CLAUDIE Menus
a french & italian table in miami
Pull up a chair. Stay a while.
CLAUDIE brings the feeling of the Riviera to the middle of Miami — sun-soaked, generous, a little playful, and made for long lunches that turn into late, lingering dinners.
Inspired by the coastlines, flavors, and easy spirit of the French and Italian Riviera, Chef Michaël Michaelidis and his team bring together olive oil, herbs, fire, the sea, and seasonal ingredients in a way that feels beautiful, abundant, and never too formal.
Big plates. Shared sides. Hands in the bread basket. One more glass because the conversation is too good to leave.
Wine first. Bon appétit.
Order more. Stay longer. Come again.
Join us For Lunch
Make the most of your midday break with a refined lunch. Choose from our à la carte menu or the Power Lunch menu—a curated selection of signature dishes crafted to deliver both flavor and elegance for an elevated midday experience.
From Monday to Friday: 12:00 PM – 3:00 PM
dinner
APPETIZERS
TAGGIASCA TAPENADE 12
Baguette Croutons
Warm Baguette
TOMATO GAZPACHO GF V 16
Basil Foam
Cold, Bright - Drink it
GREEN LENTIL SALAD 20
Dijon Mustard Vinaigrette
BOSTON LETTUCE HEART 22
Lemon Vinaigrette, Herb Symphony
TRUFFLE MUSHROOM CROQUETTES 23
Comté & Parmesan, Truffle
Crispy Outside, Molten Inside
CRAB CROQUETTES SN 24
Romesco Sauce
Two Bites, Three If You Are Sharing
FRIED MEDITERRANEAN CALAMARI* S 26
Tartare Sauce, Espelette Pepper
Disappears First, Always.
ARTICHOKE SALAD GF 28
Baby Arugula, Fresh Figs, Crispy Parmesan,
Fig Vinaigrette
ESCARGOTS GF N 29
Burgundy, Garlic & Parsley Butter
BURATTA DI PUGLIA GF 32
Fig, Tomato, Basil Oil
HARISSA BUTTER PRAWNS 33
Pastis, Confit Tomato, Basil, Lemon
TUNA "NIÇOISE" SALAD GF 36
Yellowfin Tuna, Green Bean, Fingerling Potato, Artichoke, Egg, Black Olive
CARPACCIO ET TARTARE
ZUCCHINI CARPACCIO N 20
Pistachio Vinaigrette
BLACK ANGUS BEEF TARTARE* GF 27
Pommes Gaufrette
BRANZINO CARPACCIO GF 30
Lemon, Fennel, Fresh Tarragon
YELLOWFIN TUNA TARTARE* GF 30
Mediterranean Condiments, Avocado, Mint Oil
BEEF CARPACCIO GF 33
Truffle-Balsamic Condiments Parmesan
FRUITS DE MER
FROM ATLANTIC & MEDITERRANEAN SEAS, AND COASTAL FLORIDA
PETROSSIAN CAVIAR
Classic Condiments, Warm Blinis
30g 185 | 50g 305 | 125g 750 | 250g 1500
ICE CHILLED OYSTERS* S 32
West Coast & East Coast
1/2 dozen
MAINE LOBSTER S 80
1.25lbs / 1 each
SEAFOOD TOWER S 185
Oysters, Clams, Whole Lobster, Large Prawns,
Branzino Carpaccio, Tuna Tartare
PÂTES et risotto
RICOTTA RAVIOLI 35
Spring Asparagus, Menton Lemon Oil, Espelette pepper
