Sunday Brunch at Bizcaya named Best in Miami by Miami New Times. Served from 11:30 a.m. to 3 p.m., this Sunday Brunch features a gorgeous spread that winds its way from Bizcaya’s entrance, along the perimeter of the entire restaurant, to the terrace with cascading waterfall. Brunch is expansive: with the traditional breakfast station, stations laden with charcuteries, tapas and imported cheeses, raw bar, caviar station and salads. It also features personalized, a la minute dishes, made-to-order sushi and sashimi, grilled-to-order fresh fish, lamb sausage & pork sausage with sweet fennel, carved-to-order roast beef and pork with an array of sauces and accompaniments. The affair ends with a lavish dessert station including individual desserts such as crème brûlée and chocolate fondue. Complimentary free-flowing champagne; complimentary valet parking. Adults: $56 plus tax and gratuity. Children ages 4 - 12: $25 plus tax and gratuity.

Chef’s Creation of Chilled  Salads Including:
Tomato and Mozzarella Salad
Traditional Caesar Salad
Blend Of Baby Lettuces
Spinach Salad

Chilled  Assorted Tapas

Grilled and Marinated Vegetables

Chilled Soup Du Jour

Display of European Charcuterie

Selection of Imported and  Artisan Domestic Cheese

Smoked Salmon and Fish Display

Selection of American Caviar with Blini’s

Raw bar Including
Crab claws, Shrimp, Oysters on the Half Shell

Assorted Rustic Breads and Rolls

Ever Changing Selection of Poultry, Beef and Seafood dishes
Presented with Seasonal Vegetables

Selection of Carved to order Roasted Beef and/or Pork
With array of Sauces and Mustards

Breakfast Station
Made to order Eggs and Omelets
Belgian Waffles
Traditional Eggs Benedict
Bacon and Sausage
Breakfast Potatoes with Asparagus and Tomatoes
Fruit Smoothies
Sliced Fresh Fruit and Berries

Inspired  Selection of Individual Desserts from our Pastry Chef
Which may include
Traditional Crème Brûlée
Opera Cake
Key Lime Pie
Tres Leches
Pot Du Crème
Panna Cotta with Wild Strawberries
Double Chocolaté Mousse
Chocolaté Tartelettes
Raspberry Tapioca
Fruit and Yogurt Bavarians
Chocolate Fondue with Fresh Fruit

Rated “best power lunch spot in Miami” by Gourmet magazine, Bizcaya is ideal for a lunch meeting or leisurely afternoon indoors or under umbrellas on the lush garden patio. The Veloce lunch menu changes weekly with two gourmet choices, three courses for $20.09 plus tax and gratuity. A la carte menu changes weekly.

Daily specials to include:

Monday: Chicken Cacciatore
Tuesday: Steamed Mussels Marinara
Wednesday: Palermo Frutti di Mare
Thursday: NY Steak Gramoletta and Shallot Sauce
Friday: Yellow Fin Tuna al Puttanesca

Breakfast

MADE TO ORDER SMOOTHIES 
Coconut and Cantaloupe
Strawberry and Banana
Blueberry and Vanilla

STARTERS

Sesame, Roast Garlic or Plain Toasted Bagel with Cream Cheese

Corn Flakes, Raisin Bran, Frosted Mini-Wheats, Special K, Frosted Flakes, Granola, Corn Pops, Froot Loops or Wheat Bran with Whole or Skim Milk and Banana 

Segments of Pink Grapefruit with Mint 

Oatmeal, Brown Sugar, Cinnamon Stick, Golden Raisins 

Fresh & Sun Dried Tropical Fruits, Berries, Pistachio Biscotti 
Cottage Cheese or Low Fat Yogurt

Fresh Bakery Basket with Warm Croissant, Muffin, Danish 

House Smoked Salmon with Sliced Tomatoes, Capers, Onions 

WAFFLES, PANCAKES AND FRENCH TOAST

Fresh Baked Chocolate Waffles with Fresh Berries 

Brioche French Toast with Fresh Berries 

Lemon Ricotta Pancakes Vermont Maple Syrup 

Traditional Waffles, Pancakes and Eggs Benedict are available upon request

SPECIALTIES

Two Eggs Prepared Any Style 
Choice of Toast, Whole Wheat, Multi Grain, White or Rye
Herb Roasted Potatoes, Tomato, Asparagus

