Habibi Miami Menu

Dinner

• MEZZE PRINCE
  Hummus, Smoked Baba Ghanoush, Spicy Muhammara, Crudités or Pita Bread
• CRUNCHY FETA
  Pistachios, Local Honey
• CARPACCIO LOUP DE MER
  Thinly Sliced Sea Bass, Pomegranate, Sun-Dried Tomatoes, Moroccan Herb Mix
• CIGAR" ROULÉS CARAMÉLISÉS
  Crispy Phyllo Rolls, Goat Cheese, Shaved Truffle, Honey Drizzle
• Kingdom Harvest
  Mix Greens, Dates Pecans, Red Onion, Pomegrate, Mint, Goat Kassaggio Cheese, Orange Vinaigrette
• SHRIMP LOLLIPOPS
  Citrus Marinade, Sweet Chilli, Tomatoes
• SPICY TARTARE DE SAUMON
  Salmón, Scallion, Tobiko, Harissa, Chilli (Caviar Available For Add-On)
• SHISH - BARAK
  Wagyu Dumplings in a White Ponzu Sauce
• ARAYES SLIDERS
  Kobe Beef Sliders, Harissa Aioli, Mint Yogurt, Shredded Potatoes
• LOBSTER ROLL 6 reviews
  Maine Lobster, Brioche Roll, Chives, Umami Aioli (Caviar Available For Add-On)

• IMPERIAL OSSETRA
  Served with Blinis, Chives, Créme Fraîche, Ghee Butter
• 24K GOLD OSSETRA
  Served with Blinis, Chives, Créme Fraîche, Ghee Butter

• BRANZINO GRILLÉ
  Beurre Blanc, Salmon Roe, Dill, Lemon Zest
• WAGYU 9+ NEW YORK STEAK
  Scug's, Maître d'Butter
• PRIME TOMAHAWK
  34 oz. Cab Jus, Choice of 3 sides
• POULET TAGINE
  Infused Tomato Sauces, Golden Potatoes, Green Olives, Preserved Lemons
• LOLLIPOP" CÔTELETTES D'AGNEAU
  Moroccan Spiced Lamb Chops, Za'atar Spiced Carrot, Pearl Onions
• SEAFOOD TANGIERS
  Orzo pasta, mussels, lobster, branzino, shrimps

• FRITES 3 reviews
  Harissa Aioli (Truffle Available for Add On)
• HERB LEMON POTATOES
  Fingerling Potatoes, Herb Mix, Roasted Tomatoes
• HABIBI PEARLS
  Scallions, Carrots, Ginger, Onion, Shiitake Mushroom, Quail Egg (Shaved Truffle Available for Add On)
• HEIRLOOM CARROTS
  Harissa Glaze, Tahina, Aged Goat Cheese
• ROASTED BRUSSEL SPROUTS
  Pomegranate, Fig Dressing, Cashews, Sesame Oil

Cocktails

• SUMMER LAYLA
  Cincoro Reposado Tequila, Amaro Nonino, Passion Fruit, Coconut Milk, Turmeric
• MOROCCAN MARGARITA
  Código Blanco, Patrón Reposado, Cointreau, Harissa Pineapple Reduction, Toasted Couscous Salted Rim
• ZEBRA LIBRA
  Elyx Vodka Sous Vide With Peach Tea & Rose Blossoms Buds, Italicus, Strawberry Lemonade, Rosewater Perfume
• NILE RIVER ESPRESSO
  Cincoro Blanco & Casa Dragones Reposado, Kahlua, Licor 43, Espresso, Vanilla & Allspice
• LEBANESE LIMONADA
  Grey Goose Pear, Ketel One Vodka Essential Cucumber & Mint, House Cucumber Basil Limonada, Fever Tree Ginger Beer, Arak Spray
• JAZMINZ’ DAIQUIRI
  Zacapa Coconut Washed Rum, St. Germain, Lychee & Stone Fruit Reduction, Lime
• MARRAKESH BREEZE
  Bacardi 8 YR, Bacardi Pineapple, Roasted Pine Nuts, Dry Curacao, Falernum & Pistachio Orgeat, Absinthe Rinse, Lime
• DUBAI DROP
  Tito’s Handmade Vodka, Campari, Strawberry Vanilla Reduction
• “ALI” FASHIONED
  Jefferson Tropical Bourbon Washed w/ Peanut Butter, Banana, Honey, Orange Aromatics
• CLEOPATRA
  Patrón El Alto, Saffron Infused Grand Marnier, Hickory Smoke Finish

• MOROCCAN TEA SERVICE
  Organic Jasmin Tea, Whole Cane Sugar, Fresh Mint Leaf
• CUCUMBER BASIL LIMONADA
  Lemon Oleo Saccharum, Juiced Cucumber & Basil

Miami Spice

• Tuna Tartare & Brioche
  Fresh yellowfin tuna tossed with cucumber, red onion, and cilantro. finished with a silky umami aioli. served on toasted brioche.
• Shish Barak Dumplings
  Hand-folded dumplings filled with Kobe beef and Moroccan spices, served in a warm ponzu- yogurt glaze with a citrus glow.
• Caramelized Goat Cheese Cigar
  Crisp phyllo rolls filled with creamy goat cheese, drizzled with local honey and infused with truffle essence — sweet, salty, and irresistible.
• Wagyu Beef Kofte
  Juicy wagyu beef spiced with ras el hanout, served over tomato confit and finished with a dollop of whipped labneh.

• Chicken Tagine
  Slow-braised chicken simmered with preserved lemon, potatoes, and green olives. served with warm house pita.
• Wild Mushroom Couscous (V)
  A rich medley of wild mushrooms and pearl couscous, layered with green onions, and a touch of truffle oil.
• Branzino Filet
  Delicate branzino filet and paired with a smoked trout pearls finished with beurre black, lemon zest, and fresh chives.

• Tres Leches Baklava
  A luscious twist on tradition — layers of crispy phyllo soaked in tres leches, topped with pistachios.
• Crème Brûlée
  A silky-smooth vanilla custard topped with a thin, crisp layer of caramelized sugar, frozen raspberries