First time participant Flame Caffe & Grill will debut its premium steaks, fresh seafood and alfresco dining staring August 1st during Miami Spice. The fine dining restaurant, on the first black of historic Espanola Way, will feature an array of appetizers ranging from Alicia’s Smoked Salmon & Caviar Chowder, a combination of smoked Scottish salmon, onions and fresh herbs, garnished with ripe avocado, caviar and truffle oil to vegetarian Wild Mushroom Vol-au-Vent, tender porcini mushrooms sautéed in crushed garlic, herbs and white wine stuffed into a tower of puff pastry floating in a pond of mushroom cream sauce and truffle oil and Kirsched Pear Salad, organic D’Anjou pear poached in rich kirsch with cherry tomato comfit, roasted walnuts and creamy gorgonzola cheese over a bed of baby spinach, tossed in a raspberry vinaigrette.
Multi-cultural entrees such as Grilled Salmon Steak, center cut Scottish salmon cooked medium rare, drizzled with Florida mango Dijon mustard beurre blanc over truffle risotto and tomato concasse; Mandarin Skirt Steak, 14-ounce skirt steak marinated in mandarin oranges, herbs, merlot soaked mushrooms and pearl onions with sautéed spinach and goat cheese polenta and Moroccan Chicken, grilled, farm raised chicken, crusted with Herbs de Provence in a Chablis chicken reduction over garlic mashed potatoes and fire grilled asparagus, will showcase the restaurant’s savory Latin American and Spanish infused dishes.
Dinner will commence with homemade apple cobbler or hot chocolate soufflé served with a scoop of vanilla bean ice cream.