INDULGE

Consummate Collaborations 3

THE RITZ-CARLTON COCONUT GROVE MIAMI
3300 Southwest 27th Avenue
Coconut Grove, FL 33133
305.644.4680
www.ritzcarlton.com

The Ritz-Carlton Coconut Grove, Miami is a charming, villa-like boutique hotel, its design having been inspired by the nearby Villa Vizcaya. As the area’s only luxury AAA Five Diamond hotel, it is recognized for its
Tuscan-influenced Bizcaya restaurant, the city’s finest boutique spa, beautifully renovated rooms with stunning views, and unparalleled service. Blending Italian villa design with Miami style, the hotel’s restaurant and lounge both offer an elegantly relaxed atmosphere overlooking a lush garden patio and cascading waterfall. The Bistro Lounge is a stylish after-work and weekend gathering spot for guests and cosmopolitan locals, and is known as the only live entertainment venue in the area.

Italian Sword Fish Crudo with Florida Citrus
Sliced swordfish Carpaccio ceviche style, lemon oil, shaved fennel, Celery hearts, Diced Avocado and orange Supreme

Serves 4

Crudo
10 oz sword fish (Barrel cut)
¼ bunch fresh organic garden thyme leaves picked
¼ bunch fresh organic garden oregano leaves picked

Salad
1/2 eafresh ripe avocado fine diced
1 ea fennel bulb shaved extra thin
1 cup celery heart leaves only
1 each shallot extra fine minced
1 each orange (segmented in to Supremes)

Dressing
4 ea whole lemon cut in half
4 oz fine Italian extra virgin olive oil
To taste fresh cracked black pepper from mill
To taste Maldon sea salt flakes

Method:
Properly clean and portion swordfish in to a bar. Roll swordfish in herbs to evenly cover and chill well. Prior to slicing, place in freezer of 30 minutes. Take out of freezer and slice paper thin similar to sashimi thickness. For extra thin results, slice thin and place between plastic, pound or roll with rolling pin. Lay slices on plate as you cut slightly overlapping. Reserve in refrigerator till service

To Assemble and Serve:
Just prior to serving squeeze fresh lemon over swordfish Carpaccio to allow even coverage form lemon juice. Adorn over the fish with orange segments, diced avocado, shallots, and celery leafs. Dress the plate with fresh cracked black pepper and Maldon salt with extra virgin olive oil. Serve immediately chilled similar to ceviche or sashimi

El Squisito Martini

At Ritz-Carlton Coconut Grove we have developed this martini called “El Squisito Martini” based on our Scenography using regional and international ingredients in our recipes. A rich flavorful infusion of Grey Goose Orange Vodka, add to that Pallini Lemon cello, Campari with a splash of Florida’s fresh orange juice. Shaken served as a martini with a perfect garnished of 4 dry cranberries, once you drink it, it’s going to make say that was “Squisito”.

1 ½ ounces of Grey Goose Orange Vodka
½ ounce of Pallini Lemoncello
½ Ounce of Campari
½ Ounce of fresh orange juice
Dried Cranberries for Garnish

Method:
Shaken and served into a Martini Glass
Garnish with 4 Dried Cranberries



Phillippe Pinon, Executive Chef

Renowned as “the chef with the Midas touch, ”Pinon has brought accolades and diamond ratings to myriad restaurants and hotels, as well as having worked with celebrity Chef Claude Troisgros at the Delano’s Four Diamond Blue Door restaurant. Originally from France, he began his storied career as a Chef Tournant at the Hotel Des Bergues. Chef Pinon gained further experience in Geneva, New York, Chicago, and New Orleans before joining The Ritz-Carlton Coconut Grove, Miami in 2008, as Bizcaya’s Executive Chef.