MILA

Mediterranean restaurant, 1636 Meridian Ave Rooftop, Miami Beach, FL

VeganScore 70 · 3 vegan main dishes

Menu

Mains

• Seasonal Mushroom Hotpot — Shaved truffle, arbequina olive oil. Vegan
• Mediterranean Vegetable Maki — Piquillo pepper, zucchini, garlic ponzu. Vegan
• Beetroot Maki — Red and gold beets, sriracha, cucumber, avocado. Vegan
• Mila Signature Tasting Menu — 5-course menu, chef's selection. Requires whole table's participation.
• Premium Chef's Tasting Menu — 5-course menu, chef's premium selection. Requires whole table's participation.
• Madai Sashimi — Jalapeño dressing, kumquat, orange marmalade, rakyo.
• Hamachi Crudo — Avocado coulis, lime caviar.
• Seabream Carpaccio — Piquillo, yuzu, capers, arbequina olive oil.
• 1/2 Dozen Oysters — Tosazu, apple serrano salsa, Japanese mignonette.
• Tuna Tartare — Roasted fennel-tofu aïoli, avocado miso.
• Bluefin Chu Toro Tartar — Caviar, kimchee lime, crispy nori chips.
• Shawarma Wagyu Gyoza — Shichimi ponzu.
• Truffle Cream Spaghetti — Parmesan cheese, chives, shaved black truffle. Add brown trading royal caviar for 35.
• Maine Lobster Tempura — Smoked jalapeño aioli, truffle tosazu, lettuce wraps.
• Seared Salmon — Hokkaido corn purée, piquillo-shiso coulis.
• Mediterrasian Black Cod — Spicy miso, kinome.
• Marinated Chilean Seabass — Green curry, chili, kaffir lime, herb salad.
• Whole Roasted Branzino — Shiso chimichurri, kalamata olive, herb salad. 2lb.
• Grilled Whole Turbot — Yuzu kosho butter, MILA spice, miso pumpkin vinegar, espelette.
• King Crab Lobster Rice Hot Pot — Bouillabaisse, mushrooms, bonito, nori. Add 2oz A5 wagyu MP, Japanese uni 25, ikura 10.
• Spicy Chipotle Lamb Chops — Shiso yoghurt, basil, crispy furikake.
• Free Range Young Chicken — Mediterranean marinade, basil jalapeño sauce.
• Wagyu Skirt Steak — Pickled cabbage, basil crisp.
• 8oz Creekstone Beef Tenderloin — Creamy ponzu, micro green salad.
• 14oz Prime Ribeye — Yuzu kosho, rosemary marinade.
• 32oz Australian Wagyu Tomahawk — Onion jus.
• Japanese A5 Striploin Wagyu — Kagoshima Prefecture - daily selection (2oz minimum).
• 32oz 14-Day Dry Aged Porterhouse — Smoked salt, fresh wasabi.
• Nigiri Sampler — 6 pieces.
• Omakase — 12 pieces.
• Wagyu Nigiri — A5 Kagoshima, shaved black truffle, fresh wasabi. 2 pieces.
• Chu Toro Nigiri — Bluefin tuna, royal caviar. 2 pieces.
• O Toro Nigiri — Foie gras, eel sauce, gold flake. 2 pieces.
• Salmon Avocado Maki — Sundried tomato relish, asparagus, evoo, micro arugula.
• Spicy Hamachi Maki — Avocado, serrano pepper, provence salt, yuzu aïoli.
• Spicy Tuna Maki — Tobiko, chili oil, avocado.
• Crispy Shrimp Maki — Sashimi trio, spicy mentaiko.
• Truffle Scallop Maki — Shaved black truffle.
• A5 Wagyu 'Aburi' Maki — Toro, foie gras, unagi sauce, orange.
• Akami — 2 pieces.
• Hamachi — 2 pieces.
• Hotate — 2 pieces.
• King Salmon — 2 pieces.
• Madai — 2 pieces.
• Ikura — 2 pieces.

Starters

• Charred Edamame — MILA spice, salt. Vegan
• Blistered Shishito Peppers — Tosazu miso, izak spice. Vegan
• Wild Fungi Dumpling — Duxelle mushroom, spinach, chili garlic ponzu. Vegan
• Japanese Seaweed Salad — Pickled cucumber, wakame, ponzu, nori crisp. Vegan
• Spinach Salad — Spicy sesame dressing, furikake. Vegan
• Beetroot Tartare — Apple, avocado, jalapeño, sesame ponzu, lotus chips. Vegan
• Seafood Tower — Lobster, 1/2 dozen oysters, large prawns, madai crudo, tuna tartare, mixed sashimi. Add Petrossian caviar for 185.
• Petrossian Kaluga Caviar — California, egg à la russe, shallot, capers, crème fraîche, chives, blini. 30g.
• Chicken Yakitori — Fragrant teriyaki, spicy furikake, pickled fennel.
• Fried Eggplant and Zucchini Chips — Shiso tzatziki.
• Salmon Crispy Rice — Serrano pepper, marinated ikura, katsuo furikake.
• Spicy Tuna Crispy Rice — Smoked chili sauce, kizami wasabi, shiso.
• Grilled Octopus Skewer — Romesco sauce, shiso chimichurri, fresno chili.
• Caviar Potato Millefeuille — Smoked wasabi, crème fraîche. Vegan caviar 21 | brown trading royal caviar 30.
• Wagyu Beef Tartare — Bone marrow, pickled mustard seeds, gaufrette potatoes.
• MILA House Salad — Purple ninja radish, golden beet, avocado, wasabi truffle aioli.
• Snow Crab Salad — Cucumber, avocado, orange, honey ponzu dressing.

Desserts

• Yuzu Moon — mint, cachaça granité Vegan
• Sorbet Selection — raspberry rose, coconut, exotic lemon, lychee Vegan
• Raspberry Cheesecake — sesame opaline, almond crumble
• Chocolate Lava Cake — miso ice cream
• Manjari Chocolate Mousse Parfait — salted caramel, banana coulis
• Exotic Vacherin — coconut espuma, passion fruit-mango coulis, vanilla cream
• Chef's Dessert Platter
• Artisan Ice Cream — vanilla, chocolate, miso ice cream, pistachio

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