Menu Salvaje
Miami
Sunday To Thursday from 6:00 pm to 8:00 pm | Friday from 5:00 pm to 7:00 pm
Beer
Sparkling Wine | Glera - Italy, Veneto
White Wine | Sauvignon Blanc - France, Loire Valley
Rose' Wine | Negroamaro - Italy, Salento
Red Wine | Malbec - Argentina, Mendoza
Bourbon Whiskey.
Cup: 10
Martini Rosso, Soda
Cup: 10
Rum, Mint, Lime Juice.
Cup: 10
Campari, Martini Rossi, Mezcal
Cup: 10
Nonino, Ginger Beer, Agave, Lime Juice.
Cup: 10
Smoke Lab Vodka, Egg White, Passion Fruit Puree, Lime Juice.
Cup: 10
South Africa Rose Gin , Strawberry, Lime Juice.
Cup: 10
Mezcal ,Triple Sec, Lime Juice, Agave.
Cup: 10
Dark Rum, Strawberry pure, Pineapple Juice, Lime Juice
Cup: 13
4 pieces roll with snow crab, chives and cucumber, topped with tuna, avocado, salmon, ikura, crispy wonton and eel sauce.
4 pieces roll with surimi and dynamite sauce, wrapped in soy paper and accompanied by truffled butter.
4 pieces roll with shrimp, asparagus and spicy mayo, topped with itogaki, ikura and eel sauce.
4 pieces roll with tuna, crispy wonton, chives and spicy mayo, topped with avocado and accompanied by tofu-feta sauce
4 pieces roll with crab, cucumber, avocado.
4 pieces roll with salmon, chives, spicy mayo and avocado, topped with salmon, crispy wonton, passionfruit and eel sauce.
King salmon, spicy mayo, ikura, cilantro.
Edamame glazed with sakura sauce, topped with katsuobushi.
Shishito peppers glazed with sakura sauce, garnished with chile threads.
Seaweed wakame, ripe mango, green mango, red radish, cucumber.
Sundays 12 p.m. - 4 p.m. | Endless Food & Beverage | $85: Pick from "Brunch Food Menu" & "Brunch Cocktails Menu" | $65: Pick from "Brunch Food Menu" & "Virgin Beverage Menu"
Smoke Lab Vodka, Gin Canaima, Passion Fruit Cream, Fresh Ginger, Lime Juice.
Tequila, Mezcal , Lime Juice, Watermelon Juice, Agave.
Union Mezcal, Pineapple Juice, Lime Juice, Mirin, Mandarin Puree, Agave.
Vodka, Cucumber, Lime Juice, Ginger Beer.
Dark Rum, Malibu, Pineapple Juice, Lime Juice, Agave.
Prosecco, Orange Juice.
Prosecco, Peach Puree.
Vodka, Tomato Juice, Worcestershire Sauce, Hot Sauce, Lemon Juice, Celery salt, Ground Black Pepper.
Mixed berries, banana, granola, coconut flakes and almond butter.
Poached eggs, sliced avocado with red beans & aji cream on a ciabatta bread.
Waffle with berries, cream and matcha syrup.
Lobster and Shrimp Sandwich in a brioche bread.
Omelette with mushrooms, ham and cheese.
Angus prime meat, bacon, caramelized onion, mustard dijon, tofu & feta sauce, accompanied by french fries.
4 pieces roll with kampio, asparagus, avocado and shibazuke, topped with smoked pepper and avocado, accompanied by yuzu-kosho soy sauce.
4 pieces roll with surimi and dynamite sauce, wrapped in soy paper and accompanied by truffled butter.
4 pieces roll with salmon, chives, spicy mayo and avocado, topped with salmon, crispy wonton, passionfruit and eel sauce.
4 pieces roll with tuna, crispy wonton, chives and spicy mayo, topped with avocado and accompanied by tofu-feta sauce.
Wok fried rice with roast duck, mushrooms and truffle oil.
Wok fried rice with corn, cauliflower, green onion and pickled red cabbage.
Miso soup with toasted tofu, green onion and lemon zest.
Robata-grilled Picanha with crispy potato strings and slow-cooked egg.
Whole roasted cauliflower with cauliflower coulis, topped with yellow ají sauce and feta-tofu cream.
Chocolate cake, milk chocolate mousse, chocolate, passion fruit gel presented in the shape of a real cacao fruit.
Gin Canaima, Midori, Lime Juice, Peach Soda, Agave.
Cup: 25
Smoke Lab Vodka, Gin Canaima, Passion Fruit Cream, Fresh Ginger, Lime Juice.
