At the rooftop of Miami Culinary Institute 415 NE Second Ave

At the rooftop of Miami Culinary Institute
415 N.E. Second Ave., Miami, FL 33132
Miami Dade College Wolfson Campus
For Events:
Jim Carroll · 305-237-7110
Jill Gagnon · 305-237-7177
[email protected]
Tuyo is the crown jewel sitting atop Miami Dade College’s acclaimed Miami Culinary
Institute, offering spectacular views of the Miami skyline and Biscayne Bay. Our menu
epitomizes modern dining with award-winning Contemporary American cuisine that features
classic flavor combinations highlighted by an emphasis on fresh, quality ingredients. Open
Table diners regularly rate Tuyo as one of the city’s best restaurants for ambiance, scenic
views, romantic appeal, service, cuisine and overall experience.
Whether at an intimate table for two or for a group of business colleagues, we hope you
enjoy your experience with us. The Tuyo team is here to accommodate your every need.
GROUP EVENT ROOMS
TUYO RESTAURANT
Dinner
Maximum of 80 guests
Cocktail Party
Maximum of 100 guests
FOOD & BEVERAGE
THEATER
Cooking or Wine
Demonstration
Maximum of 50 guests
Cocktail Event
Maximum of 75 guests
CULINARY LABS
Our teaching kitchens can
accommodate a variety of
groups for hands-on cooking
and team-building events.
Please note that the rates quoted are subject to an 18 percent service charge
and an 8 percent state sales tax applicable to all food and beverage sales.
Menus are subject to change based on seasonality and market availability.
COCKTAIL RECEPTION
TAPAS & HORS D`OEUVRES
Minimum 3 dozen

Heirloom Tomato Gazpacho Shooters – Marcona Almonds
$40/dozen

Goat Cheese Crostini – Tomato Marmalade – Ciabatta Toast
$40/dozen

Phyllo-Wrapped Aspargus – Serrano Ham – Pecorino Cheese
$40/dozen

Feta and Walnut Mousse – English Cucumber
$40/dozen

Shrimp Ceviche – Orange-Saffron Cream – Lime Popcorn
$48/dozen

Bacalao Fish Sticks – Saffron Aioli - Parsley “Mojo”
$48/dozen

Duck Wontons – Ginger Soy Ponzu Sauce
$48/dozen

Braised Beef Short Rib – Creamy Polenta – Malbec Essence
$48/dozen

Foie Gras Torchon – Brioche Toast – Florida Strawberries
$60/dozen

Tuna Tartare – Artichokes Barigoule – Fennel ~ Preserved Lemon
$60/dozen

Beef Tenderloin on Skewers – Red Chimichurri Mayo
$60/dozen

Mini Crabcakes – Lemon-Garlic Aioli
$60/dozen

Chilled Oysters – Cocktail and Mignonette Sauce
$60/dozen

Artisanal Cheese Board Display
o Frosted Walnuts – Housemade Jam – Crostinis

Artisanal Cheese and Fruit Board Display
o Frosted Walnuts – Housemade Jam – Crostinis

