WE ARE HERE
3176 Commodore Plaza
Miami, FL 33133
Phone +1 (786) 885 2242
info@baiablumiami.com
HOURS
Monday – Thursday 12 PM — 10 PM
Friday & Saturday 12 PM — 11 PM
Sunday 12 PM — 10 PM
APPETIZERS
- CRAB PANZANELLA
Jumbo lump crab, combined with crunchy brioche croutons, sweet heirloom cherry tomato, cucumber, tossed in a red wine vinaigrette arugula aioli. - FRITTO MISTO DI MARE
A crispy medley of lightly fried calamari, shrimp,
baby smelt, zucchini, and yellow squash, served with side of spicy aioli and fresh lemon.
- ZUPPETTA DI COZZE SFUMATE AL VINO COSTA D’AMALFI
Sauteed mussels in a fragrant broth of cherry tomato, parsley, accompanied by crispy garlic bread.
- POLPO ARROSTO ALLA PUTTANESCA
Grilled Mediterranean octopus served with yuca fried,
a velvety potato cream, capers and Taggiasca olives.
- WAGYU CARPACCIO BAIA BLU
Tender slice of premium Wagyu beef, with wild mushrooms, a fragrant truffle vinaigrette, moliterno pecorino cheese and seasonal summer truffles.
- LA CAPRESE
Imported buffalo mozzarella, marinated heirloom tomatoes, fresh oregano, basil oil. Finished with a drizzle of premium extra virgin olive oil.
- BAKED EGGPLANT PARMIGIANA
Thinly sliced eggplant with tomato sauce, fresh basil
and mozzarella cheese, all baked and topped
with parmigiano reggiano.
INSALATE E ZUPPE
- BAIABLU SALAD
Tricolor quinoa, farro, baby lentil, frisee, arugula, avocado, olive oil and roasted lemon dressing.
- ARTICHOKES & AVOCADO
Julienne artichokes served with avocado, frisee, shaved Parmesan cheese, tossed in a Zesty Cilantro -lime vinaigrette.
- BABY SPINACH SALAD
Baby Spinach, pickled onions, goat cheese crumble caramelized walnuts and apple vinaigrette.
- CEASAR SALAD
Romaine lettuce, croutons, shaved parmesan cheese, ceasar dressing.
- ZUPPA DEL GIORNO
Soup of the day.
I CRUDI
- TUNA TARTARE **
Ahi Tuna, finely diced and tossed with avocado,
shallots and Agrumato lemon olive oil.
Served with mango chutney and crispy avocado bread.
- CRUDO DI PESCE DEL GIORNO**
Fresh raw fish of the day, delicately marinated with lemon and dressed in a fresh herb vinaigrette.
- SALMONE CARPACCIO **
Thinly sliced Scottish salmon, orange and grapefruit citrus marinade, dill, frisee dressed with lemon juice and extra virgin olive oil.
- DAILY SELECTION OF OYSTERS **
A rotating selection of premium oysters
served with a trio of accompaniments: Prosecco Mignonette, horseradish and classic cocktail sauce.
- DELUXE SEAFOOD PLATTER ** ( 2 People )
A stunning presentation of the ocean’s finest, oysters, langostinos, 10gr Calvisius Osetra Caviar served with brioche crostini and assortment of accoutrements.
**There is risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked. If unsure of your risk, consult a physician.
**Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Sfizi & Salumeria
- TRUFFLE ARANCINI
Golden-fried Acquarello rice, balls, stuffed with summer truffle and parmesan cheese. - BRUSCHETTA DELIZIOSA
Crispy toasted bread topped with savory Culatello
and creamy buffalo stracciatella cheese. - FIORI DI ZUCCA
Stuffed zucchini blossom with goat cheese and truffle honey.
- CARPACCIO DI BRESAOLA
Thinly sliced cured beef served a zesty lemon vinaigrette, tender roman artichokes, fresh arugula and shaved Parmigiano Reggiano. - IL TAGLIERE CON FORMAGGI
A combination of fine charcuterie and artisanal cheese, paired with olives, marinated artichokes, focaccia and sweet honey. ( small / party ). - PROSCIUTTO DI PARMA E BURRATA PUGLIESE
Thinly sliced 36-month-aged Prosciutto Parma,
served with burrata cheese from Puglia.
