Michy’s is the golden child restaurant created by husband and wife teamDavid Martinez and Michelle Bernstein. This modern bistro located in the upand coming neigborhood of Miami’s “Upper East Side”, awakens the 69th block on gritty Biscayne Boulevard withits glowing lights and bustling energy. Chef Bernstein and her team utilizeseasonal ingredients and draw uponlocal farmers and fisherman to create whimsical bistro dishes, a style shecoins as “luxurious comfort food.”

Menus

Contact

6927 Biscayne Blvd
Miami, Florida 33138
305.759.2001
Michys@MichysMiami.com

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Dinner

To Begin

Oysters: 20/Six 40/Dozen; Pacific & Atlantic, Daily Mignonette, Cocktail Sauce, Horseradish

Peruvian Style Ceviche: 12 Half 19 Full; Seafood of the Day, Ginger, Lime, Chilies, Corn, Sweet Potatoes

Tuna Tartar: 20 Full; Soy, Ginger, Scallions, Chili Oil, House Chips

White Gazpacho: 9 Half 13 Full; Marcona Almonds, Grapes, Cucumbers

Watercress Salad: 10 Half 15 Full; Green Grapes, Goat Cheese, Tarragon, Caramelized Shallots, Balsamic Vinaigrette

Caesar Salad: 12 Half 17 Full; Baby Red Romaine,Endive,Boquerones,Dry Jack Cheese,Pumpernickel Croutons

Salad of Roasted Beets: 11 Half 15 Full; Upland Cress , Bacon Molasses Vinaigrette , Blue Cheese, Pecans

Squash Blossoms: 20 Full; Stuffed with Shrimp Mousseline,Cheesy Stone Ground Grits,Tabasco Seafood Nage

Jamon Serrano & Blue Cheese Croquetas: 8 Half 13 Full; Fig Marmalade

Duck Confit: 21; Shaved Brussel Sprout Salad, Sicilian Blood Orange Marmalade, Mustard Vinaigrette

Roasted Quail with Stuffing: 22; Cranberries, Foie Gras, Bacon, Croutons,Wilted Greens, Dark Quail Jus

Creamy Polenta: 12 Half 18 Full; Truffle Poached Egg, Bacon Bits

Foie Gras sur une Crepe: 22; Duck Confit, Caramelized Onion Mushrooms, Blood Orange Marmelade

Sweetbreads “Milanesa”: 12 Half 18 Full; Cippolini Onions, Apples, Black Eyed Peas, Bacon, Cider Gastrique

Short Ribs Falling off the Bone: 36 Full; Saffron,Corn and Potato Mousseline, Natural Jus, Roasted Root Vegetables

Seared Halibut: 35 Full; Celery Root Puree,Periwinkles,Arrowhead Spinach,Persille

Cioppino: 34 Full; Florida Caught Fish, Clams, Mussels, Rock Shrimp, Calamari, Polenta, Uni Crostini

Steak Frites: 33 Full; Churrasco, House Made Fries, Béarnaise and Au Poivre Dipping Sauces

Whole Yellowtail Snapper: 35; Malaysian Curry, Green and Ripe Mangoes, Hearts of Palm

Roasted Half Young Chicken: 30 Full; Winter Root Vegetables,Chicken Apple Sausage

Wild Salmon: 34 Full; Roasted Fingerling Potatoes,Caramelized Leeks and Fennel Fondue,Caviar Beurre Blanc

“New” Fettuccine Carbonara: 29 Full; Guanciale,Crispy Pork Belly,Cherry Tomatoes,Peas Poached Egg,Saint Andre Cheese

Squid Ink Handkerchief Pasta & Prawns: 29 Full; Tomatoes,Kale,Haricots Verts,Seafood Nage

Butternut Squash Risotto: 27 Full; Winter Truffles,Foraged Wild Mushrooms,Fried Salsify,Mascarpone Cheese

To get the True Michy’s Experience, we suggest you try our family style chef’s tasting menu and let your palate take a ride.

70/90

* Menu items and pricing are subject to change*