1826 Restaurant & Lounge - Miami Beach, FL

Thinly sliced swordfish, lightly breaded in panko and grilled, mozzarella di bufala, sautéed tomatoes, herbs, and touch of garlic.

Spanish grilled octopus with iced celery, romesco sauce, guacamole and pickled saffron potatoes with herb dressing.

Butter milk poached and lightly fried calamari, shrimp, smelt and herbs, served with marinara sauce and lemon.

Pan-fried fresh scallops on top of a delicate cauliflower puree, scrambled sausage, and roasted veggies.

Cannellini soup pureé, lardo wrapped shrimp, with balsamic pearls.

Handmade delicate Italian cheese, tomato, cucumber, olives, bread and sherry vinegar.

Colored organic baby beets, goat cheese, hazelnuts, citrus fruit, and watercress.

Romaine lettuce, croutons, and shaved parmesan cheese.

Mache, frisée, sliced white asparagus, shallot vinaigrette.

Heirloom, plum, grape tomatoes, salty ricotta, balsamic glaze.

With cocktail and mignonette sauces.

Yellowfin sashimi-grade tuna lightly pan-seared and thinly sliced, roasted pepper mayo, chili, red radish, toasted pistachio, soy sauce and lemon juice.

Thinly sliced Gulf of Mexico shrimp, orange and tomato coulis, tomato concasse, pine nuts, and elephant garlic chips.

Beef tenderloin, anchovies, capers, onion, parsley, yolk, mustard, and croutons.

Yellowfin sashimi-grade tuna, cucumber, avocado, corn, sun-dried tomatoes, and olives.

Lobster, shrimp, Alaskan king crab, oysters, clams, ceviche.

Prosciutto crudo, salame piccante, mortadella, aged caprino cheese with marmalade of figs sun-dried tomatoes, grana, burrata, mixed olives. Add beef tartare for an extra charge.

Carnaroli rice, scallops, calamari, shrimp, octopus, clams, white wine. Add 1/2 lobster for an extra charge.

Swordfish ragu, eggplant, tomato, mint.

1/2 lobster in the shelf, white wine, cherry tomato, artichokes, basil, chili.

Manila clams, parsley, garlic, white wine, and olive oil.

Veal, pork, beef ragu, homemade tomato sauce, and red wine.

Homemade ravioli stuffed with porcini and ricotta cheese sautéd in porcini and porri sauce.

Pan-seared Chilean Sea Bass sauteed in white wine sauce, Venere rice and crispy zucchini flowers.

Lightly breaded and grilled swordfish, green olives, tomato, garlic, oregano, pine nuts, served with caponata.

Scottish wild Salmon wrapped with thin layers of crispy gold potatoes, Chef's special mustard sauce, and sautéed baby spinach.

Herb-crusted Halibut with orange and mango butter sauce, roasted fingerling potatoes, and seasonal veggies.

Miso marinated and baked Black Cod, baby bok choy, and shiitake mushrooms.

Pan-seared Branzino fillet, olives, capers, grape tomatoes, fennel confit.

Roasted rack of lamb on the bed of butternut squash purée, served with caponata.

16 oz. whole cornish hen marinated with herbs and roasted in the oven served with roasted potatoes.

Beef filet lightly smoked with herbs, porto wine mushrooms sauce, served with bok choy gratin.