consuming raw or undercooked animal proteins including: meats, poultry, seafood, shellfish or eggs, may increase your risk of foodborne illness, especially if you have certain medical conditions. If you are unsure, consult a physician An automatic 18% service charge will be included with your bill. 100% of the service charge is given to your server, bartender and their support team.

B I B I T E

ESPR ES SO by Lavazza 3.00

ROTATING TEA SELECTION 3.00

NIASCA PORTOFINO SODA 4.00limonata or mandarinata (250ml)

SM ER ALDI NA WATER 5.50still or sparkling (750ml)

ICED TEA black and unsweetened 3.50

O R ANG E J U ICE fresh squeezed 4.50

SO DAS 3.00coca cola, diet coke, sprite, ginger ale

V I N I

BO LLICI N E

PROSECCO ‘torresella’ 9.00

B IAN CH I

PI NOT G RIG IO cortaccia 10.00

VER M ENTI N O cantina santadi, ‘villa solais’ 9.00

FAL ANG H I NA SAN N IO, terre stregate 11.00

CHAR DO N NAY, castello della sala 12.00

ROSATI

ROSATO fattoria sardi 13.00

ROS SI

N ERO D ’AVO L A ‘ LU MA’ cantina cellaro 9.00

CH IANTI CL AS SICO, san felice 11.00

BAR B ER A D ’ALBA , castello di neive 15.00

PI NOT N ERO, j hofstätter 14.00

v= vegetarian, ve= vegan, gf= gluten free@lacentralemiami

B I R R A

I N BOT TIG LIA

M ENAB R E A B LO N D E 7.00 M O R ET TI ROS SA 8.50

PERONI NASTRO AZZURRO 7.00

ALL A SPI NA

M O R ET TI B I O N DA 7.50

AM STEL LI G HT 8.00

ALL A SPI NA

WYNWOOD BREWING IPA 9.50

W YNWO O D B R E WI N G FATH ER FR AN CI SCO 9.50

B E VA N D E

COCK TAI L S

N EG RO N I 10.00herbal and fresh – campari, vermouth and bombay east

PALO MA ITALIANA 10.00citrusy and bold – aperol, herradura silver, lime juice, bitters, aranciata soda

M O NTEN EG RO M U LE 10.00light and refreshing – montenegro, ginger beer, lime juice

SPRITZ 10.00effervescent and bright – aperol, prosecco, orange twist

SG RO PPI N O L A CENTR ALE 12.00aromatic and elegant – thyme-infused absolut elyx, prosecco, lemon granita, lavender bitters

ANTIPASTI

FLORIDA JACKFRUIT TACOS (2 ) 9 .00

11.00

v , g f , ve organic Florida jackfruit , corn tortilla, cashew ricotta, pico de gallo, cavolo rosso

ROASTED CAULIFLOWER SLIDERS (2 ) v , ve (g f ava i l abl e) quinoa, basil, walnut avocado pesto

12.00BLUEBERRY FLATBREAD v served warm – mascarpone, gorgonzola, almonds, honey

12.00 HUMMUS v, g f, ve daily selection of hummus, italian parsley, rice chips

INSALATE

CORN E CUCUMBER v, g f, ve* i f served wi thout bur rata 14.00roasted corn, avocado, cherry tomatoes, basil, olive oil, lemonadd burrata 9.00

16.00CARCIOFI v, g f artichoke, heart of palm, arugula, cherry tomatoes, shaved parmigiano, lemon vinaigrette

SECONDI

VEGAN CARBONARA v, ve 18.00cashew and pumpkin seed cream, smoked tempeh, turmeric

18.00

18.00

MILLEFOGLIE v, g f, ve layers of roasted vegetables, bell pepper puree, crispy onions

CORN RISOT TO v, g f charbroiled elote, cilantro, chipotle ricotta di pecora

18.00CHICKPEA GNOCCHI v, g f, ve pesto trapanese, almonds, walnuts, tofu

18.00RISO VENERE v, g f, ve coconut milk curry, sautéed baby vegetables

18.00SPAGHET TI v, g f, ve brown rice spaghetti, primavera julienne, wakame seaweed, lemon zest

CONTORNI

9.00

7.00

9.00

7.00

ASPARAGI v, g f grilled asparagus, parmigiano

PATATE FRIT TE gf, ve fried shoe string potatoes

BOK CHOY g f grilled cesar bok choy

SPINACI gf, ve sautéed spinach, garlic, aji chile

BIGNE v 9.00 profiteroles flight - strawberry, pistachio and chantilly cream

D. I .Y. CANNOLI v 11.00build your own - mini cannoli shells servedwith orange ricotta, chocolate chips, andpistachio

LA CENTRALE SUNDAE v 14.00 for sharing - hazelnut gelato sundae with toasted hazelnuts and chocolate sauce

9.00

9.00

11.00

10.00

T IRAMISU v

PANNA COT TA gf seasonal berries

CIOCCOLATO gf chocolate mousse, caprese biscuit , caramel mou

SORBET TO v, g f, ve seasonal sorbet filled fruit - ask for today’s flavors

DOLCI

Stagionale Menu

Mohawk Superfine Smooth

100# Softwhite

W11” x H17”

PMS

PMS 367 U PMS 440 U