OLA MenuLatin American | South Beach Dinner Menu
lime juice, cilantro, red onion, limo peppers, peruvian crispy corn with a side of tiger’s milk.
kumquat yuzu sauce, lemon oil, serrano chilies and baby arugula
cobia marinated in sour orange, red onion, cilantro, jalapeno over saia pear granita
yellow tomato citrus sauce, limo pepper, cilantro, red onion and heirloom tomato sorbet
yuzu, thai basil, togarashi peppers, cilantro, sweet soy glaze, crushed seaweed and sesame seeds
royal trumpet mushroom marinated in a lime soy sauce, ginger, jalapenos, cilantro, red onion and micro celery
white soy sauce, citrus juices, chili spiced cucumber, tarragon, red onion and crispy garlic.
shrimp, octopus and cobia in lime and orange juice, limo pepper, cilantro and kalamata olives, served with fried yucca a la huancaina
watermelon jalapeno juice with basil, diced cantaloupe, red onions and cucumbers sorbet
rum vanilla, cured smoked in a crispy malanga boat, with pickled jalapeños
lightly fried, over fufu and creamy horseradish spinach, served with huacatay sauce
kobe beef meatballs with foie gras sherry sauce, black trumpet chimi and crispy shallots
crispy rock shrimp tossed in sweet and spicy panka sauce with micro cilantro
squid ink dough filled with maine lobster accompanied by avocado sauce and salsa rosa
black beer braised short rib with creamy habanero sauce and smoked orange rosemary marmalade
anise dough, almond fig cake stuffed with foie gras, duck serrano, frisee salad with black trumpet vinaigrette
vegetarian empanada served over mushroom salad with huitlacoche and sweet corn sauce
duck confit, baby arugula, jicama, goat cheese, pine nuts, grilled apricot finished with kumkuat vinaigrette
jicama, chayote, green apple, butternut squash, pumpkin seeds dressed with lemon mojo
branzino seared, served over smoked sweet plantain mash, oxtail stew artichoke & pepper escabeche.
churrasco style cut, grilled asparagus, chipotle crabmeat dressing and chimichurri
adobo rubbed and seared, over malanga goat cheese fondue, spinach and shrimp escabeche
new york strip over homemade foccacia with heirloom tomato salad and oregano chimchurri
served with garlic yucca mash, black bean broth, creole style pepper saladand mustard mojo
pine nut crusted, cauliflower and manchego cheese puree, topped with arugula, roasted tomato salad and mustard vinaigrette
peruvian mint marinated jidori chicken, served over sweet potatoes gnocchi with aji amarillo sauce and mushroom escabeche.
hudson valley duck breast served with duck confit, crispy rice, edamame, raisins, pine nuts with chayote and tomatillo salad
panela cure salmon and seared, red quinoa, brussels sprouts and cauliflower with huancaina sauce and radish salad
hazelnut crusted rack of lamb, served with roasted beet salad, goat cheese, black truffle soufflé and lamb demi.
fish of the day a la plancha served over sautéed baby spinach, grilled red onions topped with aji amarillo sauce, clams, calamari, shrimp and black mussels
sweet plantain roulade stuffed with green and yellow zucchini, spinach, piquillo peppers, parmesan cheese with homemade tomato and black bean sauce
semi-sweet chocolate mousse with toasted hazelnuts finished with caramel and chocolate sauce
key lime custard, toasted meringue, vanilla bean ice cream, finished with a toasted tuile
an almond chocolate cake enrobed in semisweet chocolate mousse with coffee ice cream and a candy matchbox
pistachio cake, mixed berry salad, guava foam, and balsamic vinegar reduction sauce
with passion fruit sauce, prunes and fresh bananas
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