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AVIVA – CHICAGO
Appetizer
Diver Scallop Crudo
blood orange, radish, chive, fennel pollen, celery leaf, salsa verde, puffed farro, pepperoncini, sea salt, xvoo
Pissaladière
caramelized onions, anchovies, nicoise olives
Spanakopita
fried spinach, dill‐feta mousse
Grilled Vegetable Terrine
eggplant, sweet peppers, fines herbes, goat cheese, olive tapanade
Vesuvio Wings
Noilly Prat dry vermouth, roasted garlic, grilled lemon, oregano, peas, smashed fried potatoes, parmesan
Avocado Bombe
crabmeat, shrimp, scallop, lemon zest, chiles, tarragon, micro greens
Salads
Shaved Vegetables
le puy lentils, tangerine, dijon, tarragon, manouri
Roasted Beets
gorgonzola, spiced walnuts, candied lemon, saba, xvoo
Mediterranean Wedge
grilled radicchio, bacon lardons, warm polenta croutons, cabrales‐pimenton dressing
Aviva
mache, buer leuce, arugula, fennel, radish, chives, pomegranate, pistachios, sherry‐shallot vinaigrette
Entrees
Branzino
saffron, tomatoes, Israeli couscous, marcona almond‐herb salad
Boulettes
Tunisian style braised vegetables and meats, couscous, harissa
Fideua Negra
squid ink fried pasta, calamari, shrimp, mussels, aioli
Risotto
duck breast, roasted butternut squash, seared brussels sprouts, exotic mushrooms, talegio, agrodolce
Lamb Kefta Kebab
feta, mint, harissa, preserved lemon aioli
Steak Frites
green peppercorns, boursin, fried shallots
Shrimp d’Jonghe
garlic, shallots, lemon zest, chervil, Noilly Prat extra dry vermouth, Ri crumbs
Pequillo Rellenos
braised pork shoulder, idiazabel, ajo negro, toasted almonds, gigantes beans, hock‐rind stock
Chicken Confit
pluses salad, celeriac‐gala apple puree
Pesto Tagliatelle
chianti braised mushrooms, toasted pine nuts, pecorino romano
Vegetables
Spinach Grisante’
garlic, asiago, egg
Yiayia’s Garbanzos
tomato, rosemary, caramelized onion
Fennel Gratin
caramelized cauliflower, gruyere
Warm Poached Leeks ala Grecque
kalamata olives, tomato, feta, lemon, oregano, parsley
Desserts
Chocolate Genoise
frangelica whipped cream, raspberry coulis
Lemon-Ricotta Cheesecake
with roasted grapes
Cardamom-Pear Cake
Greek yogurt, honey, walnuts
CINÉBISTRO – MIAMI, FL
LATOS PEQUENOS
Sashimi Grade Tuna Ceviche
with Coconut Milk, Lemon, Chili Peppers and Crisped Shallots
$15
Mussels Diablo
steamed in White Wine with Garlic, Dried Red Chili Flakes,
Spicy Chorizo, Tomatoes, Leeks and Corn
$13.5
Gambas con Tocino
Bacon Wrapped Shrimp stuffed with Water Chestnuts
and Jalapeño with Guava -Horseradish Sauce
$13
Ensalada de Mariscos
Shrimp, Scallops and Calamari with Peppers, Onions and Cilantro
$11
Mojito Calamares a la Plancha
Calamari seared on a flat top grill with
Tomatoes, Garlic, Lime, Rum, Brown Sugar and Mint
$11
Tortilla Española
Traditional Omelet with Chorizo, Potato and Caramelized Onion
$10
Pionono
Sweet Plantain wrapped Grilled Skirt Steak,
Sofrito and Smoked Queso
Lime – Coconut – Curry Sauce
$10
Jerk Chicken Wings
tossed in Sweet Chili-Mango Sauce
$9.5
Croquetas de Jamon
Traditional Ham Croquettes
$5
Kick Ass Guacamole
with Fresh Chips
$8.5
Maduros
Sweet Plantains
$4
Champiñones al Ajillo
Assorted Exotic Mushrooms sautéed in Herb Oil
with Dried Chilies, Garlic, Shallots and Spanish Sherry
$12
Crostini Duo de Pimientos y Acéitunas
Fire Roasted Peppers with Goat Cheese
Olive Tapanade with Garlic and Herbs
$7.5
Baby Spinach and Arugula Salad
with Roasted Beets and Toasted Almonds
Lemon-Balsamic Viniagrette
$7.5
PLATOS GRANDES
Sandwich Cubano
Traditional Cuban Pressed Sandwich
of Roasted Pork, Baked Ham, Swiss Cheese,
sliced Pickles and Mustard
$8.5
1/2 lb Grilled Angus Hamburger
$8.5
Toppings: Sauteed Onions or Mushrooms, Cheddar,
Blue or Swiss Cheese, Fried Egg, Applewood Smoked Bacon, Avocado
$1.5
Churrasco
Grilled Skirt Steak or Grilled Chicken Breast
with Roasted Tomato Chimichurri Sauce,
Rice and Beans, Fresh Herb Salad