Paste
- LINGUINE ALL’ ARAGOSTA
Tender Linguine pasta served with half a maine lobster, cherry tomato and fresh basil.
- SPAGHETTI ALLE VONGOLE
Classic Spaghetti sauteed with little neck clams, garlic, crushed red peppers and parsley.
- GNOCCHI ALLA “PORTOFINO”
Home made Gnocchi with shrimp, sweet cherry tomato and Basil pesto.
- LINGUINE ALLA NERANO
Handmade Linguine paired with baby zucchini, parmigiano, basil and DOP provolone del monaco.
- PAPPARDELLE AL RAGU BOLOGNESE
House made Pappardelle pasta, generously coated in a slow-cooked beef and veal ragu made with San Marzano tomatoes.
- RAVIOLI ALLA CAPRESE
Handmade Ravioli filled with soft caciotta cheese and maggiorana dressed with a delicate datterini tomato and basil sauce. - PEAR & GORGONZOLA AGNOLOTTI
Handmade Agnolotti filled with sweet pear and tangy gorgonzola, served with a cheese fondue, black truffle and parmesan. - LASAGNA DELLA MAMMA
Layers Homemade egg pasta, slow-cooked bolognese sauce, creamy bechamel, mozzarella and Parmigiano Reggiano. - TONNARELLI CACIO E PEPE
Fresh Tonnarelli pasta tossed with a velvety sauce made with Pecorino cheese, finished with freshly cracked black peppers. - FUSILLI DI GRAGNANO AI TRE POMODORI
Fusilli Pasta, served with three kinds of tomatoes : Datterino, San Marzano and yellow cherry tomato, Parmesan cheese. - RISOTTO AI FRUTTI DI MARE
Acquarello Risotto with calamari, octopus, shrimp, mussels, and clams.
Pesci & Carni
- BRANZINO DEL MEDITERRANEO
Grilled Mediterranean Branzino, delicately prepared with salmoriglio sauce, served with vegetables parisienne, and tender broccolini.
- ZUPPA DI PESCE “POSILLIPO”
Combination of shellfish and seafood cooked in fish broth with cherry tomato, Gaeta olives, basil, extra virgin olive oil served with crostini.
- SALMONE
Norwegian Salmon fillet served with Saffron lemon Velouté
and paired sauteed spinach.
- GRIGLIATA DI PESCE
Fresh catch of the day, langostinos, black tiger shrimp, lemon dressing served with side salad.
- VEAL OSSOBUCO ALLA MILANESE
Slow Braised Veal Shank with saffron risotto, gremolada. - POLLO ALLA PARMIGIANA
10oz Airline organic chicken, topped with a savory tomato Sauce, mozzarella and parmesan cheese, served with asparagus gratin. - SCALOPPINE DI VITELLO “SORRENTO“
Veal scaloppine with lemon veal reduction, served with butter garlic Brussels sprouts and roasted potatoes. - FILETTO DI MANZO AI FUNGHI
Tender Beef tenderloin, pan-seared and served with a mix of wild mushrooms in a rich demi-glace sauce.
Accompanied by roasted potatoes. - COSTOLETTE D’AGNELLO “SCOTTADITO”
Tender New Zealand Lamb chop served with a vibrant Chimichurri sauce and crispy roasted potatoes.
TO SHARE
(per 2 People)
- PESCE FRESCO DEL GIORNO
The Freshest catch of the day, prepared and served with seasonal accompaniments.
Ask your server for today’s selection of fish, straight from the sea to your table.
- BEEF CHATEAUBRIAND
A 20oz center cut tenderloin served with grilled mixed vegetables,
salt baked fingerling potatoes, bearnaise sauce.
- PAPPARDELLE BON FILLET
Beef Tenderloin, cherry tomato, beef demi-glace, EVO
- COTOLETTA ALLA PARMIGIANA DELLO CHEF
20oz Veal Chop Alla Parmigiana with tomato San Marzano e mozzarella cheese served with arugula and tomato sauce