Menu
Summer Menu
DIVE IN
A curated selection of prosciutto di Parma, Marcona almonds, fig jam, crostini, olives, local honey, and a selection of cheeses.
Crispy Manchego cheese and prosciutto croquette, caramelized figs and truffle infused Stracciatella cheese
Lightly fried calamari, Key West shrimp, white fish served with a avocado aioli and lemon zest
Beef and veal meatballs in slow-cooked ragù, ricotta salata, and fresh basil.
COLD ANTIPASTO
Mixed greens, cucumber, radish, strawberries, cherry tomatoes, and red onion, finished with merigold flowers and a rich balsamic vinaigrette
Artisanal romaine lettuce, golden garlic crisps, aged Parmigiano Reggiano, chives, and a silky classic dressing.
Grilled orange, thin-sliced Galbani fresh mozzarella, fresh herbs, pomegranate seeds, toasted pistachios, and watercress, drizzled with sumac, tangerine oil, and balsamic glaze.
SEA & LAND
Golden-fried Florida snapper with a velvety garlic aioli, paired with a vibrant citrus-arugula salad, finished with a light lemon vinaigrette.
Pan-seared salmon with a sweet and spicy hot honey glaze, charred broccolini, and sautéed fingerling potatoes.
Perfectly seared diver scallops paired with a creamy Milanese risotto, finished with crispy garlic.
Pan-seared salmon with a sweet and spicy hot honey glaze, charred broccolini, and sautéed fingerling potatoes.
PEI mussels steamed in a fragrant wine broth, served with artisanal bread
Crispy chicken, Galbani mozzarella and provolone, fresh herbs, served with mezzi rigatoni in a silky vodka sauce.
8oz prime filet mignon paired with succulent Key West jumbo shrimp, served with stone-ground polenta and roasted squash.
chargrilled 8oz skirt steak, with roasted vegetables, and herb marinade
RAW BAR
Spicy yellow fin tuna tartare, truffle spicy mayo, eel sauce, fresh avocado atop crispy rice
topped with passion fruit, white truffle oil, local honey, crispy sweet potato, capers, and marigold petals
with strawberry-basil-mint confit, finished with flaky sea salt and a drizzle of basil EVOO
Fresh oysters topped with a refreshing pomegranate mignonette granita & bright fresh mint
Fresh oysters topped with a refreshing pomegranate mignonette granita & bright fresh mint
PASTAS & RISOTTOS
House made spaghetti, roasted cherry tomatoes sauce, creamy burrata, crispy basil and a delicate drizzle of white truffle oil.
pear and Galbani ricotta-stuffed pasta purse, served in a gorgonzola cream sauce, with black truffle honey, and candied walnuts.
Spicy Calabrian chili roasted tomato pesto, jumbo shrimp, fresh herbs, and Asiago cheese over campanelle pasta.
Fresh Spaghetti pasta, Pecorino Romano, guanciale, egg yolk, black truffle, cracked pepper
Handcrafted pappardelle, 8oz roasted lobster tail, roasted tomatoes, and a rich saffron butter sauce
Earthy wild mushrooms, creamy risotto, balsamic glaze , fresh thyme, and crispy enoki mushrooms, finished with a touch of shaved Parmesan.
Succulent 80z lobster and shrimp, smoked ciliegine, lemon zest, and wild rocket emulsion for a rich, zesty finish.
Crispy cauliflower tossed in a spicy glaze, served with Calabrian chili aioli for a bold kick
Seasonal wild mushrooms sautéed with fresh herbs and garlic butter
Creamy whipped potatoes with truffle zest, truffle oil, and a torched Manchego cheese
Charred broccolini, toasted Marcona almonds, lemon zest, and shaved 24-month Parmesan.
Crispy fries tossed in truffle oil and Parmesan, served with truffle aioli
Christopher Valenzuela
Executive Chef
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
Experience Noma Beach
A modern Italian restaurant that embodies south Florida's energy.
NOMA BEACH at Redfish, formerly the home of Redfish Grill, is a one-of-a-kind waterfront property that highlights Chef Donatella Arpaia’s signature Coastal Italian cuisine.
HOURS
- Mon - Tue
- Closed
- Wed - Thu
- -
- Friday
- -
- Saturday
- -
- Sunday
- -
© 2022 Copyright NOMA Beach at Redfish. All rights reserved.