The waterfront patio at Delilah Miami, which overlooks Key Biscayne, is now open to the public, providing guests with an exceptional alfresco dining experience. Bringing the glamour of Delilah Miami’s 1920s-inspired ambiance outdoors, the patio offers a range of booth and table options, all equipped with romantic, dim table lighting and lavish, comfortable seating. The waterfront restaurant has also launched Boat Service for its Miami location, offering exclusive private boat slips available from 6 p.m. Tuesday through Sunday. Guests interested in sailing to Delilah Miami to dock before their meal can now contact or visit here to arrange their arrival.
Delilah Miami has introduced a new dinner menu featuring a variety of mouthwatering dishes, accompanied by boat service at the waterfront restaurant. The menu includes new seafood entrees such as the Genuine Red Snapper with crispy potato, sugar snap peas, and chili garlic sauce; Roasted Scallops with clementine sauce, fennel salad, Aleppo pepper, and citrus; and Glory Bay Salmon with charred snow peas, fava beans, swiss chard, and an English pea & parmesan cream. In addition, the seafood options are complemented by indulgent meat entrees like the Crispy Suckling Pig served with charred spring vegetables, carrot purée, and salsa verde, as well as the Roasted Chicken with farro, fava beans, English peas, and a truffle chicken jus.
From the chilled seafood bar, patrons can savor the King Crab Leg served with house aioli and tarragon butter at Delilah Miami. In addition to these delectable entrees, new side dishes have been introduced, including Sugar Snap Peas & Morels with ramp butter, mint, and yuzu, as well as Jumbo Asparagus with poached egg, pickled shallots, almonds, garlic crumbs, and truffle.
The menu also offers a tantalizing array of vibrant new salads, such as the Endive Salad featuring smoked pecorino, clementine, blood orange, mint, and pistachios, and the King Crab Salad with little gem, sunflower seeds, tobiko, and shiso. To conclude their dining experience on a sweet note, guests can indulge in one of Delilah’s new desserts: the Champagne Mousse with white peach, lemon curd, meringue, and olive oil crumble, a delightful blend of flavors and textures, or the decadent Chocolate Profiteroles with strawberry, coconut cream, chocolate sauce, and candied nuts, a perfect ending to a perfect meal.