Cup: 22
Tequila, Mezcal , Lime Juice, Watermelon Juice, Agave.
Cup: 22
Dark Rum, Malibu, Pineapple Juice, Lime Juice, Agave.
Cup: 22
Vodka, Cucumber, Lime Juice, Ginger Beer.
Cup: 22
Unión Mezcal, Pineapple Juice, Lime Juice, Mirin, Mandarin Puree, Agave.
Cup: 22
Tequila, Mango Cream, Jalapeño, Lime Juice, Agave.
Cup: 22
UNA Vodka, Peach Puree, Strawberry Puree, Lime Juice.
Cup: 20
Smoke Lab Vodka, Egg White, Passion Fruit Puree, Lime Juice.
Cup: 22
Tequila, Triple Sec, Passion Fruit Puree, Red Bull Tropical, Pineapple Juice, Lime Juice.
Cup: 22
Tequila, Union Mezcal, Soda Grapefruit, Lime Juice.
Cup: 22
Smoke Lad Vodka, Frangelico Liquor, Coconut Cream, Strawberries Puree, Lime Juice.
Cup: 22
Old Forester Bourbon, Midori, Coconut Cream, Jalapeño Slice, Lime Juice.
Cup: 22
Leblon Cachaça, St Germain, Soda, Lime Juice.
Cup: 22
Rum Bacardi Superior, Egg White, Lime Juice.
Cup: 22
Mezcal Unión, Triple Sec, Lime Juice, Agave.
Cup: 18
Smoke Lab Vodka, Ginger, Lime Juice, Ginger Beer.
Cup: 18
Old Forester Bourbon, Angostura Bitter Orange.
Cup: 18
Rum Bacardi Superior, Coke, Lime Juice, Angostura.
Cup: 18
Gin Canaima, Lime Juice, Mint.
Cup: 18
Gin Canaima, Gran Marnier, Passion Fruit, Lime Juice, Pineapple Juice.
Cup: 18
San Francisco 1990, Tequila, agave & lemon juice.
Cup: 18
Old Forester, Martini Rosso.
Cup: 18
Old Forester, Hennessy, Bitter, Angostura.
Cup: 18
Tequila, Triple Sec, Creme Cassis, Ginger Beer, Lime Juice.
Cup: 18
Prosecco, Peach Puree.
Cup: 18
Union Mezcal, Aperol, Martini Rosso, Lime Juice, Agave.
Cup: 18
Rum , Mint, Lime Juice.
Cup: 18
St Germain, Prosecco, Peach Soda.
Cup: 18
Cumbé, Aguardiente, Ginger, Ginger Beer, Lime Juice.
Cup: 18
Cup: 20
Bottle: 70
Cup: 20
Bottle: 70
Japanese Beer
Bottle: 9
Bottle: 9
Bottle: 9
Citric Scents, Basil and Ginger Fizzy Drink.
Cup: 12
Citric Scents, Passionfruit, Peach, Jasmine london essence.
Cup: 12
Celsius Sparkling Orange, Fresh Orange Juice, Grenadine, Garnished with Orange Slice.
Glass: 12
Bottle: 10
Bottle: 10
Bottle: 10
Bottle: 10
Bottle: 10
Bottle: 10
Bottle: 5
Bottle: 5
Bottle: 5
Bottle: 5
Bottle: 5
Cup: 14
Bottle: 160
Cup: 16
Bottle: 180
Cup: 17
Bottle: 250
Cup: 18
Bottle: 280
Cup: 19
Bottle: 300
Cup: 20
Bottle: 320
Cup: 25
Bottle: 400
Cup: 20
Bottle: 250
Cup: 20
Bottle: 300
Cup: 30
Bottle: 350
Bottle: 350
Bottle: 380
Glass: 25
Bottle: 400
Cup: 35
Bottle: 420
Cup: 38
Bottle: 450
Bottle: 450
Glass: 32
Bottle: 450
Bottle: 450
Bottle: 500
Bottle: 500
Bottle: 500
Bottle: 500
Bottle: 550
Glass: 35
Bottle: 600
Bottle: 600
Cup: 60
Bottle: 700
Cup: 65
Bottle: 750
Cup: 70
Bottle: 800
Glass: 45
Bottle: 800
Bottle: 800
Glass: 50
Bottle: 850
Bottle: 1200
Cup: 27
Glass: 320
Cup: 25
Bottle: 420
Cup: 16
Bottle: 190
Cup: 22
Bottle: 260
Cup: 20
Cup: 28
Bottle: 330
Cup: 50
Bottle: 600
Cup: 63
Bottle: 750
Cup: 15
Bottle: 180
Cup: 14
Bottle: 160
Cup: 15
Bottle: 180
Glass: 17
Bottle: 260
Cup: 18
Bottle: 220
Glass: 19
Bottle: 300
Cup: 20
Bottle: 230
Glass: 22
Bottle: 350
Glass: 30
Bottle: 450
Bottle: 350
Bottle: 250
Bottle: 400
Bottle: 400
Cup: 38
Bottle: 450
Cup: 85
Bottle: 1000
Cup: 30
Bottle: 350
Cup: 15
Bottle: 200
Cup: 13
Bottle: 150
Glass: 30
Bottle: 360
Glass: 18
Bottle: 300
Glass: 18
Bottle: 400
1 Liter
Cup: 26
Bottle: 400
Cup: 32
Bottle: 380
Cup: 35
Cup: 20
Bottle: 250
Cup: 39
Bottle: 460
Glass: 22
Bottle: 350
Cup: 24
Bottle: 380
Glass: 20
Bottle: 380
Cup: 30
Bottle: 360
Bottle: 1000
Glass: 18
Glass: 18
Bottle: 250
Cup: 18
Bottle: 150
Glass: 18
Bottle: 300
Glass: 25
Bottle: 400
Glass: 16
Bottle: 250
Glass: 18
Glass: 18
Bottle: 400
Glass: 30
Bottle: 500
Glass: 25
Glass: 25
Glass: 35
Glass: 20
Bottle: 300
Bottle: 450
Glass: 25
Bottle: 450
Glass: 20
Bottle: 400
Japanese Whisky
Glass: 18
8 pieces roll with tuna, crispy wonton, chives and spicy mayo, topped with avocado and accompanied by tofu-feta sauce.
8 pieces roll with salmon, chives, spicy mayo and avocado, topped with salmon, crispy wonton, passionfruit and eel sauce.
8 pieces roll with snow crab, chives and cucumber, topped with tuna, avocado, salmon, ikura, crispy wonton and eel sauce.
8 pieces roll with snow crab, chives, lettuce, and avocado, wrapped in tobiko and topped with the gochujang sauce-tempered shrimp.
8 pieces roll with shrimp, asparagus and spicy mayo, topped with itogaki, ikura and eel sauce.
5 pieces of soft shell, snow crab, avocado, tobanjan sauce, red tobiko, asparagus, lettuce and ikura, topped with seasoned eel sauce.
4 pieces roll with surimi and dynamite sauce, wrapped in soy paper and accompanied by truffled butter.
8 pieces roll with kampio, asparagus, avocado and shibazuke, topped with smoked pepper and avocado, accompanied by yuzu-kosho soy sauce.
8 pieces roll with snow crab and chives topped with hamachi sashimi, toro tartar, quail eggs and boletus mushrooms.
8 pieces roll with chopped hamachi, asparagus, cilantro, siracha souce and sesame oil. Topped with hamachi and serrano pepper, accompanied by ponzu garlic sauce.
1 roll and 9 nigiris.
1 roll and 9 nigiris.
9 sashimis.
9 sashimis.
Japanese scallops.
Nordic salmon.
Blue fin tuna
Freshwater eel.
Japanese squid.
Japanese octopus.
Salmon roe.
Fatty tuna.
Medium-fatty tuna.
Medium-fatty fish.
Sweet Shrimps.
6 pieces roll with fatty tuna, wrapped in nori seaweed.
6 pieces roll with tuna and chives, wrapped in nori seaweed.
6 pieces roll with salmon, wrapped in nori seaweed.
6 pieces roll with cucumber, wrapped in nori seaweed.
Fatty tuna, tempura flakes, kimchee sauce and green onion on top.
Fatty tuna, green onion and caviar on top.
Salmon, avocado, ikura, mayo garlic and tempura flakes on top.
Bluefin Tuna, avocado, caviar, mayo garlic and tempura flakes on top.
Scallops, garlic ponzu sauce, topped with orange jam and kaisho salad.
Thin slices of octopus, miso powder, and sudachi vinaigrette, served with a hot stone-plate.
Salmon tiradito, gochujang powder, french truffle, miso, yuzu vinegar and micro shiso.
Chutoro with Tomate tartar and kizami wasabi
Thin kampachi slices, yellow ají sauce and micro cilantro, crispy potato.
Shishito peppers glazed with sakura sauce, garnished with chile threads.
Whole roasted cauliflower with cauliflower coulis, topped with yellow ají sauce and feta-tofu cream.
