Chef Michael Smerda

Beef Empanada with diced Potato, Celery, Peas, Carrots and Onions

“Pa amb oli” – toasted Bread with fresh diced Tomatoes, Chipotle Chili, pickled Sardines, Cilantro and the best Olive Oil

Grilled "Sobrasada" - Chorizo diced and sauteed in Red Wine, and Fig Jam served on toasted Bread

Miami Vice Slider, Crab Cake with Mango Chutney Mayo, Lettuce and in Lime Juice and Chili pickled Onions in Hawaiian Bun

Pulled Pork Slider with slow roasted Pork, sauteed Onions, Lettuce and Cilantro – Garlic Sauce

“Miami Style” Bruschetta, diced Tomatoes, Mango, Chili, Crab Meat, Lime Zest, red Onions and Garlic - Peppercorn Oil on toasted Baguette

Cucumber Bites with spicy Hummus and Queso Fresco

Watermelon Bite willed with Feta Cream, Balsamic Reduction, and fried Rosemary

Cuban Cigar, Cuban Sandwich in a look of a Cuban Cigar, pulled Pork, Pickles, Mustard, Mayo, Ham, Cuban Bread and pickled Swiss Chard

Fried Avocado Praline with Nacho Breading and Pico de Gallo

Salmon Avocado Ceviche, with Avocado, Spring Onions, Olive Oil, Soy Sauce, Sesame Oil, topped with Cilantro and served with Pitta Bread

Banana Lentil Salad with Bell Pepper, Parsley, Cilantro, and white Balsam Vinaigrette

Octopus Ceviche, with Tomatoes, Limes, Black Olives, Green Chili, Cucumber Dice topped with Aioli and served with Totopos

Cold and spicy Tomato Gazpacho with Bell Peppers and sauteed Shrimps

Pink Shrimp Salad with red Onions, Tomato, Mango, Cilantro in Passion Fruit Vinaigrette

Cold Avocado Soup with pulled Chicken and Cilantro

“Hialeah” Chicken Salad with roasted Chicken, Celery, Mango, Pineapple, Rice, Raisins, Mango Chutney and Cuban Dressing

Black Bean Shrimp Salad with diced Peaches, Lettuce, Mint and Cajun Vinaigrette

Pan-fried Fillet of "Corvina" on roasted Peppers, smoked Paprika with Potato Croquettes

Lamb Chops with Rosemary and Lemon, served with “Tumbet” Potato and Vegetable Towers and baked Artichokes

Pan Scared Mahi – Mahi with Jasmine Rice Pilaf with toasted Almond and fire roasted Corn, roast Shallot - Key Lime Butter Sauce and West Indies spiced sauteed Carrots

Orange - Chili Seared Ahi Tuna, seared rare with a sauteed Pink Shrimps, steamed jasmine Rce, pickled Ginger , Coconut Wasabi Sauce & sweet Soy Reduction

Cuban Pork Crisis an " International Flavor Incident " - Mojo marinated slow roasted Pulled Pork Shoulder, Black Beans, Jasmine Rice, Queso Fresco, pickled Red Onion and Maduro Plantains

Tamarind – Guava BBQ Beef Short Ribs, homemade Guava BBQ, with roast Garlic Mashed Potatoes, crispy Haystack Onions & Basil Puree

Jerk seared Chicken Confit, with Sweet Potato Hash, crispy smoked Bacon, caramelized Onions, roast Corn, wilted Greens & Rum spiked Chili - smoked Plum Glaze

Floribbean Style Paella with Mahi - Mahi, Gulf Shrimp, Jerk Chicken, Calamari, Chorizo, Tomato - Sofrito Broth, Jasmine Rice, roast Poblano Rouille & Plantain Chips

Pan Seared Gulf Grouper, in Key Lime – Basil Butter seared Shrimp, Yellow Rice Pilaf , warm Sangria Tomato Vinaigrette & crispy Plantain Chips

Warm Floribbean Pound Cake soaked with Spiced Rum from Miami Rum Club and served with Caramel – Mandarin Ice Cream

Lemon - Tequila Mousse with Raspberries

Café Con Leche Custard with Chocolate - Chili Sauce

Banana Pudding with Rum Raisin Sauce

Mango Cheese Pie with Guava Sauce

Key Lime Pie Dessert with Cookie Crumbles, Strawberry Coulis and torched Meringue

