The escargot at Brasserie Laurel is a textbook execution of this French classic. The snails are tender and perfectly cooked, bathed in a rich Burgundy butter infused with fresh parsley and roasted garlic. Served with crusty bread for soaking up every drop of the aromatic butter. This is the dish that defines Beltran's approach to French tradition.
Tips from diners
This is the gateway dish to Brasserie Laurel — order it first to understand the kitchen's approach.
Request extra bread — the butter is too good not to finish.
The foie gras is seared quickly on both sides to create a caramelized exterior while keeping the interior buttery and tender. The berry gastrique provides brightness and acidity to cut through the richness. Served with toasted brioche that's crisp enough to hold the weight of the foie.
Tips from diners
This is the luxe appetizer — pair it with a glass of Sauternes for the full experience.
The crème brûlée is a restrained masterpiece. The custard is silky with subtle Madagascar vanilla, and the sugar crust is perfectly caramelized — crisp when you break it with the spoon. This is the dessert that ends a French meal properly.
Tips from diners
Pair with a glass of Muscadet or Champagne for the perfect finish.
The beef Wellington is executed with precision. Tender beef wrapped in a fine mushroom duxelles (finely chopped mushrooms and shallots), then encased in flaky puff pastry. Cooked to order so the pastry arrives crisp and the beef inside is still warm and pink. Served with a rich red wine jus.
Tips from diners
Order this as your main to experience the full scope of Beltran's technique.
This dish combines two luxury proteins — grilled lobster and tender veal sweetbreads. The lobster is grilled until the exterior chars slightly and the interior stays sweet and moist. The sweetbreads provide a delicate counterpoint, and the whole plate is unified with a silky brown butter sauce.
Tips from diners
This is the fine-dining showstopper — order for anniversaries or celebrations.
Brasserie Laurel opened in 2023 at Miami Worldcenter as the vision of Chef Michael Beltran, who earned a Michelin star at his acclaimed restaurant Ariete. The menu centers on classic French brasserie dishes — escargot, foie gras, beef Wellington — executed with precision and refined technique. The Michelin Guide noted that despite the richness of the cooking, both the food and environment 'manage to feel decidedly of the times.' The restaurant's transformation into Café Laurel for daytime service reflects its dual identity.
Book at least 2-3 weeks in advance for Friday and Saturday dinner. The 60-seat restaurant fills quickly.
Request a table with views of the Miami Worldcenter plaza when you reserve.
The wine list is carefully curated for French classics. Ask the sommelier for pairings.
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