Tempura rock shrimps with wasabi sauce, topped with crispy kale and green onions.
King salmon, spicy mayo, ikura, cilantro.
Edamame glazed with sakura sauce, topped with katsuobushi.
Dumplings stuffed with lobster, served on a bed of lobster bisque, topped with crispy wonton and micro mint.
Dumplings stuffed with maitake mushrooms, topped with truffled cream and accompanied by beef demi-glace sauce (3 pieces).
Bao buns stuffed with smoked short rib, eel sauce, white cabbage, pickled red cabbage and tempered kale (2 pieces).
Tacos made of crispy nori filled with wok-sautéed tenderloin steak, yuzu, and napa cabbage paste (2 pieces).
Wok fried rice with roast duck, mushrooms and truffle oil.
Wok fried rice with corn, cauliflower, green onion and pickled red cabbage.
Sautéed wok rice, sliced wagyu, ikura, low-temperature cooked egg, chive and shiso.
Meat, fresh noodles, hard-boiled hanjuku egg, green onion and baby corn.
Miso soup with toasted tofu, green onion and lemon zest.
Sautéed wok rice, sliced wagyu A5, ikura, low-temperature cooked egg, chive and shiso.
Kushihikari rice, Japanese mushroom-infused, finished with vegetables and beef Demiglace
Sauté Noodles with shrimp mushrooms and vegetables
Seaweed wakame, ripe mango, green mango, red radish, cucumber.
Baby spinach, watercress, avocado, crispy tempura, and sweet miso dressing.
Roasted branzino accompanied by ponzu yuzu sauce.
Grilled prawn seasoned with ichimi togarashi, accompanied by yuzu hollandaise sauce.
Seabass glazed in miso sauce topped with red shiso and crispy kale, served on a bed of bok choy and Swiss chard.
Bluefin tuna belly, accompanied by yuzu ponzu sauce.
Robata-grilled sea bream, crowned with garlic chips, micro shiso, and maldon salt, served with ponzu yuzu.
Robata-grilled salmon, glazed with ponzu, and served with soy-seasoned bok choy and swiss chard.
Spanish octopus on 2 skewers with sobrasada sauce, shiso butter, salt, and black pepper.
Grilled short rib, slow-smoked for 12 hours over applewood, served with a side of pickled vegetables.
Grilled steak with yuzu hollandaise sauce, served with sautéed wild mushrooms.
Grilled Australian Wagyu skirt steak prepared in the Japanese style.
Japanese Wagyu A5 grilled and served on a hot stone.
Teriyaki sauce-glazed lamb, topped with crispy wonton, and served with Brussels sprouts in kimchi sauce.
Haft age and Roasted Pekín Duck with green onion and ajies sauce
New York Steak.
Grilled chicken on 4 skewers, accompanied by tandoori sauce.
Grilled avocado with ponzu sauce and truffle oil
Grilled fresh baby-corn with shiso and soy butter.
Sautéed wild mushrooms served in a combination of ponzu and hollandaise sauces, garnished with chives and yuzu.
Potatoes confit on the inside and crispy on the outside.
Crispy Brussels sprouts in kimchi sauce.
Grilled asparagus with shiso-infused butter and soy.
Sautéed broccolini with a shiso-infused butter sauce.
Cream and yuzu sorbet on a sponge cake, pistachio brittle, and dry meringue.
Whipped white chocolate cream, strawberry jam, chocolate and coffee brittle, topped with raspberry sorbet, and served with coriander seed ice cream.
Milk chocolate mousse with a passionfruit gel center, covered in Venezuelan chocolate, and served on a bed of chocolate cake.
Tres Leches cake with coconut, dulce de leche cream, chocolate and coffee crumble and coconut ice cream.
Finely crafted cake with a warm, liquid burst of matcha and white chocolate, topped with coconut ice cream.
Uniquely-aged 12 yr single malt Macallan Whisky with delicate salted Caramel Gelato.
Zacapa 23 Rum accompanied by a refreshing mixture of piña colada gelato.
A pungent twist of Don Julio Reposado Tequila with the rich taste of dulce de leche.
Irresistible Veuve Clicquot Champagne with the romantic pairing of strawberry gelato.
Smooth Ciroc Vodka with a one of a kind combination of pistachio ice cream.
Laphroaig Select single malt mixed with the dreamy sensation of chocolate gelato.
JUNMAI GINJO
Bottle: 38
Junmai 12
Bottle: 63
Junmai Ginjo
Bottle: 90
Junmai Daiginjo
Bottle: 126
Glera - Italy, Veneto
Cup: 15
Bottle: 55
Glera - Italy, Veneto
Cup: 15
Bottle: 55
Blend - France, Champagne
Cup: 20
Bottle: 100
Blend - France, Champagne
Bottle: 150
Chardonnay - France, Champagne
Bottle: 150
Blend - France, Champagne
Bottle: 180
Blend - France, Champagne
Bottle: 190
Blend - France, Champagne
Bottle: 195
Chardonnay - France, Champagne
Bottle: 210
Chardonnay - France, Champagne
Bottle: 500
Pinot Grigio - Italy, Friuli
Cup: 14
Bottle: 50
Sauvignon Blanc - France, Loire Valley
Cup: 14
Bottle: 50
Albariño - Spain, Rías Baixas
Cup: 15
Bottle: 60
Albariño - Spain, Rías Baixas
Bottle: 55
Sauvignon Blanc - New Zealand, Marlborough
Bottle: 55
Sauvignon Blanc Blend - France, Bordeaux
Bottle: 60
Riesling - USA, Washington, Columbia Valley
Bottle: 60
Chardonnay - USA, California, Sonoma County
Bottle: 60
Pinot Blanc Blend - France, Alsace
Bottle: 60
Pinot Grigio - Italy, Friuli
Bottle: 75
Chardonnay - France, Bourgogne
Bottle: 100
Cortese - Italy, Piemonte
Bottle: 100
Chardonnay - USA, California, Sonoma County
Bottle: 150
Chardonnay - Spain, Conca de Barbera'
Bottle: 200
Negroamaro - Italy, Salento
Cup: 14
Bottle: 55
Grenache - France, Côtes de Provence
Bottle: 50
Grenache - France, Côtes de Provence
Bottle: 65
Syrah & Grenache - France, Côtes de Provence
Bottle: 70
Malbec - Argentina, Mendoza
Cup: 15
Bottle: 60
Merlot - Chile, Central Valley
Cup: 15
Bottle: 65
Cabernet Sauvignon - Chile, Central Valley
Cup: 15
Bottle: 65
Graciano - Spain, Navarra
Bottle: 65
Merlot - USA, California, Napa Valley
Bottle: 65
Tempranillo - Spain, Rioja
Bottle: 70
Blend (Cabernet Sauvignon) - USA, Washington, Columbia Valley
Bottle: 80
Tempranillo - Spain, Ribera del Duero
Bottle: 90
Pinot Noir - USA, Oregon, Willamette Valley
Bottle: 90
Blend (Grenache, Syrah, Mourvèdre) - France, Rhone Valley
Bottle: 100
Cabernet Sauvignon - USA, California, Napa Valley
Bottle: 130
Cabernet Sauvignon - USA, California, Central Coast
Bottle: 150
Blend (Grenache, Syrah, Mourvèdre) - USA, California, Santa Barbara County
Bottle: 150
Cabernet Sauvignon - USA, California, Napa Valley
Bottle: 160
Tempranillo - Spain, Ribera del Duero
Bottle: 250
Cabernet Sauvignon - USA, California, Napa Valley
Bottle: 250
Blend (Cabernet Sauvignon, Merlot, Petit Verdot, Cabernet Franc) - France, Bordeaux
Bottle: 350
Blend (Cabernet Sauvignon, Cabernet Franc, Merlot) - France, Bordeaux
Bottle: 650
MINT APPLE WATERMELON BLUEBERRY
HAWAII ~ mango, pineapple, mint LOVE 66 ~ honeydew, passionfruit, watermelon, mint ABSOLUTE ZERO ~ icy mint WATERMELON BLUEBERRY MOJITO
HEAVEN’S BERRY LEMON MINT APPLE PEACH CHAI MANGO
Creations of the week
The Lost Explorer Espadin, Aperol, Ancho Reyes & Lime Juice.
Cup: 20
Patron El Alto Reposado, Tripe Sec, Agave, Lime Juice.
Cup: 65
Tequila Don Julio 1942 Primavera.
Cup: 35
Patron El Cielo, Triple Sec, Agave, Lime Juice.
Cup: 60
Woodinbille Bourbon.
Cup: 20
Hennessy VSOP.
Cup: 32
Mamajuana Candela, Mint, Angostura.
Cup: 15
Martini Fiero, Prosecco, Club Soda.
Cup: 15
Cup: 20
10 pieces roll filled with snow crab, dynamite sauce, avocado, shrimp tempura, soy paper, eel sauce - Available only on Fridays.
