Laurent Cantineaux, Sunny Oh, Gregory Gourreau and their team at the James Beard house
Rock Shrimp Tiradito with Ají Amarillo Aïoli, Red Onions, and Cilantro
Hamachi Espuma with Yuzu Kosho Espuma and Micro-Cilantro
Salmon Nashi with Truffle Oil, Dry Miso, and Micro-Arugula
Oh-Toro with Red Onion Salsa and Micro-Shiso
Sautéed Foie Gras with Grapes, Pineapple–Mango Chutney, and Hazelnuts
Tuna Poke with Sesame, Chilies, Hijiki, Red Onions, and Scallions
Chilean Sea Bass with Maple-Glazed Eggplant, Hawaiian Hearts of Palm, and Basil–Soy Butter
Milk-Fed Pork Confit with Shiitakes, Sour Cabbage, and Honey–Ginger Glaze
Juvia Shooter > Hot-and-Cold Piña Colada
Warm Hazelnut Ravioli with Citrus Consommé and Pomegranate Sorbet
Dinner

Beach Chic

Executive Chef/Partner Laurent Cantineaux

Juvia, Miami Beach, FL; and Bonito, St. Barts, French West Indies

Executive Chef/Partner Sunny Oh

Juvia, Miami Beach, FL

Pastry Chef Gregory Gourreau

Juvia, Miami Beach, FL; and Bonito, St. Barts, French West Indies

Sexy standout Juvia, which recently won our 2013 Outstanding Restaurant Design award, offers guests a striking indoor/outdoor penthouse setting with stunning views of Miami Beach—but the real reason diners (and celebrities) flock to the restaurant is for its adventurous yet impeccably crafted menu. Experience the distinctive Japanese, French, and Peruvian cuisine of chef Laurent Cantineaux and his team.

Event photos by Tom Kirkman.

Related Info:

Bonito 
Juvia  

MENU

  • Hors d’Oeuvre

    • Rock Shrimp Tiradito with Ají Amarillo Aïoli, Red Onions, and Cilantro
    • Hamachi Espuma with Yuzu Kosho Espuma and Micro-Cilantro
    • Salmon Nashi with Truffle Oil, Dry Miso, and Micro-Arugula
    • Oh-Toro with Red Onion Salsa and Micro-Shiso
    • Champagne Moët & Chandon Grand Vintage 2004
  • Dinner

    • Sautéed Foie Gras with Grapes, Pineapple–Mango Chutney, and Hazelnuts
    • Bouchaine Bouche d'Or Late Harvest Chardonnay 2010
    • Tuna Poke with Sesame, Chilies, Hijiki, Red Onions, and Scallions
    • Robert Mondavi Winery To Kalon Vineyard Fumé Blanc Reserve 2010
    • Chilean Sea Bass with Maple-Glazed Eggplant, Hawaiian Hearts of Palm, and Basil–Soy Butter
    • Baron de L Pouilly-Fumé 2006
    • Milk-Fed Pork Confit with Shiitakes, Sour Cabbage, and Honey–Ginger Glaze
    • Château Haut Condissas Cuvée Prestige 2005 
    • Juvia Shooter > Hot-and-Cold Piña Colada
    • Warm Hazelnut Ravioli with Citrus Consommé and Pomegranate Sorbet

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 05.29.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

August 2014

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New Orleans Mon, 08.04.2014
 
Washington, D.C. Mon, 08.04.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
The Mission Gem Tue, 08.05.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Jersey Summer Bounty Wed, 08.06.2014
 
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Rustic Farmhouse Rendezvous Mon, 08.11.2014
 
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The Rich Table Tue, 08.12.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Enlightened Eaters Wed, 08.13.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Bangkok or Bust! Thu, 08.14.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Wailea, Maui, HI Fri, 08.15.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Wailea, Maui, HI Fri, 08.15.2014
 
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Along the 38th Parallel Mon, 08.18.2014
 
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Renegade Wine Dinner Tue, 08.19.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Beard on Books Wed, 08.20.2014
 
Memphis Style Wed, 08.20.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
The Art of Modern Japanese Thu, 08.21.2014
 
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