Miami Spice menus worth comparing in 2026: courses and supplements

One included sequence is Caprese Burrata, Linguine Nerano and pistachio gelato. The pasta includes zucchini and provolone; branzino is another main without a listed supplement. Consider this menu when those dishes match your plan.

The salmon starter and flatiron steak instead make the subtotal $61: $50 + $3 + $8. With the published 20% service charge, that becomes $73.20 before tax or drinks. The Spice listing supplies no fish or steak weight.

The $50 menu pairs a tuna tostada starter with half a chicken and cinnamon churros. Fish and birria tacos are other included mains; all mains include rice and beans. The half-bird portion is explicit, while taco counts are unpublished.

Carne asada raises the subtotal to $75 before charges: $10 above Uchi or AVIV’s $65 base. Serena publishes 20% service, rising to 23% for six or more, so party size also changes the calculation.

Uchi’s main-course choices combine a hot dish with sushi. The pork-belly option includes one mackerel nigiri, one striped-bass nigiri and a salmon hand roll: two nigiri pieces and a hand roll within one course.

The starter options include yellowtail paired with fried shrimp; dessert can be the fried-milk sundae. A tuna-nigiri substitution adds $15, producing an $80 subtotal. Uchi’s separate $95 eight-course omakase has a different format; decide which fish and meal structure you want.

Hummus Tehina, Eggplant Muhammara and guava sorbet form a sequence without supplements. The organizer marks these VG; confirm its meaning and preparation if dietary suitability determines your booking. Cod and lamb are other included mains.

Salatim and beef shashlik instead add $39, taking the subtotal to $104 before fees, tax or drinks. That crosses the program’s $95 Reserve starting point without becoming a Reserve experience. Decide whether those upgrades fit your budget.