Ring in the New Year with a variety of dining options at the Fontainebleau’s newest restaurant with four and five-course menu offerings at StripSteak. To begin, diners will feast on Smoked Salmon Custard with lemon crème fraîche and Petrossian caviar, followed by Roasted Baby Beets with dried cherries, hazelnuts, goat cheese and walnut vinaigrette followed by Seared Hudson Valley Foie Gras with cured foie gras macaron, quince jam and toasted pistachio. For the main course, diners can choose between Pan Roasted Diver Scallops with roasted cauliflower purée, applewood smoked bacon and shaved winter truffle; or a Wood-Grilled 8 oz Prime Filet with parsnip purée, fresh horseradish, granny smith apple and baby carrots. For dessert, enjoy “Gold Bar” with dark chocolate, champagne and vanilla ice cream. Diners who wish to opt for the five-course menu will be served both entrée selections.
StripSteak will also offer four and five-course vegetarian dinner menus. To start, diners can enjoy Yuzu Compressed Watermelon with heirloom tomato, poached cucumber, goat cheese and XO ‘caviar’. Next, Roasted Baby Beets with dried cherries, pistachio, haricot verts, goat cheese and walnut vinaigrette will be served followed by Roasted Pumpkin Soup with butternut squash custard, celery and granny smith apple. For the main course, guests can choose between Wild Mushroom Ravioli with celery root purée, black trumpet mushrooms and shaved winter truffle; or an Arrangement of Wood-Grilled Garden Vegetables with buttered potato purée, fresh horseradish and apple cider vinaigrette. The featured dessert will be Poached Bosc Pear with oat streusel, caramel and maple ice cream. Vegetarian diners wishing to enjoy the five-course menu will be served both entrée selections.
Fontainebleau’s modern Chinese restaurant is offering several family style options for diners this New Year’s Eve. To begin, guests will enjoy several sharing plates that will include Peking duck with foie gras and Osetra caviar, steamed sea urchin shrimp dumplings and steamed crystal Maine lobster dumplings. The featured appetizer will be Alaskan Crab Meat with black truffle and micro green salad. For the main course, diners will enjoy Stir-Fried Bahamian Lobster in X.O. sauce, Baked Chilean Seabass with wild mushrooms, Wok-Fried Australian Waygu Beef with black pepper sauce, and Fried Rice with Braised Scallops for the table. Dessert will feature Chamomile Soup with Blood Orange tapioca and champagne foam. Diners who opt for the five-course later seating will have slightly different entrée such as Baked Bahamian Lobster Tail with lemon milk sauce and an additional entrée of Stir-Fried Abalone with X.O. sauce.
A five-course vegetarian menu will also be offered. Guests who opt for this menu will begin with a Vegetarian Dim Sum Platter including crystal spinach dumplings, rohan vegetarian dumplings, asparagus olive dumplings and wild mushroom dumplings. The appetizer will be a Micro Green Salad with truffle and plum dressing. Shared main courses will include Braised Tofu Clay Pot in black bean sauce; Asparagus with Lotus Root Lily Bulb; Sautéed Vegetables with dried chili szechuan style and Stir-Fried Wild Mushrooms with kailan along with Fried Rice with morel mushrooms and vegetables for the table. For dessert, a Warm Chocolate Fondant with white coffee ice cream will delight guests.