Lemon - Tequila Mousse with sugared Raspberries

Cheddar beignets with sesame dressing

Vegan Akami Sushi with marinaded Bell Pepper and pickled Ginger

Goat Cheese Bite with Red Beet Gel and Figs

Wild Mushroom Choux Buns with Parmesan Cheese

Apple Risotto in Apple Skin Cannoli

Sweet Pea Flan with Spinach and Pea Velouté and pickled Shalott's

Beetroot Ravioli with Gorgonzola Filling and Raspberry Dressing

Quinoa Mango Salad with Feta Cheese, Avocado, Cucumber, Tomato and Parsley

Mushroom Dumpling in Miso Consommé and Pickled Ginger

Mushroom Consommé with Egg Noodles and Spring Onions

Silky Tofu Ceviche in Lime Vinaigrette with Cucumber, Mango, Avocado, Radish, Chili and Cilantro

Sous Vide cooked and grilled Wedge of white Cabbage filled with Celeriac Puree, on Lemon - Herb Cous Cous and barbecued Pearl Onions

Stuffed Heirloom Tomato with Labneh, Garlic Chips and Rosemary Velouté

Egyptian Falafel with Duka, Tomato Risotto and smoked Paprika Sauce

Lasagne alla Portofino with Parmesan, Mozzarella, Pesto Sauce and Pine Nuts

Rollo di Spinachi, In Pasta rolled Spinach, Ricotta and Parmesan Cheese in roasted Cherry Tomato Sauce

Crispy fried Besan Bites with Yoghurt Dip

Crispy fried Lentil Bites with Moong and Urid Dhal, Onions, Ginger, green Chili and Cilantro served with Raita Yoghurt Dip with Cucumber and Mint

Onion Bhajias with Fennel Seeds, Turmeric, Chili, Cilantro and Brown and Black Cumin served with Mango Chutney and Cilantro – Mint Chutney

Samosas filled with Potatoes, Peas, Onion, Ginger, Coriander and Cumin served with Mango Chutney and Cilantro – Mint Chutney

Spicy Tomato Soup with red Chili, Mustard Seeds, Asafetida, Cumin, Turmeric and Garlic

Cauliflower-Potato Soup with Turmeric, Coriander, Garlic, black Mustard Seed and Yoghurt

Masoor Dhal, with Orange and Red Lentils, Tomatoes, Green Chili and Spices

Madras Curry Vegetable Soup with Broccoli, Carrots, Onions, Garlic and Coconut Milk

Potato Curry with Fennel Seeds, Curry Leaves and Aamchoor

Spicy Spinach-Panir-Curry with Tomatoes, green Chili and Cumin

Sambar Style Veggies with Toor Dhal, Potatoes, Sweet Potatoes, Carrots, Zucchini, Eggplants slowly braised in Tomato Sauce with Spices

Veggie Curry with Parsnips, Eggplants, Cauliflower, Potatoes, Bell Peppers, Ginger, Onions, mild Curry and Spices, slowly braised in Coconut Milk

Eggplant Curry in Coconut Milk with Tamarind, Curry Leaves and Spices

Baghaar Onion – Potatoes, sauteed in Ghee, with Chilis, Black Sesame Seeds and Cilantro

Kashmir Style Cauliflower, slowly braised in Joghurt, Ginger, Cardamom, Chili, Cinnamon, Cumin and shaved Almonds

Masoor Dhal with Onions, Turmeric, Ginger, Chili and Scallions

Spiced Basmati Rice with Onions, Garlic, Ginger, Glove, Cardamom, Cinnamon and Black Sesame Seeds

Tomato Rice with Black Sesame Seeds, Turmeric, Ginger, Garlic and Chili

Rice Kheer Pudding with Almond Milk, chopped Pistachios and Mango Salad

Grits Pudding with chopped Almonds, Pistachio and Coconuts

Shahi Tukra with Condensed Milk, with Saffron, Cardamom, copped Almonds, Pistachios and Cashews

Mini Potato Pancakes within Stone Beer cured Wild Salmon and Lemon – Dill Sour Crème

Choux Bite with Foie Grass Pate and Grapes and Spätburgunder Jam

Smoked Trout Salad Bite in a pickled Cucumber and Salmon Caviar

Duck Bratwurst on toasted Sour Dough Bread with Bavarian Style Sweet Mustard Aioli

