Inside ORO’s Fall Menu: Fresh Crudos, Pumpkin‑Kissed Halibut & More

Autumn in Miami inspires ORO’s chefs to play with warm spices, rich textures, and tropical brightness. Our fall menu is a carefully curated collection that captures Miami’s cosmopolitan spirit and ORO’s signature orange-wood smoke.

Situated on a rooftop above Lincoln Road, ORO combines al fresco views with polished service, offering premium cuts of meat and impeccable seafood in refined tableside presentations.

Our seasonal dishes range from photogenic crudos and playful table snacks to evolved pastas, seafood reworks, and a revamped steak program. Reserve your table now to savor this autumn‑winter journey before the next rotation.

New Raw & Crudo Highlights (Bright, Photogenic, Seasonal)

The raw bar is where ORO’s fall menu shifts most dramatically. Expect shareable showpieces and intricate crudos that balance tropical acidity, spice, and umami. For Champagne and camera lovers alike, these plates deliver.

Date Night Tower (for Two)

The tower is an indulgent, multi‑tiered experience: oysters finished with a michelada twist, silky tuna sashimi, prawns, scallop ceviche, Maine lobster tail, king crab salad, and a spoonful of Ossetra caviar.

Served on ice, it invites diners to linger and explore textures, from briny dishes to sweet, firm crustaceans. A bottle of Champagne or a crisp Muscadet amplifies the tower’s saline lift.

Perfect for a romantic dinner in Miami, the Date Night Tower is designed to be shared; a luxurious celebration of connection, flavor, and the sea’s most exquisite treasures.

Bluefin Tiradito

Lean akami (bluefin tuna) arrives sliced like sashimi and dressed in cherry‑bomb pepper salsa, unagi tare, fig‑leaf oil, and fried leeks. It’s a cross‑cultural dance (Japanese technique meets Peruvian heat) where sweet heat and umami glaze the fish without overpowering its clean flavor. Pair with Albariño or Koshu to echo the dish’s saline minerality.

Passionfruit Crudo

This crudo embraces Miami’s tropical pulse. Ora King salmon sits in a bright passionfruit aguachile with tamarind, Tabasco oil, gochujang aioli, and crispy wonton shards. Herb salad provides a fresh counterpoint, while the combination of Latin, Korean, and Southeast Asian flavors keeps the palate guessing.

Classic Sancerre brings citrus and minerality; an off‑dry Chenin Blanc accentuates the sweet‑spicy tension.

Dungeness Crab Tostada

A blue corn tostada cradles Dungeness crab salad dressed with shishito huancaína and topped with pickled Fresno chilies and cilantro blossoms.

It’s a nod to Peru and Miami alike, creamy, spicy, herbaceous, and pairs beautifully with Albariño or Txakolina.

New Table Snacks & Pinchos (First Bites, Big Statements)

We’re honored that Forbes chose Oro among the newest restaurants to ‘dazzle’ in Miami. Our First Bites, Big Statements trio is a taste of that vision; small plates with impact, perfect for Champagne or cocktail pairings.

Foie Parfait With Seminole Pumpkin

Silky foie gras parfait, whipped to an airy texture, is layered with Florida’s Seminole pumpkin purée and truffle‑hibiscus gelée, then sprinkled with spiced pecan granola.

The contrast of rich foie, tart gelée, and crunchy nuts epitomizes fall decadence. A sip of Sauternes or Amontillado sherry underscores the dish’s honeyed notes.

Steak & Eggs (A5 Wagyu + Caviar)

Playful luxury defines this bite. Takamori A5 Wagyu is served over brioche with onion soubise and mandarin dijonnaise, then crowned with Ossetra caviar and crisp chicken skin.

The melting wagyu, briny caviar, and crunchy garnish evoke breakfast nostalgia elevated to haute cuisine. Vintage Champagne or a classic red Burgundy makes an elegant pairing.

Pinchos From The Fire

Three skewers bring char and contrast:

Filet Mignon & Caramelized Leeks – Tender filet glazed in yuzu‑kosho tare and topped with cherry‑bomb relish and cilantro aioli. Sweet heat meets citrus.
Hokkaido Scallop – Scallops with charred cabbage, pickled onion, curry aioli, and mustard beurre blanc. The dish is silky yet tangy, echoing Southeast Asia.
Mushroom & Eggplant – Roasted mushrooms and eggplant with shallot jam and shishito aioli. It’s vegetarian but full of umami.

Pastas: New Or Newly‑Evolved

ORO’s pasta section focuses on new dishes that channel Italian craft through a Miami lens. Share one between courses to anchor the meal.

Lobster Tortellini

Handmade tortellini are stuffed with lobster tartare and mascarpone, then bathed in a delicate clam dashi enriched with prawn oil. Shishito slaw and cilantro blossoms offer crunch and greenery.

This dish is Italian at heart but whispers of Japanese umami. Pair with a white Burgundy or Etna Bianco.

Okinawa Gnocchi (New Composition)

Last season’s mushroom‑broccolini gnocchi has evolved into a fall‑forward dish of Okinawan sweet‑potato gnocchi with roasted butternut squash, sage, and brown butter. Decadent yet vegetarian, it channels comfort without heaviness.

