Atrio Restaurant

Name: Atrio Restaurant
Address: 1395 Brickell Ave., 33131, FL, 33131
Telephone: 305-503-6529

1395 Brickell Ave., Miami, FL 33131, US

• Monday: 6:30AM-10:30PM •Tuesday: 6:30AM-10:30PM •Wednesday: 6:30AM-10:30PM •Thursday: 6:30AM-10:30PM •Friday: 6:30AM-11:00PM •Saturday: 6:30AM-11:00PM •Sunday: 6:30AM-10:30PM •

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Details

Cuisine: American (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

LUNCH MENU

APPETIZERS

Steamed Spicy Chicken Wontons

Bok Choy and Napa Cabbage Salad with Soy Cilantro Dipping Sauce

Baked Crab Cake

Grilled Corn, Chives and Peppers, Chipotle Pepper Aioli

Baby Octopus and Chilean Sea Bass Ceviche “Martini”

Fried Plantain Chips and Wasabi Tobiko Caviar

Duck Confit & Vegetable Spring Roll

With an Orange Salad and Plum Sauce

Tuna Tataki

Nori Wrapped Ahi tuna with Yuzu-Miso Dressing and Jicama-Mint Salad

Ginger Fried Calamari

Roasted Garlic and Wasabi Dipping Sauce

SALADS & SOUPS

Atrio Salad

Baby Greens wrapped in Cucumber with Fried Plantains and Vanilla-Jalapeño Vinaigrette

Warm Goat Cheese Salad

Coated in Pistachio Nuts over Summer Leaves and a Raspberry-Balsamic Emulsion

Caesar Salad

White Anchovies and Shaved Parmigiana Reggiana | Add Grilled Chicken, Fried Calamari or Grilled Shrimp to Any of the Salads Above

Churrasco Salad

Sliced Skirt Steak with Mesclun Greens, Teardrop Tomatoes, Avocado, and Smoked Tomato Vinaigrette

Thai Chicken Salad

Asian Salad, Cellophane Noodles and Honey-Ginger-Peanut Sauce

Duck and Spinach Salad

Seared Duck Confit with Apples, Berries and Raspberry Vinaigrette

Miso Soup with Grilled Freshwater Eel

Tofu, Baby Spinach and Scallions

Chilled Avocado soup with lime and Jalapeño

Tomato and cilantro Tortilla

BENTO BOX SELECTION

Tuna Bento

Sliced Ahi Tuna Tataki over Jasmine Rice with a Mustard Su-Miso Sauce, Roasted Red Pepper Soup and Tres Leches Mousse

Tempura shrimp Bento

Steamed Hawaiian Blue Prawns tossed in Sesame Vegetables and Udon Noodles, Golden Miso Broth and Green Tea Crème Brulèe

Sushi Roll Bento (Chef’s Selection)

Soy Sauce, Wasabi and Pickled Ginger, Freshwater Eel Miso Soup and Green Tea Crème Brulèe

Churrasco Bento

Sliced Skirt Steak with Mesclun Greens, Teardrop Tomatoes, Avocado, Smoked Tomato Vinaigrette, Chilled Avocado, Lime and Jalapeño soup Valhrona Chocolate Mousse

Grilled Chicken Bento

Ginger Marinated Grilled Chicken Breast on a Bed of Greens with a Carrot and Pickled Ginger Dressing, Soup of the Day and Banoffe Pie

SANDWICHES

Ahi Tuna Club Sandwich

Apple Smoked Bacon, Avocado, Lettuce, Tomato and Wasabi Mayonnaise

Kobe Beef Burger

On a Cilantro Brioche Bun, Caramelized Vidalia Onions, Papas Fritas and You’re Choice of Cheese

Grilled Turkey Panini

Swiss Cheese, Tomatoes, Caramelized Onions and Honey-Mustard with Blue Potato Chips

Gulf Shrimp Tempura

Pickled Ginger and Carrot Aioli, Asian Purple Slaw and Terra Chips

Grilled Churrasco Beef

On French Bread with Tangerine-Serrano Mojo

ENTRÉES

Pan Seared Tasmanian Wild Salmon

Mustard Saiko-Miso Sauce, Jasmine Rice and a Vegetable Samosa

Broiled Miso Marinated Black Cod

Shrimp Dumplings, Shiitake Mushrooms and a Shiso Broth

Oven Roasted Chilean Sea Bass

Jasmine Rice, Wasabi Pepper Sauce and a Tear-Drop Tomato Ceviche

Grilled 14 oz New York Steak

Homemade Worcestershire Sauce, Yukon Gold and Caramelized Shallot Puree

Pan Seared Free Range Chicken Breast

Foie Gras and Plantain Filling, Yuka Frita, Lemon Verbena Sauce

Wild Mushroom Ravioli

Perfumed with Truffles with Enoki Mushrooms and a Sage Demi-Glace

DINNER MENU

ATRIO CLASSICS

Atrio Salad

Baby Greens wrapped in Cucumber with Fried Plantains and Vanilla-Jalapeño vinaigrette