WINTER BLACK TRUFFLE RISOTTO GF 45
Carnaroli Rice, Parmigiano Reggiano
BLACK TRUFFLE PASTA 48
Paccheri, Parmigiano Reggiano, Chives,
Shaved Fresh Black Truffle
CAVIAR PASTA 80
Rigatoni Pasta, Lemon Cream, Caviar, Fennel
LOBSTER SPAGHETTI S 90
1.25lbs Maine Lobster, Bisque Sauce
AU FEU DE BOIS
FROM OUR OAK WOOD OPEN GRILL
MER
7oz FAROE ISLAND SALMON GF 42
Spring Pea Velouté, Preserved Lemon Purée
BRANZINO FILET GF 48
Tomato Marmalade, Olive, Basil Oil
2lbs GRILLED LOUP DE MER GF 90
Greece
Sauce Vierge
GRILLED DAURADE ROYALE for two 115
Spain
Sicilian Pistachio Vierge Sauce
1.5lbs TURBOT 135
Spain
La Bouillabaisse
from Marseille, with Love
BOUILLABAISSE DE MARSEILLE S 75
Traditional South of France Fish Stew,
Served with Rouille and Baguette
TERRE
CHICKEN MILANESE 50
Mediterranean Panko Crust, Parmigiano
Reggiano, Extra Virgin Olive Oil
RACK OF LAMB N half 70 | full 130
From Australia, Herb Crust, Smoked Eggplant Caviar
SELECTION FROM DEMKOTA FARM - BLACK ANGUS BEEF - AUSTRALIAN WAGYU
PROVENÇAL WAGYU BURGER & FRIES 45
7oz HANGER STEAK 45
8oz BLACK ANGUS TENDERLOIN 72
8oz WAGYU SKIRT STEAK 85
12oz ENTRECÔTE & FRIES 115
2lbs CÔTE DE BOEUF 165
50oz WAGYU PORTERHOUSE 350
32oz AUSTRALIAN WAGYU TOMAHAWK 265
CHOICE OF SAUCE 5
MAÎTRE D' BUTTER | BLACK PEPPER | BÉARNAISE
ACCOMPAGNEMENTS
FRITES 16
Garlic Truffle Aïoli, CLAUDIE Spices
You’re Getting A Second Order
TRUFFLE CREAMED SPINACH 21
Parmesan, Chives, Shaved Black Truffle
Order It With The Steak
ROASTED BRUSSELS SPROUTS 17
Fig, Lemon, Honey
GRILLED BROCCOLINI N 17
Romesco
PROVENÇAL RATATOUILLE GF V 17
Eggplant, Zucchini, Tomato, Thyme
TRUFFLE POMME PURÉE 22
Brittany Butter, Sea Salt
More Butter
GRATIN DAUPHINOIS GF 21
Baked sliced potatoes with
Comté cheese
GF - gluten free | V - vegan | N - contains nuts | S - shellfish
Ask your server which additional dishes can be adjusted to become vegan friendly.
LUNCH MENU
Join us for lunch Monday to Friday from 12 pm to 3 pm.
Power lunch
40 PER PERSON
Les Entrées
CHOICE OF:
HEIRLOOM TOMATO GAZPACHO V GF
Basil Foam
ZUCCHINI CARPACCIO N
Pistachio Vinaigrette
HEIRLOOM TOMATO SALAD GF
Frozen Stracciatella, Sun-Ripened Fig, Basil Essence
BLACK ANGUS BEEF TARTARE* GF +8
Pommes Gaufrette
Les Plats
CHOICE OF:
BRANZINO FILET GF
Tomato Marmalade, Olive, Basil Oil
RIGATONI PASTA
Spicy Arrabbiata, Ricotta Cheese, Basil
CHICKEN MILANESE
Mediterranean Panko Crust, Parmigiano
Reggiano, Extra Virgin Olive Oil
HANGER STEAK & FRITES GF +15
Desserts
CHOICE OF:
TIRAMISU
Espresso-Infused Sponge, Mascarpone, Valrhona Cocoa
LAVENDER CRÈME BRÛLÉE GF +5
 LA CARTE LUNCH MENU
Les Entrées
HEIRLOOM TOMATO GAZPACHO V 16
Basil Foam
ZUCCHINI CARPACCIO N 20
Pistachio Vinaigrette
CRAB CROQUETTES S 24
Romesco Sauce
FRIED MEDITERRANEAN CALAMARI* S 26
Tartare Sauce, Espelette Peppe
ESCARGOTS GF 29
Burgundy, Garlic & Parsley Butter
Les Salades
GREEN LENTIL SALAD 20
Dijon Mustard Vinaigrette
CLAUDIE CAESAR 22
Crouton, Marjoram, Tuna-Dressing
HERLOOM TOMATO SALAD GF 24
Frozen Stracciatella, Sun-Ripened Fig,
Basil Essence
SALADE NIÇOISE GF 36
The Authentic French Riviera Salad
Carpaccio et Tartares
BLACK ANGUS BEEF TARTARE GF 27
Pommes Gaufrette
YELLOWFIN TUNA TARTARE GF 30
Mediterranean Condiments, Mint, Dill Oil
ICE CHILLED OYSTERS S 32
West Coast & East Coast 1/2 dozen
BRANZINO CARPACCIO GF 30
Lemon, Fennel, Fresh Tarragon
BEEF CARPACCIO GF 33
Truffle-Balsamic Condiments, Parmesan
PETROSSIAN CAVIAR
Classic Condiments, Warm Blinis
30G 185 | 50G 305
125G 750 | 250G 1500
Pâtes
RIGATONI PASTA 28
Spicy Arrabbiata, Ricotta Cheese, Basil
RICOTTA RAVIOLI 35
Spring asparagus, Menton lemon oil, Espelette pepper
BLACK TRUFFLE PASTA 48
Paccheri, Parmigiano Reggiano, Chives,
Shaved Fresh Black Truffle
MAINE LOBSTER SPAGHETTI S 55
Bisque Sauce
Petits Pains de la Riviera
SERVED WITH FRIES & MESCLUN
PROVENÇAL WAGYU BURGER & FRIES 45
Au Feu de Bois
from our Oakwood open grill
CHICKEN MILANESE 28
Mediterranean Panko Crust,
Parmigiano Reggiano, Extra Virgin Olive Oil
7OZ FAROE ISLAND SALMON GF 42
Spring Pea Velouté, Preserved Lemon Purée
BRANZINO FILET GF 48
Tomato Marmalade, Olive, Basil Oil
HANGER STEAK & FRITES GF 45
Olive-Infused Beef Jus
2LBS GRILLED LOUP DE MER GF 90
Whole Greek Sea Bass, Sauce Vierge
12OZ ENTRECÔTE & FRITES GF 115
1.5 LBS CÔTE DE BOEUF GF 165
CHOICE OF SAUCE 5
MAÎTRE D’ BUTTER, BLACK PEPPER, OR BEARNAISE
Accompagnenents
FRITES 13
Garlic Truffle AÏoli, Claudie Spices
PROVENÇAL RATATOUILLE GF V 17
Eggplant, Zucchini, Tomato, Thyme
ROASTED BRUSSELS SPROUTS 17
Fig, Lemon, Honey
GRILLED BROCCOLINI N 17
Romanesco
TRUFFLE POMME PURÉE 22
Brittany Butter, Sea Salt
GF - gluten free | V - vegan | N - contains nuts | S - shellfish
DESSERTS
GREEN APPLE SORBET GF V 18
Fleur de Sel, EVOO
HOMEMADE ICE CREAM & SORBET GF V 15
Choice of 2 scoops of ice cream, flavors of
Vanilla, Chocolate, Calisson, or Pistachio
Sorbet Flavors of Raspberry,
Green Apple, Lemon, or Huckleberry
LAVENDER CRÈME BRÛLÉE GF 18
DESSERT
Our desserts invite you to indulge in the elegance of French Mediterranean traditions. Crafted with the finest ingredients, each creation reflects the sun-drenched coastlines and effortless charm of the Riviera.
HOMEMADE ICE CREAM & SORBET GF V 17
CHOICE OF 3 SCOOPS
Ice Cream Flavors
Vanilla | Chocolate | Pistachio
Sorbet Flavors
Raspberry | Exotic Green Apple | Lemon | Huckleberry
LAVENDER CRÈME BRÛLÉE GF 18
Château SUDUIRAUT, Sauternes 2016 (3oz)
GREEN APPLE SORBET GF V 18
Fleur de Sel, EVOO
Laurent-Perrier Harmony, Demi-Sec, Tours‑sur‑Marne, NV
SATILIA 62% CHOCOLATE MOUSSEGF 20
Caramelized Cocoa Nibs
TAYLOR FLADGATE, “20 YR TAWNY,” PORTO NV (3OZ)
FIG CHEESECAKE N 20
Huckleberry Grape Sorbet, Roasted Figs, Crumble
Roberto Amillo, “Colección Altanza,” Pedro Ximénez, Jerez NV (3oz)
SICILIAN PISTACHIO ICE CREAM N GF 58
( Serves 3-4 )
Golden Praline, Etna Olive Oil
CHEF’S DESSERT PLATTER 100
TIRAMISU 20
Espresso-infused sponge, mascarpone, Valrhona cocoa
Taylor Fladgate, “20 YR Tawny, “ Porto NV (3OZ)
DESSERT WINE
LAURENT-PERRIER HARMONY 25
Demi-Sec, Tours‑sur‑Marne, NV 3oz
CHÂTEAU SUDUIRAUT, SAUTERNES 37
Sauternes, France, 2016 3oz
CHÂTEAU D’YQUEM, SAUTERNES 60
Sauternes, France, 2010 1oz
HIDALGO VORS 30 YEARS PEDRO XIMENEZ 46
Pedro Ximénez, NV 3oz
TAYLOR FLADGATE, 20 YR TAWNY 26
Porto, Portugal, NV 3oz
MAS AMIEL, 30 YEAR 41
Maury, France, NV 3oz
Tea by Palais des Thés
PARIS FOR YOU - BY DAY 10
FLORAL GREEN TEA
Floral Green Tea with Notes of Rose, Raspberry and Lychee
GENMAICHA YAMA 10
JAPANESE GREEN TEA
Traditional Japanese Tea with Roasted Brown Rice
EARL GREY QUEEN BLEND 10
BLACK TEA
An Earl Grey Delicately Flavored with Bergamot
L’HERBORISTE N°74 10
CHAMOMILE TEA | CAFFEINE FREE
A Calming Blend of Limeflower, Chamomile and Orange Blossom
INFUSION DE MENTHE 10
MINT TEA | CAFFEINE FREE
Herbal Tea Made From Peppermint Leaves
Ice Tea by Palais des Thés
GOLDEN DARJEELING 10
BLACK TEA
Strong and Aromatic Black Tea from Darjeeling, India
COFFEE
COFFEE CLASSICO 6
Medium Roast
A Smooth Taste with Intricate Notes of Caramel, Orange Blossom and Jasmine That Culminates in a Sweet Finish.
DECAF CLASSICO 8
Medium Roast
A Smooth Taste with Intricate Notes of Caramel, Orange Blossom and Jasmine That Culminates in a Sweet Finish.
GF - gluten free | V - vegan | N - contains nuts | S - shellfish
cocktail
Our cocktails are crafted with passion, precision, and the finest ingredients, transforming each creation into a true masterpiece. Every sip tells a story, capturing the essence of art, culture, and timeless elegance.
Each taste transports you to iconic destinations from the sun-drenched shores of Saint-Tropez to the refined allure of Monaco, immersing you in the legacies of legendary muses, artists, and visionaries.
SIGNATURES
MATISSE’S MUSE 24
LUSH | BOTANICAL | REFINED
Tanqueray Gin, Juliette Peach Liqueur, Basil, CucumberA refined union of crisp botanicals and radiant citrus, inspired by the effortless charm of the French Riviera. This cocktail channels Matisse’s modern spirit through clean lines of flavor, each element adding depth and dimension to a beautifully balanced creation.
VAN GOGH’S SUN & FLOWERS 23
FROZEN | DECADENT | FRUITY
Sipsmith Strawberry . Homemade Rhubarb Sorbet . Genepy . Strawberry Cordial . Acid Blend . Champagne Gummy
A tribute to Vincent van Gogh’s time in Arles, France, where the golden fields and radiant light of Provence moved him to paint his iconic Sunflowers. A decadent, slushy pour capturing that same warmth and brilliance — the spirit that turned a small French town into the birthplace of some of art’s most celebrated works.
