OLA MIAMI MENU

Ecuadorian Shrimp
Shrimp, roasted tomatoes, popcorn and corn nuts

Rainbow
Tuna, corvina, salmon, white soy sauce, citrus juices, sesame seeds, sweet potato and cilantro

Tuna
Marinated in lemon juice w/ white asparagus, mint and mustard oil. Topped w/ frozen uni cream

Fire and Ice
Cobia marinated in sour orange, thai chilies, cilantro, jalapeno over asian pear granita

Salmon Chifa
Cucumber ribbons, soy sauce, lime juice, rocoto, sesame oil, cilantro and caramelized onions

Green Lip Mussels
A la chalaca mussels on a half shell marinated in lime tomato and chipotle sauce w/ cilantro. Served w/ yucca a la huancalna

Lobster
Whole small tail, fresh coconut milk, orange and lime juice, thai chilies, red onions, chives and sage sorbet

Hamachi Nikkel
Marinated in yuzu, thai basil, togarashi peppers, cilantro, sweet soy glaze, crushed seaweed and sesame seeds

Mixto
Shrimp, corvine, scallop and celery marinated in lime and tangerine juices w/ habanero and tarragon

S T A R T E R S

Smoked Marlin
Rum-vanilla, cured smoked in a crispy malanga boat, w/ pickled jalapeños

Millionare Taco
King crab w/ chipotle mayo, tuna tartar w/ smoked paprika, hamachi tartar w/ yuzu

Oysters Rodriguez
lightly fried, served over fufu and creamy horseradish spinach, served w/ huacatay sauce

Mystery Meat Balls
w/ callampa mushroom sauce. it’s a secret…just trust us

Chicharron
Crispy rock shrimp coated w/ rice and corn flour w/ a sweet and spicy panca sauce w/ micro cilantro

Octopus Anticucho Salad
Assorted salad greens, quinoa, tomatoes and aji amarillo vinaigrette

Lobster Empanada
Squid ink empanada filled w/ maine lobster, avocado salad, salsa rosa

SALADS

Tuna and Foie Gras Salad
Kumquat, lemon and lime juice, lemon oil, black pepper, Serrano chilies

Hearts of Palm
Frissee, toasted almonds, bacon vinaigrette, crumbled blue cheese

King Crab Salad
Jjicama, chayote, green apple and butternut squash dressed w/ lemon mojo. Finished w/ pumpkin and pomegranate seeds

M A I N S

Plantain Crusted Mahi
Mahi crusted with green plantain, over a braised oxtail stew, tomato escabeche

Crispy Pork
Fried yucca dressed w/ lemon mojo, black bean broth and cilantro mojo

Pollo Creollo
Sweet potato gnocchi and sage fennel cream sauce

Churrasco
Churrasco style cut, grilled asparagus, chipotle crabmeat dressing and chimichurri

Mar Y Tierra
NY Strip w/ smoked chocolate rub. Served w/ lobster stuffed ancho chili relleňo

Lamb Milanesa
Rack of lamb, thinly pounded and herb crusted w/ roasted beets, watercress salad, goat cheese Spinach and shrimp escabeche

Raspado de Pato
Hudson valley duck breast served over crispy rice, edamame, raisins, pine nuts w/ chayote and tomatillo salad

Pionono
Sweet plantain roulade stuffed w/ green and yellow zucchini, spinach, corn, piquillo peppers and Parmesan cheese with homemade tomato and black bean sauce

Sugar Cane Tuna
Adobe rubbed and seared over malanga goat cheese fondue, spinach and shrimp escabeche

Pescado A Lo Macho
Fish of the day a la plancha served over sautéed baby spinach and grilled red onions topped w/ aji Amarillo sauce w/ clams, calamari, shrimp and black mussels

Panela Salmon
panela cured and seared, creamy quinoa, broken black olive vinaigrette, jicama salad

Xim-Xim
A Brazilian combo w/ maine lobster tail & sliced chicken breast in a coconut, palm oil & habanero sauce

LOS POSTRES (DESSERTS)

DA “BOMB”
Semi-sweet chocolate mousse w/ toasted hazelnuts finished w/ caramel & chocolate sauce

DECONSTRUCTED KEY LIME PIE
Key lime custard served over a bed of toasted meringue, vanilla bean ice cream, finished w/ a toasted cinnamon walnut tuile

CHOCOLATE CIGAR
Almond chocolate cake enrobed in semisweet chocolate mousse w/ coffee ice cream and a candy matchbox

FLAN DE QUESO ICE CREAM
Pistachio cake, mixed berry salad, guava foam and balsamic vinegar reduction sauce

BORRACHITO
Orange confit, toasted almond cream sauce & pear sorbet

LUCUMA MOUSSE
Served over macadamia chocolate cookie crumbs, espresso & chocolate sauce

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