Scott Conant’s AAA Four Diamond award winning restaurant will offer scrumptious selections for New Year’s Eve diners. Four and five-course prix-fixe menus will offer an amuse bouche of Yellowtail Duo with olio di zenzero and pickled red onion; a ‘primi piatti’ selection will include Chestnut Soup with root vegetable fricasée followed by ‘paste’ selections served family style such as the Creamy Polenta served with fricassee of truffled mushrooms and Ricotta and Truffle Cappelletti accompanied by black trumpet mushrooms and parmesan cheese brodo. “Piatti’ offerings will include a choice of Grilled Dover Sole complimented by oyster mushrooms, herb gnocchi and a tomato and artichoke emulsion; or 21 Day Dry Aged New York Strip with roasted porcini mushrooms, potato galette and a red wine and truffle jus. End the night on a sweet note with White Chocolate Panna Cotta topped with candied pistachio and blood orange and pistachio gelato; and Olive Oil Torta with compressed pear and a roasted walnut and thyme gelato, both for the table. Diners who wish to order the five-course menu will receive A5 Wagyu Sirloin with roasted porcini mushrooms, potato galette crisp, red wine and truffle jus and shaved truffles in addition to the Grilled Dover Sole as the entrée.
Scarpetta will also offer vegetarian versions of both four and five-course menus. To begin, diners will enjoy an amuse bouche of Burrata with heirloom tomatoes, baby basil and arugula salad followed by a Chestnut Soup accompanied by root vegetable fricassee. The ‘Paste’ course will include Ricotta and Truffle Ravioli with black trumpet mushrooms and parmesan cheese brodo. For the main course, diners will enjoy a White Bean Ragout with braised lettuce, white beans and concentrated tomato. For dessert, delight in White Chocolate Panna Cotta topped with candied pistachios and blood orange and pistachio gelato. Guests who order the five-course vegetarian menu will enjoy an additional ‘primi’ course of Crudite of Vegetables with truffle vinaigrette.
Michael Mina 74
Mouthwatering New Year’s Eve offerings at Michael Mina 74 will include a delectable four-course pix-fixe menu for $150 per person between 6 p.m. and close starting with a choice of appetizers between Michael’s Tuna Tartare with Asian pear, pine nuts, mint and sesame oil; Duck Crêpes with duck confit, gochujang, kimchi and scallions; Duo of Ahi & Hamachi Poppers with crisp rice, wasabi tobiko and ponzu; or Anjour Pear and Arugula with macerated pear, Roquefort papillon and red wine croquant. Mid-course selections include Périgord Truffle Risotto with aged parmesan cheese and truffle whip; Soft-Shell Crab Tempura complemented by sambal aioli, cucumber tom yum and sesame nest; and Lobster Cavatelli with poppy seed, lemon beurre blanc and chervil. For the main attraction, delight in a choice of a hay smoked, butter basted A4 Wagyu Beef Tenderloin with celery root and horseradish; Truffled Beurre Chicken Bucatini with foie gras, king trumpet mushrooms and chicken jus, Grilled King Salmon accompanied by Hudson valley asparagus and roasted sunchoke gratin hollandaise; or Dry Aged Steak & Foie Gras Burger with secret sauce, gouda cheese and double smoked bacon. End the night on a sweet note with desserts for the table such as Profiteroles with milk chocolate, pecans and holiday spice ice cream; and Dark Chocolate Crémeux with salted caramel, candied peanuts and vanilla ice cream.
This year, Vida will be hosting an expansive New Year’s Eve buffet with offerings for $65 per person from 5 p.m. to close. The feast will have dozens of options offered at various stations including a Rotisserie Station, Live- Action Station, Sautée Station, Woodstone Oven, Sushi and Raw Bar as well as Tapas, Charcuterie and Cheese Stations. Highlights will include Suckling Pig with natural jus; Pan Seared Snapper with tri-color carrots and rum glaze; Lobster Tails and Snow Crab Legs; Specialty Sushi Rolls and a plethora of desserts.
For reservations, visit Fontainebleau.com/Holidays or call 877-326-7412.
Note: All prices listed for the New Year’s Eve menus are exclusive of beverages, tax and gratuity (a 100% deposit is required for New Year’s Eve reservations; cancellation policies apply). Menu and information provided is subject to change without advance written notice. Please Note: Restaurant patrons will enjoy discounted valet parking of $12 with validation.
For general information or accommodations at Fontainebleau Miami Beach, visit www.fontainebleau.com or call 1.877.512.8002