Rumors Miami Menu

Prepared at your table with homemade Caesar dressing and crispy pork chicharrón

Grilled with fresh herbs, tomato-marinated carpaccio, and creamy bomba rice in a seafood reduction

Fluffy corn soufflé finished tableside with melted telita cheese and crispy corn croutons

Hand-cut beef tartare, smoked under a cage, with cured yolk and roasted bone marrow on the side

Crispy duck breast and rillette wrapped in a warm crepe, glazed with amarena cherry and honey-malt reduction

Golden crispy rolls filled with chunky lobster and fried oysters, finished with a splash of vuelve a la vida sauce and brown butter. A serious flavor bomb

Silky Ora King salmon served with a delicate tangerine and shiso sauce—subtle, fragrant, and unforgettable

Steak tomatoes with truffled stracciatella and fresh basil. A bold twist on the classic

A theatrical cloud of cotton candy hides a profiterole with foie cream and amarena cherry, resting on port wine gelée—sweet, savory, and totally unexpected

Tabletop magic—melty Comté cheese, rich onion broth, finished with a dramatic sherry flambé

Seared sea scallops with a golden crust, topped with sepia coral and julienne of Iberian Bellota ham over roasted tomato croutons, finished with a balsamic brushstroke

Seared all around for te perfect crust and topped whit a rich foie gras butterServed whit wild mushrooms and bold red wine sauce

Grilled Chilean sea bass finished in a ligth miso broth, bok choy,enoki mushroomsfresh shitake and grilled asparagus

Salmon whit crispy glaze Skin

1/4 chicken marinated with herbs and garlic, roasted to perfection

Homemade burger, with one of three-melted cheeses, honey black peppercorn roasted bacon (optional), Vidalia onion, steak tomato, and mellow bibb lettuceFinished in a way you’ll have to see to believe

Layers of veggies, palm béchamel, mushroom duxelle, roasted tomato, and melty plant-based cheeseFinished in a way you’ll have to see to believe

Seared Iberian bellota pork with smoked Maldon salt, and a romesco-style pesto

Parppadelle in a reduced sauce whit porcini and wild forest mushrooms. Finished whit a hint of white truffles

Goat cheese creaminess with a golden crust. Add sauteed Noisette buttered Sauteed Blue Crab on top if you’re feeling fancy

Twirled linguini in a smooth white sauce, plated over warm tomato and finished a soft bocconcini bite

Margherita base topped whit roasted peppers, creamy goat cheese and green onion julienne

Wild forest mushrooms over a creamy stracciatella base, finished with a touch of truffle

Glazed pepperoni over a Margherita base, finished with oregano-infused hot honey

Tomate sauce, fresh mozzarella and basil on a crispy golden crust

Choux pastry filled whit double-shot Madagascar vainilla ice cream, topped with warm chocolate sauce and roasted almond silvers

Tropical creme brulee whit caramel tuile, flambeed tableside whit passion fruit liquer for a dramatic finish

Soft meringue floating on crème anglaise . The meringue used is baked in a bain-marie

Nutella-filled molten chocolate cake wrapped in crisp Lebanese- style filo threads, baked until golden outside and melting inside. Served with your choice of our house ice creams

Applewood-smoked custard churned with bourbon cream, served with salted caramel, crispy cinnamon coral, and the classic Belle Hélène pear poached in red wine

As smooth as a secret whispered in your ear... Rigth before the nigth comes to endVodka, coffee and hazelnut in creamy embrace

It tastes like a beginning... But hides intentionsA darker Negroni. Deep, herbal, with a hint of cocoa

You taste in once, and you will never forget itGin, passion fruit, and fresh basil. Tropical, sparkling, and bold

Smooth, but it leaves everyone talking about itSanta Teresa 1976 rum, guava and almond.Sweet, juicy and floral

Brigth and tempting. Like that kiss that shouldn't have happenedSanta Teresa 1976 rum, tangerine and cocoa

Citrusy, clea, and elegant. Like when someonewho knows gives you good advice... you take itPatron reposado, honey and floral spices

Smoky, intense, adn with a scent of the forbidden. You won't tell anyone, but you will repeat itMezcal, hibiscus, and spices

Warm and lasting. Perfect for those who end the nigth with strength... and styleBourbon, maple, and bitters

Tipot Hut, New Zaeland 2022

Scaranto, Delle Venezie, Italy 2023

Le Prelat, France 2022

Marcelo Pelleri Signature, Mendoza 2021

1853 Old Vine Estate Heritage, Mendoza 2019Marcelo Pelleri Signature, Mendoza 2021

Marcelo Palleri Signature, Mendoza 2020

Cipresso, Italy 2017

Campo Piano, Italy 2018

Dolum Estate Cask, Napa Valley 2022

Le Prelat, France 2022

Pagos de Balbas, Spain 2022