The three course meal begins with a choice of: Kobe Beef Tartare-fresh wasabi root, quail egg, crostinis; Iced Hamachi with jalapeno, pineapple and scallion; Caesar Salad-romaine heart, traditional dressing, shaved parmesan, butcher black pepper; American ‘Kobe’ Beef Cheek Ravioli in truffle broth; Tomato & Red Onion Salad with aged balsamico; Slow Roasted Applewood Smoked Bacon & Black Truffles; or Iceberg Wedge with tomato relish, maytag blue cheese.Frankly, it's still quite a bargain. And dining at Kobe Club is a unique death-defying experience, what with all those Samurai swords hanging from the ceiling. Take advantage of the menu madness, people, who knows how much longer those fatty cows will be around!
Entrees choices include: Pan Seared Salmon with lobster dumplings & Tarragon beurre blanc; Roasted Kurobuta ‘Black’ Pork Chop with Japanese chili-pepper apple sauce; Wild Mushroom Pasta with portabellas, porcini and chanterelles; Filet of Snapper Meunier; Mustard-Rubbed Organic Chicken with pan roasted vegetables.
Wagyu Filet (Kobe & Kobe style Beef) upgrades are also available: 4 oz American +$30, 4 oz Australian +$40 and 4 oz Japanese +$80 with a choice of gorgonzola butter, toasted peppercorn sauce; or truffle Hollandaise sauce. All Entrees are accompanied by one side dish that includes: Wasabi and Shiso Whipped Potatoes, Sake White Truffle Creamed Corn; or Creamed Spinach. To satisfy the sweet palate, dessert is the chef’s Kobe Club Sampler.
Monday, June 09, 2008
Kobe Club Gets Spicey
Proffering platters of pampered beef, Miami's Kobe Club has joined Miami Spice, both for the preview this week and for the August-September gorge-fest. You may be wondering how the chic eatery, whose menu includes a $225 Wagyu sampler can possibly participate in the $36 three-course menu promotion. By offering upgrades, of course. From the press release: