Bleau Goes Pink

Bleau Goes Pink

Prix-Fixe Dining Specials at StripSteak by Michael Mina, Scarpetta by Scott Conant and Hakkasan

In honor of National Breast Cancer Awareness Month this October, Fontainebleau Miami Beach will support Sylvester Comprehensive Cancer Center at the University of Miami Health System, South Florida’s only NCI-Designated Cancer Center to host the 11th annual Bleau Goes Pink campaign.

The hotel will kick off Bleau Goes Pink on Tuesday, October 1st by lighting the historic Chateau building in pink. The lighting which requires over 100 high-powered lighting fixtures, will resume from dusk to 10:00 p.m. each night throughout the month of October.

To raise both awareness and funds for the cause, the iconic Miami Beach property is featuring month-long dining promotions at signature dining destinations, StripSteak by Michael Mina, Scarpetta by Scott Conant and Hakkasan in the form of specially priced three course, prix-fixe menus. A percentage of the proceeds will benefit breast cancer research at Sylvester Comprehensive Cancer Center.

Three-course, prix-fixe dinner menus priced at $55 per person, excluding tax and gratuity, will be offered throughout October at StripSteak by Michael Mina, Scarpetta by Scott Conant and Hakkasan. Each menu will include an appetizer, entrée, dessert and a complimentary glass of rosé. For every dinner ordered, five dollars will be donated to Sylvester; menus follow.

SCARPETTA BY SCOTT CONANT

APPETIZER
choose one

Burrata
Pesto, Heirloom Tomatoes & Aged Balsamic
Mediterranean Octopus
Potatoes, Capers, & Olives & Smoked Crema
Creamy Polenta
Fricassée of Truffled Mushrooms

ENTREE
choose one

Spaghetti
Tomato & Basil
Branzino
Corn, Zucchini, Olives & Salmoriglio
Chicken Breast
Swiss Chard, Pancetta, Black Garlic & Fava Bean
Short Rib Agnolotti Dal Plin
Horseradish & Red Wine Reduction

DESSERT
Vanilla Bean Cheesecake

Roasted Pineapple, Coconut Snow & Guava Frozen Yogurt
Piña Cannoli
Coconut Tapioca, Tropical Fruit Chutney & Cilantro-Mandarin Granita

STRIPSTEAK BY MICHAEL MINA 

APPETIZER
choose one

Jumbo Gulf Shrimp Cocktail
Sapphire Gin, Cocktail Sauce
“Instant Bacon”
Braised Pork Belly, Smoked Pineapple, Radish Salad
BLT Wedge Salad
Blue Cheese, Cherry Tomato, Pickled Shallot, Crispy Bacon

ENTREE
choose one

Scottish Salmon
Wellington, Napa Cabbage, Rice Wine Butter
Black Truffle Pasta
Tagliolini, English Peas, Shimeji, Idiazabal
8 oz Filet Mignon

DESSERT
Peaches N’ Crème Brûlée
Peach Jam, Peach Swirl Ice Cream
Strawberry Shortcake Bar
Almond Sponge, Strawberry-Kiwi Sorbet

 

HAKKASAN
(All dishes are served family style except the dessert)

APPETIZER

Dim Sum Platter
Har Gau Crystal Black Truffle with Edamame Dumpling
Scallop Shui Mai
Black Rice Vegetable Dumpling

Crispy Shrimp
Pumpkin Seed in Green Mustard Mayo Sauce

ENTRÉE

Crispy Szechuan Chicken with Dry Chili
Asparagus with Lotus Root Lily Bulb
Beef Fried Rice with Green Onion

DESSERT
(choose one)

Miso Mousse Bar
Walnut Sponge, Pineapple, Soy Caramel Ice Cream
Blueberry Donuts
Blueberry Pastry Cream, Matcha Anglaise

HAKKASAN | VEGETARIAN MENU
(All dishes are served family style except the dessert)

APPETIZER

Vegetarian Dim Sum Platter
Bean Curd Lotus Roll
Crystal Black Truffle with Edamame Dumpling
Three Style Mushroom Dumpling
Black Rice Vegetable Dumpling
Green Salad 
Crispy Bean Curd and Mango in Plum Dressing

ENTRÉE

Tofu Clay Pot in Black Sesame Sauce
Crispy Pumpkin and Shimeji Mushroom with Salt & Pepper
Taro Root Vegetable Fried Brown Rice

DESSERT
(choose one)

Miso Mousse Bar
Walnut Sponge, Pineapple, Soy Caramel Ice Cream
Blueberry Donuts
Blueberry Pastry Cream, Matcha Anglaise

For more information about Bleau Goes Pink and to view menus, visit fontainebleau.com/bleaugoespink or call 877.326.7412

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