Thankfully it is the most wonderful time of the year again and there is no better spot to celebrate a Miami Halloween than Lincoln Road. This year there will be Halloween inspired pre fix menus at Quattro and Meat Market, two of Lincoln’s best restaurants. There is also a bone suckinlgy deelish option at SHIKANY.

Meat Market’s chef/co-owner Sean Brasel will craft a three-course menu for guests to enjoy al fresco (outside) for $120 per person, excluding alcohol, tax and gratuity.

FIRST COURSE

(choose one)

TUNA TAR-TAR

Ginger, soy, jalapeno, passion fruit with mango and avocado mousse topped with taro chips

Chilled foie gras torchon, foie gras panna cotta, pineapple marmalade and raspberry mustard

CHILLED FOIE GRAS DUO

on a butter toasted brioche bun

BURRATA CHEESE

Served with local vine ripe tomatoes, roasted beets and pickled beet salad and baby frisée,

Red chili paste marinated shrimp served on pickled papaya salad with coconut rum reduction

dried tomato and basil pesto

SUGAR CANE BBQ SHRIMP & SCALLOP

sauce and macadamia nuts

PUMPKIN LOBSTER BISQUE

Roasted pumpkin and lobster, finished with fresh tart apple salad

Oysters by the piece (3 piece minimum) + $3 each

White truffle Kobe tartar with shaved truffle + $25

Wagyu Carpaccio and lobster empanadas + $20

ADDITIONAL STARTERS

Stone crab claws paired with Key West mustard, cocktail sauce and coconut sauce – MP

SECOND COURSE

(choose one)

HERB CRUSTED SEABASS

Truffle mash, wild mushrooms, tomato, and corn finished with truffle nage

CHAR GRILLED FILET TOPPED WITH LOBSTER HOLLANDAISE

12 oz. Filet Mignon topped with lobster hollandaise, lobster meat with caramelized onion potato Rösti

Char grilled dry aged bone-in topped with marrow butter, fried kale, crispy fingerling potatoes and roasted chilies

BONE-IN PRIME NEW YORK

WOOD GRILLED BLACKENED TUNA STEAK

Sweet soy, candied ginger, yuzu butter, served on crunchy grain and quinoa salad

28 OUNCE KOBE STYLE WAYGU TOMAHAWK CHOP

Add a 6 ounce warm water roasted lobster tail to any entrée + $25

+ $30

Chocolate Ghost Cup Cake

Chocolate Covered Berries

DESSERT

SCARY SAMPLER

R.I.P. Pumpkin Mousse

Cinnamon Panna Cotta

A few blocks down at Quattro,  twin chefs Fabrizio and Nicola Carro will present a four-course feast, priced $100 per person outdoors and $65 per person inside the restaurant, both options excluding alcohol, tax and gratuity. Reservations must be made in advance.

APERITIVO

(For every table)

BRUSCHETTA ROBIOLA E TARTUFO

Bruschetta with truffle robiola cheese

ANTIPASTI

(choice of)

INSALATA DI MARE CON PESTO DI RUCOLA

Seafood combinations with heirloom cherry tomatoes and Arucola pesto

CARPACCIO DI MANZO ALLA MONFERRINA CON SENAPE E PARMIGIANO REGGIANO

Thinly sliced raw beef with mustard dressing, lemon dressed mache, cherry tomatoes and parmesan flakes

Baked organic eggplant layered with mozzarella and parmesan cheese, tomato sauce and torn basil

Black lentil, cucumber and cherry tomato in red wine vinaigrette served with Italian crispy bread

PARMIGIANA DI MELANZANE IN FORMA

LENTICCHIE DI NORCIA CON POMODORINI,CETRIOLI E ACETO DI BAROLO

BURRATA CON POMODORI MULTICOLORE E BASILICO

Fresh Burrata cheese with multicolored tomatoes and basil oil and crispy bread

MAIN COURSE

(choice of)

PREPARAZIONE CASALINGA DEI RAVIOLI DI CASA SAVOIA TARTUFATI

Fontina ravioli drizzled with white truffle oil

GNOCCHI DI ZUCCA NOCI E GORGONZOLA

Pumpkin gnocchi with Gorgonzola and walnut sauce

RISOTTO CON GAMBERI E BURRATA

Carnaroli risotto with pink shrimp, sundried tomatoes and burrata cheese

FILETTO ALLA GRIGLIA CON SALSA DI PORCINI TARTUFATA E PATATE

Grilled beef filet mignon with truffle porcini mushroom sauce and multicolor fingerlings potatoes

Baked sea bass with black olives and capers sauce served with rainbow Swiss chard

BRANZINO ALL’ACQUA PAZZA CON COSTE AL SALTO

STINCO DI MAIALE ARROSTO CON PURE DI ZUCCA E ASPARAGI

1lb. oven roast pork shank with pumpkin purée and asparagus

DOLCI

(choice of)

TORTA DI CIOCCOLATO AL LATTE E CIGLIEGE

Warm chocolate molten cake with apricot sauce and chocolate cherry

TIRAMISU PIEMONTESE DELLA CASA

House made classic tiramisu

TORTA DI PECAN E ZUCCA

Pumpkin and pecan pie

SHIKANY will also be in on the fun, be serving a special “bones menu”, where each dish will contain some sort of protein that will be bone in. The one night only menu will include dishes such as, Suckling Pig Head “10 Ways”; Citrus Soy Brazil Pacu Ribs with cheddar Jack mac, mandarin fennel salad; Scottish Wood Pigeon with chicken heart pumpkin risotto, saffron crème, candied basil.

Apps:

Suckling Pig Head “10 Ways”

Citrus Soy Brazil Pacu Ribs 

Cheddar Jack Mac, Madarin Fennel Salad

Braised Oxtail Stew

Wild Mushroom Consomme Porthole

 

Entrees:

Bone in prime rib

Chicken of the Woods, Confit & Charred Spring Onion, Gorgonzola Terrine

Fat Back Powder, Prime Jus

Scottish Wood Pigeon

Chicken Heart Pumpkin Risotto

Saffron Crème, Candied Basil

Dessert:

Coconut Pumpkin Spice Soup

Dark Choco Noodles, Pecan & Oats Streusel

Mascarpone, Chicken drum stick bone

Chocolate Marrow Fondant

Furi Kake Soil, Pomegranate Shards, Yuzu Kanten

Almond Nails, Blood Orange Sorbet