Chilean Sea Bass Ceviche “Martini”

Fried Plantain Chips and Wasabi Tobiko Caviar

Baked Crab Cake

Grilled Corn, Chives, Peppers and Chipotle Pepper Aioli

Tuna Tataki

Nori Wrapped Ahi Tuna with Yuzu-Miso Dressing, Crispy Wonton Skins and Jicama-Mint Salad

Steamed Spicy Chicken Wontons

Bok Choy and Nappa Cabbage Salad, Soy Cilantro Dipping Sauce

Grilled 14oz. New York Steak

Homemade Worcestershire Sauce, Yukon Gold and Caramelized Shallot Puree

Rum and Black Pepper Glazed 10oz Filet Mignon

Peruvian Potato and Chorizo Sausage Salad

Pan Seared Tasmanian Salmon

Mustard Saiko-Miso Sauce, Jasmine Rice and Vegetable Samosa

Oven Roasted Chilean Sea Bass

Jasmine Rice, Teardrop Tomato Ceviche and Wasabi Pepper Sauce

COOL & CRISP

Tiradito

Sliced Corvina in an Ají Amarillo Paste, Ginger and Key Lime Marinade, Wonton Skin Basket and Quinoa Salad

“Atrio Caesar” Salad

Parmesan Custard with Manchego Crisp and Romaine Lettuce

Asian Lobster Salad

Winter Leaves, Cilantro and Orange-Ginger Vinaigrette

Oysters on the Half Shell

From the Pacific Northwest and Eastern Seaboard, Cocktail and Mignonette Sauces

“Okonomiyaki”

Crispy grilled tortilla with Bluefin Tuna, Barbecued Eel Sauce, Red Onions, Jalapeños and Anchovy Aioli

Sushi of the Day

Chef’s Selection with Soy Sauce, Wasabi and Pickled Ginger

BOLD & WARM

Braised Hoisin Short Ribs

Moo Shu pancakes and Kim Chee

Churrasco and Cilantro Pin Wheels

Fried Boniato Chips and a Chimichurri Emulsion

Papa Rellena

Mash Potato stuffed with Ground Filet Mignon, Golden Raisins, Black Olives, Boiled Egg and Caramelized Onions

Mediterranean Mussels

White Wine, Garlic, Ginger and a Fine Brunoise of Vegetables

PIQUANT & SENSUOUS

Yellow Tail Snapper “Cone”

Filled With Florida Lobster, Red Himalayan Rice Cake and Basil- Mandarin Orange Sweet Soy Broth

Grilled Black Grouper

Pico De Gallo and Avocado Tempura Roll, Watercress Asian Salad with Mojito Vinaigrette Kiwi- Sake-Cilantro Sauce

“Atrio” Bouillabaisse

Fresh Market Fare, Kaffir Coconut Curry Sauce, Japanese eggplant, scallions and shitake mushrooms

Seared “Big Eye” Kampachi

Wrapped in Nori with a Vegetable Fried Rice Timbale, Pineapple and Cucumber Ponzu

Broiled Miso Marinated Black Cod

Shrimp Dumplings, Shiitake Mushrooms and a Shiso Broth

ROBUST & SAVORY

Grass Fed Organic Veal Chop

Gulf Shrimp Mashed Potato and a Hoisin Barbeque Sauce

Cuban Coffee and Molasses Cured Duck Breast

Blue Corn Salsa, Blue Potato Hash and Blueberry Sweet and Sour Sauce

Juniper Berry Crusted Venison Filet

Horseradish Potato Gratin, Dark Chocolate Demi Colada

Spicy Mojo Chicken

Mango Salsa, Avocado Tempura, Black Beans and Rice

Cuban-Style Braised Oxtail

Mofongo and Root Vegetables

ATRIO SEAFOOD PLATTER

3 tiered Platter of Market Oysters, Jumbo Shrimp, Crab Claws, Sushi of the

Served with Mignonette, Cocktail and Soy-Ginger Sauces | For Two or More Guests

ATRIO CHURRASCO PLATTER

3 Tiered Platters of Skirt Steak, Veal Chops Loin and Rack of Lamb

Served with Garlic-Cilantro Chimichurri, Tangerine-Serrano Mojo and Mint Mojo Sauces | For Two or More Guests

SIDE DISHES

Baby Spinach

Steamed in a Soy-Garlic-Vegetable Broth

Yucca Frittas

Mango-Habanero Dipping Sauce

Yukon Gold Mashed Potato

With Caramelized Shallots

Grilled Seasonal Vegetables

Tossed in Ginger and Garlic with Tofu

Steamed Edamame

Japanese Soybeans Tossed in Smoked Sea Salt