Two Eggs with Meat Prepared Any Style 
Choice of Smoked Bacon, Grilled Ham, Pork Link, Patties or Chicken Sausage
Herb Roasted Potatoes, Tomato, Asparagus

Three Egg Spanish Omelet 
Chorizo, Manchego Cheese, Pimiento, Pan de Tomate

Bizcaya Low Carb Omelet 
Smoked Ham, Mushrooms, Onions, Spinach and extra Bacon on the Side

Bizcaya Benedict 
Jumbo Lump Crab Cakes, Poached Eggs, Wilted Spinach, Lemon Hollandaise

Continental Breakfast 
Selection of Freshly Baked Items including Butter Croissant, Muffin, Danish
Choice of Juice and Freshly Brewed Ritz-Carlton Coffee or Tea

American Breakfast 
Two Eggs Any Style, Herb-Roasted Potatoes, Asparagus, Tomato
Choice of Grilled Virginia Ham, Chicken Sausage or Apple Wood Smoked Bacon
Choice of Toast, Whole Wheat, Multi Grain, White or Rye
Choice of Juice and Freshly Brewed Ritz-Carlton Coffee or Tea

Lunch

ANTIPASTO

Daily Soup
Chef Daily Inspiration of Market Ingredients

Jumbo Lump Crab Cake

Caprese
Beef Steak Tomato, Buffalo Mozzarella, Prosciutto, Micro Green Salad

Ricotta Potato Gnocchi
Avocado Mango Truffle Relish

Organic Baby Green Salad 
Aged Balsamic Vinaigrette, Heirloom Tomato

Bruschetta
Marinated Vine Ripe Tomatoes and Roasted Bell Pepper
Over Toasted Garlic Foccacia Arugula Salad, Shaved Asiago Cheese

DAL GIARDINO

Classic Caesar with Crostini & Sun Dried Tomato

Add Herb Marinated Grilled Chicken 14, Add Grilled Salmon 16, Add Shrimp 19

Grilled Garlic Shrimp Cobb Salad   
Apple wood Bacon, Boiled Eggs, Blue Cheese, Avocado, Diced Tomato, Spinach and Bib Lettuce
(Choice of Blue Cheese, Ranch or Balsamic Dressings)

Panzanella Salad   
Mixed Greens, Fried Capers, Black Olive Puree, Sun Dried Tomato Vinaigrette

Grilled Skirt Steak Salad 
Arugula Salad, Cherry Tomatoes, Shaved Asiago, Pancetta Garlic Vinaigrette

PRINCIPALE 

Swordfish Sandwich 
Herbs Foccacia Bread, Grilled Vegetables, Robiola Langa Cheese, Basil Pesto, Tomato Confit

Grilled Chicken Wrap
Oven Dried Tomato, Brie, Arugula, Saffron Aioli  

Chianti Braised Veal on Hoagie Roll
Caramelized Onions, Smoked Mozzarella  

Grilled Certified Angus Beef Burger
On Brioche Onion Bun

Penne Pasta with Shrimp and Asparagus
Salsa Pomodoro

Sauté Trenne Pasta
Bolognaise Sauce

Children's Menu

11 a.m. - 11 p.m.
Penne with Marinara Sauce

Grilled Kosher Hot Dog with French Fries or Chips

Hamburger or Cheeseburger with French Fries or Chips

Chicken Fingers with Honey Mustard Sauce

Peanut Butter and Jelly Sandwich with Fruit Salad or Fries

Mini Cheese Pizza
with Pepperoni

Desserts

Chocolate Chip Cookie and Vanilla Ice Cream

Turtle Brownie Sundae
with Butter Pecan Ice Cream 
Caramel and Chocolate Sauce

Executive Chef
Philippe Pinon

November 7 Appetizer:
Toasted Orzo Mediterranean Salad with Grill Garlic shrimp

November 14 Entrée:
Gourmet meat loaf made with lean veal and beef folded with Pecorino parmesan cheese, garden fresh oregano, black trumpet mushrooms and Panettone bread.

