At Modern Luxury, connection and community define who we are. We use cookies to improve the Modern Luxury experience - to personalize content and ads, to provide social media features and to analyze our traffic. We also may share information about your use of our site with our social media, advertising and analytics partners. We take your privacy seriously and want you to be aware that we have recently made changes to our Privacy Policy, which can be found here.

I AGREE
    

Delicious Miami Spice Finale at Seaspice

| September 6, 2018 | Calendar

September marks the last home stretch for Miami Spice, and finishing out the wallet-friendly and foodie holiday with a delicious finale is Seaspice which has updated its brunch, lunch and dinner Spice menus.

  • Brunch
Start your Saturdays and Sundays right with the Spice brunch. New dishes include the Bacalao Croquetteswith parsley alioli for appetizer; entrée choices like the Salmon Gravlax Benedict atop pumpernickel toast with dill hollandaise, Maryland Blue Crab Cake Salad with market greens, hearts of palm and mustard vinaigrette, and Short Rib Benedict with braised beef short ribs, country toast and truffle hollandaise; and desserts including the Tres Leches, a sponge cake with strawberries, blueberries and Ivoire pearls, andGuanaja Chocolate Cremoso with cocoa nib crumble, seaweed snow and toasted rice mousse.
Full menu here.
  • Lunch
Available Tuesday – Friday, the lunch menu’s new items include appetizers like the Watercress Salad with pickled watermelon, Greek feta , quinoa flax seed crumble and lemon vinaigrette and Summer Corn Chowderwith basil pesto; entrees such as the Wagyu Burger with English cheddar, truffle aioli, crispy potatoes, caramelized onions, wild mushroom, Shrimp Linguine with preserved Meyer lemon and smoked trout caviar, and Plant Bowl with black-eyed peas, kale, watercress, pickled blueberries, forbidden rice, garlic sprouts, shaved asparagus and basil avocado pest. To finish, dessert options are the Tres Leches, a sponge cake with strawberries, blueberries and Ivoire pearls, or Guanaja Chocolate Cremoso with cocoa nib crumble, seaweed snow and toasted rice mousse.
Full menu here.
  • Dinner
Enjoy a Spice dinner from Tuesday – Friday with new dinner dishes like the Watercress Salad with pickled watermelon, Greek feta, flax seed crumble, lemon vinaigrette and Salmon Crudo with Daikon, crispy garlic, black sesame seed, and buttermilk vinaigrette for appetizers; the Plant Bowl with black-eyed peas, kale, watercress, pickled blueberries, forbidden rice, garlic sprouts, shaved asparagus, basil avocado pesto andPetite Beef Wellington with truffle sauce, sautéed baby spinach, braised leek for entrees; and choice betweenTres Leches, a sponge cake with strawberries, blueberries and Ivoire pearls, and Guanaja Chocolate Cremoso with cocoa nib crumble, seaweed snow and toasted rice mousse for a sweet ending.
Full menu here.



Tags:

Photography by: