Ortanique on the Mile 278 Miracle Mile Coral Gables, FL 33134 (305) 446-7710

Cuisine
Fusion / Eclectic

Neighborhood:
Coral Gables

Catering Available

Features
• Full Bar
Happy Hour

Reservations
Suggested

Parking
Valet - available during dinner. There is also street parking available along Miracle Mile and a public parking garage directly behind the restaurant.

Payment Methods

AMEX, Diners Club, MasterCard, Visa

Private Rooms

Please Call

Hours
Lunch
Monday - Friday
11:30am - 2:30pm

Dinner
Monday - Wednesday
6:00pm - 10:00pm

Thursday - Saturday
6:00pm - 11:00pm

Sunday
5:30pm - 9:30pm

Ortanique Dinner Menu

Executive Chef Cindy Hutson

SOUP OF THE NIGHT 7 – 10

SALADS

SALAD OF THE NIGHT (See Tonight’s Specials ) M/P

LEMON ROASTED GARLIC CAESAR SALAD 8
Romaine Hearts with Fresh Squeezed Lemon, Roasted
Garlic and lemon Sizzled Wontons

SPICY FRIED CALAMARI SALAD 9
Tender Calamari lightly Dusted with Caribbean Herbs and Spices
Tossed with Mesclun Mix, Julienne of Carrots, Diced Tomatoes and
Tomato-Basil Vinaigrette

TROPICAL MANGO SALAD 9
With Braised Sabal Hearts of Palm, Julienne of Mango
Gourmet Greens, Caribbean Candied Pecans and
Passion Fruit Vinaigrette

HOT APPETIZERS

HOMEMADE PARMESAN GNOCCHI 12
With Roasted Peppers, Shallots and Arugula,
Tossed in a Balsamic Brown Butter Sauce

PINEAPPLE BRAISED SHORT RIBS 13
With a Thai Barbeque Glaze, Smoked Corn and Fingerling Potato Salad
Tossed with Sweet Plantains and Cilantro

WEST INDIAN CURRIED CRAB CAKES 16
Fresh Lump Crabmeat, Blended Curries, Red & Yellow Sweet Peppers
With Sorrel Flower Paint and Mango Papaya Salsa

RED STRIPE BEER STEAMED MUSSELS 13
P.E.I. Mussels in a Spicy Red Stripe Broth, with Shallots
Scotch Bonnet Pepper, Tomatoes & Jamaican Thyme

JERK RUBBED SONOMA FOIE GRAS 28
Over a Warm Salad of Mache, Crisp Potatoes & Duck Confit
With Burnt Orange Marmalade and Grand Marnier Drizzle

The Chef recommends a glass of Château Climens Sauterne
Premier Cru 1996 10

We are now offering:

Solé Water 6
Solé Sparkling Water 6

$1.50 appetizer split charge

$3.00 main course split charge

CARIBBEAN CEVICHÉ

CEVICHE DEL MAR M/P
SEE TODAY’S SPECIALS

CRACKED CONCH SALAD 16
With Bermuda Onions, European Cucumbers, Red, Yellow and Green Peppers
And Freshly Squeezed Lime Juice Served With Plantain Chips

SPICE CRUSTED TATAKI OF THE DAY M/P
With a Citrus Yuzu Vinaigrette, & a Pickled Ginger Grape Tomato Salad


MAIN COURSE

JERK CHICKEN PENNE PASTA 19
Sun Dried Tomatoes, Roasted Garlic Cloves, Shiitake Mushrooms,
Fresh Torn Basil in a Light Cream Sauce

WEST INDIAN FREE RANGE CHICKEN BREAST 24
Brined In Traditional Jerk Spices With Jamaican Rice “n” Peas
And Sautéed Broccolini in a Aromatic Piquant Sauce

ESCOVITCH WHOLE YELLOWTAIL SNAPPER 30
With Spicy Scotch Bonnet Pepper, Sautéed Sweet Vidalia Onions,
Carrots & Chayote Served With Jamaican Rice and Peas

MIDDLE EASTERN SPICED WILD SALMON 28
With Minted Honey Glaze Served On A Sweet ‘N’ Savory
WarmSpinach Salad, Fried Garbanzo Beans and Apple Wood
Smoked Bacon

PAN SAUTÉED BAHAMIAN BLACK GROUPER 30
Marinated in Teriyaki and Sesame Oil with an Ortanique Orange Liqueur
And Bacardi Limon Sauce Topped with Steamed Seasoned Chayote and
Carrots on a Lemon-Orange Boniato Sweet Plantain Mash

CARIBBEAN AHI TUNA 33
Marinated in Sesame Oil and Caribbean Spices, with Wasabi
Mashed Potatoes and Tropical Mango Papaya Salsa

WEST INDIAN STYLE BOUILLABAISSE (refer to today’s specials) M/P
Finest Selections from the Waters of the Worlds with Aromatic
Jasmine Rice in a Coconut Curried Broth

CERTIFIED BLACK ANGUS BEEF TENDERLOIN 40
Served with Manchego-Truffled Mashed Potatoes and Steamed asparagus
Topped with Shiitake Port Wine Demi Glace

JERK DOUBLE PORK CHOP 29
With Guava Bacardi Spice Rum Sauce and South American Moros
Topped with Drunken Raisin Tropical Fruit Flambé