$10/person
$12/person
Charcuterie and Cheese Board Display
o Frosted Walnuts – Housemade Jam – Crostinis
$15/person
Please note that the rates quoted are subject to an 18 percent service charge
and an 8 percent state sales tax applicable to all food and beverage sales.
Menus are subject to change based on seasonality and market availability.
Flagler
Prix-Fixe Menu
$55 per person, plus tax and gratuity
Wine pairing is optional & an additional fee
FIRST PLATE
Artisan Lettuces and Delicata Squash Salad
Roasted Shallot-White Balsamic Vinaigrette,
Humboldt Fog Cheese and Spiced Brazil Nuts
CHOICE OF ENTRÉE
Pan-Roasted American Red Snapper on Coconut-Jasmine Rice
Pineapple and Black Bean Salsa, Ginger-Lime Vinaigrette
Slow-Braised Deboned Short Rib of Beef
on Smoked Celery Root Purée
Sautéed Rapini and Malbec Essence
CHOICE OF DESSERTS
Niveaux de Chocolat
Dark Chocolate-Cherry Ganache,
Candied Hazelnuts, Port-Cherry Ice Cream
Study of Valrhona Chocolate
Fallen Chocolate Soufflé, Giandula Custard,
Bittersweet Chocolate Sorbet
House-Made Sorbets
Please note that the rates quoted are subject to an 18 percent service charge
and an 8 percent state sales tax applicable to all food and beverage sales.
Menus are subject to change based on seasonality and market availability.
Brickell
Prix-Fixe Menu
$65 per person, plus tax and gratuity
Wine pairing is optional & an additional fee
FIRST PLATE
Artisan Lettuces and Delicata Squash Salad
Roasted Shallot-White Balsamic Vinaigrette,
Humboldt Fog Cheese and Spiced Brazil Nuts
SECOND PLATE
Bacalao “Fish Sticks”
Saffron Aïoli, Watercress, French Breakfast Radish Salad
CHOICE OF ENTRÉE
Pan-Roasted American Red Snapper on Coconut-Jasmine Rice
Pineapple and Black Bean Salsa, Ginger-Lime Vinaigrette
Slow-Braised Deboned Short Rib of Beef
Smoked Celery Root Purée, Sautéed Rapini, Malbec Essence
CHOICE OF DESSERTS
Niveaux de Chocolat
Dark Chocolate Cherry Ganache,
Candied Hazelnuts, Port Cherry Ice Cream
Study of Valrhona Chocolate
Fallen Chocolate Soufflé, Giandula Custard,
Bittersweet Chocolate Sorbet
House-Made Sorbets
Please note that the rates quoted are subject to an 18 percent service charge
and an 8 percent state sales tax applicable to all food and beverage sales.
Menus are subject to change based on seasonality and market availability.
Biscayne Bay
Prix-Fixe Menu
$85 per person, plus tax and gratuity
Wine pairing is optional & an additional fee
SALAD
Artisan Lettuces and Delicata Squash Salad
Roasted Shallot-White Balsamic Vinaigrette,
Humboldt Fog Cheese and Spiced Brazil Nuts
CHOICE OF SECOND PLATE
Creamy Butternut Squash and Kabocha Soup
Tempura Laughing Bird Shrimp, Sherry Glazed Pearl Onions
Bacalao “Fish Sticks”
Saffron Aïoli, Watercress, French Breakfast Radish Salad
CHOICE OF ENTRÉE
Pan-Roasted American Red Snapper on Coconut-Jasmine Rice
Pineapple and Black Bean Salsa, Ginger-Lime Vinaigrette
Vaudovan Curry Vegan Stew
Organic Golden Quinoa, Vegetable Mélange,
Red Kidney Beans, Coconut-Curry Broth
Slow-Braised Deboned Short Rib of Beef
Smoked Celery Root Purée, Sautéed Rapini, Malbec Essence
CHOICE OF DESSERTS
Study of Valrhona Chocolate
Fallen Chocolate Soufflé, Giandula Custard,
Bittersweet Chocolate Sorbet
Meyer Lemon Bar
Honey-Lemon Madeleines, Morello Cherry Gastrique,
Crème Fraîche Sorbet
House-Made Sorbets
Please note that the rates quoted are subject to an 18 percent service charge
and an 8 percent state sales tax applicable to all food and beverage sales.
Menus are subject to change based on seasonality and market availability.
Atlantic
Prix-Fixe Menu
$95 per person, plus tax and gratuity
Wine pairing is optional & an additional fee
SALAD
Artisan Lettuces and Delicata Squash Salad
Roasted Shallot-White Balsamic Vinaigrette,
Humboldt Fog Cheese and Spiced Brazil Nuts
CHOICE OF FIRST PLATE
Open Blue Cobia Ceviche
Smoked Avocado Purée, Citrus Foam,
Habanero-Spiced Giant Posole
Creamy Butternut Squash and Kabocha Soup
Tempura Laughing Bird Shrimp, Sherry-Glazed Pearl Onions
Bacalao “Fish Sticks”
Saffron Aïoli, Watercress, French Breakfast Radish Salad
CHOICE OF ENTRÉE
Pan-Roasted American Red Snapper on Coconut-Jasmine Rice
Pineapple and Black Bean Salsa, Ginger-Lime Vinaigrette
Roasted Organic Half Chicken
Aged White Cheddar Polenta,
Garden Grown Swiss Chard, Cipollini Onions, Natural Jus
Hand-Cut Pappardelle Pasta
Wild Mushrooms and Beef Ragoût, Confit Cherry Tomato, Peas, Pecorino Romano
Slow-Braised Deboned Short Rib of Beef
Smoked Celery Root Purée, Sautéed Rapini, Malbec Essence
CHOICE OF DESSERTS
Study of Valrhona Chocolate
Fallen Chocolate Soufflé, Giandula Custard, Bittersweet Chocolate Sorbet
Meyer Lemon Bar
Honey-Lemon Madeleines, Morello Cherry Gastrique, Crème Fraîche Sorbet
