Caspia Restaurant & Bar 18250 Collins Ave

veal broth, caramelized onions, gruyere

avocado, champignon mushrooms, escargot, olive oil, whole milk foam

bergamot, dressed with cognac

mesclun, cherry tomato, cucumber, red onion, bell pepper, feta, kalamata olives, dressed with olive oil

frisée, mesclun, cherry tomatoes, crispy bacon, poached egg, croutons, goat cheese, dressed with creamy mustard-balsamic dressing

over tomatoes, rocket, basil leaves, dressed with pesto-glaze sauce

roasted beets, grilled bell pepper, apple, rocket, goat cheese, nuts, dressed with pesto-glaze sauce

warm goat cheese tart, poached pear, sliced prosciutto, mesclun, dressed with champagne vinegar

homemade aioli, creme fraiche, topped with salmon roe

stuffed with goat cheese, wrapped with sliced bacon, baked in “spiceberry” sauce

baked with herbs in garlic butter

fried, topped with spicy aioli

assorted pickled delicacies

finger potato, cherry tomato, spicy aioli

shallot confit, citrus, thyme, parsley, garlic, dressed with cognac

hummus, tzatziki, mushroom dip

in seafood bisque cream sauce, dressed with cognac

chicken liver spread, topped with topped with brandy, softened black currants

thinly sliced salmon, marinated in sugar, served on a bed of pink Himalayan salt

seared duck liver over caramelized apple, dressed with mulberry sauce

1/2 dozen

beef: rocket, parmesan, aioli, dressed with yuzu truffle sauce, balsamic reduction

three oyster shots with lemon juice, grated jalapeno, quail egg, flying fish roe, chef's signature sauce

tuna: mango, avocado, microgreens, dressed with soy sauce and mango-chutney sauce

beef: shallots, cornichons, capers, egg yolk, mustard, parsley, Tabasco, Worchester sauce

tuna: lemon mascarpone, toasted almonds, apple, parsley, dressed with vinaigrette

served with creme fraiche, toast

cooked in organic cedar plank, served with vegetables, dressed with miso-glaze sauce and soy foam

dressed with pesto cream sauce

baked, rocket, topped with cranberry marmalade, foam

grilled, served with aioli, crispy carrot, salad

spaghetti with shrimp, calamari, mussels, marinated in olive oil and lemon zest with creamy sauce

shallot, thymine, garlic, vegetable broth, cream, saffron

with creamy sauce, saffron

beef: sirloin patty, caramelized onion, gruyere

baked in batter with sweet mustard, rosemary, ginger and Provencal spices, served with vegetables

onions, rosemary, grilled vegetables, drizzled with tomato-basil sauce

rocket, veg, dressed with chipotle sauce

layered with portobello mushrooms in cream sauce, served on bed of spinach and green asparagus shoots

duck breast in honey and spices, served on bed of sautéd spinach with apple and pear, dressed with mulberry sauce