“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



bone marrow butter, lemon – 3 ea / 15 ½ dzn / 30 dzn

burrata & brussels sprouts

infused melao, crispy garlic – 14

grilled peach salad

marinated bleu cheese vin, endive, pistachio – 14

bibb salad

beef tongue bacon, radish, green goddess – 15

headcheese croquettas

charred scallion aioli, kimchi – 12

tuna conserva

harissa aioli, lemon, crostini – 10

venison tartare

black garlic aioli, pickled mushroom, crostinis – 16

frita cubana

chorizo, spicy ketchup, onion, papitas – 5

foie gras

sour orange, temptation caramel, smoked plantains,
cocoa nibs – 26/36



venison pate / soppresata / country pate / chicken liver mousse


alpha tolman / kunik minis/ bayley hazen

served with guava marmalade, grainy mustard, pickles
choice of one -10 / choice of four – 32
*limited availability


local fish

runner beans, chorizo, corn, pickled tomatillo – 24

½ wood grilled green circle chicken

local vegetables, salsa verde – 21

yellowtail snapper milanese

tomato ragout, herb salad, bibb lettuce – 24

porchetta a la romana

tamale en cazuela, avocado, pumpkin seed – 24

country fried rabbit leg

carrot puree, raisin/carrot salad – 22

chug burger

double patty, american cheese, b&b pickles, ariete sauce – 17 (add house bacon $3)

pan-roasted venison

fondant potato, wild mushrooms, sauce diane – 32

smoked short rib

pastrami style, shaved vegetable caesar, RPBJ – 37


ariete potatoes

huancaina, parmesan, olive – 9

hand cut french fries

chug sauce – 5

tamal en cazuela

abuelas recipe – 9

grilled corn

queso fresco, powdered sambal, lime – 8


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