Miami Wine-Ultra-Hour (take advantage of our Daily Happy Hour) @ bin no. 18

Design your own Tabla   

3 for $22        5 for $34       8 for $48

Any Combination Includes: Artichoke & White Truffle Mousse

Fig & Port Jam/ Marinated European Olives/ Quince Paste

Artisan Cheeses

Fiore Sardo DOP Sardinia-Italy

Sheep’s milk...Slightly salty-nutty flavor and a long finish.

Pecorino Tartufato Umbria-Italy

Sheep & Cow’s milk... Sweet, tender and mild with White Truffle shavings.

Parmeggiano Reggiano Parma-Italy

Cow’s milk...Mildly salty, and full-flavored.

Robiola Langhe Region-Italy

Cow, Goat and Sheep’s milk...Harmonious flavors, soft and creamy with rich fragrances.

Gorgonzola Dolce Lombardy-Italy

Cow’s milk... Blue cheese , slightly sweet, rich and spicy with fresh notes of grass.

Morbier Franche Comte-France

Raw Cow’s milk... Aged for four months with a buttery pungency.

Fourme d'Ambert Auvergne-France

Cow’s milk...Smooth and creamy texture with deep and dark flavors.

Cabra al Vino Murcia-Spain

Goat’s milk... Seventy-two hour wine soaked, mild and semi-soft.

Valdean Azul Castilla y Leon-Spain

Cow & Goat’s milk... Blue cheese wrapped Sycamore leaves, aromatic sweet and rich.

Manchego La Mancha-Spain

Raw Sheep’s milk… Aged  six months, salty, briny and irresistible flavor.

French Triple Cream  Various Regions-France

Cow’s milk... Brie-style, creamy, green freshness of succulent grass, piquant finish.

 Cured Meats

Culatelo Parma-Italy

Considered a superior cured meat from the pork haunch, which boasts a clean and delicate flavor unlike many classic Italian cured meats.

Bresaola Lombardy-Italy

Moist and delicate, it has an intriguing, musty bouquet and unlikely lean.

Prosciutto di Parma Parma-Italy

Full of flavor, matured for 8-10 months. It has a deep rose color, with a thin layer of fat that renders it sweet and salty at the same time.

Home Made “Country Style” Duck Pate Miami-USA

Rosemary-spiked breast of duck wrapped in smoked bacon, toasted pistachios, charred onions, pressed in a terrine.

Sopressata Southern Region-Italy

Air-dried cured boldly seasoned in garlic and blended spices, coarse, dry & lightly smoked.

Speck Alto Adige-Italy

Distinctively juniper-flavored boneless smoked Prosciutto. An  intersection of two culinary worlds; Italian salt-curing and central European smoking.

Jamon Serrano Mountanious Region-Spain

Serrano is a cured  ham from the famed white pig. Cured for fifteen months. Rich in flavour with a superior and complex taste.

Cantimpalo Segovia-Spain

Dry-cured pork sausage with smoked paprika.

Chorizo Palacio La Rioja-Spain

Pork sausage cured with paprika and garlic. 30-year-old family recipe.

Coppa Siena-Italy

Made from first choice pork shoulder, then salted, flavored and dry-cured for at least six months and it’s much firmer than Prosciutto.