Red Beet Tatar with Goat Cheese and toasted Hazelnuts

Crispy Sauerkraut Bon-Bon with fine diced Kassler Ham

Cured Fillet Mignon with marinaded Root Vegetables and Bacon Mayonnaise

Beef Tatar Hand chopped by order Beef Tatar with Chiemsee Whisky from Germany, smoked Paprika, Cucumber Chutney, fried Capers, fried Onions, crispy mini Rösti and nutty Pumpkin Seed - Aioli

Vitello Trotato thin sliced cooked Veal, smoked Trout Sauce, Capers and Arugula and Lemon - Olive Oil

Napkin Dumpling Carpaccio, with Arugula, Black Forest Ham Chip, pickled Red Onions, rosted Pumpkin Seed Oil and Wheat Beer Vinaigrette

In Burgundy marinaded and tender braised Veal Cheeks, served with fluffy and crispy Pomm Douphine, braised Red Cabbage with Figs and Ginger Pears Pearls

Roasted Rabbit with Bacon in Morrell Sauce in white Wine Sauce served Potato Rosti and Herbs

Whole Trout pan fried in Lemon Butter with sauteed Spinach in Cream and steamed Fingerling Potatoes

Roasted half Duck served on braised Red Cabbage with Lingonberries and pan-fried Napkin Dumpling

Crème Bavaroises (German Style Panna Cotta) made with Tonka Bean and Madagascar Vanilla, Strawberry Sauce and fresh black Berries

Dampf Nudel (Steamed Yeast Dumpling) filled with Plum Jam, served with Vanilla Sauce and topped with toasted Poppy Seeds

Kaiser Schnarrn (Souffled Pan Cake) with in Austria Rum-soaked Raisins, Vanilla, toasted Almonds, served with Black Cherry Compote and Sour Cream Ice Cream

Chips and Guacamole, mixed Corn Chips with fresh made Guacamole, Sour Cream and Salsa

Scallop and Prawn Aguachile with green Chili, Cucumber, Tequila, and Totopos

Queso Fundido with Chorizo, with Mozzarella and Cheddar Cheese baked Tomato Salsa with Celery, Onion, Tequila, diced Chorizo, served with Totopos

Queso Fundidio with Mushroom Al Ajillo, with Mozzarella and Cheddar Cheese baked Portobello Mushrooms, Onions, Tomatoes, Arbol Chili, Mexican Beer, served with Totopos

Fiery little Chicken Tostadas, with Chipolte Chili, Herb Mayo, Avocado and fine shredded Lettuce

Black Bean and Chorizo Empanada

Lobster Empanada with Chervil, Parsley, Lime Hollandaise

Black Bean Soup with Tomatoes, Chipotle Peppers topped with Feta Cheese and fresh Salsa

Corn Soup with flame grilled Sweet Corn, Chili, Cumin and Garlic, topped with Sour Cream and Cilantro

Roast Tomato Soup with Guajillo and Ancho Chili, topped with Sour Cream, diced Avocado, fried Tortilla Stripes and Feta Cheese

Tree Tomato Salad with Grape Tomatoes, Yellow and Green Tomatoes, Pineapple, Feta Cheese, Thyme and Parsley

Sea Bass Cheviche, with Lime and Grapefruit Juice, Vanilla, Red Onions, Cucumber, Cilantro and White Balsamic Vinegar, served with Totopos

Octopus Ceviche, with Tomatoes, Limes, Black Olives, green Chili, topped with Alioli and served with Totopos

Salmon Avocado Ceviche, with Avocado, Spring Onions, Olive Oil, Soy Sauce, Sesame Oil, topped with Cilantro and served with Pitta Bread

Rajas Taco with grilled Poblano Chilies, Creme Fraiche, Onions and Lancashire Cheese

Steak and Cheese Taco, flame grilled Skirt Steaks, fried Beans, Guacamole, Cheddar Cheese

Crispy Prawn Taquitos with spicy Avocodo Salsa

Truffly Mushroom Quesadilla, with grilled Portobello Mushrooms, Red Onions, Mozzarella Cheese, Cheddar Cheese, black Truffle Oil

Mole Amarillo, in Mole slow braised Pork, Potato, Butternut Squash, green Beans and Cauliflower, served with steamed Rice and warm Tortilla

Tinga de Pollo, slow cooked Chicken, wit Tinga Sauce (Chipotle, fire roasted Tomato, Onion, Garlic and Oregano), served with steamed Rice, warm Tortilla, Guacamole and Lime Wedges

Pork Pibil, slow braised Pork with Habanero and Scotch Bonnet Chili, Cumin, Garlic, Cider Vinegar, Allspice and Onions, served with steamed Potato in Cilantro Butter

