cashews.

Creamy fresh burrata served alongside basil pesto, wood-grilled ciabatta, slow-roasted tomato and garlic confit, and a drizzle of balsamic dijon vinaigrette.

Crispy tapioca-dusted zucchini strips paired with sweet peppadew and shishito peppers, fresh cilantro, and a tangy sweet chili vinaigrette.

Vibrant dual dip featuring roasted red beet hummus and fresh edamame hummus, served with crispy baked flatbread chips.

Slightly seared ahi tuna slices paired with crisp cucumber, bright aji amarillo pepper, sweet pineapple chunks, and fresh cilantro.

Wood-grilled jumbo shrimp served over a warm roasted corn and tomato salad with champagne vinaigrette and black garlic aioli.

Tender wood-roasted cauliflower served atop creamy whipped eggplant puree, accompanied by warm grilled flatbread and spicy chili oil.

Traditional Spanish beef and pork meatballs simmered in a fragrant saffron and San Marzano tomato sauce, finished with smoked paprika and almond gremolata.

Thick-cut roasted pork chop served with tri-color carrots, sage brown butter, and a flavorful pistachio-peppadew romesco sauce.

Pan-seared rainbow trout served with crisp snap peas, pickled fennel, lemon-dill aioli, and a crunch of Marcona almond gremolata.

Tender pan-roasted chicken breast served with braised chickpeas, roasted tomatoes, spicy hot pickled peppers, toasted garlic, and fresh herbs.

Center-cut filet mignon paired with roasted winter squash, toasted walnuts, caramelized shallots, and a rich fig-balsamic glaze reduction.

Double cabernet-smothered Wagyu beef patties on an everything-seeded bun with white cheddar cheese, caramelized onions, Worcestershire mayo, tomato, and crispy fingerling potatoes.

Prime sliced steak served with zesty green chimichurri sauce, roasted garlic rosemary aioli, French fries, and Aleppo-mustard seed ketchup.

Artisanal wood-fired pizza with white sauce, mozzarella, sweet fig glaze, prosciutto di Parma, fresh arugula, honey drizzle, and toasted sesame seeds.

Wood-fired white sauce pizza topped with tender shrimp, smoked bacon bits, provolone, mozzarella, garlic, fresh scallions, lemon juice, and red pepper flakes.

Classic Italian pizza topped with San Marzano tomato sauce, fresh mozzarella, aged pecorino Romano cheese, fragrant basil leaves, and extra virgin olive oil.

Plant-based pizza crafted on a crisp cauliflower crust with wild mushrooms, garlic, chimichurri sauce, sliced zucchini, cashew cheese, pickled red onions, and pistachios.

Campanelle pasta tossed with juicy shrimp, minced garlic, roasted grape tomatoes, and fresh basil in a light white wine butter sauce.

Wide ribbon pappardelle pasta tossed with slow-braised pork shoulder ragu, fennel, San Marzano tomatoes, fresh basil, and shaved pecorino Romano.

Creste di gallo pasta combined with roasted chicken, sautéed mushrooms, spinach, oven-dried tomatoes, and a velvet pesto cream sauce.

Rigatoni pasta with wood-grilled eggplant, San Marzano tomato sauce, fresh spinach, basil, red pepper flakes, and a dollop of whipped ricotta.

Fresh spring greens tossed with candied walnuts, sliced strawberries, peppered pecorino cheese, and a light citrus-honey vinaigrette dressing.

Crisp gem lettuce and baby kale tossed with grated egg yolk, egg white, pecorino croutons, and classic Caesar dressing.

Hearty chop salad with wood-grilled chicken, gem lettuce, radicchio, Marcona almonds, spicy salametto piccante, fresh herbs, and cracked olives.

Wood-grilled broccolini served with a savory, classic garlic and anchovy anchoiade dipping sauce.

Oven-roasted tri-color heirloom carrots glazed with sage brown butter and fresh dill.

