Fontainebleau Miami Beach’s highly acclaimed AAA Four Diamond Award-winning restaurant, Scarpetta, welcomes a lineup of new dishes. Named for the Italian expression that means “little shoe,” or the shape bread takes when used to soak up a dish, Scarpetta recalls the pure pleasure of savoring a meal down to the very last bite. Created by celebrity chef Scott Conant and executed by chef de cuisine Neil O’Connell, the new menu is loaded with farm-fresh ingredients and coastal influences. New items will tempt, but not to be missed classics, such as Conant’s simple signature Spaghetti with tomato and basil and Creamy Polenta with fricassee of truffled mushrooms, remain menu staples.
Scarpetta’s newest primi Piatti (small plates) include Crispy Fritto Misto with seafood, vegetables, herbs, and lemon, while new paste (pasta) dishes, including Ricotta Raviolini with sweet corn, hazelnuts, and Honshimeji mushrooms; Squid Ink Tagliolini with seafood ragu, lemon and parsley; and Pici with Maine lobster, tomatoes and tarragon, are the perfect dishes to soak up Scarpetta’s sumptuous sauces with its famous breadbasket.
New piatta (entrees) gracing the menu include Fennel Dusted Black Cod with concentrated tomato, fennel, and mantecato; Roasted Branzino with artichokes, sea beans, anchovy and tomato dressing; Pancetta Wrapped Atlantic Halibut with cauliflower, asparagus, Barolo grapes and hazelnut; and Herb Crumbed Lamb Loin with fresh chickpeas, fennel, and semi-dried tomatoes. New contorni (sides) range from Roasted Corn with piquillo, scallion, parmesan and bread crumbs and Marble Potatoes with guanciale and herb crumbs to Seared Wild Mushrooms with lemon and herbs.
Scarpetta, located within the Sorrento Tower at Fontainebleau Miami Beach, is open for dinner on Sunday through Thursday, 6 p.m. until 11 p.m.; Fridays and Saturdays until midnight. Reservations 877.326.7412