This year for Valentine’s Day my husband and I had the opportunity to dine at Miranda Cuisine & Bar where we were treated to an amazing four course dinner. This hidden gem is located inside the lobby of the EB Hotel in Miami Springs, Florida which happens to be a four star hotel. Miranda Cuisine & Bar is a simple yet sophisticated and modern restaurant that serves a variety of internationally inspired cuisine with a latin fusion and flair to it. Besides the restaurant, there is a cool/modern bar area that serves fine drinks, cocktails, and even specialty coffees.
Since it was a special event there was a preselected four course dinner menu where each course was distinctly paired with a different french red wine. The four different wines that my husband and I sampled that night were: Chateau Charmil Haut-Medoc (2008), Chateau Citran Haut-Medoc (2008), Chateau Castera (2008), and Chateau Fleur La Mothe (2011) which were all generously provided by Wine 41.
As for our dinner, here is what we had:
First Course: Amuse Bouche // Paired Wine: Chateau Charmil Haut-Medoc (2008)
This mini starter consisted of a figs confit with prosciutto & blue cheese along with a tuna tartar vol-au-vent which is french for puff pastry. What immediately caught my attention about this dish was the delightful and colorful presentation of the ingredients. Besides the presentation, the taste and quality of the ingredients did not disappoint either. The bite size tuna tartar and fish eggs were really fresh and tasty and the puff like pastry was crunchy and had the texture of a biscuit. As for the figs confit, once I took a bite of it my mouth was exploding with flavor! The mix between the sweet fig and the prosciutto and blue cheese was that of a sweet and salty sensation making it a very unique combination and my top favorite item that I got to try that night!
Second Course: Starter // Paired Wine: Chateau Citran Haut-Medoc (2008)
Our second course consisted of a Lobster cappuccino with portobello mushrooms and truffle aroma. This was another dish that I was impressed with both the presentation and quality of the ingredients, especially with the portobello mushrooms! I loved how soft and tasty the mushrooms were and how the hint of truffle oil on top of it gave it such a good and distinct flavor. The lobster cappuccino was very light and served like a soup but had very little flavor and creaminess to it. However, I loved that they added a cheese breadstick to the dish because I got to dip it in the soup and it tasted so delicious!
Third Course: Entree // Paired Wine: Chateau Castera (2008)
For the main course my husband and I had the option of choosing between the Tenderloin tornedo that comes with braised pine nuts, porcini mushroom risotto, baby carrots, and asparagus or the Salmon confit with pistachio and cauliflower pistou, bock choi, and baby salad. I picked the tenderloin tornedo mainly because I am a huge fan and lover of risotto and because I was craving some meat that night. I honestly have to say that the meat didn’t have too much flavor to it and it was too undercooked for me since I am use to ordering meats well done or medium well. However, I can’t argue the fact that it was still very juicy and tender. The mushroom risotto on the other hand was absolutely delicious because it was super rich in flavor and creamy just the way I like it and the vegetables were also very good. This course was paired with a glass of the 2008 Chateau Castera wine and was my personal favorite because it was more sweeter than the other wines that I tried.
Since we wanted to try both entrees my husband ended up ordering the other choice of entree which was the Salmon Confit. I was lucky enough to try this dish as well and I have to say that for being a much lighter and healthier option it was surprisingly very delicious! The salmon was very light, fresh, and baked to perfection but what really made the dish come together was the delicious creamy mix of the pistachio and cauliflower pistou with the fish and the salad which made the meal even more satisfying and guilt-free.
Fourth Course: Dessert “Romantic Surprise Duo” // Paired Wine: Chateau Fleur La Mothe (2011)
Last but not least, we had a chocolate flourless cake with pistachio crumbs and baileys pannacotta for dessert. As soon as I saw the dessert and presentation I got so excited because I knew right away that I was going to love it and I definitely did! The flourless cake tasted like a rich decadent brownie and when I combined it with the creamy baileys pannacotta and the fresh strawberries it was seriously one of the best desserts that I’ve ever tried! Plus, the portion size was more than enough to keep one full and overall satisfied!
Overall, I had a very positive and great experience at Miranda Cuisine & Bar and would definitely return. Everything from the food presentation to the quality of the ingredients was very well executed and I was extremely pleased with the waiters that attended us because they were very attentive to our needs. I want to give a special thanks to Maylen Montoto from Wine 41 and Miranda Cuisine & Bar for hosting and accommodating us.
To check out their menu or for more information visit: http://www.mirandamiami.com and check out their social media handles:
Facebook – https://www.facebook.com/mirandaateb
Instagram – https://www.instagram.com/miranda_restaurant/