David Burke

The creative approach of Burke’s cuisine will be showcased in the restaurant’s ultra sleek design and vibrantly colored, modern setting. Both the restaurants bold décor and amazing menu will reflect Burke’s acclaimed flair for presentation. Menu items include Crisp & Angry Lobster Cocktail and David Burke’s Cheesecake Lollipop Tree, as well as roasted California duck breast and seared prawns, and pretzel-crusted crab cakes. The presentation is matched only by the food’s delectable taste.


Exterior Shot


Butter service on salt block


Brioche bread service



Pretzel crusted crab cake, confit orange, poppyseed honey


Smoked Salmon finished with Molasses, Black Pepper, Coriander, Cayenne Pepper and Paprika


Lobster bisque, lobster agnolotti, curried apple essence

Mesa Grill - lunch

Bobby Flay's cooking career began at 17 when he accepted a position at Joe Allen's Restaurant. Mr. Allen, part owner, was so impressed with Bobby's ability that he paid his tuition to the French Culinary Institute. Graduating with the first "Outstanding Graduate Award", Bobby now acts as spokesperson and Master Chef for the school.

His first position as Executive Chef at East Village's Miracle Grill caught the eye of restaurateur Jerome Kretcher who asked Bobby help open Mesa Grill. A few year's later, Bobby teamed with Laurence Kretcher to open BOLO, which received two stars from the New York Times and is continually rated as "Top Spanish Restaurant" in New York by the Zagat Survey in 1994. Bobby has received national recognition for his innovative creations utilizing indigenous American Southwestern and Mediterranean ingredients.

Bold American Food, his first cookbook, received IACP's Award for Design (1995); while his second cookbook, From My Kitchen to Your Table, has won rave reviews from the New York Times. His latest books are Boy Meets Grill and Bobby Flay Cooks American. Bobby has starred in the Television Food Network's Grillin' & Chillin', Hot Off the Grill with Bobby Flay and FoodNation. Bobby is the premiere celebrity chef for CBS's Early Show.
South Beach Wine & Food

Display kitchen


Caesar salad, warm hominy croutons, asiago cheese crisp


Roasted cauliflower & green chile soup, goat cheese, blue corn taquito


Blue corn pancake, barbecued duck, habanero chile sauce


Spicy tuna tartar, blistered Serrano hot sauce, avocado relish


Smoked chicken & black bean quesadilla, avocado, toasted garlic crème fraiche.


Tiger shrimp & roasted corn tamale, corn-cilantro sauce


Goat cheese queso fundido, roasted green chile sauce, blue corn tortilla strips


Ancho chile-honey glazed salmon, spicy black bean sauce, roasted jalapeño crema


Burger with double cheddar, grilled Vidalia onion, horseradish mustard, southwest fries


Smoked shrimp cake, roasted tomatillo sauce, jalapeno crema, pickled red onions


Yucatan chicken tacos, red chile-peanut BBQ sauce, red onion, cilantro, mint


Grilled tuna steak, tamarind black pepper glaze, eyed pea rice, tomatillo avocado relish


Pan roasted halibut, tomato-New Mexico red chile sauce, creamy green chile rice


Milk chocolate and peanut butter crème brulee, toasted peanut shortbread cookies


Warm espresso cake, butterscotch custard, banana walnut crunch ice cream


Cream cheese vanilla ice cream sandwich, carrot cake cookies, spicy pineapple sauce


Crisp coconut rum napoleon, guava sorbet, coconut-lime sauce

SeaBlue

Lobster corndogs with whole grain mustard

Whale Rock, Ct oyster

Oyster Rockefeller

Kebab sampler on right – African salt prawns, pistachio emulsion, orange blossom gelee. Serrano wrapped quail, stuffed vine leaves, black grapes. Braised pork, toasted chestnuts, caramel apple

Steamed sampler – Taylor Bay scallops, duck sausage, lobster cognac glace. Maya white prawn scampi. Manila clams, fingerling potatoes, chorizo.

Condiment dish for oysters

Asparagus side

Dayboat scallops, South Pacific swordfish, Nantucket striped bass

CraftSteak

CraftSteak line


Dry aged steaks


Duck proscuitto hanging on the right


Meat cooler


2 ½ lb. lobster tail - $240.00


Caesar salad front, fennel salad back


Lobster bisque – brandy and tarragon finish


Striped bass with braised leeks. Veal chop in background


Filet left, soft polenta in copper pan


Dessert sampler – very interesting basil ice cream


Fresh blueberry clafouti with soft whipped cream


Tiramisu in a coffee cup


Éclairs

Aqua Knox

Display kitchen


Tuna tataki & tartare, hijiki cucumber salad


Crab cakes, yellow wax bean salad, citrus aioli


Shrimp cocktail


Flat iron steak salad, grilled red onions, heirloom tomatoes, vinaigrette


Tomato panzanella salad, cucumbers, red onions, croutons, Banyuls caper vinaigrette


Cheese platter


Roasted beet and goat cheese salad, mache frisee, walnut vinaigrette, beet glaze


Sautéed John Dory, lobster succotash, sweet corn broth


Wild Tasmanian sea trout, fingerling potatoes, pancetta, sugar snap peas, swiss chard, chive butter


Seared day boat scallops, sweet poato puree, mushroom pancetta fricassee


Seared ahi tuna, caponata, olive tapanade, celery herb salad