Le Specialità

Restaurant, 40 NE 41st St, Miami, FL

VeganScore 80 · 3 vegan main dishes

Menu

Mains

• Spaghetti ai 3 Pomodori — Gragnano Spaghetti with three Italian tomatoes blended with basil. Vegan
• Marinara — Tomato Sauce, garlic, oregano, basil. Vegan
• Penne all'Arrabbiata Vegan
• Truffle Pizza — Truffle sauce, mozzarella di bufala, burrata, fresh truffle.
• Chicken Parmesan — Airline chicken breast, herb crumbs, marinara, parmesan, shaved ricotta salata.
• Wagyu Meatballs al Pomodoro — Wagyu meatballs in tomato sauce with Parmigiano.
• Saltimbocca alla Romana — Veal saltimbocca with prosciutto, sage, butter, salt, and pepper.
• Pops Pizza — Mozzarella di bufala, Wagyu salami, jalapeño, hot honey.
• Spaghetti all'Astice — Gragnano Spaghetti with lobster, cherry tomatoes.
• Spaghetti alle Vongole e Bottarga — Gragnano Spaghetti with clams and bottarga.
• Rigatoni all'Amatriciana — Rigatoni with Amatriciana sauce.
• Tagliolini alla Carbonara — Tagliolini with guanciale and carbonara sauce.
• Tonnarello Cacio e Pepe — Pecorino Romano and black pepper emulsion.
• Tagliatelle alla Bolognese — Tagliatelle with slow-braised beef ragù.
• Risotto alla Milanese con Ossobuco di Vitello e Salmoriglio — Carnaroli risotto alla Milanese with veal ossobuco and salmoriglio.
• Sogliola alla Griglia o alla Mugnaia — Whole Dover sole, approx. 18 oz, simply grilled or prepared à la meunière, finished with cultured butter and Amalfi lemon. (For Two)
• Veal Piccatine — Veal, butter, lemon, parsley.
• Branzino alla Siciliana — Deboned branzino with tomatoes, olives, capers, and oregano.
• Branzino al Sale — Whole sea bass approx. 35 oz, baked in a salt crust, filleted tableside. (For Two)
• Tagliata di Manzo con Rucola, Pomodorini e Grana — Beef tagliata with arugula, cherry tomatoes, and parmesan.
• Cotoletta alla Milanese Primavera — Milanese veal, served with arugula, and cherry tomatoes.
• Australian Wagyu Ribeye — 14 oz of grilled ribeye steak.
• Chateaubriand con Salsa Béarnaise e Chips di Patate — Chateaubriand with béarnaise sauce and crispy potatoes (For Two)
• Margherita — Tomato Sauce, Buffalo mozzarella, basil.
• Napoli — Tomato sauce, Buffalo mozzarella, Cantabrico anchovies.
• Salame — Tomato sauce, Buffalo mozzarella, Italian salame.
• Rustica — Tomato sauce, Buffalo mozzarella, roasted vegetables.
• Piccantissima — Tomato sauce, Buffalo mozzarella, pesto, peanuts, chili, onion.
• Langhirano — Tomato sauce, Buffalo mozzarella, Parma ham.
• Max — Gorgonzola, spicy salame, tomato sauce, buffalo mozzarella.
• 2 Stagioni — Tomato sauce, Buffalo mozzarella, mushrooms, baked ham.
• Giovanbò — Tomato sauce, Buffalo mozzarella, Culatello Zibello, gorgonzola.
• Emrata — Tomato sauce, Buffalo mozzarella, Parma ham, burrata.
• Van Gogh — Buffalo mozzarella, Cantabrian anchovies and zucchini.
• Pesto Burrata — Buffalo mozzarella, pesto, burrata, mortadella.
• Prosciutto — Tomato sauce, Buffalo mozzarella, baked ham.
• Tonno Cipolla — Tomato sauce, Buffalo mozzarella, tuna, onion.
• Focaccia di Recco — Thin focaccia, stracchino cheese, extra virgin olive oil.
• Caviar Pizza — Buffalo Mozzarella, Smoked Salmon, Chives, Ossetra Caviar.
• Risotto alla Milanese — Carnaroli Rice, Saffron, Parmigiano Reggiano.
• Tagliata di Black Angus al Pepe Verde — Black Angus Steak, Green Peppercorn Sauce.

Starters

• Avocado Salad — Green beans, cherry tomatoes, corn, cucumber, potatoes, and avocado. Vegan
• Eggplant Parmesan — Bufala mozzarella, San Marzano tomatoes, aged parmesan, basil.
• Hamachi Carpaccio — Pink pepper, smoked salt, lime vinaigrette.
• Vitello Tonnato — Chilled veal, tuna-capers velouté.
• Hamachi Tartare & Avocado — Amberjack tartare, avocado cream, citrus.
• Bresaola, Rucola e Grana — Air-cured beef, arugula, Parmigiano Reggiano shavings.
• Carpaccio di Tonno alla Mediterranea — Tuna, olive taggiasche, pomodorini confit, capers, extra virgin olive oil.
• Burrata & Pomodorini — Fresh burrata, cherry tomatoes, extra virgin olive oil, basil.
• Bruschetta Burrata, Pomodorini e Olive Taggiasche — Bruschetta with burrata, cherry tomatoes and Taggiasca olives.
• Tartare di Manzo — Hand-cut beef tartare, Italian seasoning.
• Prosciutto di Parma 24 Mesi — Prosciutto di Parma, 24 months.
• Fritto di Calamari, Gamberi e Zucchine — Lightly fried calamari, shrimp and zucchini.
• Polpo Cotto a Doppia Cottura — Twice-cooked octopus with saffron mashed potatoes and a reduction of octopus cooking liquid.
• Pata Negra — 100% acorn-fed jamón ibérico.
• Selezione di Salumi — Selection of premium Italian cured meats. (For Two)
• Caprese — Buffalo mozzarella, red and yellow tomatoes, basil pesto.
• Caesar — Chopped romaine, anchovies, thyme breadcrumbs, aged parmesan.
• Le Spec — Wagyu salami, romaine, garbanzo beans, shaved celery, parmesan, red wine vinaigrette.
• Chopped Paillard — Lemon pepper chicken, baby kale, arugula, pesto, lemon vinaigrette, capers.

Desserts

• Millefoglie
• Tiramisù — Light Mascarpone Cream Layered With Espresso-Soaked Ladyfingers And Cocoa Powder Gluten-Free Option Available
• Meringa Amalfi — Soft Sponge Cake Filled With Limoncello Cream Topped With Flambéed Meringue
• Tarte Tatin — Slow-Caramelized Apples On A Crisp Puff Pastry Base Served Warm With Vanilla Gelato
• Pizza alla Nutella — Warm Pizza Topped With Nutella Gluten-Free Option Available
• Affogato al Caffè — Vanilla Ice Cream with Espresso
• Gluten-Free Brownies — Salted Caramel & Dark Chocolate Served With Freshly Whipped Cream
• Gelato Artigianale — Selection Of House-Made Gelato: Chocolate, Hazelnut, Vanilla & Pistachio
• Sgroppino al Limone
• Seasonal Mixed Fruits — Option To Add Lemon, Homemade Jam, Vanilla Ice Cream or Chantilly Cream

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