Canyon Ranch

Name: Canyon Ranch
Address: 6801 Collins Ave., 33141, FL, 33141
Telephone: 305-514-7474

6801 Collins Ave., Miami Beach, FL 33141, US

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

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Details

Cuisine: Health Food
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

BREAKFAST

CONTINENTAL

OUR OWN GRANOLA

with greek-style yogurt and berries

ALPINE MUESLI

blend of oats, fresh fruit, yogurt and almonds

COLD CEREALS

NEW YORKER

smoked salmon, cream cheese, onion, capers, sprouted-hemp bagel

SEASONAL FRESH FRUIT SALAD

dressed with passion fruit and mint

STEEL-CUT OATMEAL

blueberries and maple syrup

THE CONTINENTAL

greek-style yogurt, fresh fruit and choice of toast, muffin or breakfast bread

POWER SMOOTHIE

pineapple, banana, strawberry and yogurt add whey protein powder

ORGANIC EGGS

SOFT POACHED EGG

shrimp and plantain hash topped with poached egg

OVEN-FIRED FRITTATA

baked egg frittata with bell peppers, onions and cheddar cheese

OMELET

breakfast potatoes, fruit salad and your choice of fillings: onion, bell pepper, mushroom, tomato, spinach, leek, goat cheese, feta cheese, fresh mozzarella cheese, white cheddar

ALL AMERICAN

two eggs any style served with fruit salad, house-made chicken sausage and breakfast potatoes

SWEET

WHOLE-WHEAT PANCAKES

simply served with maple syrup and fruit salad

FRESH BERRY PANCAKES

choice of seasonal berries served with maple syrup and fruit salad

BANANA NUT PANCAKES

maple-pecan syrup and fruit salad

CLASSIC FRENCH TOAST

homemade whole-wheat bread with maple syrup and fruit salad

CARIBBEAN FRENCH TOAST

coconut battered hearth-baked bread with vanilla-cinnamon syrup and fruit salad

CRANBERRY PECAN FRENCH TOAST

hearth-baked cranberry pecan bread with maple syrup and fruit salad

SIDES

GREEK-STYLE YOGURT WITH HOMEMADE PRESERVES

GROUND FLAX SEED

BREAKFAST POTATOES

SIDE EGG

HOUSE MADE CHICKEN SAUSAGE PATTY

BANANA BREAD

TOAST WITH BUTTER AND HOMEMADE PRESERVES

GLUTEN-FREE TOAST WITH BUTTER AND HOMEMADE PRESERVES

MUFFIN OF THE DAY

HALF BAGEL WITH LOWFAT CREAM CHEESE

choice of cinnamon raisin, whole-wheat or sprouted-hemp bagel

BALANCED SELECTIONS

Price: $20.00

| New Yorker | Seasonal Fresh Fruit Salad | Fresh Squeezed Orange Juice (8 oz.)

Price: $16.00

| Oven Baked Frittata | Greek-Style Yogurt with Homemade Preserves | Fresh Squeezed Orange Juice (8 oz.)

LUNCH

STARTERS

LOCAL HEIRLOOM TOMATOES

dressed with olive oil, basil, Maldon salt and cracked black pepper

MIXED GREENS SALAD

frisée, arugula and butter lettuce with sherry shallot vinaigrette

SPICY THAI BEEF SALAD

grilled beef tenderloin with chilled vegetables, cilantro, and firey Thai chillies

CHILLED AVOCADO SOUP

shrimp and grapefruit salsa

FRESH TOMATO SOUP

SOUP OF THE DAY

BAKED ARTICHOKE ‘FRIES’

CORN BREAD, 4 SLICES

(Nutritional information per slice)

ENTREES

SEARED-SALMON SALAD

julienne vegetables and horseradish tomato vinaigrette

CHICKEN COBB SALAD

butter lettuce, avocado, blue cheese, grilled chicken, veal bacon, egg, red onion and vegetables with sherry shallot vinaigrette

CHURRASCO

argentine-style skirt steak with arugula and herbed potatoes

CHICKEN TENDERS

a guilt-free way to be a kid again…breaded chicken strips with grilled cornbread and honey mustard dressing

OVEN-ROASTED VEGETABLES

buffalo mozzarella, seared polenta and basil pesto

FRESH PASTA WITH RAPINI AND ITALIAN CHICKEN SAUSAGE

rapini, homemade chicken sausage and garlic tossed with fresh pasta

CRAB PAPARDELLE

blue crab tossed with fresh pasta, roast pepper, lemon zest and cream

SANDWICHES

GRILLED CHICKEN SANDWICH

with red onion marmalade, hearth-roasted tomatoes and basil

MONTE CRISTO

turkey and Swiss cheese on cranberry pecan French toast

TURKEY REUBEN

turkey, 1000 island, sauerkraut and Swiss cheese on rye

GRASS-FED BEEF BURGER

Tall Grass beef burger served on a whole-wheat roll

WILD MUSHROOM BURGER

grilled portobello and oyster mushroom patty served on a whole-wheat roll

GRILLED CHEESE & TOMATO SOUP

the classic, but better for you

GRILLED AHI TUNA SANDWICH

with chipotle aioli, roasted tomatoes and cilantro microgreens

SHRIMP PO’ BOY

coconut crusted shrimp with mango papaya relish on our soft roll

BLT

veal bacon with avocado mayo, lettuce and heirloom tomato

BREAKFAST ALL DAY

OVEN-FIRED FRITTATA

baked egg frittata with bell peppers, onions and cheddar cheese, served with mixed greens salad

