Miami's famous Asian-inspired gastropub has a new menu. As always it's bending the rules of culinary genres with innovative dishes separated into a few sections - Not Noodles, Noodles, Our Bao and Dim Sum.  

The Not Noodles selections includes Creamy Polenta with cultivated mushrooms, marsala jus and poached egg; Veal Brains “Meuniere”with blue crab tartar, black butter and sprouted salad; and an indulgent Presa Iberica – Jabugo shoulder, coffee miso, potato, fromage blanc and kale. 

New Noodles offerings include a seasonal Stone Crab Fettucine made with miso citrus butter, jalapeno and bok choy leaf and an inventive culture mashup – Clams Carbonara. This flavor-filled pasta dish served atop a half shell combines La Quercia guanciale, cured clams and dashi butter.

Bao, or bun, selections feature hearty options such as the Lechon Asado - suckling pig, mojo aioli and chicharron and the Pork Belly made with butterscotch miso and corn powder. Meat-less versions include Baby Shiitake made with black garlic, soy, crispy shallot and tofu aioli and the Softshell Chili Crab with red curry, basil salad, nuoc cham and hazelnuts. 

The Dim Sum menu includes Tofu & Ricotta Ravioli – pistachio brown butter, cured yolk and pumpkin seeds and Duck & Foie Dumplings featuring black pepper, balsamic butter and Grana Padano. 

If U can’t decide, the Omasake Tasting, a nine-course Chef-selected menu plus dessert, is available for $65 per person.