December 12 Entrée:
Organic Chicken and potato Gnocchi Pot Pie

December 19 Dessert:
Trifle Tiramisu and Berries Romanoff

Time: 4 p.m. until 6 p.m.

$52 per person
A portion of the proceeds will be donated to the Daily Food Bank.

*Reduced valet parking, only $10.
**Tax and gratuity not included.

Turkey To Go!

Our chefs will prepare a four-course gourmet feast you can pick up and present to 6-8 guests in your own lovely home. Thanksgiving feasts are packed and ready for you Thanksgiving Day, November 26, 2009, between 10:30 a.m. to 2:30 p.m.
*Orders required 48 hours in advance

Sweet Potato and Chestnut Candies
Picked Garden Greens
House Dressings
Roasted Tom Turkey with Giblet Gravy
Orange Rosemary Corn Stuffing with Spiced Pecans
Olive Oil Crushed Yukon with Gorgonzola Cream
Festive Medley of Fall Harvest Vegetables
Homemade Pumpkin Pie

$135

Thanksgiving Brunch

Thursday, November 26, 2009
Seatings from 12 p.m. to 3 p.m.; 4 p.m. to 9 p.m.

Fall harvest scents and seasonal herbs fill the air and create a warm ambience for a traditional feast with family and friends.

Chilled Selections
Individual spiced carrot pumpkin shooters
Nuremburg potato salad with pastrami, sausage and pickle relish
Chilled marinated portobello, french beans and asparagus
Roasted bell pepper chartreuse
Canelli bean salad with pancetta, red onion and apple vinaigrette
Cherry tomato and boccachini mozzarella with fresh basil
Pekoe toe crab toast orzo with golden raisins, sliced almonds and kalamanta olives
Cumin spiced chicken basmati salad, lemon preserve and dates
Caribbean lobster and shrimp with Asian tropical slaw and miso dressing
Fresh heart of palm with jicama arugula salad and mango
Calamati pasta with ratatouille vegetable and ricotta dressing

Traditional Caesar Salad with parmesan, foccacia croutons and zesty garlic dressing
Fresh picked garden greens with an assortment of house dressings and vinaigrettes

Cured Meats and Cheese Station
Display of European charcuterie paired with gourmet mustards
Market selection of artisan cheeses and assorted fresh rustic breads and rolls
Complemented with dried fruits, nuts, preserves and honey

Seafood Station
Imported Scottish reserve smoked salmon
Sesame citrus salmon terrine mirin wasabi dressing
Selection of American caviar with blinis and traditional accompaniments

Seafood Raw Bar
Coriander yellow fin tuna tartar and avocado foam
Chilled king crab leg, snow crab claws, poached gulf shrimp, blue point oysters
Lemons, limes, cocktail sauce, cognac sauce, horseradish cream and mustard cream

Hot selections
Sweet potato and chestnut candy soup
Arctic char Rockefeller
Festive medley of Fall harvest vegetables
Olive oil crushed Yukon gold potatoes with gorgonzola cream
Lamb osso-bucco tomato bell pepper jam
Orange rosemary corn stuffing with spiced pecans

Asian station
Sushi made to order including nigiri, maki and tekka

Children’s station
Mac & Cheese
Chicken fingers with fries
Pizza
Fruit salad
Miniature ham and cheese sandwich

Prepared to order
Creamy risotto with wild mushroom and parmesan
Mini tortellini with acorn squash and truffle smoked chicken breast

Chef carved
Slow roasted prime rib with natural au jus

Roasted Tom Turkey
With giblet gravy and orange scented cranberry sauce

Brown sugar molasses baked ham with pommery mustard demi

From the grill
Port and figs pork tenderloin paillard
Lemon and thyme calamari
Spicy Italian fennel sausage or chorizo

Breakfast Station
Made to order eggs and omelets
Belgian waffles
Traditional Eggs Benedict
Bacon and sausage
Breakfast potatoes with asparagus and tomatoes
Huckleberry smoothies
Sliced fresh fruit and berries