Crispy golden French fries served with Aleppo mustard seed ketchup and roasted garlic rosemary aioli.

Traditional caramelized Basque cheesecake baked till dark brown on top, served with sweet Luxardo cherries.

Moist olive oil citrus cake served with velvety mascarpone whip and fresh seasonal fruit.

Warm rum cake infused with roasted pineapple and ginger, served in a pool of rich crème anglaise.

Assorted chilled fountain sodas.

Bottled still or sparkling premium mineral waters.

Savory bacon wrapped around sweet medjool dates, oven-roasted and finished with a rich balsamic glaze.

Oven-roasted Brussels sprouts tossed in a zesty kung pao vinaigrette with scallions and cashews.

Creamy fresh burrata served alongside basil pesto, wood-grilled ciabatta, tomato-garlic confit, and balsamic dijon vinaigrette.

Crispy tapioca-dusted zucchini strips paired with peppadew and shishito peppers, cilantro, and sweet chili vinaigrette.

Duo of red beet hummus and edamame hummus paired with crispy flatbread chips.

Seared ahi tuna sliced thin with fresh cucumber, aji amarillo sauce, sweet pineapple, and cilantro.

Wood-grilled shrimp served over roasted corn and tomato salad with champagne vinaigrette and black garlic aioli.

Wood-roasted cauliflower served with whipped eggplant, grilled flatbread, and chili oil.

Pan-roasted chicken breast served with braised chickpeas, roasted tomatoes, hot pickled peppers, toasted garlic, and herbs.

Roasted pork chop served with tri-color carrots, sage brown butter, and pistachio peppadew romesco.

Pan-seared rainbow trout with crisp snap peas, pickled fennel, lemon-dill aioli, and Marcona almond gremolata.

Prime steak sliced thin with chimichurri sauce, rosemary garlic aioli, fries, and Aleppo ketchup.

Wood-fired pizza topped with white sauce, mozzarella, sweet honey, arugula, prosciutto, and sesame seeds.

White sauce pizza topped with garlic shrimp, smoked bacon bits, provolone, mozzarella, scallions, and red pepper flakes.

Classic Margherita pizza with San Marzano tomato sauce, fresh mozzarella, pecorino Romano, and basil.

Cauliflower crust pizza topped with wild mushrooms, chimichurri, zucchini, cashew cheese, pickled red onions, and pistachios.

Campanelle pasta with tender shrimp, garlic, grape tomatoes, and fresh basil in a white wine sauce.

Pork shoulder ragu tossed with broad pappardelle pasta, fennel, San Marzano tomato, basil, and pecorino Romano.

Ruffled creste di gallo pasta with roasted chicken, mushrooms, spinach, oven-dried tomato, and pesto cream sauce.

Rigatoni pasta with wood-grilled eggplant, San Marzano tomato sauce, spinach, basil, red pepper flakes, and whipped ricotta.

Spring salad mix tossed with candied walnuts, fresh strawberries, peppered pecorino, and citrus-honey vinaigrette.

Crisp gem lettuce and baby kale tossed with grated egg, pecorino croutons, and Caesar dressing.

Wood-grilled chicken chop salad with gem lettuce, radicchio, Marcona almonds, salametto piccante, herbs, and olives.

Wood-grilled broccolini served with savory anchovy garlic anchoiade sauce.

Roasted tri-color carrots glazed in sage brown butter and fresh dill.

Crispy french fries paired with Aleppo mustard seed ketchup and garlic rosemary aioli.

Rich caramelized Basque cheesecake served with Luxardo cherries.

Olive oil citrus cake topped with mascarpone whip and fresh berries.

Rum sponge cake with roasted pineapple, ginger, and sweet crème anglaise.

Double Wagyu beef patty burger on a soft potato bun with American cheese, house fancy sauce, gem lettuce, pickles, and crispy fingerling potatoes.

Bottled mineral water options.

Assorted chilled soft drinks.