Vix 1144 Ocean Drive Miami Beach, FL 33139 (305) 779-8888

Cuisine
Global, International

Catering Available

Neighborhood
:
South Beach

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

Reservations
Suggested

Parking
Valet

Payment Methods

AMEX, MasterCard, Visa, DC, Discover

Private Rooms

A private boardroom is available which seats up to 25 guests, and the 2nd floor "Vue Terrace" seats up to 125 guests.

Hours
Breakfast Daily:
7:00am - 11:00am

Lunch Daily:
12:00pm - 3:00pm

Dinner Daily:
7:00pm - 12:00am




Vix Dinner Menu

to start and things to share

flat iron roasted, dry-rubbed mussels 13
lemon-garlic butter and croustades for dipping

baked hot and sour rock shrimp 15
siracha-crab stuffing, hot and sour vinaigrette

chilled seafood for one... lobster, shrimp, scallops, mussels and oysters 22
spiced crisp with a trio of dipping sauces

fresh florida stone crab claws mp

foie gras “two ways” 21
pan seared with sugared apples, cardamom brioche and “cru” cognac marinated terrine

meze of grilled free form sausage on roasted mediterranean sweet peppers 12
goat’s milk feta, capers, preserved lemon and bissara dip

ceviches and raw selections

don julio tequila and lime soaked saltwater prawns 14
tomato seed jelly, avocado and habanero sea salt

“cold smoked” sliced beef tenderloin 13
warm ponzu dipping sauce, shiso and daikon

tasting of three ceviches 19
select a combination from the four

line-caught salmon with mountain caviar 15
marinated in yuzu, miso and sake

fire & ice honduran lobster and scallops 16
coconut, basil and chili pepper ice

oysters on the half shell... four of today’s finest 14
jamaican-tabasco barbeque, yuzu onions and mignonette
(served with a bloody mary chaser)

kyoto sashimi tuna salad 15
sweet onions, soy and frozen aromatic sesame oil

as in the case with consuming other raw animal protein products, there is a risk associated with consuming raw oysters, clams, and mussels. if you suffer from chronic illness of the liver, stomach, or blood, or have immune disorders, do not eat these products raw. 021105


salads / soup

grilled asparagus and marinated shiitake mushroom salad 12
miso vinaigrette, edamame and daikon sprouts

tossed salad of frisee, arugula and peppercress with braeburn apple 10
french green beans, roquefort cheese and cinnamon pecans

grilled mojito beef salad 14
palm sugar, birds eye chilies, shallots, mint and key lime

full-flavored chunky tomato soup 9
broken noodles and ras el hanout

pasta & risotto

risotto of truffle oil roasted crimini and foraged mushrooms 13 / 26
asiago and parmesan “stravecchio”

pumpkin gnocchi with sage brown butter 16 / 32

braised duck with port wine reduction and spiced pine nuts... vegetarian option 13 / 26

“all of the food we create has established roots in proven culinary traditions...
the evolution of our culturally inspired cuisine originates from the sensual world of the legendary spice route...experience the freshness and authenticity radiating from the herbs, spices and flavors within.”
the chef – james wierzelewski

seafood / meat

pan roasted osaka black cod 29
soy and sweet mirin glaze, fork-smashed snap peas

“basque style” loup de mer, garlic chives and sweet pimiento polenta 32
garlic confit, chorizo and roma tomato boullion

seared line-caught salmon, hazelnut and aromatic sea salt crust 28
celery root mash, mushroom jus

saltwater prawn tagine with artichokes and preserved lemons 34
tomato, peas and north african hot sauce

seafood “hot pot”... lobster, shrimp, scallops and fish 39
coconut broth and asian aromatics

hong kong barbequed duck and lobster “chow mein” 37

coriander noodles, sweet soyu and kaffir lime... vegetarian option 26
char grilled bone-in prime cuts

ten ounce filet 41 twenty-eight ounce prime rib chop 48
potted onions, portobello mushrooms and our house made steak sauce

rotisserie

herb roasted corn-fed chicken 26
ragout of lima beans, garlic sausage and rioja wine jus

spit-roasted rack and leg of lamb with casserole of aromatic melting shoulder 38
crushed green chickpeas, moroccan spiced tomato-eggplant relish and coriander jus

an eighteen percent gratuity is included on all checks

twenty percent gratuity will be included for parties of six or more