Enjoy a special Chef Dewey LoSasso Tasting Plate $10

Featuring

Pomegranate BBQ Lamb Spare Ribs Red cabbage slaw
Crispy Corn Ravioli Dusted with Parmesan
Smoked Salmon Croquettes Damn “hot” Guava sauce, peppered cream
Lobster, Peanut Butter & Jelly Sandwich Toasted brioche, chopped fresh peanuts, onion marmalade, diced chilled lobster
Complimentary Glass of Wine or Tall Glass of Micro Beer

to start

choose one
steamed clams & mussels toasted garlic & cilantro
crispy chicken wings miso glaze
oyster po boys mashed garlic mayo
new england clams chowder parsley oil drizzle

entree

please select one
grilled lobsters candied garlic
lamb spare ribs pomegranate bbq sauce
grilled salmon basil mashed, hearts of palm & green salad
grilled & sliced skirt steak

for the table to share

sautéed collard greens
roasted corn on the cob
boiled red bliss potatoes

dessert

berry crisp or banana pudding vanilla wafers

all draft beer 2 for 1

The Forge Restaurant | Wine Bar
432 W. 41st Street Miami Beach FL
*menu items may change, price does not include tax and gratuity, 2 for 1 draft beer for special package only

The Forge Restaurant | Winebar
432 W 41st Street Miami Beach, Florida 33140

Opens at 6pm

Entrées

Please Select One
Chef Dewey’s Mac and Cheese Topped with roasted wild mushrooms and truffle
Forge French Toast Sautéed apples and mango, Land of Goshen maple syrup
Omelette Grilled vegetables, cheddar or goat cheese, grilled tomato
Steak and Eggs Grilled skirt steak, goat cheese frittata, peppercorn gravy
Steamed Local Snapper “In a Bag” Infused with aromatics, vegetables, chilled roasted red pepper, smoked tomato sauce, white anchovy
Smoked Salmon Crispy capers, crostini, crème fraiche, grilled pomello
Eggs Benedict “Jersey Shore” Poached eggs, grilled, butter bialy, Taylor ham, “Dewey hot” béarnaise
Almond Seared Chicken Paillard Topped with a chiffonade of greens, capers and chicken jus
Grilled Salmon Basil mashed, orange reduction, heart of palm salad
Rigatoni Grilled shrimp or chicken breast, pesto, cauliflower, sun dried tomatoes
Malted Berry Pancakes Granola dust, whipped cream, syrup
Organic Egg Roll Ups Scrambled eggs and cheddar cheese rolled in a corn tortilla, roasted tomato sauce

Dessert Table

By Executive Pastry Chef Rodney Barchi & Jeff Lallouz


$55 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

Lover’s Menu

Tuesday February 14, 2012 6pm
Chef Dewey LoSasso

First Course

To share
Corn cakes American sturgeon caviar, deviled eggs & creme fraiche
Roasted Oysters Filled with spinach and brie
Portobello Club Sandwich
Lobster PBJ

Entrée

Please choose one
Herb Seared Tuna Persian lime-tandoori broth, beet and jicama salad chili roasted sweet potato
Oak Grilled Filet Mignon Lobster and orzo “cake”, crispy brussels sprouts
Spice Rubbed Duck Cheddar grits, sangria sauce, charred apples

Dessert

To share
Dark Chocolate Dipped Cherries
Milk Chocolate Cups Filled with caramel pear and port parfait
Valrhona Chocolate Cherry
Pine Nut Cookies
Caramel Truffles

$75 per person*
Reservations 305 538 8533
TheForge.com 432 W. 41st Street Miami Beach
A la carte menu available
*does not include tax & gratuity

Pomegranate BBQ Lamb Spare Ribs red cabbage slaw
Crispy Corn Ravioli dusted with parmesan
Smoked Salmon Croquettes damn “hot” guava sauce, peppered cream
Lobster Peanut Butter & Jelly Sandwich toasted brioche, chopped fresh peanuts, onion marmalade, diced chilled lobster

Complimentary
Glass of Wine OR A Tall Glass of Micro Beer

New York Giants
New England Patriots
Madonna
Chef Dewey LoSasso

Principle Seating NYE 9PM

A Celestial New Year’s Eve at The Forge with party favors, DJ and a special four course menu by Chef Dewey LoSasso

One Bottle of Veuve Clicquot per Couple

In The Beginning

For the table to share
Apple And Chili Black salt
Chilled Forge Shrimp Cocktail
Caviar-Scallion Mascarpone “Club”
Roasted Oysters Filled with spinach and brie-lemon dust
Arugula And Lobster Salad Charred flatbread
Crispy Wild Boar Ravioli

Second Course

Choose One
Hawaiian Blue Prawn Risotto Charred artichokes and leeks
Foie Gras “Salad” Truffle honey vinaigrette, dried currants, hot and sweet candied walnuts, redland ginger blossoms

Entrée

Choose One
Oak Griller Creak Stone Farms Filet Mignon Ossobucco chowder, asparagus, lobster monte cristo
Basil Seared Chilean Sea Bass Charred fennel and orange salad, stone crab perogies, Chinese mustard broth
Thai Grilled Lamb Chops Barley cakes, fig compote, crispy noodles

Desserts For The Table

Spiced Pumpkin Fritters White chocolate dipping sauce
Warm Chocolate Beignets/strong>
Lemon Panna Cotta
Apple Cider Torta with maple crème brûlée