with Marcona Almonds and Grapes
$15
Oxtails
Braised in Rioja Wine
with Roasted Vegetables, Cabbage and Rice Pilaf
$17
Yellowtail Snapper a la Margarita
sautéed with Tequila, Lime, Bananas and Toasted Almonds
served with Rice Pilaf
$23
Crab Salad
with Mango, Grilled Asparagus, Avocado, Hearts of Palm
with Toasted Pine Nut Viniagrette
$16
Grilled Chicken Penne Pasta
with Roasted Peppers and Asparagus
Garlic Asiago Cream Sauce
$14
Cobb Cobb Salad
Romaine, Grilled Chicken Breast, Avocado, Corn,
Scallions, Roasted Peppers, Bacon, Grape Tomatoes, Gorgonzola
and Crisp Tortilla Strips with Lime-Cumin Dressing
$12
Burrito de Vegetales
with Sautéed Mushrooms, Celery, Onion, Peppers,
Guacamole, Sour Cream, Chipotle Aioli, Rice and Black Beans
$8.5
add Chicken, Steak or Shrimp $3
Carne
Jamon Serrano, Parma Prosciutto,
Mild Chorizo, Spicy Chorizo
$17
Queso
Manchego with Membrillo, Delice Triple Creme,
Pecorino Romano Fricca, Cabrales Crostini, Honey Goat Cheese
Seasonal garnishes
$17
ÊTRE RESTAURANT – PALM BEACH, FL
Appetizers
Seared Diver Scallops over Caramelized Onion-Redskin Smashed Potatoes with Oxtails, Roasted Shallots and Shiitake Mushrooms
Lobster Taco in Beet Root Tortilla with Fresh Guacamole and Chipotle Aioli
Shrimp Sauteed in Chile Oil, Garlic, Brown Sugar and Lime on Won Ton Stack
Grilled Mozzarella Di Bufala Wrapped in Grape Leaf. Served over Heirloom Tomatoes with Basil Chiffonade, Extra Virgin Olive Oil, Twelve Year Old Balsamic Vinegar and Cracked Black Pepper
Steamed Artichoke with Lemon-Pepper Dipping Sauce
Sake Steamed Clams with Lemongrass, Ginger, Scallions and Fermented Black Beans
Terrine of Grilled Eggplant, Roasted Peppers, Kalamata Olives and Smoked Gouda. Served with Crustade
Grilled Oysters on the 1/2 Shell. Napped with Lemon – Cucumber Infused White Wine Reduction
Gamno Doki
Tofu, Shiitake Mushroom, Mountain Potato and Pea Shoot Cake. Embraced with Sake, Ginger and Soy
Seared Foie Gras with Asian Pear and Plum Wine
Salads
Melange
Crabmeat, Asparagus, Mango, Avocado and Hearts of Palm. Toasted Pinenut Vinaigrette
Arugula Salad with Jicama, Red Onion, Goat Cheese, Sunflower Seeds and Radish Sprouts. Ruby Red Grapefruit Vinaigrette
Spinach Salad with Roasted Beets, Pancetta, Maytag Blue Cheese and Candied Spiced Walnuts. Passionfruit Vinaigrette
Baby Mesclun Greens with Watercress, Fresh Herbs and Belgium Endive. Lemon-Dijon Vinaigrette
Pasta
Spicy Shrimp and Oysters. Served over Linguine with Lobster Essence and Chives
Penne with Grilled Chicken Breast, Sundried Tomatoes, Broccoli, Goat Cheese and Toasted Pinenuts. Balsamic Chicken Reduction
Orecchiette with Exotic Mushrooms and Asparagus Tips. Sauteed in Truffle Oil with Gorgonzola Cream
Yakisoba
Stir Fried Japanese Buckwheat Noodles with Napa Cabbage, Broccoli, Peppers, Scallions, Bacon, Tomago and Pickled Red Ginger
Entrees
Yellowtail Snapper Sauteed with Bananas, Lemons and Toasted Almonds. Served over Banana Leaf with Orzo Pilaf and Grilled Hearts of Palm
Grilled Salmon Enrobed in Green Apple, Smoked Bacon, and Shallots. Served over Spinach and Grilled Portabella with Lemon Sea Foam
Grilled Sushi Grade Rare Tuna. Vegetable Stir Fried Mifun Noodles. Champagne – Ginger Sauce. Wasabi Caviar
Floribbean Spiced Pan Roasted Chilean Seabass Drizzled with Avant Gardens Grapefruit Syrup. Asian Vegetable Salad
Tempura Soft Shell Crabs served over Seaweeds Salad with Miso Glaze and Wasabi Cream
Blackened Ribeye Steak with Green Peppercorns and Boursin Cheese. Straw Vegetables. Caramelized Onion Smashed Potatoes
Basil Infused 1/2 Roasted Chicken with Roasted Garlic Pan Sauce. Served over Tomato Cous Cous with Chardonnay Braised Fennel
Grilled Filet Mignon with Shiitake Mushrooms and Roasted Shallots – Marsala Demi-Glace. Grilled Polenta
Herb Garlic Crusted Pork Tenderloin. French Lentil Salad with Oven Dried Tomato. Basil – Mint Oil
VINOTOPIA – VANCOUVER, WASHINGTON
