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Pied à Terre

Pied à Terre

French Restaurant$$$$
City Center, Miami Beach
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Pied à Terre
8.5/10
31
ratings
Photos37 Photos
MenuMenu
Valentine's Menu 3Tasting Menu 6New Years Eve Celebration 5Signature Menu 3A La Carte 2Dessert Menu 1
Amuse Bouche
Choice of
Duo of Foie Gras
Pan Sauteed Foie Gras and Bonbon
White Truffle Celery Risotto Without Rice
Heirloom Tomato Tart, Tomato Sorbet
Main
Choice of
Lamb Chop, Vegetable Confit
Provencal Ratatouille Lamb Jus Reduction
Bouillabaisse a Notre Facon
2 Daily Fresh Fish; Reduction of Fish and Lobster Consomme, Whipped Rouille Emulsion
Beef Filet Perigourdine Sauce
Potato Gratin Dauphinois, Winter Vegetables
Halibut Over Fresh Wild Mushroom Risotto
Lemongrass, Spring onions, Snow Pea, Carrot, Zucchini
Dessert
Choice of
"Floating Island" Pied a Terre
Fresh Berries and "Crème Anglaise"
Melon Sorbet in a Tuile
Amuse Bouche
Bonbon of Foie Gras
Foie Gras wrapped in a Potato spaghetti over micro greens and fresh wild mushroom. Rice Wine Vinegar
First Course
Poached Foie Gras
In Kombu and Bonito broth
Second Course
Choice of
Scallops
Spinach Mousse and Asparagus
Black Truffle Risotto with No Rice
Third Course
Bouillabaisse a Notre Facon
Seabass and Red Snapper, Reduction of Fish and Lobster Consommes, Whipped Rouille Emulsion, Saffron
Fourth Course
Choice of
Lamb Chop, Vegetable Confit
Provenzal Ratatouillle, Lamb Jus Reduction
Halibut Over Fresh Wild Mushroom Risotto
Steamed Squab and Foie Gras Wrapped in Savoy Cabbage
This dish cannot be served more than MEDIUM temperature Potato "Dauphinois" Gratin
Fifth Course
Destructured Log
Tuile, Mascarpone cream, Marinated Strawberry, Lemon Sorbet, Chocolate Mousse
Main
Amuse Bouche
Ravioli of foie gras in duck and bonito broth
First Course
Choice of
Lukewarm Lobster Salad Pomelos and Avocado Sorbet
Black Truffle Celery Risotto
Without rice!
Second Course
Trio of the Sea Red Snapper, Dorade and Scallops, Safron Sauce
Third Course
Choice of
Halibut Spinach Mousse, Alioli
Lamb Chop, Provenzal Ratatouille
Lamb jus reduction
Ilet of Wild Venison "Diane Sauce" Our Way
Dauphinois gratin potato, winter vegetables, lingonberries sauce
Dessert
Choice of
Chocolate Tart
Tuile Timbale of Vanilla and Raspberry Icecream
Fresh berries
First Course - Canadian Foie Gras (Our Specialty)
Choice of:
Terrine of Foie Gras
Coteaux du Layon, Mango Apricot Chutney
Millefeuille of Crab and Zucchini
Calamansi Vinaigrette
Wild Mushroom Risotto
Hot Sea Scallop in Its Shell
Second Course
Choice of:
"Reinvented" Traditional "Duck a L'orange"
Carrots, Orange and Ginger Sauce
Baramundi Crab Consomme
Savoy Cabbage
Beef Filet "Perigourdine Sauce"
Mashed Potato, Chef Florent's Specialty, Winter vegetable, Truffle
Third Course
Choice of:
Deconstructured Log
Caramelized Tuile, Mascarpone Mousse, Strawberry au Poivre, Republica del Cacao Chocolate Mousse, Lemon Thyme Sorbet
Selection of Homemade Fresh Fruit Sorbet
Passion Fruit, Lemon and fresh Thyme, Griotte Cherry, Mango and Strawberry
Appetizers - Canadian Foie Gras (Our Specialty)
Pairing Wine of The Day $13
Terrine of Foie Gras
24.00
Coteaux du Layon, Mango Apricot Chutney
Pan Sauteed Foie Gras
23.00
Mango, Passion Fruit scented reduction
Duo of Foie Gras
26.00
Pan Sautéed and Bonbon
Foie Gras Tasting
39.75
Roasted Sweetbread, Veal Reduction, Fresh Wild Mushroom
20.00
Sautéed Spinach, Wild Mushroom
Black Truffle Celery Risotto Without Rice
22.00
Vegan version available
Heirloom Tomato Tart, Tomato Sorbet
17.00
Vegan version available
Ravioli Filled with Homemade Ricotta