Pinot Noir or Savagnin lends acidity to cut through the richness.

Seafood: Fall Reworks & Additions

ORO’s mains pivot with the season, using spices, citrus, and textures to create contrast after raw courses.

Halibut With Pumpkin Curry & Dungeness Crab

Halibut fillet is seared and served with a velvety pumpkin curry, cucumber ribbons, and roasted cashews, then crowned with Dungeness crab.

The dish marries warm spice and luxurious sweetness, balanced by fresh cucumber and nutty crunch. Dry Riesling or Gewürztraminer complements the curry’s aromatic profile.

Ora king salmon With Papas bravas & Coconut huancaína

This new build layers crispy papas bravas and pickled onion under a perfectly cooked Ora King salmon, finished with coconut huancaína sauce and herb salad. It’s playful yet rich, evoking Peruvian and Spanish influences. White Rioja or Grüner Veltliner provides acidity and herbaceousness.

Dover Sole With Sour Orange Meunière

A French classic reimagined. Dover sole is bathed in a brown‑butter meunière infused with Florida sour orange juice, with cauliflower and winter greens on the side.

Puligny‑Montrachet or Savennières delivers structure and citrus notes to balance the dish’s richness.

A New Steak Program (Cuts, Fire, Sauces)

ORO’s steakhouse roots are refined for fall, part of our ever-evolving seasonal menu in Miami that celebrates fire, flavor, and craftsmanship.

All steaks are butchered in-house, cooked over orange-wood fire, and glazed in smoked beef tallow, imparting a subtle citrus-smoke profile.

Each cut arrives with Cherry Bomb pepper relish and the signature soy-based marrow sauce, known as Sauce à la Oro, whose savory, smoky umami pays homage to bone marrow cho ganjang.

“Every steak tells the ORO story: smoke, citrus, luxury, and technique.”

Hanger | 10 oz

Often called the butcher’s cut, the hanger is deeply beefy, juicy, and intensely flavorful; leaner than ribeye yet rustic. Guests seeking bold flavor over sheer tenderness should choose this cut. Classic Mendoza Malbec provides plush fruit and velvety tannins, while Austrian Blaufränkisch offers spicy acidity to highlight the Cherry Bomb relish.

Black Angus 1855 Tenderloin | 8 oz

Center‑cut filet mignon is the most tender steak, with butter‑soft texture. At ORO it is glazed in wood‑fired tallow to add character to an otherwise lean cut.

Napa Merlot mirrors the steak’s elegance; Russian River Pinot Noir’s delicate red fruit and floral perfume complement its tenderness. It’s the melt‑in‑your‑mouth option for those who appreciate refinement.

Dry‑Aged New York Strip | 16 oz

This 30‑plus‑day dry‑aged strip offers intensified beef flavor with nutty complexity, balanced marbling and satisfying chew.

Cabernet‑driven Bordeaux brings tannic structure, while Ribera del Duero’s smoky Tempranillo pairs rustic elegance. For steakhouse purists, it’s robust, hearty and deeply satisfying.

Dry‑Aged Cowboy Steak | 42 oz (for sharing)

A bone‑in ribeye built for two or more. Dry‑age funk and intense marbling make this 42‑ounce steak a shareable centerpiece.

Napa Cabernet Sauvignon is the iconic pairing; Amarone della Valpolicella’s dried‑fruit intensity and tannins balance the steak’s richness. It’s the showstopper; Instagram‑worthy and indulgent.

A5 Drunken Wagyu Strip | 6 oz

True A5 wagyu, finished with sake and soy (“drunken”) for added depth. Ultra‑marbled and buttery, this strip melts instantly.

A classic Vosne‑Romanée red Burgundy provides finesse and acidity; an aged Barolo cuts through fat with tannic structure, enhancing umami. It’s the ultimate indulgence; one of the richest bites of beef in the world. Encourage guests to share; a little goes a long way.

Sauces d’Accompagnement (Expanded)

Steak service includes a cart of sauces to customize your cut:

Sauce à la Oro (Bone Marrow Cho Ganjang) – Smoky, savory umami; soy‑based marrow sauce that’s rich, deep and addictive.
Oxtail Nam Pla – Umami, herbal and spiced; oxtail reduced with fish sauce and herbs for a bold Southeast Asian edge.
Périgourdine Sauce – Truffle, timeless, decadent; a French truffle demi‑glace that’s dark and luxurious.
Bone Marrow Bordelaise – Deep, velvety and classic; red‑wine and shallot reduction enriched with roasted bone marrow.
Chimichurri Aioli – Herbaceous, bright, and velvety; Argentine chimichurri blended into a creamy aioli.
Lobster Béarnaise – Briny, buttery, and refined; traditional béarnaise elevated with lobster essence.
Bone Marrow Butter – Savory, rich, and acidic; whipped butter with bone marrow that melts over steak for indulgence.

New “For the Table” & Sides (Designed to Share)

Sides complete the journey, offering contrast and pacing. Choose two or three to explore different textures.

