“That raw, minced venison — served with black-garlic aioli, pickled mushrooms and grilled Sullivan Street Bakery bread — was superb. A pastrami-style short rib , nine days in the making, was an ephemeral balance of smoke, spice and soft, buttery meat. Grilled oysters bathed in bone-marrow butter forced me to rethink my preference for raw oysters with mignonette.”

 – Southflorida.com

Main Stays

Our menu is constantly changing according to what is in season, but here are our main stays.



bone marrow butter, lemon

tuna conserva

harissa aioli, lemon, crostini

venison tartare

black garlic aioli, pickled mushroom, crostinis

frita cubana

chorizo, spicy ketchup, onion, papitas

foie gras

sour orange, temptation caramel, smoked plantains,
cocoa nibs


meat, cheese board


local fish

runner beans, chorizo, corn, pickled tomatillo

½ wood grilled green circle chicken

local vegetables, salsa verde

chug burger

double patty, american cheese, b&b pickles, ariete sauce

pan-roasted venison

fondant potato, wild mushrooms, sauce diane

smoked short rib

pastrami style, shaved vegetable caesar, RPBJ


Ariete White Logo