Marinated ChickPeas, Millet, Red Quinoa, Farro, Butternut Squash & Amaranth. Vegan Platter from The Embassy restaurant in Miami featured by Indulge Magazine.
Stuffed Squash Blossoms with Goat Cheese and Chorizo Vinaigrette
Squash Blossoms stuffed with goat cheese, rolled in panko and lightly deep fried, served with a Spanish chorizo vinaigrette. From The Embassy restaurant in Miami.
Duck Egg with Hearts of Palm, Fingerling Potatoes & Peas
Poached Local Duck Egg with Fresh Hearts of Palm, Fingerling Potatoes & Peas
Braised Oxtail with Polenta & Fried Sage
Seasoned oxtail braised for six hours with creamy polenta and fried sage. From The Embassy restaurant in Miami.
Cauliflower Panna Cotta with Pickled Mushrooms
Fragrant Cauliflower turned into a creamy panna cotta and served with pickled enoki mushrooms. From The Embassy restaurant in Miami
Triggerfish Crudo with Preserved Lemon
The freshest local Triggerfish from Florida sliced thin, house made preserved lemons, olive oil and maldon salt. From The Embassy restaurant in Miami
DUCK CONFIT WITH APRICOTS & PISTACCHIO