Desserts from our pastry chef
Pumpkin pie
Apple and blueberry pie
Autumn-inspired petit fours platter of:
Bite-sized chocolate tartlets, green apple pate de fruit,
Almond fruit cake, Cranberry ginger crème brulee
Vanilla panna cotta with blueberries and walnut candies
Chocolate marshmallow terrine
Quince and cranberry tart
Pear and rhubarb cobbler
Rice tutti frutti pudding
Sweet potato cheesecake with olive oil pineapple
Chocolate hazelnut napoleon
Honey lavender madeleine
Plum financier
Fresh fig and mint sabayon

$68/Adults
$35/Children
(plus tax and 18% gratuity)

Thursday, December 24, 2009
6 p.m. to 10 p.m.

Five-course Italian feast fit for a king with live traditional holiday music.

Amuse Bouche
Parmesan emulsion with truffle and pancetta chips

1st
Orange dust lacquered duck breast
Italian frisee and arugula salad with duck confit port wine dressing

2nd
Olive basil cod filet over fresh heart of palm risotto porcini mushroom foam

3rd
Ratatouille vegetable double lamb chop
Garlic confit and herbs Dariole potatoes

OR

Oregano capon breast orange rosemary stuffing
truffle mashed potatos, French beans and sage demi

Grilled beef tenderloin Rossini
braised endive, tomato confit and Barolo sauce

4th
Christmas trio
Chocolate fondant, pistachio Yule log, lemoncello mMacaroon

Coffee or Tea
Mignardise

$64/adult
$33/children
(plus tax and 18% gratuity)

Friday, December 25, 2009
11:30 a.m. to 3:30 p.m.

Enjoy sumptuous Tuscan inspired culinary creations including a carving station, special children’s offering and traditional favorites, accompanied by a live ensemble playing holiday favorites.

Chilled Selections
Individual avocado spicy mango shooters
Smoked duck with orange truffle dressing walnut and frisee
Sherry and basil white bean emulsion with seared sea scallops salad
Olive tapenade, balsamic onion marmalade bruschetta
Chicken waldorf salad with dried cranberries and pears
Yellow and red tear drop tomatoes, basil and mozzarella salad
Spanish fingerling potato and chorizo salad
Casareccia pasta and fried yucca salad, fresh oregano, sundried tomatoes
Smoked salmon and basmati rice salad with green onion, shitake mushroom
Assortment of grilled winter vegetables and aged balsamic
Traditional Caesar salad with parmesan and foccacia croutons
Fresh picked garden greens with assortment of house dressings and vinaigrettes

Cured Meats and Cheese Station
Display of European charcuterie with gourmet mustards
Market selection of artisan cheeses and assorted fresh rustic bread and rolls
complemented with dried fruits, nuts, and honey

Seafood Station
Swedish marinated salmon
Chilean sea bass and salmon carpaccio
Peruvian grouper ceviche
Assortment of sushi including Nigiri, Maki and Tekka
Selection of American caviar
with blinis and traditional accompaniments
Seafood raw bar
Snow crab claws, poached gulf shrimp, blue point oysters
Lemons, limes, cocktail sauce, cognac, horseradish cream and mustard cream

Hot Item Station
Stone crab chowder
Cod filet, Piemontese ragout
Yukon potato Salardaise with onion confit and truffle
Butter laced miniature harvest vegetables
Black trumpet organic chicken with broccolini and soft polenta
Veal Florencia with spinach hash brown potatoes

Children’s Station
Mini ravioli
Chicken fingers and fries
Pizza
Fruit salad
Peanut butter and Jelly poppers

A Capella station
Lobster Newburg orecchiette
Potato gnocchi pomodoro

Chef Carving Station
Slow roasted prime rib with natural au jus
Herb roasted Tom Turkey
with giblet gravy and orange scented cranberry sauce
Moroccan leg of lamb Harrissa sauce

Sliders
Marinated petite beef tenderloin on a sourdough roll
with onion marmalade and au jus

Breakfast Station
Made to order eggs and omelets
Belgian waffles
Traditional Eggs Benedict
Bacon and sausage
Breakfast potatoes with asparagus and tomatoes
Tropical fruit smoothies
Sliced fresh fruit and berries

