Claudie

French restaurant, 1101 Brickell Ave S-113, Miami, FL

VeganScore 40

Menu

Mains

• Lobster Spaghetti — 1.25lbs Maine Lobster, Bisque Sauce
• Truffle Toupie Macaroni — Truffle, Ham & Comté Cheese
• Cavalieri Rigatoni Pasta — Lemon Cream, 30G Caviar, Fennel
• Spinach & Ricotta Raviolin
• Green Asparagus Risotto — Yellow Wine, Braised Morels, Aged Parmesan
• Turbot — 2.5lbs
• Grilled Daurade Royale — For two
• Dover Sole
• Grilled Loup de Mer — 2lbs, Sauce Vierge
• Rack of Lamb — Half portion
• Salmon — 7oz, Celery, Olive, Fennel
• Roasted Chicken Supreme — Chanterelle, Preserved Lemon, Smoked Eggplant Caviar
• Black Angus Tenderloin — 7oz
• Wagyu Skirt Steak — 8oz
• Entrecôte Wagyu & Frites — 12oz
• Wagyu Porter House — 50oz
• Australian Wagyu Tomahawk — 32oz, Herbs de Provence
• Ricotta Ravioli — Spring Asparagus, Menton Lemon Oil, Espelette Pepper
• Winter Black Truffle Risotto — Carnaroli Rice, Parmigiano Reggiano
• Black Truffle Pasta — Paccheri, Parmigiano Reggiano, Chives
• Caviar Pasta — Rigatoni Pasta, Lemon Cream, Caviar, Fennel
• Faroe Island Salmon — 7oz
• Branzino Filet
• Chicken Milanese — Mediterranean Panko Crust, Parmigiano
• Provençal Wagyu Burger & Fries
• Hanger Steak — 7oz
• Côte De Boeuf — 2lbs
• Rigatoni Pasta
• Maine Lobster Spaghetti — Bisque Sauce

Starters

• Heirloom Tomato Gazpacho — Basil Foam Vegan
• Marinated Sweet Bell Peppers — Smoked Paprika Oil Vegan
• Artisanal Crudités — Garden Vegetables, Lemon-Balsamic Emulsion, Fleur De Sel Vegan
• Boston Lettuce Heart Vegan
• Warm Baguette Vegan
• Green Lentil Salad — Dijon Mustard Vinaigrette Vegan
• Zucchini Carpaccio — Pistachio Vinaigrette Vegan
• Traditional Nicoise Pissaladière — Caramelized Onion, Anchovy, Pitchouline Olive
• Yellowfin Tuna Tartare — Mediterranean Condiments, Mint, Dill Oil
• Maine Smoked Salmon — + 10G Petrossian Caviar | 50
• Black Angus Beef Tartare — Pommes Gaufrette
• Branzino Carpaccio
• Wild Shrimp Carpaccio
• Escargots — Burgundy, Garlic & Parsley Butter
• Fried Mediterranean Squids — Basil & Mint Sauce, Espelette Pepper
• Salade Niçoise — The Authentic French Riviera Salad
• New Caledonian Obsiblue Prawns
• Burrata Di Puglia — 4oz
• Ice Chilled Oysters — West Coast & East Coast, 1/2 dozen
• Large Prawns — Andaman Sea, U 12 / 6 each
• Maine Lobster — 1.25lbs/Teach
• Plateau De Fruits De Mer — Oysters, Clams, Whole Lobster, Tuna Tartare
• Manila Clams — Atlantic Ocean, 6 each
• Petrossian Caviar — Classic Condiments, Warm Blinis, 30G
• Truffle Mushroom Croquettes — Comté & Parmesan, Truffle, Crispy Outside, Molten Inside
• Crab Croquettes — Romesco Sauce, Two Bites, Three If You Are Sharing
• Fried Mediterranean Calamari — Disappears First, Always
• Artichoke Salad — Baby Arugula, Fresh Figs, Crispy Parmesan, Fig Vinaigrette
• Harissa Butter Prawns — Pastis, Confit Tomato, Basil, Lemon
• Tuna "Niçoise" Salad
• Beef Carpaccio — Truffle-Balsamic Condiments, Parmesan
• Bouillabaisse De Marseille — Traditional South of France Fish Stew, Served with Rouille and Baguette
• Heirloom Tomato Salad — Frozen Stracciatella, Sun-Ripened Fig, Basil Essence
• Claudie Caesar — Crouton, Marjoram, Tuna-Dressing

Desserts

• Green Apple Sorbet — Fleur de Sel, EVOO Vegan
• Homemade Ice Cream & Sorbet — Choice of 2 scoops of ice cream, flavors of Vanilla, Chocolate, Calisson, or Pistachio. Sorbet Flavors of Raspberry, Green Apple, Lemon, or Huckleberry
• Lavender Crème Brûlée
• Satilia 62% Chocolate Mousse — Caramelized Cocoa Nibs
• Fig Cheesecake — Huckleberry Grape Sorbet, Roasted Figs, Crumble
• Sicilian Pistachio Ice Cream — Serves 3-4
• Chef's Dessert Platter
• Tiramisu — Espresso-infused sponge, mascarpone, Valrhona cocoa

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