THE MONACO MUSE 21
BERRIES | CREAM | DECADENT
Grey Goose Vodka, Wild Berries, Yogurt-Washed Milk, Vanilla Espuma, Almond, Warm Spice
A tribute to Monaco, a city famed for its elegance and long history as home to legendary women like Josephine Baker and Édith Piaf. A captivating blend of sophistication and bold spirit, reflecting the cultural legacy that shaped Monaco.
PICABIA’S PROVOCATION 22
FIERY | DRY | CRISP
Altos Tequila Plata · Rectified Watermelon & Cucumber-Habanero Tincture · Peychaud’s · Aperol Lolli
Inspired by Saint-Tropez’s sun-soaked beaches and the boundary-pushing spirit of Francis Picabia, known for his audacious, avant-garde art. Step into a world of bold, fiery originality, with every sip reflecting the daring genius of Picabia’s artistic legacy.
MENTHE DE MENTON 19
FRESH | CITRUSY | HERBAL
Havana Club Blanco Añejo · Pastis · Mint · Lime · Green Cardamom
A harmonious blend of Mediterranean elegance and surrealist inspiration, this cocktail captures Menton’s essence with zesty lemon, refreshing mint, and a hint of Pastis, delivering a bold yet refined taste.
EAU DE COCO 25
LUXURIOUS | TROPICAL | EFFERVESCENT
Tito’s Vodka · Manzanilla · Coconut · Passion Fruit · Lavender
A celebration of elegance and innovation—a harmonious blend of flavors that captures the essence of Grasse and Coco Chanel’s iconic legacy.
HEMINGWAY’S HILLTOP N 28
EARTHY | COMPLEX | RUSTIC
Rémy Martin 1738 · Calvados · Bénédictine · Red Berries · Vermouth · Porcini Mushrooms · Grape Skins · Almonds
This cocktail is a tribute to Hemingway’s timeless spirit, a drink that balances bold flavors with refined sophistication, much like the man himself.
CLASSIC COCKTAILS
CLAUDIE PALOMA 24
FLORAL | BRIGHT | REFRESHING
Maestro Dobel Diamante Tequila, 400 Conejos Mezcal, St. Germain Elderflower, Grapefruit, Sparkling Water
LYCHEE MARTINI 22
FLORAL | SILKY | BRIGHT
Pegasus Vodka, JF Haden’s Lychee, Nigori Sake
ESPRESSO MARTINI RESERVE 26
BOLD | ROASTED | SPICED
Patrón Blanco, JF Haden’s Espresso, 6 Spice Syrup
ZERO PROOF
RENOIR’S GARDEN 16
SERENE | LUSH | INVITING
Ritual Bitter · Fig Leaf & Genmaicha Cream Soda · Cardamom
Embodying Renoir’s artistic legacy and his love for the simple, natural beauty of Cagnes-sur-Mer, this cocktail captures the essence of its serene landscapes. Each sip transports you to a world of gentle breezes and sun-dappled trees.
MAKE IT A GARDEN GLOW BY ADDING THE BOTANIST GIN | +3
COLETTE’S CARESS 16
DELICATE | REFRESHING | CRUSHABLE
Ritual Bitter · Saffron · Mandarin & Blood Orange · Soda
Revealing the softer side of Saint-Tropez, where Colette found solace and inspiration, this cocktail lingers gently much like her words—offering a quiet moment of reflection and indulgence.
MAKE IT A COLETTE’S BLUSH BY ADDING APEROL | +3
SUMMER BLOOM 16
CREAMY | EXOTIC | BRIGHT
Little Saints St. Ember · N/A Amaro · Pineapple · Coconut · Passion Fruit
A 20% Operations Charge will be added to your check. 22% applies to parties of 6 or more. This charge supports our team and venue operations. No additional gratuity is expected, though it is always appreciated at your discretion
Ask your server which additional dishes can be adjusted to become vegan friendly.
*Eating raw or undercooked fish, shellfish or meat increases the risk of foodborne illness especially if you have certain medical conditions. Please alert your server to any food allergies before you order. 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.