Afterglo
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Información del restaurante

Nombre: Afterglo
Dirección: 1200 Washington Ave., Miami Beach, FL 33139
Teléfono: (305) 695-1717

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Horarios: Mar - Dom (7pm -1am)
Cuisine: Comida Natural sin conservantes.
Aperitivos: desde $9, Entradas: desde $16

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Menú del Restaurante

Afterglo

Aperitivos

Wild Venison Tataki
Salad of julienne apple, arugula, crushed juniper berries & spiced pumpkin seeds, drizzled with raw honey, pumpkinseed oil & apple cider vinegar

Parsnip & Miso Soup
Sautéed leeks & wild mushrooms, watercress & parsley oil

Carpaccio of East Coast Autumn Fluke
Shaved burdock root & fresh hearts of palm salad, preserved lemon, chili paste, extra virgin olive oil

Kappa Naruto Summer Rolls
Carrots, peppers, pea shoots, jicama, mango & papaya served with a soy pineapple reduction, papaya ginger sauce and drizzled with guajillo soy glaze

Tosaka Roll
Parsnip & pinenut “rice”, avocado, daikon, carrot, pea shoots, real wasabi, nama shoyu & pickled ginger

Grilled Mediterranean Sardines
Salsa verde, elephant garlic chips, watercress, roasted tomato

Yellow Tomato Gazpacho
Salad of avocado, pickled red onion & watercress, hemp seeds, hemp oil

The Beauty Pill
Freshly ground wild caught sockeye salmon mixed with fresh tumeric, hu zhang, fennel, apple, walnuts, garlic, dill, parsley, green onion & curry powder pan seared and served with tosaka seaweed salad

Here Comes the Sun
Crisp whole wheat flatbread topped with pumpkin seed, sesame seed, black cumin, flax, sunflower seed & caraway seed served with sunshine dahl & chili oil

Wild Sockeye Salmon Tartare
Avocado, mango, shallot, quail egg, basil, citrus sesame vinaigrette & peruvian purple potato chips

Grass Fed Vietnamese Style Bison Ceviche
Bibb lettuce, home grown sprouts, red onion, bell pepper, lime, wild jungle peanuts & crispy shallots

2 Vegetable Carpaccio
Raw artichoke with shaved aged goat cheese, lemon, extra virgin olive oil, homegrown milk, thistle spouts, celtic sea salt. raw “grilled” asparagus with “BBQ” oil, celtic sea salt & sundried tomato tapenade

To Start or Finish

Artisan Cheese Plate
A daily selection of raw & artisan cheeses each served with appropriate garnishes, fresh fruit and homemade honey vanilla flatbread

Ensaladas

Way to Glo
Assorted baby greens, watercress, homegrown crunchy sprout blend, carrot, cucumber, radish, fresh burdock root, scallions & sliced red onion tossed in a soy - marjoram vinaigrette sprinkled with hemp seeds accompanied by a fresh papaya & aloe vera juice shot

The Big Blue
Fresh sea beans tossed in a ponzu dressing. wakame, silky palm & hijiki seaweed marinated in nama shoyu & rice vinegar. green & red tosaka & ogonori tossed with a miso - citrus dressing, all sprinkled with soy spiced sunflower seeds

A Beautiful Mind
Baby romaine lettuce tossed with blueberries, walnuts, brazil nuts, organic sun dried goji berries & thai coconut meat garnished with a pomegranate - chia seed jelly & ground raw cacao in a rosemary, ginko & gotu kola vinaigrette

Sing Like There Is No One Listening
Ruby red grapefruit & red radish salad with baby bok choy, fresh mint &
homegrown red clover sprouts drizzled with eucalyptus honey, extra virgin olive oil & crushed pink peppercorns

Entradas

Grilled Rib Eye of American Grass Fed Bison
Beet & goat cheese napoleon, pickled red onion, arugula pesto & balsamic glaze

Grilled Rack of Australian Grass Fed Lamb
Green papaya slaw, fiery wild jungle peanut chutney & tamarind sauce

Pan Roasted Breast of Wild Pheasant
Marinated wild mushrooms, arugula, pistachio “bread”, raw chocolate mole sauce & chipotle oil

Coriander Dusted Albacore Tuna
Whipped parsnip, persimmon compote, homegrown sprout salad,
soy marjoram vinaigrette & crispy leeks

Grilled & Sliced Sirloin Of Wild Nilgai Antelope
Vegetable & pignoli “ricotta” tartlette made with house dried onion & tomato, marinated

Grilled Whole Organically Raised Mediterranean Branzino
Served with a salad of baby bok choy, ruby red grapefruit & sliced radish, mint, eucalyptus honey, crushed pink peppercorns & extra virgin olive oil

Pan Roasted Filet Of Australian Grass Fed Beef
warm fava beans & grilled onions, tomato chutney, zamorano cheese & charmoula sauce

Homemade Saffron - Almond Penne Pasta
Pesto, sliced artichoke, marinated portobello, sundried tomato,
toasted almonds & shaved aged goat cheese

Pan Roasted Indian Spiced Sika Venison Medallions
Jicama “cous cous” with hemp seeds, goji berries & green onion, marinated zucchini & yellow squash, raw pineapple chutney, homegrown onion sprouts & red currant sauce

Pan Roasted Indian Spiced Sika Venison Medallions
Jicama “cous cous” with hemp seeds, goji berries & green onion, marinated zucchini & yellow squash, raw pineapple chutney, homegrown onion sprouts & red currant sauce

Sautéed Filet Of Wild Sockeye Salmon
Fresh dandelion greens, salad of fresh young thai coconut, green papaya, peppers, carrot & homegrown sprouts tossed in a tamarind dressing, drizzled with an almond chili sauce & spiced cashews

The Raw Plate
Choose any 4: Salad of young coconut & green papaya with chili almond sauce & spiced cashews, tosaka roll with nama shoyu & real wasabi, apricot leather beggars purse with pickled red onion & arugula pesto, cucumber summer rolls with papaya ginger sauce, wild mushroom & arugula tartlette with raw mole sauce & chipotle oil, green papaya slaw with fiery jungle peanut chutney & tamarind sauce, vegetable & pignoli “ricotta” tartlette with sage pesto, jicima “cous cous” with marinated zucchini, pineapple chutney & red currant sauce

Acompañantes

Steamed Brown Rice
Julienne burdock root, shiitake & wilted dandelion

Puree Of Sweet Potato
Napa cabbage, walnuts & orange zest

Green Salad
Arugala and watercress, ponzu vinaigrette

Beauty Pearls
Hato mugi “wild barley” cooked with miso, roasted corn & edamame

Whipped Parsnip
Homegrown sprout salad

Afterglo en Miami Beach, Florida

Revisiones de Usuarios