Menu With Price > Menu > Green House > FL > North Miami Beach > 3207 NE 163rd St, North Miami Beach, FL

Green House Prices in North Miami Beach, FL 33160

4.0 based on 126 votes

3207 NE 163rd St, North Miami Beach, FL

(305) 949-6787

Green House Menu

Hours of Operation

Hours may fluctuate. For detailed hours of operation, please contact the store directly.

Restaurant Menu

Panache

Rocoto Panache

sturgeon and corvina accompanied by cassava chips and oven baked butternut squash squares.

Sustainable Seafood South America Panach

a delightful sturgeon and corvina paired with sweet potato foam and black rice gel.

Green House Panache

sturgeon and corvina with a perfect serving of malabar pearls and saffron rice pillows.

Trio Panache Flight

satisfying samples of all three panache.

Soups

Moqueca

exotic brazilian style bouillabaisse with sea food.

Honeydew And Peach Soup

scented with port wine and topped off with house made turkey bacon.

Roasted Organic Heirloom Tomatoes Soup

beautifully garnished with toasted seeds and micro greens.

Salad

Rainbow Spaghetti Squash Salad

with pistou and rabbit confit.

Green House Salad

green house farmer's choice of red giant mustard lettuce, malabar, wasabi leaves, and lola rosa lettuce, topped with a truffle vinaigrette, cocoa, vanilla, almond powder, crunchy candied lemon zest.

New Brunswick Island Lobster Salad

braised fennel lavender infused oil and a lychee vinaigrette.

Tabouleh Middle Eastern Fresh And Ancient Grain Salad

brown quinoa, barley, lavender infused oil and coconut air.

Organic Farm Grown Heirloom Tomato Salad

mango kiwi relish, yellow beats and chicken sous vide apple vinaigrette.

Appetizers

Rustics Mussels

p.e.i. mussels, exquisite organic heirloom tomatoes, corn, house bacon and a dash of bourbon.

Caspian Sea Mussels

p.e.i. mussels, sturgeon with organic heirloom tomatoes and finished with creamy soy milk.

Ostrich Carpaccio

enticing lavender infused olive oil, brandy rosemary infused cantaloupe and honeydew melon, finished with baby lime bean tomatoes and cucumelons.

Mother Earth's Blossoms Lobster Cake

tossed new brunswick lobster, cous cous with dried fruit, and a coconut, saffron, and peach coulis.

Oh! Octopus

tasty black radish tempura and a carrot ginger coulis and a cloud of coconut pineapple tea and lemon grass

Main Course

Old World Style Coated Halibut

mouthwatering nantua sauce, russian kale and farrotto lemon grass and saffron.

Grilled Sturgeon / Cobia Tapenade

sturgeon/cobia topped off with a tapenade, beet parfait with toasted seeds, dried fruit gastrique, and rice pudding with shaved black truffles

Ostrich Loin

farm raised, pan seared ostrich with sweet potato spaetzle, infused with lavender water, mandarin tempura and finished with mango, fig and port reduction.

Organic Stuffed Pheasant

roasted pheasant stuffed with butternut squash and fennel puree, served with creamy polenta, baby squash, and finished with apricot fig gastrique.

New Zealand Lamb Chop

with a rich three pepper jelly and cilantro puree.

Swordfish Topped With Foie Gras

served with crispy polenta, tropical fruit relish, three fruit relish, three pepper jelly, foie gras, baby kale, mango sauce with shallots and cilantro

60 Days Dry Aged Wagu Rib Eye

savory sundried tomatoes risotto, roasted baby squash and rocoto peppers, with an espresso cabernet reduction.

Pizza

Purple Truffle Pizza

delicious purple crusted dough with fontina cheese, black truffles, and caramelized onions.

Butternut Squash Pizza

a crispy crust sauced with a butternut squash puree and fontina cheese.

Fruit Pizza

fennel puree oven baked with an array of fruits and drizzled with honey and toasted.

Green House Pizza

a delectable green dough smothered with our house made tomato sauce forested with lila rosa, malabar, cranberry hibiscus, and red giant mustard lettuce.

Dessert

Butternut-Squash Kurobuta Bacon Cheesecake

butternut-squash cheesecake with a twist of home cured kurobuta bacon, blueberry mint coulee, rosemary peach ice cream and pistachio tutiles

Trio Delight

trio of fruit and herb ice-creams, cherry and mint, fig and thyme, rosemary and pear, complimented by crunchy and delicate tutiles.

Mystique Heirloom

heirloom tomato confit, filled with granny smith apple strudels, topped with butternut squash chantilly and caramelized hawaiian sea salt.

Panna Charm

all-spice bread pudding with toasted walnuts, cinnamon/nutmeg panna cotta, topped with coffee granite and finished with blackberry/raspberry coulee and chardonnay pear spheres

Lava Spill

flourless lava cake, vanilla bean ice-cream, light italian meringue and raspberry spheres.

Brunch

Omelet

with an option of free range chicken eggs or ostrich eggs with a fruit compote

Scramble Eggs

with an option of free range chicken or ostrich eggs, accompanied with fruit compote and a saffron-peach coulis

Cheese Flight

with house sauce and fruit compote

Savory Crepe

filled with chocolate and bacon

Fruit Danish

topped with a poached free range chicken egg accompanied with a savory crepe, and a side of fruit compote

DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.