Peanut Praline Ice Cream on Mango Salad with Anise-Chili Syrup

Passion Fruit Creme Brulee, served with Strawberries in Heavy Cream and Tequila

Chocolate and Cinnamon Parfait Ice Cream with grilled Pineapple and dark Caramel

Dark Chocolate - Avocado Mousse with caramelized Banana

Scallop Tartare with Lime, Cucumber, puffed Rice and Honey-Miso-Black Truffle-Vinaigrette

Salmon Crostini Honey smoked Salmon Pate, Scallions, Dill, crispy fried Salmon Chicharron on toasted French Baguette

Grilled Scallops, on crispy toasted Herb Baguette and Yuzu Mayo

Blue Cheese Gougeres with green Pepper and Raspberry

Burrata with grilled Peaches, smoked Duck Breast, Passion Fruit Vinaigrette and Lettuce

Caprese 2.0 Burrata on white Tomato Jelly, crispy baked Tomato Tuile and Basil Cream

Oyster 007 Steamed Oyster with Vodka Creme, Apple – Celery – Fennel Pickling, Vodka Caviar and caramelized Anis Seeds

Seared Thun Fish Tartare with White Chocolate, Passionfruit Leche de Tigre, Celery Salad, and Crispy Rice

Sous vide cooked Egg Yolk on a liquid Herb Salad with Leek Hay and Truffle Puree

Pouched Lobster on green Gazpacho with Thyme Buerre-Blanc and Mellon Julienne

Cauliflower Puree with Ossetra Caviar in Tomato - Macis Emulsion

Red Beet Confit with Crème Fraiche, Tarragon Mayonnaise and Imperial Caviar

Jelly of Beef Essence with Chawanmushi Cream and Beluga Caviar

Potato Espuma with crispy baked Sour Dough Bread Chip, pickled Onion Paddles and Mushroom Carpaccio

In Lemon Butter pan fried Lobster on Scallop Tatar, Celery Jelly and creamy Lobster Bisque Flan

3D printed Nautilus Pasta with Seafood Chowder, Salmon Caviar, Lobster Mousse, Lemon Caviar, Lobster Tail in Buerre-Blanc and grilled Sardine

Dry aged Rib Eye Steak on Potato - Cauliflower Puree , Balsamic Plum Sauce and fried Sage

Braised Short Rib on Red Cabbage Chutney, caramelized Mustard Seeds and Rosemary

Sous vide cooked and grilled Pork Belly with salted German style soufflé Pancake with Mole Sauce

Skirt Steak with Chimichurri Cream, Lemon Jelly, Mash Potato, roasted Rice- and Black Garlic Powder

Sous Vide cooked roasted Duck Breast with Orange Blossom Honey Glaze, Brussels Sprouts and Pommes Paolo

Sea Salt Ice Cream, Chocolate Praline Tart and iced Berries

Variations of Pears with Pear Sorbet, Ginger Streusel, Honey Cream, candied Ginger, Wheat Beer Sabayon and Pear Puree

White Chocolate Mousse with Cardamom Espuma and Blood Orange sorbet

Berry Tartlet with Tonka Bean – Vanilla Cream and Champagne Glaze

Red Grape Sorbet with frozen Grapes, fresh Mint served with Champagne

Cucumber Cup. One Bite Size Cucumber Cups filled with Beet Hummus and black Sesame Seeds

Falafel Flat Bread Bite with Baba Ganoush, grilled Zucchini, grilled Bell Peppers, shaved Parmesan, Black Olive Tapenade, Herb Oil, Cracked Pepper, Sea Salt

Fire grilled Vegetable Tatar with Tomato Aioli, Parmesan Chip and crispy Rosemary

Lamb Meat Ball on Tomato Salad with Arugula, Rosemary - Garlic Sour Dressing served in a Glass

In Almond breaded Shrimps on grilled Vegetabels

Eggplant Bites, Sliced and pan-fried Eggplant filled and rolled with Goat Cheese, sun-dried Tomatoes, Thyme, Parsley and Garlic

Flat Bread Bite with Tomato Sauce, Tuna, Artichokes and Mozzarella Cheese

Burratta Salad. Mixed Saisonal Lettuce, Burratta, pickled Mushrooms, toasted Pine Nuts, Grape Tomatoes, Balsamic, Olive Oil, cracked Pepper and Sea Salt

