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Palmeiras Beach Club Opens At Grove Isle

Grove Isle, historically one of Miami’s most pristine settings, is proud to welcome a new restaurant, beach club, boutique hotel and spa, entitled Palmeiras Beach Club at Grove Isle, set to open to the public on December 2, 2015. Located on the famed lush island just a quarter mile off Coconut Grove, Palmeiras was conceptualized by hospitality gurus Sami Kohen and Jacques Wulffaert, who have partnered with Grove Isle's developers Eddy Avila, Hector Fernandez and Jorge Pinto, and will offer a myriad of dining experiences from celebrated chef Alfredo Alvarez.
Certain to become one of the most sensational dining and hospitality destinations in South Florida, Palmeiras Beach Club has incorporated the established Grove Isle experience and created an updated, contemporary vision.  The star of the food and beverage show will most certainly be the main dining room, helmed by Alvarez, the renowned Venezuelan chef who last year opened the smash hit Seasalt & Pepper on the Miami River.  The breathtaking eatery, which features indoor and outdoor seating as well as a 20-seat private dining room, will present a Mediterranean menu with dishes evocative of the Spanish, French, Italian and Greek coasts.
“When dining alongside the beautiful open water, one clearly yearns for seaside cuisine,” explains Alvarez.  “At Palmeiras, I have incorporated my favorite dishes from my travels and training across Europe and brought them to the stunning Miami coastline.” 
Standout dishes from Alvarez and his Chef de Cuisine Abraham Silva, will include starters like Seared Sepia with caramelized baby artichokes, feta cheese, mint tabbouleh, tomato confit, chorizo, and piquillo peppers; the House Salumeria with prosciutto, mortadella, capicola, salami al finocchietto, house cheeses, mustard, and dates; Lobster and Tuna Cornets, Key lime, mache, frisee, tarragon, snow peas, lychees and soy dressing; and a selection of Fruit de Mer, featuring seasonal oysters, poached wild African shrimp, steamed half Maine lobster, Alaska king crab legs and stone crabs  priced individually or presented in the traditional seafood towers à la the South of France. An array of homemade pastas include Alvarez’ Carciofo Raviolone, delicate pasta filled with ricotta, flashed baby artichokes, tomato, sage, and finished with lemon; and his Tagliolini en Brodo, in rich Reggiano broth, with arugula, crisp lardon, thyme, parmesan, and garlic chips.
Entree stand outs include Mediterranean Turbot with tomatillo sauce, fennel, snow peas, pearl onion, tomato confit, carrots and sturgeon caviar; Branzino with its golden crisped skin, along with garlic broccolini, baby zucchini, grape tomatoes, baby carrots, and herbs d’Provence;  and the 14 oz. “Duroc” Pork Chop with compressed green apples, glazed fennel, celery, shallot purée, passion fruit au jus.  
Of course, no Mediterranean meal would be complete without dessert, and Palmeiras’ Chocolate Feast with Valrhona crust, black and white ganache, chocolate soil, Grand Marnier ice cream, candied pecans, and blood orange coulis will be one to remember.