19.00
Anchovy optional
Warm Bonbon of Foie Gras
22.00
Foie wrapped in Potato Spaghetti, Slightly deep fried Enoke Salad
Poached Foie Gras
19.00
In Kombu and Bonito broth
Trio of Foie Gras
28.00
Terrine, Bonbon, and Poached
Micro Green Vegetable Tart, Sweet Pea Sorbet
16.00
Fresh Mint, Parsley, Lemon Juice Olive Oil Dressing
Scallops, Spinach Mousse and Asparagus
19.00
Millefeuille of Crab and Zucchini
19.50
Kalamansi Vinaigrette
Tower of Yellow and Red Beet, Salad, Melted Goat Cheese Crouton
15.00
Entrees
Filet of Wild Venison "Diane Sauce" Our Way
64.00
Winter Vegetables, Cranberries
Veal Chop
59.00
Veal Reduction, Potato "Dauphinois" Gratin and Asparagus
Lamb Chop, Provenzal Ratatouille
40.00
Chickpea Puree, Olive and Oregano Lamb Jus Reduction
Maine Lobster "Champa Chai Sauce"
48.00
Fresh Live Lobster from Maine, Preserved Lemon, Carrot, Sweet Potato, Snow Pea, Zucchini
Chilean Seabass Peruvian Flavors
42.00
Saffron, Turmeric, Aji Amarillo, Carrot, Zucchini, Broccoli, Finger link Potato
Halibut, Wild Mushroom Risotto
42.00
Steamed Squab and Foie Gras Wrapped in Savoy Cabbage
42.00
This dish cannot be served more than MEDIUM temperature Potato "Dauphinois" Gratin
Not So Traditional "Duck a L'orange"
36.00
Carrots, Orange and Ginger Sauce
Beef Filet "Perigourdine Sauce"
40.00
Potato "Dauphinois" Gratin, Winter vegetable, Truffle
Bouillabaisse a Notre Facon
48.00
Daily Selection of three different fish, Reduction of Fish and Lobster Consommes, Whipped Rouille Emulsion
Branzino Filet Grilled On the Skin
37.00
Lemongrass, Spring onions, Snow Pea, Carrot, Zucchini
Desserts
Selection of French Cheeses
19.00
Suggested Pairing: Pinot Noir, Burgundy, France, 2011 - $17.50
Deconstructured Log
14.00
Caramelized Tuile, Mascarpone Mousse, Strawberry au Poivre, Valrhona Chocolate Mousse, Lemon Thyme Sorbet. Suggested Pairing: Rivesaltes Ambre, Domaine Lafage, White Hors d'Age - $14
Deconstructured Vacherin
13.00
Vanilla ice cream, strawberry sorbet, meringue fresh coulis of red berries, red berries. Suggested pairing: rivesaltes ambre, domaine lafage, white hors d'age $14
Selection of Homemade Fresh Fruit Sorbet
9.00
Passion fruit, lemon, mango and strawberry
Lavender Crème Brulee
11.00
Served with an almond tuile. Suggested pairing: pineau des charentes "vieux", paul marie & fils - $21
Valrhona Chocolate Fondant
13.00
Tuile and vanilla ice cream. Suggested Pairing: Barolo Chinato Cocchi - $19
Raspberry Cracked Profitterolles
12.00
Cracked Puff Patry, Vanilla Ice Cream and Raspberry Coulis. Suggested Pairing: Rivesaltes Ambre, Domaine Lafage, White Hors d'Age $14
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Pied à Terre
1701 James Ave
Miami Beach, FL 33139
United States
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Located in a 1940's boutique hotel, Pied a Terre specializes in fine-dining cuisine and presentation. Join us for an intimate meal, tonight.
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Closed until 6:30 PM tomorrow (Show more)
  • Tue–Thu
    • 6:30 PM–10:00 PM
  • Fri–Sat
    • 6:30 PM–10:30 PM
  • Sun
    • 6:30 PM–9:30 PM
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(305) 531-4533
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Make Reservation
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Order from Grubhub
Features
Credit Cards
Yes (incl. Discover & Visa)
Outdoor Seating
Yes
Food & Drink
Drinks
Wine, Full Bar, Cocktails
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United States » Florida » Miami-Dade County » Miami Beach » City Center

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