Work Day To Construct the Mid-Beach Community Gardner at Pinetree Park

You are cordially invited to join the Mid Beach Community
Garden Committee, other residents of Miami Beach and the
team fromthe Parks and Recreation Department on

Sunday, September 26, 2010, from 9:00 A.M. – 12:00 P.M.
to help build the Mid-Beach Community Garden
at Pinetree Park, 4400 Pinetree Drive.

Red Light Dinner 9/27-10/2

soup:
old Miami conch chowder. 7
fresh blue crab-seafood gumbo. (honor the Gulf) 8

salads:
spinach salad, poached “pullet organic egg”, carmelized vidalia
onions and house smk. bacon. 7
“u need to eat better,” greens salad. Mizuna, arugula sorrel, cucumbers,
goat cheese & lemon vinaigrette. 8

specialties
oyster pie on bed of cash green spinach. 8
little red smoker fish dip & flat bread. 6
citrus steamed mussels, green tomatoes and crisp plantain chips. 8/16
spiny lobster stuffed chayote squash in bay laurel broth. (don’t forget Haiti) 14
bbq Shrimp & dip bread. /17
Kris’s hand rub, spicy smoked ribs (St. Louis) & apple slaw. 10/18
Oxtail this season’s figs and toast.
chargrilled churasco steak, onions, peppers & tomatoes. (with choice of side) 18

Fish
Tides are changin, Haulover, Mahi Mahi, guava lime grilled, sugar peas & coconut rice. 18
Pasilla & peppers Fish creole, lime zucchini & grits. 16
Sunshine Snapper, orange mojo sauce, sunburst squash & calabazza hash. 17

Sandwiches: all sandwiches served with potatoes or red beans.
grill cheeses ( on 9 grain)
apple wood, bacon & fontina 9
Louisiana bbq chicken & sharp cheddar. 11
“bratty kid” just cheese & white bread. 7

red light burger, secret onions & white cheddar. 9
Add: bacon, mushrooms or fancy cheese 1.5

sides ( 4)
mac & cheese, steamed veg, house potatoes
basmati rice, red beans, grits

Red Light Dinner Menu 9/20-9/26

soup:
“honor the Gulf coast” Atlantic seafood Gumbo. 5/9
Island red bean, toasted corn and lime sour cream. 6
golden Crab bisque with Julia’s biscuits. 8

salads:
spinach salad, poached egg, carmelized Vidalia onions house smk. bacon. 7
“fruit blown off da tree” mango, lychee, almonds, arugula & goat cheese. 8

specialties
oyster pie on bed of cash green spinach. 8
little red smoker fish dip & flat bread. 6
citrus steamed mussels, green tomatoes and crisp plantain chips. 8/16
pear glazed Quail and scallion bacon grits. 14
bbq Shrimp & dip bread. /17
Kris’s hand rub, spicy smoked ribs (St. Louis) & apple slaw. 10/18
Oxtail this season’s figs and toast.
chargrilled churasco steak, onions, peppers & tomatoes. (with choice of side) 18

Fish
Snapper sauté veronique (white grape-velouté) almond rice & steamed spinach. 17
Hoja santo leaf wrapped Corvina Creole, basmati rice & lime zucchini. 16
1st of the Season Spiny Lobster key lime-pan roast “on the half shell”,
calabazza hash and string beans. 18

Sandwiches: all sandwiches served with potatoes or red beans.
grill cheeses ( on 9 grain)
apple wood, bacon & fontina 9
Louisiana bbq chicken & sharp cheddar. 11
“bratty kid” just cheese & white bread. 7

red light burger, secret onions & white cheddar. 9
Add: bacon, mushrooms or fancy cheese 1.5

sides ( 4)
mac & cheese, steamed veg, house potatoes
basmati rice, red beans, grits

Red Light Dinner 9/13-9/19

soup:
“honor the Gulf coast” Atlantic seafood Gumbo. 5/9
Island red bean, toasted corn and lime sour cream. 6

salads:
spinach salad, poached egg, carmelized Vidalia onions house smk. bacon. 7
“fruit blown off da tree” mango, lychee, almonds, baby & goat cheese. 8
Florida wedge salad: Avocado slices, lemon, olive oil & iceberg. 8

specialties
little red smoker fish dip & flat bread. 6
citrus steamed mussels, green tomatoes and crisp plantain chips. 8/16
pear glazed Quail and scallion bacon grits. 14
bbq Shrimp & dip bread. /17
Kris’s hand rub, spicy smoked ribs (St. Louis) & apple slaw. 10/18
Oxtail this season’s figs and toast.
chargrilled churasco steak, onions, peppers & tomatoes. (with choice of side) 18

Fish
Snapper sauté veronique (white grape-velouté) almond rice & steamed spinach. 17
Hoja santo leaf wrapped Corvina Creole, basmati rice & lime zucchini. 16
1st of the Season Spiny Lobster key lime-pan roast “on the half shell”,
calabazza hash and string beans. 18

Sandwiches: all sandwiches served with potatoes or red beans.
grill cheeses ( on 9 grain)
apple wood, bacon & fontina 9
Louisiana bbq chicken & sharp cheddar. 11
“bratty kid” just cheese & white bread. 7

red light burger, secret onions & white cheddar. 9
Add: bacon, mushrooms or fancy cheese 1.5

sides ( 4)
mac & cheese, steamed veg, house potatoes
basmati rice, red beans, grits

on the river...