Not So Rusty Anymore: The Rusty Pelican Flies Again

Telephone: 305-361-3818
Status: Opening Monday just in time for its 40th birthday is Key Biscayne landmark The Rusty Pelican, which is rusty no more after a $7 million head to toe renovation that has modernized everything including the cuisine which is by chef Michael Gilligan, formerly of Solea. New menu includes the now ubiquitous small plates, seafood, steaks and more. A revamped bar scene will feature 1,500 vintages, a variety of microbrews, and creative signature cocktails. Happy hour from Monday through Friday from 4 p.m. to 7 p.m. will feature bar food ($5-$9) such as Spicy Tuna Roll, Baked Crab Cake, Rusty Mickey D Slider, Avocado Fries and Sea Scallop Tiradito as well a specially priced selection of selected bottled beers ($3), well drinks and featured wines ($5), house martinis, margaritas and mojitos ($7), and signature cocktails ($9). [EaterWire]
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Small Plates starting at $8: Chilled Coconut Shrimp with “Cotton Candy,” Lobster Crudo with piquillo peppers and Key lime dressing, Sea Scallop Tiradito with fresh fruit juices and scotch bonnet peppers, Maki including The Rusty Spider Roll and Bagel Roll, and nine fresh offerings of Sashimi and Nigiri at market price.

From the Land items (starting at $8): Eel & Foie Gras with Tostones and Soy-Truffle Glaze, Steak Tartare DIY with traditional accompaniments and a quail egg, Pork Belly Skewer with caramelized apples and blood orange balsamic reduction, and Foie Gras & Goat Cheese Empanadas with sherry vinegar paint.

From the Garden (starting at $9) include The Rusty with Heirloom Tomatoes, Hearts of Palm, Avocado, Mache, Lotus Root Chips, and Vanilla-Jalapeno Vinaigrette; The Pelican with Mesclun Greens, Teardrop Tomatoes, Fried Plantains, and Grain Mustard Aioli; as well as the Baby Goat Cheese Salad with Golden Baby Beets, Balsamic-Beet Jelly, Baby Arugula, and Passion Fruit Dressing.

Soups (starting at $9) include Tableside Poured Bouillabaise - with Miami’s freshest seafood - and toasted corn relish as well as Wild Mushroom Cappuccino with porcini dust and truffle froth.

Entrees starting at $28 include Crispy Whole Fried Snapper with udon noodles and soy-honey sauce, Baked Salmon Roulade with sweet water prawns and braised leek fondue, and Pan Seared Sea Scallops with saffron risotto cakes and sweet eggplant.

From the Land (starting at $24) include Duck Fat Fried Colorado Lamb Loin wrapped in phyllo pastry and served with sweet potato puree and mint jus; Grilled Filet Mignon with Smashed Plantains, Pork Belly & Pee-Wee Potato Hash, and cabernet reduction; and Poached Duck Breast with Swiss chard, parsnips, cracklin’ and chanterelles.

From the Garden includes pastas starting at $17 like Wild Mushroom Ravioli with shaved truffles and porcini-sage essence. Served with two sides, Classics From the Grill (starting at $34) include 8oz Filet Mignon, 12oz New York Strip, 16oz Bone-In Ribeye, Maine or Florida Lobster Tail, and Giant Shrimp.

Lunch offerings include Sandwiches (starting at $14) such as The Biscayne Burger, a delicious take on the classic served on a brioche bun; Far East Chicken Burger with sweet chili mayo and Asian Slaw; The Rusty Pelican Club, made with oven roasted chicken and pork belly; and The Lobster Salad Roll. The Rusty Pelican’s Kid’s Menu features seven entrée choices each served with a side, beverage, and 100% Fruit Popsicle – all for $9.