Tantra Restaurant 1445 Pennsylvania Avenue Miami Beach, FL 33139 (305) 672-4765

Cuisine
International, Fusion, Eclectic

Neighborhood
:
South Beach

Features
• Full Bar
• Happy Hour
• Outdoor Dining
• Chef's Table
• Entertainment

Reservations
Suggested

Parking
Valet

Payment Methods

AMEX, MasterCard, Visa, DC, Discover

Private Rooms

Yes, Please Call

Hours
Dinner
Monday, Friday - Saturday:
7:00pm - 2:00am,

Sunday, Tuesday - Thursday:
7:00pm - 1:00am




Tantra Dinner Menu

Appetizers

Golden Tom Yum Thai Lobster Soup
Medallions of fresh lobster, simmered in a coconut milk, galangal root and lemongrass broth finished with Chanterelle mushrooms and picked fresh cilantro

The French Kiss
Bibb lettuce and fresh Bartlett pear with French Roquefort, pickled pearl onions and lavender honey, pommery mustard vinaigrette

The Tantra Love Apple
Sliced ripe Homestead tomato layered with Laura Chenel goat cheese, beautiful basil oil, and Cypress Grove Bermuda Triangle garnished with fresh pomegranate seeds

The Tantra Plate
A unique blending of the most potent aphrodisiacs including a tasting of Pacific oysters, tender poached jumbo shrimp, thin sliced Japanese calamari salad, succulent sweet soy grilled eel, twin flash fried Lobster wontons, a large stone crab claw, and a spicy roll of sushi tuna and wakame seaweed with wasabi kiwi sorbet

'Sharing food with another human being is an intimate act that should not be indulged in lightly'

Hot and Cold Asparagus Spear Bouquet
A floral display of roasted parmesan crusted and chilled steamed green Asparagus with fresh thyme infused tomato cocktail and aged balsamic crostini

Colossal Stone Crab and Caviar Waffle
Fresh Florida Keys stone crabs and a handpicked stone crab salad topped with Russian OOO Beluga caviar on a savory caramelized onion waffle with chives and creme fraiche

Chilled Maine Lobster Napoleon
Succulent morsels of steamed then chilled Maine lobster layered with sliced mangoes, Haas avocados, chopped greens, and a bleeding heart truffle vinaigrette

'A woman should never be seen eating and drinking, unless it be lobster and Champagne'

Seared Prawns and Day Diver Scallops
Giant fresh water prawns sautéed with honey glazed scallops, served with a Florida salad of fresh hearts of palm, ripe papaya and diced Atkins mango finished with a passion fruit vinaigrette

Moroccan Spiced Lamb with Mint and Mango
Cold charred lamb loin sliced over a puree of fresh mango and clipped mint on roasted garlic hummus and a mint-stuffed lychee nut

Duck Confit with Spicy Peanut Sauce
Confit of duck leg on a crispy scallion pancake with sweet orange-glazed spun cucumber salad and Thai Bullhead barbecue peanut sauce

Grilled Sonoma Foie Gras
Delectably seared filet of foie gras on a crisp peppered plantain cake with a rich dried mango and fresh pineapple Oaxacan mole

'One of the world’s most extravagant foods, foie gras, was a favorite seductive tool of Casanova'

TANTRALIZING TEMPTATIONS

'Cooking is like love, it should be entered into with abandon or not at all'

Roasted Maine Lobster with Bouillabaisse Sauce
Whole Maine lobster with an asparagus and truffle risotto finished with a saffron and extra virgin olive oil infused Bouillabaisse sauce

Florida Keys Day Boat Black Grouper
Pan-seared black grouper on braised Swiss chard with a sweet carrot and roast shallot puree, dressed with a fresh-picked Italian parsley salad

Ginger Kissed Salmon
Sautéed Chilean salmon on gingered black Thai rice with a vegetable blend of boc choy, shitake mushrooms, sweet bell peppers and a soy sake glaze

'High phosphorus and iodine content in salmon has beneficial effect on sexual potency'

'Rare' seared Tuna and Foie Gras
Sitting on stewed Beluga lentils, sautéed spinach, fine diced Asian pear and a truffled foie gras sauce

'The ancient Greeks, believe truffles were created when thunderbolts of the gods struck the earth'

The Saigon Saffron Seafood Stew
A captivating coconut and saffron curry from Thailand with fresh market seafood and sweet peppers, finished with cilantro and a squeeze of fresh lime served in a hollow pineapple boat

Pan Seared Yellowtail Snapper
Fresh filet of Yellowtail Snapper accompanied by littleneck clams and jumbo shrimp in a ginger-black bean sauce, jasmine rice and mango-papaya salsa

Mediterranean Vegetable Mezze
A phyllo wrapped parcel of pearl couscous, asparagus and zucchini on a tower of Berber spiced sweet roast peppers, baby artichokes and roasted garlic hummus finished with a cooling saffron yogurt

Grilled Filet Mignon with Cuban Coffee Sauce
Grilled center cut Filet Mignon on Yukon Gold mashed potatoes with spinach sauté and a Bustello black coffee glaze

Truffle Stuffed Organic Roast Chicken
Shaved black truffles line the roasted Bell & Evans chicken nestled on a oyster mushroom frittata dressed with a pan sauce of artichoke hearts, diced fresh Homestead tomato and chives

Grilled Quail on Tagliatelle with Fresh Figs
Twin farm-raised boned Missouri quail on fresh tagliatelle tossed with julienne sage, roasted pine nuts and crispy pancetta

Double Cut Rack of Veal with Porcini Ragout
Grilled Veal chop on applewood smoked bacon laced mashed potato with a confit of shallots, and a slow braise of baby artichokes and Porcini mushrooms

Tantra Sides

Golden potato - truffle gratin layered with Reggiano and Fontina cheese

Steamed Asparagus - with fresh thyme and diced beefsteak tomato