Menus - Area 31, a Miami Restaurant at EPIC Hotel, Where Miami River Meets Biscayne Bay

Reservations

Restaurant Management Software

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Happy Hour Menu

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PRIMI
OYSTER* (6 each) chilled island creek oysters, area 31 mignonette, lemon	17
CHEF'S PLATE Chef's selection of smoked, cured meats and seafood, country bread, cornichons, mustards	21
KEY WEST PINK SHRIMP marinated in key lime juice, palm sugar, chilis, olive oil	12
YELLOWFIN TUNA* short line caught, sour orange, red pepper juice, hearts of palm, chili	16
ESCOLAR* marinated gulf escolar, passion fruit, Peruvian peppers, radish, mint	15
FRITTO MISTO calamari, rock shrimp, white fish, lemon, caper berry, lemon	14
BARBABIETOLE roasted red and golden beets, avocado puree, confit grapefruit, pistachio	10
INSALATA MISTA mixed field greens, shaved fennel, asparagus, carrots, balsamic dressing	9
FOIE GRAS seared foie gras, molasses, walnut, rhubarb	18
ZUPPA traditional tomato gazpacho, olive tapenade	9
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Ocean to Table
Area 31's finest fish simply prepared
FLORIDA STRIPED BASS	22
SEPIA	16
YELLOWTAIL SNAPPER	21
DAY BOAT SWORDFISH	24
MAHI MAHI	18
Choose your sauce (pick one) ~salmoriglio-olive oil, lemon, herbs ~salsa cruda-tomato, onion, red vinegar ~salsa verde-herbs, shallot, garlic, caper ~piquilo-roasted pepper, basil, olive oil
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SUSTAINABLE SEAFOOD MENU
Created by Chef John Critchley using ingredients sourced from area 31 waters and local farms. Area 31 has committed a portion of the proceeds from this menu to the Marine Mammal Conservancy of the Florida Keys.
Five Course Chef's Tasting	50
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SECONDI
CHITTARA thin strips of pasta, spicy crab ragout, fried garlic	28
RISOTTO AI FRUTTI DI MARE clams, key west pink shrimp, calamari, parsley, lemon oil	36
FETTUCCINI slow poached farm egg, long pepper, truffle pecorino	27
CACCIUCCO local seafood, tomatoes, white wine, shellfish broth, roasted jalapeño	32
LOBSTER grilled, brown butter, ruby red grapefruit, thyme	39
FLAT IRON spice rubbed flat iron steak, white polenta, red onion marmalade	28
CHICKEN all natural roasted half chicken, local oyster mushroom ragout, rosemary jus	23
VEAL breaded, bone in cutlet, local arugula, capers, lemon	42
PORK braised pork cheeks, cipolini onion, napa cabbage, sausage	38
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CONTORNI
RAPINI sautéed, garlic, olive oil	6
POLENTA white corn, garlic, romano	7
SWISS CHARD lemon, olive oil	7
RISOTTO foraged mushrooms, parmesan	8
FARRO toasted, bay leaf, pork	8
EGGPLANT cascabel chili, pinenuts, tomato	7
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