HEARTH-FIRED EGG

two eggs baked with roasted vegetable salsa and breakfast potatoes, served with mixed greens salad

WHOLE-WHEAT PANCAKES

simply served with maple syrup and fruit salad

CLASSIC FRENCH TOAST

homemade whole-wheat bread with maple syrup and fruit salad

NEW YORKER

smoked salmon, cream cheese, onion, capers, sprouted hemp bagel

BALANCED SELECTIONS

Price: $25.00

| Local Heirloom Tomatoes | Crab Papardelle | Fruit Sorbet

DINNER

SMALL PLATES

THAI CEVICHE

key west shrimp marinated in pomelo, cilantro, jicama and bird chile

PERUVIAN CEVICHE

local sea bass with jalapeño, lime, mixed onion and giant Peruvian corn

TUNA CARPACCIO

with kaffir ponzu and local microgreens

MARINATED OCTOPUS AND GARBANZO SALAD

grilled octopus, garbanzo beans, lemon and parsley

POBLANO PEPPER WITH SHRIMP AND GOAT CHEESE

strips of poblano pepper stuffed with shrimp and goat cheese, roasted with pumpkin seeds

GRILLED CALAMARI SALAD

marinated grilled calamari with spicy chilled vegetables and fermented sweet “black” garlic

DEVILS ON HORSEBACK

Maytag blue cheese-stuffed dates roasted in veal bacon with a balsamic drizzle

ROASTED PINEAPPLE WITH DUCK PROSCIUTTO

thinly shaved duck prosciutto with roasted pineapple, rosemary oil and fresh cracked black pepper

GRILLED CAESAR

grilled romaine, roasted garlic dressing, toasted multi-grain crouton with poached egg and white anchovy

CHILLED WATERMELON SOUP

freshly juiced local watermelon garnished with mango and toasted cumin seed

AVOCADO TARTARE

Florida avocado, heirloom tomatoes and peppers with mango yuzu vinaigrette

MIXED GREENS SALAD

watercress, frisée, arugula and butter lettuce with sherry shallot vinaigrette

VEGETABLE SALAD

shaved fennel, spinach, onion, cucumber, roasted peppers, tomatoes, pistachios and feta cheese

HEARTH-FIRED PEPPERS AND FENNEL

roasted red peppers and fennel topped with goat cheese and fresh basil, baked in the hearth oven

CHILLED ASPARAGUS

presented simply; with parsley, shallot, lemon and olive oil

LOCAL MANGOES

dressed with key lime juice, Maldon salt and tangerine micro greens

ENTREES

FLORIDA GROUPER

duck prosciutto-wrapped grouper, hearth-fired with corn truffle and roasted vegetable salsa | Querciabella, Sangiovese/Merlot, Tuscany, Italy 06

LOCAL YELLOWTAIL

a mild, firm white fish with yellow pepper broth, sautéed snow peas and fava beans | Heller Estate, Chenin Blanc, Carmel Valley,CA 07

SUSTAINABLY CAUGHT CHILEAN SEA BASS

spicy fresh pineapple broth and cool key lime cucumber Marine Stewardship Council-certified catch | Mattebella, Chardonnay, Long Island, NY 07

SASHIMI GRADE TUNA

seared loin of tuna with seasonal vegetables and local herb pesto | Siduri, Pinot Noir, Abre Vert Vineyard, Willamette Valley, OR 06

ORGANIC SALMON

peppered balsamic strawberries, walnut quinoa salad and spinach | Chateau d’Esclan, Whispering Angel, Provence, France 07

CRAB CAKES

blue crabmeat cakes with snap pea puree, roasted pepper aioli and oven roasted rapini | True Earth, Chardonnay, Mendecino, CA 07

DIVER SCALLOPS

seared scallops with veal bacon, creamy leeks, white corn, wild mushrooms and asparagus tips | Siduri, Pinot Noir, Abre Vert Vineyard, Willamette Valley, OR 06

NATURAL CHICKEN BREAST

thinly pounded chicken breast sautéed and served with artichokes, roasted tomatoes, olives and lemon, atop pasta | Mattebella Chardonnay, Long Island, NY 07

RED CURRY VEGETABLES

pineapple, peppers and vegetables simmered with red curry paste, coconut milk and pistachios, over brown rice | Querciabella, Sangiovese/Merlot, Tuscany, Italy 06

AUSTRALIAN LAMB CHOPS

Herb-seared lamb chops with roasted plantains and seasonal fruit relish | Pretty Sally, Cabernet/Shiraz, Victoria, Australia 05

GRASS-FED BEEF TENDERLOIN

Tall Grass beef tenderloin with tomato confit, blue cheese polenta and sautéed greens | Chateau Fayol, Merlot/Cabernet, Bordeaux France. 05

BEEF SHORT RIBS

braised in our signature Mongolian BBQ sauce, with grilled baby bok choy and white sweet potato | Heller Estate, Cabernet Sauvignon ,Carmel Valley, CA 05

BALANCED SELECTIONS

Price: $35.00

| CHILLED WATERMELON SOUP | HEARTH-FIRED PEPPERS AND FENNEL | LOCAL YELLOWTAIL | FRUIT SORBET

PERUVIAN CEVICHE

local sea bass with jalapeño, lime, mixed onion and giant Peruvian corn

VEGETABLE SALAD

shaved fennel, spinach, onion, cucumber, roasted peppers, tomatoes, pistachios and feta cheese

ENTRÉE CHOICES

Price: $50.00

| ORGANIC SALMON | GRASS-FED BEEF TENDERLOIN | RED CURRY VEGETABLES | FRESH BERRY BOWL