Catch of the Seafood sautéed with Grape Tomatoes and white Wine served with Garlic Couscous

Mediterranen Bread Salad with toasted Sour Bread Croutons, Tomatoes, Zucchini, Lettuce, Olives and Basil Vinaigrette

Feta Cheese in crispy Herb Crust on Arugula, Radicchio and Bib Lettuce, Olives

Gnocchi in Gorgonzola-White Wine Sauce with sautéed Pears

Roasted Cauliflower with Chick Peas, Tahini Dressing, Mint and toasted Pine Nuts

Tabbouleh Salad with Feta Cheese, in spicy Honey caramelized Sweet Potato, toasted Sun Flower Seeds, Mint, Parsley and Lemon Vinaigrette

In Barolo slowly braised Lamb Shoulder, with Moroccan mashed potatoes, Broccoli with toasted Almond Butter and glazed Carrots

Branzino Fillet on Celeriac Puree with Lemon Oil, grilled Broccoli and sauteed Grape Tomatoes

Flame grilled and in Olive Oil confit Porterhouse Steak with Oregano - Rosemary and Garlic, Polenta, sautéed Grape Tomatoes with Kalamata Olives

Muhamarra grilled Chicken with Couscous and Sweet Pepper-Herb Salad

Roasted Rack of Lamb on warm Carrot Salad with Lemon-Scented Yogurt Sauce, Mint, Cilantro and pan-fried Potatoes

Sea Bass with Potato Scales served on Arugula Sauce with Fondant Potatoes, Broccoli Brulé with Pine Nuts

Crème Brûlée with Lavender and marinade Berries

Warm Orange Honey Cake with Almonds and Pistachio Ice Cream

Oven warm Mallorca Bread Pudding with Cognac Caramel Sauce and Vanilla Ice Cream

Basil - Orange Panna Cotta with Strawberry Sauce

Melon Salad with Lime, toasted Sesame Seeds, Honey-Ricotta, Pistachio and drizzled with Honey

Lobster Beignets with glazed Pearl Onions and Lemon-Thyme Mayonnaise

Mini Potato Pan Cakes with smoked Salmon, Red Wine Pickled Onions, Capers, Dill - Lemon Sour Cream

Feuillete of poached Quails’ Eggs, on Morels with Hollandaise sauce

In Sea Salt baked Baby Potatoes stuffed with Roquefort Cheese Cream and Chives

Ratatouille Bite, Tatar of grilled Vegetables with crispy Rosemary on Parmesan Chip

Ratatouille Salad. Grilled Zucchini, Eggplant and Tomatoes, Sprouts, Rosemary Vinaigrette and Baguette

Galettes with Roquefort and Goat Cheese, bitter Salad, toasted Walnuts and Honey - Cidre Vinaigrette

French Onion Soup with Croutons and Gruyere Cheese

Fillet of Sea bass 'au Pistou, Summer Vegetables, Gruyere Cheese, Herb Pesto and Parisienne Potatoes

Grilled Zucchini, Eggplant and Tomatoes, Sprouts, Rosemary Vinaigrette and Baguette

Quiche Lorraine with Spinach and Gruyeer Cheese

Lyonnaise Salad, crisp mix of Lettuce, with Bacon Bits, pouched Egg, French Mustard Vinaigrette and sliced Baguette

In Lemon Butter pan fried Lobster on Scallop Tatar, Celery Jelly and creamy Lobster Bisque Flan

Coq au Vin blanc, cooked in Chardonnay with Root Vegetables, Herbs and fresh baked Baguette

Roasted Lamb Shoulder with Herbes de Provence with Polenta and green Beans

Boeuf la mode with Root Vegetables and Red Wine Risotto

Branzino Fillet on Celeriac Puree with Lemon Oil, grilled Broccoli and sauteed Grape Tomatoes

Crispy-scaled Sea Bass with baked Potatoes in cream, Broccoli Mousse and Arugula Sauce with Pine Nuts

Salmon en Papillote Salmon Fillet steamed with Fennel, Lemon, Tomatoes and Herbs in a Parcel, served with pan-fried Potatoes and Olives

Crème Brûlée with Lavender and marinade Berries

Pear Tart with Blue Cheese, Walnuts and Honey

Mousse au Chocolate with Berries

Berry Tartlet with Tonka Bean – Vanilla Cream and Champagne Glaze

Crème Bavaroise with Tonka Beans and Raspberry Sauce

Strawberry and Basil Eclair