With an emphasis on small plates designed to be shared, the sleek restaurant presents a seasonal contemporary American menu with global influences.
Slightly cooler temps marks the introduction of new seasonal dinner and dessert menu created specially for the winter months by Chef Frank Rog and Pastry Chef Fritz Roecker.
Beginning this week, the Brickell outpost invites guests to savor a selection of new dishes that are sure to warm you on even the chilliest day including modern takes on classic Old World French delicacies like Cassoulet and Bouillabaisse, as well as novel desserts such as the Chestnut Tart and crunchy Mocha Halva Bar. In addition, 15th & Vine features cheese & charcuterie pairings and two new tasting menu options, along with outdoor terrace seating with fire pits and views of Biscayne Bay to fully enjoy the cooler weather.
An extensive selection of small plates dominate the menu with highlights that include: a grilled Flatbread topped with roasted garlic, leek confit, manchego cheese and truffle; a Catalan Spinach Salad with Serrano ham, poached figs, blue cheese and warm bacon vinaigrette; a Chestnut Risotto with duck confit, brandy cherry and foie “snow;” a robust Spanish Pulpo Salad with octopus, bell pepper escabeche, confit potato and chimichurri; and a comforting Cassoulet adapted with duck confit, butifarra sausage, maple white beans and pecorino.
Heartier main course entrées are also available. Choose from a Thai Style Bouillabaisse served with lobster tail, mussels and halibut in a lemongrass coconut broth; a mouth-watering Osso Bucco Milanese over barley risotto and gremolata; and a rich, Sweet Potato Gnocchi with roasted wild mushrooms, butternut squash and candied pecans. Old favorites, such as Executive Chef Frank Rog’s Roasted Whole Snapper and Tandoori Chicken, return to the winter menu, too.
For the perfect after-dinner complement, 15th & Vine Kitchen and Bar offers five decadent desserts in addition to a house made ice cream. Among dessert offerings are the Mocha Halva Bar, layered with sesame crumble, followed by mocha mousse and dark chocolate ganache paired with homemade banana ice cream; a Guava Sammie with caramel cheesecake, guava jelly and vanilla wafer; and a Chestnut Tart with chestnut pastry cream, brandy cherry and chocolate tuile.
15th & Vine’s new dinner menu is available through March 15, 2015. The restaurant’s lunch menu also has been refreshed with new dishes. For reservations, call 305-503-0373 or visit www.15thandvine.com.
485 Brickell Avenue, Miami, FL 33131
305 307 5413
( Information and images provided by Pinzur PR )