The weather is finally getting cooler on the East Coast and fall is upon us! But down on South Beach things are heating up at The Ritz-Carlton, South Beach! Which has a new culinary program across the property designed by Executive Chef Diogo Porto, Sous Chef Samuel Vasquez, and Executive Pastry Chef Nitin Bali, including new breakfast, brunch, lunch, and dinner menus at Fuego y Mar and a new specialty dessert menu at Lapidus Bar.
Major highlights of the program are the revamped lunch menu at Fuego y Mar, which explores a spin on street food heavily inspired by Latin flavors and flair, and the spirit-inspired dessert menu at Lapidus Bar that perfectly pair with the craft cocktails.
Standout lunch dishes include:
- A Mexican-inspired Milanesa sandwich with succulent, panko breaded chicken breast, lettuce, tomato, chipotle aioli, and avocado served on panini bread
- Aspin on an Ecuadorian favorite Pan-Seared Red Snapper Encocado served with coconut refrito sauce, cauliflower rice salad, tabbouleh, pomegranate, and freshly made tostones.
The two impactful dessert options at Lapidus Bar are:
- “Tipsy Stage,” consisting of a Grand Marnier parfait, strawberry margarita sorbet tequila gelée
- “The Jewelry Box ,” made up of a selection of a Baileys bonbon, an orange mezcal financier, a coffee rum macaron, and a cherrie Martell.