Charred Asparagus with Passionfruit Béarnaise & Hazelnuts

Smoke and acidity define this dish. Asparagus spears are char‑grilled and finished with a passionfruit béarnaise and toasted hazelnuts.

The sauce brings tropical brightness; the nuts add crunch. Pair with Pouilly‑Fumé or dry Furmint.

Confit Leeks & Ember‑Smoked Mushrooms

Whole leeks are slow‑cooked in butter until meltingly tender, then dressed with vinaigrette and topped with crispy fried leeks. The accompanying mushrooms are smoked over embers and glazed in mustard beurre blanc.

The result is smoky, umami‑rich, and “eats like a centerpiece.” A glass of Pinot Noir or Vin Jaune enhances the earthy flavors.

Esquites (Florida Corn)

Inspired by Mexican street corn, ORO’s version blends charred Zellwood corn kernels with lime mayo, corn broth, Tajín, queso fresco, and cilantro.

It’s comforting yet elevated, with citrus and spice playing off sweet corn. Albariño or skin‑contact Torrontés makes a lively companion.

Reimagined Classics (Returning Names, New Builds)

Not every dish on the fall menu is new by name, but many have been reinvented. Oysters now arrive crowned with Estrella Damm “air,” rather than the tamarind granita of past seasons.

Octopus transforms into a table‑sharing plate with avocado‑melon agrodolce, and the Caprese swaps tomatoes for Fuyu persimmon with umeboshi. Even the beet tartare evolves into a beet carpaccio.

Each change reflects the season’s produce and the chefs’ continuous refinement.

How To Order The New Fall Menu (Curated Flow)

Wondering how to build your meal? Here’s a suggested flow:

For two: Start with Foie Parfait, then share a Bluefin Tiradito. Move to a seafood main such as halibut or Dover sole. Add a new side (charred asparagus or ember‑smoked mushrooms), then finish with a petite steak and Sauce à la Oro. This progression moves from delicate to rich, highlighting different textures.
For celebratory groups: Begin with the Date Night Tower, followed by Lobster Tortellini. Then share a Dry‑Aged Cowboy Steak or A5 Drunken Wagyu Strip with Périgourdine sauce and two debut sides. This route offers abundance and variety for special occasions.

Discover our chef’s fall collection; reserve your table.

A Season of Precision

ORO’s fall menu is a study in precision. Each dish in this guide is either new or reimagined, weaving global techniques with Miami’s vibrant produce and the restaurant’s signature orange‑wood fire.

From passionfruit crudo to pumpkin‑kissed halibut, from house‑made tortellini to A5 wagyu finished with sake, the collection invites exploration. The season will change again soon; experience this autumn–winter journey while it lasts.

Ready to experience one of the best fine dining restaurants in Miami? At ORO, we offer an extraordinary culinary journey, blending international flavors with a refined, innovative touch. From our globally inspired international menu and curated beverage program to the elegant ambiance that defines upscale dining in Miami, ORO is more than just a restaurant—it’s a destination. Join us for rooftop brunch on Sundays, 12 to 5 PM, where chef-led stations meet bottomless champagne. Stop in midweek for a happy hour that’s anything but ordinary, Tuesday through Thursday from 6 to 7:30 PM.

Reserve your table now and see why ORO is the top choice for those seeking a luxury dining experience in Miami. Follow us on Instagram for a preview of the experience.

FAQs

Below, we share some frequently asked questions and seasonal highlights from our kitchen:

What’s New On Oro’s Fall Menu This Year?

The fall menu introduces the Date Night Tower, Bluefin Tiradito, Passionfruit Crudo, Dungeness Crab Tostada, Foie Parfait, Steak & Eggs, Lobster Tortellini, and new sides like Charred Asparagus and Ember‑Smoked Mushrooms. Each dish is designed to capture the season’s flavors and ORO’s signature style.

What Changed With Seafood Mains?

Halibut now sits on a pumpkin curry with cucumber, cashews, and Dungeness crab. Ora King salmon pairs with crispy papas bravas and coconut huancaína, while Dover sole arrives with a sour orange meunière. These changes bring warmth, spice, and texture to classic proteins.

Did The Steak Program Change?

All steaks are now butchered in-house, cooked over orange-wood fire, and glazed in smoked beef tallow for a rich, citrusy aroma. A broadened sauce cart highlights Sauce à la Oro, Oxtail Nam Pla, Périgourdine, and Lobster Béarnaise.

Any New Vegetarian-Forward Dishes?

Our Okinawa Gnocchi features butternut squash and sage, while ember-smoked mushrooms with confit leeks create a savory vegetarian centerpiece. Charred Asparagus with passionfruit béarnaise adds a tropical lift, balancing smoke, acidity, and brightness in every bite.

Which Sides Debuted This Season?

This season’s new sides include Charred Asparagus with passionfruit béarnaise, Confit Leeks with Ember-Smoked Mushrooms, and Esquites made with Florida corn, lime mayo, Tajín, and queso fresco; each offering vibrant, seasonal accents to complement any entrée.

Fall Menu at ORO: An Autumn–Winter Journey in Miami