Menu | B.E.D.

Executive Chef: Vitor Casassola

Beef Carpaccio Covered with Brunoise Vegetables, Shaved Regiano and Truffle Oil	10

Camembert Tempura Endive Salad Smoked Bacon, Spicy Peanuts with Honey Soy Dressing	9

Carioca Salad Prosciutto, Mango, Papaya and Cottage Cheese with Balsamic Dressing	8

Caprese Salad with Garlic Toast and Cashew Pesto	9

Caesar Salad Romaine Hearts with Croutons and Caesar Dressing	8

Miami Style Cebiche Tomatillo Guacamole with a Sweet Chili Sauce	9

Seared Scallops Chorizo Corn Medley with Creamy BBQ Sauce	12

Shrimp and Grits Cheddar Grits, Bacon and Spicy Pink Shrimp	9

Rice Paper Crab Cake Pico de Gallo, Chimichurri Salsa Verde with Saffron Mayo	9

Duck Leg Confit Spring Roll Tarragon Balsamic Strawberry Salad	9

B.E.D. Surf & Turf Butter Roasted 8oz Lobster Tail w/ Roasted Red Bliss Potatoes and Bi-color Zucchini. Your Choice of Cabernet or Gorgonzola Sauce	60

Lobster Santos Celery Pineapple Tomato with Coconut Cashew Ginger Sauce	32

Filet Mignon Roasted Red Bliss Potatoes and Bi-color Zucchini. Your choice of Cabernet or Gorgonzola Sauce	30

Chilean Seabass Haricot vert White Truffle and Yukon Mash Potatoes served over Vermouth Cream Sauce	30

Grilled Sesame Tuna Maduros with Caribbean Salsa	27

Southern Pork Chops Lightly Breaded Pork Loin with Sour Cream and Chive Mashed Potatoes, topped with Broccoli Rob over Gravy	28

Tilapia Breaded Tilapia with Tropical Salsa and Coriander Honey Sauce	27


Blackened Airline Chicken Breast Carrots puree Fennel Jicama Slaw with Louisiana Cream Sauce	25

Australian Rack of Lamb Parmesan Regiano Risotto sautéed Mushroom with Cognac Thyme Demi-Glace	29

Pasta Primavera Penne Pasta with Zucchini, Squash, Broccoli and Carrots	20

Cloud 9 Souffle (please allow 20 minutes)	10
Lava Cake	9
B.E.D. Tiramisu	8
Crème Brule	9
Berry Compote w/ Mascarpone Cream	10
b.e.d. Rock	9