Salvaje | Miami Menu

Kampio, shibazuke, smoked pepper, asparagus, avocado, accompanied with yuzu-kosho soy.

Poached eggs, sliced avocado with red beans & aji cream on a ciabatta bread.

Venezuelan chocolate, milk chocolate mousse, passion fruit gel, chocolate cake.

Tuna, crispy wonton, chives, spicy mayo, with avocado topping and tofu-feta base.

Wok sautéed flank, yuzu gel and napa paste, on a nori crispy base.

Mixed berries, banana, granola, coconut flakes and almond butter.

Salmon, chives, spicy mayo and avocado, with salmon topping, crispy wonton, and passion fruit and eel seasoning.

Lobster sandwich in a brioche bread.

Ripe mango, green mango, red radish, cucumber.

Tres leches, caramel coated coconut, chantilly cream, lime and dulce de leche ice cream.

Tuna and chives, kimchee, with avocado, kizami wasabi and tempura flakes topping.

Soft shell, snow crab, avocado, tobiko, asparagus and chives, with spicy seasoning and lettuce and ikura topping.

Tempured watercress and chard, with bluefin tuna topping and black garlic butter.

Salmon, chives, spicy mayo and avocado, with salmon topping, crispy wonton, and passionfruit and eel seasoning.

Snow crab, chives, lettuce and avocado, with tobiko and gochujang-tempured topping.

With surimi and wrapped in soy paper, and accompanied with truffled butter.

Snow crab and chives, with hamachi sashimi, toro tartar, quail eggs and boletus mushroom topping.

Snow crab, chives and cucumber, with tuna, avocado and salmon topping, ikura, crispy wonton and eel seasoning.

Shrimp, asparagus and spicy mayo, with itogaki topping, ikura and eel seasoning.

Kampio, shibazuke, smoked pepper, asparagus, avocado, accompanied with yuzu-kosho soy.

Tempura asparagus, hamachi, spicy mayo, sashimi, topped with hamachi and serrano pepper.

1 roll and 9 nigiris.

9 sashimis.

1 roll and 9 nigiris.

9 sashimis.

Japanese snapper.

Nordic salmon.

Silver seabream.

Japanese octopus.

Medium-fatty tuna.

Japanese fish.

Sea urchin (only in season).

Freshwater eel.

Salmon roe.

Medium-fatty fish.

Japanese scallops.

Blue fin tuna

Japanese squid.

Fatty tuna.

Sweet Shrimps.

Fatty tuna, shiso and wasabi.

Cucumber and sesame.

Tuna and chives.

Salmon and wasabi.

Ikura and quail eggs.

Fatty tuna, tempura flakes, kimchee sauce and green onion on top.

Fatty tuna, green onion and caviar on top.

Salmon, avocado, ikura, mayo garlic and tempura flakes on top.

Bluefin Tuna, avocado, caviar, mayo garlic and tempura flakes on top.

Thin kampachi slices, crispy potatoes, yellow ají sauce and micro shiso.

Salmon tiradito, gochujang powder,French truffle,miso, yuzu vinegar and micro shiso.

Tuna tiradito, red miso, garlic ponzu vinaigrette.

Fresh noodles, meat, hard-boiled egg, green onion and baby corn.

Wok rice with corn, cauliflower, green onion and pickled red cabbage.

Miso soup with toasted tofu, green onion and lemon zest.

Sautéed wok rice, sliced wagyu, ikura and low-temperature cooked egg.

Sautéed Wok Rice, Sliced Wagyu A5, Ikura and low-temperature cooked Egg.

King salmon, spicy mayo, ikura, cilantro.

Maitake mushroom, beef demi-glace, truffled cream.

Wok sautéed flank, yuzu and napa paste, on a nori crispy base.

Cauliflower with smoked cauliflower coulis, yellow ají sauce and feta-tofu sauce.

Sakura sauce glazed edamames, cilantro and katsuobushi.

Stuffed with smoked short rib, white cabbage and pickled red cabbage.

Tempura rock shrimps with wasabi, fried kale and green onions.

Stuffed with lobster, in a base of lobster bisque, crispy wonton and micro mint.

Tuna, gochujang, red onion, cherry tomatos and cilantro.

Bluefin tuna belly with yuzu ponzu sauce.

Prawns on the grill with Hollandese Yuzu Sauce, Ichimi Togarashi. (P.U.)

Mediterranean fish cooked on the robata with greens and ponzu sauce.

Japanese plum glaze, sautéed swiss chard and dried orange.

Ponzu-glazed salmon on the robata, served with bok choy and soy seasoning.

Short rib, smoked 12 hours in apple tree wood.

Japanese wagyu grilled on the robata.

Organic chicken marinated in miso and smoked with aromatic herbs.

With yuzu hollandese sauce and robata wild mushrooms.

With wasabi chimichurri.

New York Steak

Australian Wagyu skirt steak grilled Japanese style.

Teriyaki sauce-glazed lamb, crispy wonton, served with Brussels sprouts in kimchee sauce.

Avocados with ponzu sauce.

Confit on the inside, crispy on the outside.

Fresh corn with shiso and soy butter.

Crispy brussels sprouts in kimchee sauce. (Only in season).

Wild mushrooms, with ponzu sauce, hollandese, green onions and yuzu.

Robata asparagus with shiso butter and soy.

White chocolate cream, chocolate and coffee brittle, served with coriander seeds ice cream and raspberries.

Venezuelan chocolate, milk chocolate mousse, passionfruit gel, chocolate cake.

Tres Leches, caramel coated coconut, chantilly cream, lime and dulce de leche ice cream.

Matcha tuile, matcha cake, matcha mousse, mango gel and coconut ice cream.

Irresistible Veuve Clicquot Champagne with the romantic pairing of strawberry gelato.

Zacapa 23 Rum accompanied by a refreshing mixture of piña colada gelato.

Smooth Ciroc Vodka with a one of a kind combination of pistachio ice cream.

A pungent twist of Don Julio Reposado Tequila with the rich taste of dulce de leche.

Laphroaig Select single malt mixed with the dreamy sensation of chocolate gelato.

Mixed berries, banana, granola, coconut flakes and almond butter.

Berries and cream with matcha syrup.

Wok fried rice with roast duck.

Sakura sauce glozed edamames, cilantro and katsuobushi.

Tempura rock shrimps with wasabi, fried kale and green onions.

Teriyaki sauce-glaced lamb, crispy wanton, served with brussels sprouts in kimchee sauce.

Fresh corn with shiso and soy buttle.

Lobster sandwich in a brioche bread.

Poached eggs, sliced avocado with red beans & aji cream on a ciabatta bread.

7oz. angus prime meat, bacon, caramelized onion, mustard dijon, tofu & feta sauce, with french fries.

Wok rice with corn, cauliflower, green onion and pickled red cabbage.

Stuffed with smoke short rib, white cabbage and pickled red cabbage.

Maitake mushroom, beef demi-glace, truffled cream.

Tres leches, caramel coated coconut, chantilly cream, lime and dulce de leche ice cream

With mushroom, ham and cheese.

With fries and eggs.

Miso soup with toasted tofu, green onion and lemon zet.

Saltees wok rice, sliced wagyu, ikura and low-temperature cooked egg.

Cailiflower with smoked cauliflower coulis, yelow aji sauce and tofu-feta sauce.

Australian wagyu skirt steak grilled japanese style.

Avocados with ponzu souce.

Venezuelan chocolate, milk chocolate mousse, passion fruit gel, chocolate cake.