Area 31 Dinner Menu - Downtown Miami Seafood Restaurant & Bar

SNACKS
FISH FRY citrus aioli	9
PAPPAS FRITAS with truffle & parm	8
CHORIZO-POTATO CROQUETTAS tomato jam, diced plantains, cilantro	9
PORK BELLY SLIDERS	12
< back to top

RAW & MARINATED
SHRIMP CEVICHE	10
PEI MUSSEL ceviche	7
SWORDFISH tartare	10
BLACKENED WAHOO CRUDO 12
SIMPLE GREENS simply dressed	6
< back to top

APPETIZERS
BEET SALAD hibiscus, celery, apple, greek yogurt	12
BUTTERNUT SQUASH SOUP greek yogurt, foie gras powder	11
SCALLOP CRUDO pickled mustard seeds, red endive, apple vinaigrette	13
COBIA CEVICHE pressed avocado, puffed rice, granny smith apple, red pepper sorbet	14
JUMBO LUMP CRAB SALAD spicy seared watermelon, heirloom tomato, avacado, cilantro	16
CRISPY OCTOPUS chorizo, faro, squid ink, blood orange, smoked tomato	12
BLACKENED'DUH WAHOO textures of pineapple salsa, cilantro meringue, crispy rice	13
BUTTER POACHED BLUE POINT OYSTERS celery root, pickled pineapple, truffle caviar	15
FOIE GRAS "HOT & COLD" chestnut milk, cranberry, chickory cocoa crumble	18
CONFIT OF PORK BELLY banana-lentil salad, crispy chicken skin, chili-caramel	12
< back to top

ENTREES
TASTING MENU Our five course tasting menu is inspired by and created using locally sourced ingredients. As our community inspires the menu we return the support by donating a portion of the menu’s proceeds to Roots in the City; a nonprofit community-based organization focused on creating organic gardens in Miami’s neighborhoods. Menu proceeds also benefit Common Threads, whose mission is to educate children on the importance of nutrition and physical well-being. In the words of Chef Michael Reidt, “If the kids grow it themselves, I bet they’ll be willing to try it once, and then we’ve got ‘em!” 5 Courses - $60/$95 with wine pairings
BARLEY RISOTTO fall squash, braised greens, apple cider, red dragon cheese	23
YELLOWTAIL SNAPPAH! coconut rice, baby zucchini, baby carrots, cilantro pesto	28
SWORDFISH broccoli, beluga lentils, pickled apple, foie gras emulsion	27
YELLOWFIN TUNA mixed grains, smoked black beans, shrimp guacamole	28
SALT COD CRUSTED SCALLOP brandade, confit artichoke, brussel sprouts, smoked honey mustard	29
FLORIDA SPINY LOBSTER cauliflower, calamari, smoked pineapple, saffron-coconut broth	36
CREAMED KEY WEST PINK SHRIMP RAVIOLI uni butter, spinach, pea sprouts	25
CHICKEN BREAST barley, wild mushroom, celery root, kale, huitlecoche froth	24
BRAISED PORK SHOULDER butternut polenta, chorizo, rapini, pickeled shallot	25
SPICED NY SIRLOIN purple sweet potato, cipollini onion, onion granola, tamarind	35
< back to top