Habibi Miami

Cincoro Reposado Tequila, Amaro Nonino, Passion Fruit, Coconut Milk, Turmeric

Código Blanco, Patrón Reposado, Cointreau, Harissa Pineapple Reduction, Toasted Couscous Salted Rim

Elyx Vodka Sous Vide With Peach Tea & Rose Blossoms Buds, Italicus, Strawberry Lemonade, Rosewater Perfume

Cincoro Blanco & Casa Dragones Reposado, Kahlua, Licor 43, Espresso, Vanilla & Allspice

Grey Goose Pear, Ketel One Vodka Essential Cucumber & Mint, House Cucumber Basil Limonada, Fever Tree Ginger Beer, Arak Spray

Zacapa Coconut Washed Rum, St. Germain, Lychee & Stone Fruit Reduction, Lime

Bacardi 8 YR, Bacardi Pineapple, Roasted Pine Nuts, Dry Curacao, Falernum & Pistachio Orgeat, Absinthe Rinse, Lime

Tito’s Handmade Vodka, Campari, Strawberry Vanilla Reduction

Jefferson Tropical Bourbon Washed w/ Peanut Butter, Banana, Honey, Orange Aromatics

Patrón El Alto, Saffron Infused Grand Marnier, Hickory Smoke Finish

Organic Jasmin Tea, Whole Cane Sugar, Fresh Mint Leaf

Lemon Oleo Saccharum, Juiced Cucumber & Basil

fresh yellowfin tuna tossed with cucumber, red onion, and cilantro. finished with a silky umami aioli. served on toasted brioche.

Hand-folded dumplings filled with Kobe beef and Moroccan spices, served in a warm ponzu- yogurt glaze with a citrus glow.

crisp phyllo rolls filled with creamy goat cheese, drizzled with local honey and infused with truffle essence — sweet, salty, and irresistible.

juicy wagyu beef spiced with ras el hanout, served over tomato confit and finished with a dollop of whipped labneh.

slow-braised chicken simmered with preserved lemon, potatoes, and green olives. served with warm house pita.

a rich medley of wild mushrooms and pearl couscous, layered with green onions, and a touch of truffle oil.

delicate branzino filet and paired with a smoked trout pearls finished with beurre black, lemon zest, and fresh chives.

a luscious twist on tradition — layers of crispy phyllo soaked in tres leches, topped with pistachios.

a silky-smooth vanilla custard topped with a thin, crisp layer of caramelized sugar, frozen raspberries

Hummus, Smoked Baba Ghanoush, Spicy Muhammara, Crudités or Pita Bread

Pistachios, Local Honey

Thinly Sliced Sea Bass, Pomegranate, Sun-Dried Tomatoes, Moroccan Herb Mix

Crispy Phyllo Rolls, Goat Cheese, Shaved Truffle, Honey Drizzle

Mix Greens, Dates Pecans, Red Onion, Pomegrate, Mint, Goat Kassaggio Cheese, Orange Vinaigrette

Citrus Marinade, Sweet Chilli, Tomatoes

Salmón, Scallion, Tobiko, Harissa, Chilli (Caviar Available For Add-On)

Wagyu Dumplings in a White Ponzu Sauce

Kobe Beef Sliders, Harissa Aioli, Mint Yogurt, Shredded Potatoes

Maine Lobster, Brioche Roll, Chives, Umami Aioli (Caviar Available For Add-On)

Served with Blinis, Chives, Créme Fraîche, Ghee Butter

Served with Blinis, Chives, Créme Fraîche, Ghee Butter

Beurre Blanc, Salmon Roe, Dill, Lemon Zest

Scug's, Maître d'Butter

34 oz. Cab Jus, Choice of 3 sides

Infused Tomato Sauces, Golden Potatoes, Green Olives, Preserved Lemons

Moroccan Spiced Lamb Chops, Za'atar Spiced Carrot, Pearl Onions

orzo pasta, mussels, lobster, branzino, shrimps

Harissa Aioli (Truffle Available for Add On)

Fingerling Potatoes, Herb Mix, Roasted Tomatoes

Scallions, Carrots, Ginger, Onion, Shiitake Mushroom, Quail Egg (Shaved Truffle Available for Add On)

Harissa Glaze, Tahina, Aged Goat Cheese

Pomegranate, Fig Dressing, Cashews, Sesame Oil

Cincoro Reposado Tequila, Amaro Nonino, Passion Fruit, Coconut Milk, Turmeric

Código Blanco, Patrón Reposado, Cointreau, Harissa Pineapple Reduction, Toasted Couscous Salted Rim

Elyx Vodka Sous Vide With Peach Tea Rose Blossoms Buds, Italicus, Strawberry Lemonade, Rosewater Perfume

Cincoro Blanco Casa Dragones Reposado, Kahlua, Licor 43, Espresso, Vanilla Allspice

Grey Goose Pear, Ketel One Vodka Essential Cucumber Mint, House Cucumber Basil Limonada, Fever Tree Ginger Beer, Arak Spray

Zacapa Coconut Washed Rum, St. Germain, Lychee Stone Fruit Reduction, Lime

Bacardi 8 YR, Bacardi Pineapple, Roasted Pine Nuts, Dry Curacao, Falernum Pistachio Orgeat, Absinthe Rinse, Lime

Tito’s Handmade Vodka, Campari, Strawberry Vanilla Reduction

Jefferson Tropical Bourbon Washed w/ Peanut Butter, Banana, Honey, Orange Aromatics

Patrón El Alto, Saffron Infused Grand Marnier, Hickory Smoke Finish

Organic Jasmin Tea, Whole Cane Sugar, Fresh Mint Leaf

Lemon Oleo Saccharum, Juiced Cucumber Basil

fresh yellowfin tuna tossed with cucumber, red onion, and cilantro. finished with a silky umami aioli. served on toasted brioche.

Hand-folded dumplings filled with Kobe beef and Moroccan spices, served in a warm ponzu- yogurt glaze with a citrus glow.

crisp phyllo rolls filled with creamy goat cheese, drizzled with local honey and infused with truffle essence — sweet, salty, and irresistible.

juicy wagyu beef spiced with ras el hanout, served over tomato confit and finished with a dollop of whipped labneh.

slow-braised chicken simmered with preserved lemon, potatoes, and green olives. served with warm house pita.

a rich medley of wild mushrooms and pearl couscous, layered with green onions, and a touch of truffle oil.

delicate branzino filet and paired with a smoked trout pearls finished with beurre black, lemon zest, and fresh chives.

a luscious twist on tradition — layers of crispy phyllo soaked in tres leches, topped with pistachios.

a silky-smooth vanilla custard topped with a thin, crisp layer of caramelized sugar, frozen raspberries