Donatella Restaurant

Italian restaurant, 1350 Collins Ave, Miami Beach, FL

VeganScore 60 · 1 vegan main dish

Menu

Mains

• Campanelle Pomodoro — Piennolo del Vesuvio D.O.P. tomatoes, garlic, fresh basil with E.V.O.O. Vegan
• Gambero Rosso — Thinly sliced Royal red shrimp, limoncello vinaigrette
• Tuna Tartare — Bluefin tuna, crème fraiche, Meyer lemon, crispy pasta chips
• Duo Of Crudo — Bluefin tuna, salmon, citrus broth, pickled fresno chile, lemon oil and orange zest
• Linguini Alle Vongole — Linguini tossed with Manila clams, white wine, garlic and shallots
• Amalfi Limone — Fettuccine with 3-month preserved Meyer lemon, lemon oil and crème fraiche
• 25 Layer Lasagna — Pork, prosciutto and porcini bolognese, cherry tomato ragu, mozzarella, fontina bechamel
• Rigatoni Nduja — Yellow Piennolo del Vesuvio tomatoes D.O.P., spicy nduja, red wine vinegar and 24-month Parmigiano Reggiano
• Black Truffle Cacio E Pepe — Bucatini, pecorino romano, Tellicherry peppercorns, crispy parmesan and freshly shaved black truffle
• Risotto Frutti Di Mare — Lobster broth, P.E.I. mussels, manila clams, bay scallops, royal red shrimp, octopus
• Margherita — Cherry tomato ragù, fresh buffalo mozzarella D.O.P., e.v.o.o., micro basil
• Diavola — Cherry tomato ragù, mozzarella, spicy Calabrian salami, Calabrian chili crisp
• Nduja Truffle Honey — Nduja, yellow piennolo del Vesuvio tomatoes, stracciatella, truffle honey, micro basil
• Skull Island Prawns — Coal-grilled giant wild caught prawns, charred lemon vinaigrette and Calabrian chili butter
• Veal Milanese — Crispy bone-in veal cutlet, arugula, heirloom cherry tomato
• Ribeye — Coal-grilled Prime ribeye with red wine butter
• Filet Mignon — Coal-grilled Prime Filet Mignon with red wine demi-glace
• Salmon — Coal-seared Salmon filet, shaved fennel, frisée, heirloom tomatoes, Taggiasche olives, mint
• Branzino — Coal-seared branzino, marinated heirloom tomatoes, zucchini scapece and grilled lemon

Starters

• Grilled Artichokes — Coal-grilled whole artichoke hearts, E.V.O.O. and herbs Vegan
• Focaccia — Roasted rosemary focaccia Vegan
• Carpaccio Di Manzo — Fig glazed Wagyu eye round, fresh black truffle, red wine pecorino, 24-month parmesan frico, micro basil with truffle vinaigrette
• Mussels Provencal — P.E.I. mussels, white wine, garlic, cherry tomatoes, parsley
• Fritto Misto — Crispy mix of shrimp, calamari with basil and anchovy aioli
• Grilled Octopus — Charred octopus, paired with Taggiasche olive purée and yellow tomato purée, topped with basil oil
• Prosciutto Mozzarella — Fresh buffalo mozzarella D.O.P., 20 month prosciutto San Danielle
• Donatella Salad — Bibb lettuce, white endive with marinated heirloom tomatoes, roasted pistachio, shaved Pecorino aged in red wine and pistachio vinaigrette
• Burrata Tomato Salad — Burrata, fresh tomatoes, petite basil, Calabrian oregano, Maldon salt and E.V.O.O.
• Grilled Pears & Goat Cheese Salad — Arugula, brown butter pears, roasted walnuts, truffle goat cheese with Dijon vinaigrette and a truffle honey drizzle

Desserts

• Torta Di Vaniglia
• Delizia Al Limone
• Tiramisú
• Bavarese Di Cioccolato
• Fior Di Latte Gelato

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