Desserts from our Pastry Chef
Pecan pie
Yule log
Citrus panna cotta
Assorted Holiday petit fours
Hazelnut cannolis
Pan forte di Siena
Raspberry linzer tarts
Pear bordalou tarts
Pumpkin and goat cheese cake
Torrone
Pistachio biscotti’s
Blueberry cheesecake
Figgy pudding
Stolen with double cream
Amaretto crème brulee
Pumpkin Bavarian
Mini panetone
Mini St Honore
Mini black forest

$72/Adults
$37/Children
(plus tax and 18% gratuity)

Thursday, December 31, 2009
6:30 p.m. and 9:30 p.m. seatings

A countryside celebration with delicacies from the Piedmont region in Italy. Traditional cuisine adorned with a variety of grapes displayed at extravagant stations and accompanied by the sultry sound of a guitar soloist set the mood for an exciting New Year.

*Following dinner the 9:30 p.m. seating will receive a Ritz-Carlton memento, a complimentary glass of champagne, Limóncello and chocolate fountain in The Lobby Lounge to ring in the New Year!

Amuse bouche
Foie gras Torchon
Tomato and sauterne gelee
Balsamic reduction and Rosemary boscotti

1st
Velvet lobster bisque
with scallop dumpling and caviar
Mikado Vegetable Salad and Tiger Shrimp Tempura

2nd
Seared Chilean Sea bass
Pea tendril and orange chip
Truffle raviolini

3rd
Grilled Kobe hanger steak
Spinach spazle with chestnut and duck confit
White asparagus
Morel sauce

Dessert
Timeless chocolate clock
Passion fruit center with hazelnut chocolate mousse
Mango coulis

First seating $89
Second seating $145
(plus tax and 18% gratuity)

Accompanied with a bottle of Perrier Jouët Champagne

Bizcaya’s Executive Chef And Sommelier Take Guests On World Journeys
A Five-Course Gourmet Meal Paired with Italian Wines

Saturday, November 21, 2009, 7 p.m.
$75 per person
*Not including tax and gratuity

A fun, interactive dinner priced at $75 per person including wine reception in the grand Lobby Lounge, five-course wine-paired dinner and valet parking. This entertaining, personalized dinner has rising stars Sommelier Jeffrey Galloway and Executive Chef Philippe Pinon joining guests and engaging them in an interactive cooking demonstration from behind the scenes. Guests can view Chef Philippe preparing their Tuscan influenced meal from a flat screen setup in Bizcaya as Sommelier Jeffrey Galloway details Italian wines provided by Selected Brands Wine Co.

The evening begins with the first flight poured in the stunning Lobby Lounge in front of a soaring picture window overlooking a cascading waterfall and paired with delicious hors d’oeuvres. The relaxing evening continues with fine wines paired with a five-course Italian-influenced meal designed around distinguished Northern Italian regions that include Veneto, Trentino and Valle Rosa. The lively dinner allows guests to enjoy fresh Italian cuisine while witnessing a live demonstration and listening to the Sommelier discuss the tint, body and aroma that makes each wine perfectly paired for each course. Guests can take home the video demonstration to recreate their dining experience for friends, family and loved ones.

Italian Influenced Cuisine
Tour of Italy

Passed Appetizers in The Lobby Lounge:
Pascual Toso Sparkling served with a Cheese Display

Amuse bouche
Smoked salmon tartar
Cucumber pickle and tapioca caviar
Montes limited selection Sauvignon Blanc 2008

1st
Marinated coriander and basil squab
Homestead bouquet of green
Leg confit and port reduction
Montes Cherub Rose of Syrah 2008

2nd
Titan of the sea scallop and stone crab
Spaghetti vegetable and papardelle pasta
Montes Alpha Chardonnay 2007

3rd
Intermezzo
Tomato and basil granite

4th
Grilled spiny beef rib eye
Polenta brulée, tomato confit and wild mushroom fricasse
Montes Alpha Cabernet Sauvignon 2006

5th
Raspberry and bitter sweet chocolate purse
Roasted pumpkin sauce and pear sorbet
Montes Late Harvest Gewurztraminer 2008