Salvaje | Miami Menu

Kampio, shibazuke, smoked pepper, asparagus, avocado, accompanied with yuzu-kosho soy.

Poached eggs, sliced avocado with red beans & aji cream on a ciabatta bread.

Venezuelan chocolate, milk chocolate mousse, passion fruit gel, chocolate cake.

Tuna, crispy wonton, chives, spicy mayo, with avocado topping and tofu-feta base.

Wok sautéed flank, yuzu gel and napa paste, on a nori crispy base.

Mixed berries, banana, granola, coconut flakes and almond butter.

Salmon, chives, spicy mayo and avocado, with salmon topping, crispy wonton, and passion fruit and eel seasoning.

Lobster sandwich in a brioche bread.

Ripe mango, green mango, red radish, cucumber.

Tres leches, caramel coated coconut, chantilly cream, lime and dulce de leche ice cream.

Tuna and chives, kimchee, with avocado, kizami wasabi and tempura flakes topping.

Soft shell, snow crab, avocado, tobiko, asparagus and chives, with spicy seasoning and lettuce and ikura topping.

Tempured watercress and chard, with bluefin tuna topping and black garlic butter.

Salmon, chives, spicy mayo and avocado, with salmon topping, crispy wonton, and passionfruit and eel seasoning.

Snow crab, chives, lettuce and avocado, with tobiko and gochujang-tempured topping.

With surimi and wrapped in soy paper, and accompanied with truffled butter.

Snow crab and chives, with hamachi sashimi, toro tartar, quail eggs and boletus mushroom topping.

Snow crab, chives and cucumber, with tuna, avocado and salmon topping, ikura, crispy wonton and eel seasoning.

Shrimp, asparagus and spicy mayo, with itogaki topping, ikura and eel seasoning.

Kampio, shibazuke, smoked pepper, asparagus, avocado, accompanied with yuzu-kosho soy.

Tempura asparagus, hamachi, spicy mayo, sashimi, topped with hamachi and serrano pepper.

9 sashimis.

1 roll and 9 nigiris.

9 sashimis.

Nordic salmon.

Silver seabream.

Japanese octopus.

Medium-fatty tuna.

Japanese fish.

Sea urchin (only in season).

Freshwater eel.

Salmon roe.

Medium-fatty fish.

Japanese scallops.

Blue fin tuna

Japanese squid.

Fatty tuna.

Sweet Shrimps.

Cucumber and sesame.

Tuna and chives.

Salmon and wasabi.

Fatty tuna, tempura flakes, kimchee sauce and green onion on top.

Fatty tuna, green onion and caviar on top.

Bluefin Tuna, avocado, caviar, mayo garlic and tempura flakes on top.

Bluefin tuna belly with yuzu ponzu sauce.

Prawns on the grill with Hollandese Yuzu Sauce, Ichimi Togarashi. (P.U.)

Mediterranean fish cooked on the robata with greens and ponzu sauce.

Japanese plum glaze, sautéed swiss chard and dried orange.

Ponzu-glazed salmon on the robata, served with bok choy and soy seasoning.

Japanese wagyu grilled on the robata.

Organic chicken marinated in miso and smoked with aromatic herbs.

With yuzu hollandese sauce and robata wild mushrooms.

With wasabi chimichurri.

New York Steak

Australian Wagyu skirt steak grilled Japanese style.

Teriyaki sauce-glazed lamb, crispy wonton, served with Brussels sprouts in kimchee sauce.

Confit on the inside, crispy on the outside.

Fresh corn with shiso and soy butter.

Crispy brussels sprouts in kimchee sauce. (Only in season).

Wild mushrooms, with ponzu sauce, hollandese, green onions and yuzu.

Robata asparagus with shiso butter and soy.