Campfire Memories
Graham Cracker, Toasted Marshmallow, Banana Caramel,
Smoked Chocolate Ice Cream
House-Made Sorbets
Please note that the rates quoted are subject to an 18 percent service charge
and an 8 percent state sales tax applicable to all food and beverage sales.
Menus are subject to change based on seasonality and market availability.
Wine & Spirit Open Bar
Wine & Beer Open Bar
Spirits
Tuyo Featured Wines
Stoli Vodka, Dewar’s Scotch, Patron Tequila,
Jack Daniel’s Whiskey, Bacardi Silver Rum,
Bombay Gin
Imported and Craft Beers
Tuyo Featured Wines
Assorted sodas and juices
Imported and Craft Beers
Mixers
Assorted sodas and juices
st
Mixers
Prices per Hour
1st Hour ~ $22 per person
2nd Hour ~ $38 per person
3rd Hour ~ $52 per person
4th Hour ~ $64 per person
Prices per Hour
1 Hour ~ $26 per person
2nd Hour ~ $42 per person
3rd Hour ~ $58 per person
4th Hour ~ $72 per person
Consumption Bar
Tuyo House Wines ~ $45 per bottle
Sodas and Juices ~ $5
Imported and Craft Beer ~ $7
Premium Alcohol and Drinks ~ $14
Mojitos and Caipirinhas ~ $14
Superior Alcohol and Drinks/Cordials ~ $18
Sunset Celebration Tuyo Punch ~ $50 per Pitcher
Please note that the rates quoted are subject to an 18 percent service charge
and an 8 percent state sales tax applicable to all food and beverage sales.
Menus are subject to change based on seasonality and market availability.
MCI
&
Food Wine
Demonstration Theater • Culinary Labs • Venue Rental
Food Demonstrations
Hands-on Cooking
Demonstration Theater fee: $500-$1,000*
Culinary Lab rental fee: $500
Chef fee: $250
Chef fee: $250 per chef per culinary lab
Plus $20 per person
(Maximum of 50 people)
Plus $35 per person
The chef will demonstrate and prepare a single dish
for guests, with a small tasting included.
*Depending on scope of event or demonstration
(Minimum of 8 people to maximum of 20 people
per culinary lab classroom)
Menus will be created according to guest preferences,
including choices such as Caribbean and seafood
dishes and pastries.
Each guest will prepare one dish with the assistance of
our chef.
Top Chef Competition
Culinary Lab rental fee: $500
Chef fee: $250 per chef per culinary lab
Plus $35 per person
Wine Demonstrations
(Minimum of 8 people to maximum of 20 people per
culinary lab classroom)
Demonstration Theater fee: $500-$1,000*
Sommelier fee: $200
Plus $45 per person for Level 1 wine tasting or
Plus $65 per person for Level 2 wine tasting
(Maximum of 50 people)
Tasting includes a flight of 6 to 8 wines
Guests will be divided into four groups. Each group will
receive a mystery food basket and will have one hour to
prepare the dish with the assistance of our chef. At the
end of the competition, the chef will pick the best dish.
Please note that rates quoted are subject to a 18 percent service
charge on food and beverage and 8 percent sales tax applicable to
all food, beverage and room rentals.
*Depending on scope of event or demonstration
www.miamidadeculinary.com
Contact:
[email protected]
305-237-3200
Miami Culinary Institute
415 N.E. Second Ave.
Miami, FL 33132
W-0146
Miami Culinary Institute (MCI)
Miami Culinary Institute is a recipe for excellence. Mixing instruction in classic and innovative
culinary techniques with a “green” philosophy championing sustainability and optimal nutrition,
MCI offers a unique educational experience that prepares culinary professionals who can adapt
and succeed in an increasingly complex industry. A hands-on approach ensures MCI’s graduates
know what to expect in the future so they can contribute to the evolution of food culture and a
happier and healthier planet.
Sustainable Elements
Miami Culinary Institute achieved Silver LEED certification, an internationally recognized green
building standard developed by the U.S. Green Building Council in March 2000 to provide
building owners and operators a framework for implementing practical and measurable green
building design, construction, operations and maintenance solutions. Notable Tuyo LEED
features include:
 Walls made of Bio-Glass – 100 percent recycled glass
 A floor made of 19th and 20th century end-grain wood blocks wet-recovered from Lake
Michigan
 All wood veneers certified by the Forest Stewardship Council (FSC)
 Solid countertops manufactured according to guidelines for eco-friendly products
 An advanced food waste-to-compost system in support of MCI`s soil-to-soil curriculum
 Rainwater discharged via an on-site drainage well
Please note that the rates quoted are subject to an 18 percent service charge
and an 8 percent state sales tax applicable to all food and beverage sales.
Menus are subject to change based on seasonality and market availability.