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The Forge Restaurant | Winebar - visit us  theforge.com
Welcome to Miami Spice at the Forge MIAMI SPICE MENU Augsut 1st until September 29 Sunday to Thursday Starting at 6pm Three Course Dinner $35 per person* Reservations 305 538 8533 Menus Change Weekly
2011 Chef Dewey LoSasso

August 1 until August 4, 2011

FIRST COURSE

Please Choose One

Pomegranate BBQ Lamb Spare Ribs

Red cabbage slaw

Caesar Salad Forge Style

ENTRÉE

Please Choose One

Grilled Salmon

Basil mashed, hearts of palm and green salad, two orange reduction

“Burger and Bordeaux”

Grilled Angus sirloin burger, topped with boneless short ribs, lobster marmalade, truffled french fries, pomegranate ketchup served with a tasting of Bordeaux

Three Mushroom Risotto

Roasted Shiitake, Portabello and Porcini, Alba white truffle oil

DESSERT

Please Choose One

Lemon Pannacotta

Flavors of lemon & fennel, toasted almond gelato, biscotti

Chocolate Pistachio Layer Cake

Candied kumquats, chocolate ice cream, pistachio tuile



August 7, 2011 until August 12, 2011

FIRST COURSE

Please Choose One

Smoked Salmon Croquettes

Damn “hot” guava sauce, peppered cream

Crisp Iceberg Wedge

Benton bacon, Maytag blue cheese, yellow and red tomato

Red and Yellow Tomato Gazpacho

Coconut Steamed Mussels and Clams

Cilantro, chilies and lime

ENTRÉE

Please Choose One

Grilled Salmon

Basil mashed, hearts of palm and green salad, two orange reduction

Three Mushroom Risotto

Roasted Shiitake, Portabello and Porcini, Alba white truffle oil

Grilled Skirt Steak

Sliced, leek chutney tomato jam, tostones

DESSERT

Please Choose One

Turron Nougat Cheesecake

Honey roasted grapes, sauterne syrup

Flourless Chocolate Torte

Candied kumquats




August 21, 2011 until August 26, 2011

FIRST COURSE

Please Choose One

Red and Yellow Gazpacho

Smoked Salmon Croquettes

Damn “hot” guava sauce, peppered cream

Chicken Liver Crostini

Onion jam, chopped egg, smoked onion

ENTRÉE

Please Choose One

“Burger and Bordeaux”

Grilled Angus sirloin burger topped with boneless short ribs, lobster marmalade. Served with truffled french fries, pomegranate ketchup and a tasting of Bordeaux

Grilled Salmon

Basil mashed, hearts of palm and green salad, two orange reduction

Three Mushroom Risotto

Roasted Shiitake, Portabello and Porcini, Alba white truffle oil

Roasted Bell & Evans Chicken

Warm homestead tomato salad, chicken jus, lemon confit, purple potatoes

DESSERT

Please Choose One

Lemon Pannacotta

Flavors of lemon & fennel, toasted almond gelato, biscotti

Fresh Berries



August 28, 2011 until September 2, 2011

FIRST COURSE

Please Choose One

Red and Yellow Gazpacho

Smoked Salmon Croquettes

Damn “hot” guava sauce, peppered cream

Crisp Iceberg Wedge

Benton bacon, Maytag blue cheese

Caesar Salad Forge Style

ENTRÉE

Please Choose One

Grilled Salmon

Basil mashed, hearts of palm and green salad, two orange reduction

Grilled Angus Filet Mignon

Forge four mustard sauce, roasted fingerling potatoes

Spice Rubbed Duck

Sangria sauce, warm grits, grilled apple

Roasted Bell & Evans Chicken

Warm homestead tomato salad, chicken jus, lemon confit, purple potatoes

Cabernet Cooked Pappardelle

Ragu of beef, crispy basil

DESSERT

Please Choose One

Flourless Chocolate Torte

White chocolate sauce

Turron Nougat Cheesecake

Honey roasted grapes, sauterne syrup



September 4, 2011 until September 9, 2011

FIRST COURSE

Please Choose One

Smoked Salmon Croquettes

Damn “hot” guava sauce, peppered cream

Pomegranate BBQ Lamb Spare Ribs

Red cabbage slaw

Caesar Salad Forge Style

ENTRÉE

Please Choose One

Grilled Salmon

Basil mashed, hearts of palm and green salad, two orange reduction

Grilled Angus Filet Mignon

Forge four mustard sauce, roasted fingerling potatoes

Three Mushroom Risotto

Roasted shiitake, portobello and porcini, alba white truffle oil

Roasted Bell & Evans Chicken

Warm homestead tomato salad, chicken jus, lemon confit, purple potatoes

DESSERT

Please Choose One

Flourless Chocolate Torte

White chocolate sauce

Lemon Pannacotta

Flavors of lemon & fennel, toasted almond gelato, biscotti


Menu subject to change



SUNDAY BRUNCH
September 11, 2011

FIRST COURSE

Please Choose One

Fresh Berries

Lemon dust and vanilla yogurt

Caesar Salad Forge Style

Snapper and Mahi Mahi

Bloody mary ceviche

ENTRÉE

Please Choose One

Forge French Toast

Sautéed apples and mango, land of goshen maple syrup

Eggs Benedict “Jersey Shore”

Poached eggs, grilled, butter bialy, taylor ham , “Dewey hot” béarnaise

Grilled Salmon

Basil mashed, orange reduction, heart of palm salad

Three Mushroom Risotto

Roasted shiitake, portobello and porcini, alba white truffle oil

DESSERT

Please Choose One

Lemon Pannacotta

Flavors of lemon & fennel, toasted almond gelato, biscotti

Rum Risotto Rice Pudding

Milk chocolate crema

$22 per person*

Buffet & Complimentary Mimosa

$20 additional charge per person*


*Price does not include tax or gratuity. All non-catered functions with eight guests or more, will have an 18% gratuity added to the check.


No trans-fats or hydrogenated oils are used in the preparation of the Forge menu. Consumer information: There is risk associated with consuming oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked. If unsure of your risk consult a physician.




Menu subject to change

* $35 per person / 3 course dinner. Price does not include tax and gratuity. New menu posted weekly.