Brasserie Brickell Key

Toasted bread with garlic, fresh tomatoes and basil.

Eggplant rolled and stuffed with ricotta cheese, baked and topped with mozzarella.

Mozzarella wrapped in prosciutto lightly breaded over a white wine sauce and a touch of anchovy.

Crispy fried squid accompanied by a seasoned marinara sauce.

Calamari sauteed in a light spicy tomato sauce with fresh herbs, garlic served with crostini.

Smoked salmon, sliced and served with thin slices of tomatoes, sweet onions and arugula.

Slices of cantaloupe topped with imported prosciutto di parma.

Grilled portabella mushroom topped with italian polenta, melted gorgonzola cheese and a large grilled shrimp. Served with diced tomatoes and balsamic vanilla bean sauce.

Thinly sliced beef with fresh arugula and capers, topped with parmesan cheese and mushrooms with a touch of olive oil.

Thinly sliced salmon served with fresh arugula and capers.

Steamed mussels or clams cooked with light tomato sauce, garlic, lemon, parsley, white wine and a touch of red pepper.

Steamed jumbo shrimp served on a bed of lettuce with our own cocktail sauce.

Romaine lettuce tossed with garlic croutons and imported parmesan.

Our caesar salad served with fresh grilled chicken breast marinated with garlic and fresh herbs.

A tangy combination of arugula, endive and red radicchio tossed in a light vinaigrette.

Our house special, hearts of palm greens, fresh tomatoes, cucumbers and walnuts with our own vinaigrette dressing.

Buffalo mozzarella and slices of tomatoes over our own tomato and garlic sauce.

Fresh arugula, mushrooms, sundried tomatoes, asparagus and goat cheese in our balsamic vinaigrette.

Spinach, radicchio, hearts of palm, toasted almonds, gorgonzola cheese crumbs in a mustard-ginger vinaigrette.

Chicken, veggies and cappellini.

Egg drop, broth and spinach.

Chefs soup of the day.

A thin pounded, grilled chicken breast marinated in lime juice and sage.

Breast of chicken sauteed in a lemon butter sauce, topped with capers and a touch of white wine.

Tender chicken breast sauteed with porcini mushrooms and topped with prosciutto and swiss cheese.

Veal scallopini sauteed with lemon sauce, a touch of white wine, garlic and wild mushrooms.

Breaded veal, pan fried topped with fresh tomatoes, basil and buffalo mozzarella.

Veal scallopini pounded thin, grilled, served with chefs choice of side dish.

Red snapper cooked in a parchment paper with vegetables in a white wine sauce.

Grilled salmon, sundried tomatoes and shallot sauce.

14oz. sirloin steak grilled to perfection and brushed with chimichurri.

Beef tenderloin grilled and served in a madeira mushroom sauce.

Veal chop simply done on the grill with chefs choice of side dish.

Fresh fish of the day sauteed with rock shrimp in a garlic pinot grigio wine sauce.

Screw shaped pasta tossed in a light cream sauce with fresh tomatoes, basil onions and a touch of vodka.

Grilled chicken, sundried tomatoes, wild mushrooms with garlic and olive oil sauce.

Cheese tortellini with wild mushrooms, parma prosciutto and parmesan cream sauce.

Round pasta filled with lobster meat, served in a fresh tomato cream cognac sauce.

Wide thin fettuccini with our own special meat sauce and parmesan.

Potato dumplings with tomato sauce and fresh basil leaves.

Bianco o rosso baby clams seasoned with garlic, basil and white wine served on a bed of linguini.

Jumbo shrimp sauteed in garlic, white wine with a touch of lime and herbs over linguini.

Assortment of fresh rock shrimp, mussels, clams, calamari, chunks of fish in a light spicy tomato sauce.

Arborio italian rice with saffron, parmesan cheese, chopped jumbo shrimp with a touch of white wine and garlic.

Italian arborio rice with a combination of porcini, shiitake and wild mushroom with a drizzle of white truffle oil.

Bay scallops, shrimp, clams, calamari and mussels sauteed with shallots, in a garlic white wine sauce, served over a creamy risotto.