At Ariete, chef Michael Beltran brilliantly blends homestyle Cuban cooking with contemporary fine dining. His high-low ingredient pairings never feel forced: grilled oysters with bone marrow and uni butter, A5 wagyu ribeye ropa vieja agnolotti, and the legendary tableside pressed duck experience that has become one of Miami's most talked-about culinary spectacles.
Visual Menu
Grilled Oysters
$18With bone marrow and uni butter
Beef Tartare
$22Hand-cut prime beef with cured egg yolk, capers and shallots
Duck Croquetas
$26Crispy braised duck fritters with spiced aioli
Roasted Beet Salad
$30Farm beets with chevre, arugula and candied pecans
Tuna Tartare
$34Yellowfin tuna with avocado, crispy wontons and ginger-soy dressing