Download Our Menu

Download Our Weekend Brunch Menu

LUNCH

  • Grilled Chicken Sandwich maple mayo, watercress smoked bacon on ciabatta 11   
  • Charcoal Grilled Angus BBQ Beef Burger shredded cabbage slaw bacon onion marmalade, onion bun 12   
  • Crispy Soft Shell Crab “BLT” old bay mayo, cherywood smoked bacon avocado, crispy texas toast 13   
  • Fried Chicken & Kanabec Fries smoked chipotle ketchup 10   
  • Florida Grilled Snapper Sandwich avocado, mango cabbage slaw tomato pesto aioli 13   
  • Rachael Shaved Pastrami cabbage slaw, russian dressing swiss cheese, hoagie roll 14   

SNACKS

  • Kanabec Potato parmesan cream 6   
  • Edamame Beans charred key lime, smoked salt 6   
  • Shishito Peppers meyer lemon, maldon 7   
  • Chorizo Stuffed Dates roasted red pepper sauce 10   
  • Chicken Chicharron kimchee vinaigrette 8   
  • Fried Oysters bloody mary relish 12   
  • Calamari Fries smoked tomato ketchup 12   
  • Jumbo Lump Crab Toast chopped chives 12   
  • Lobster Popcorn mix of lobster & popcorn, lemon truffle honey 12   

RAW BAR / OYSTERS

  • Whole Jumbo Shrimp Cocktail 12 ea   
  • Sea Scallops truffled apple grem 11   
  • Ahi Tuna Carpaccio black truffle chimichurri 13   
  • Smoked Akaushi Beef Carpaccio aji amarillo, grilled 13   
  • Blackboard Selection of Oysters west coast/ east coast/ local oysters hf/14 dz/28   

CHARCOAL GRILL

  • Angus Skirt Steak secret chimichurri 10   
  • Seasonal Roasted Vegetables sweet keecap soy glaze 8   
  • Kalamansi Sweet 8   
  • Sweet Corn cotija cheese “mexi 6   
  • Fresh Sardines chimichurri garlic dip 8   
  • Jumbo Asparagus lemon truffle honey drizzle 8   
  • Baby Squid meyer lemon mayo 12   
  • Sweet Jumbo Whole Prawn grilled lime 12   
  • Seasonal Forged Mushroom truffle misto 10   
  • Coal Fired Teradactyl Wing sweet habanero glaze 10   
  • Whole Artichoke orange remoulade sauce 6   
  • Lamb Lolli Pops horseradish cream fraiche 12   
  • House Made Bacon caramelized apple 12   
  • Dinosaur Beef Short Rib korean style 26   
  • Spanish Octopus aji panca coulis 12   
  • Charred Half Roasted Chicken thyme glazed mushroom 24   
  • Coal Grilled Whole Florida Snapper charred tomatillo relish 29   
  • Grilled Chipotle watercress-radish 26   
  • Aged Cowboy [ serves 2 ] trio of onions, garli 39   
  • Black Board Selection of Grilled Oysters 2.5 ea   

SHARED PLATES

  • Iceberg Wedge blue cheese, tomato, bacon, radish L-12   8
  • Watercress shaved hearts of palm, florida orange L-10   8
  • Artisan Romaine Hearts smoked chipotle, avocado, roasted tomatoes L-10   8
  • Spanish Octopus with Watercress giant white beans L-16   14
  • Roasted Brussels Sprouts kimchee vinaigrette    9
  • Angus Beef Slider onion bacon marm    8
  • Cripsy Fried Chicken Thighs jamaican jerk vinai    8
  • Crispy Potato Cake horseradish-chive cream fraiche    7
  • Lobster Mac & Cheese creamy cheddar, parmesan & mascarpone    12
  • Sea Scallops sweet red pepper bsweet red pepper butter    12
  • Smoked BBQ Pork “Wings” honey cabbage slaw    12
  • Crab Cake Sliders chipotle mayo    10

What charcoal brings to the party is a healthy heaping of aroma compounds, the other half of the power couple that is flavor. Aromas are released when you bite into your food. They travel up your retronasal cavity, and light up your olfactory receptors. That neurological signal mixes with whatever your taste buds are saying and tells your brain what’s going on in your mouth. Translation: Cooking over charcoal makes your food taste like bacon. Let us repeat that: blah blah charcoal blah blah BACON.

AGED ASSORTMENTS

  • Cheese Plank salty, savory, jar of sweet 15   
  • Cured Meats gamey, earthy, jar of spice 16   
  • Dr. Browns Soda ginger ale, black cherry, cream, root beer 4   
  • Harney and Sons Tea earl grey, mint verbena, chamomile, english breakfast 4   

From the creators of sweet nectar, Rouge Waterfont dinging indulges the senses.

(305) 944-9997 3957 NE 163RD ST North Miami Beach, Florida 33160

BEVERAGES

  • Coffee 3   
  • Espresso 4   
  • Cappuccino 4   

“Shae decided to try something that I have never seen on the open water or have ever heard of anyone doing before,” Matt says. “He threw on a mask, snorkel, and fins, grabbed a gaff, and dove down to the fish. He must have been down there for what seemed like two minutes before he surfaced.”

As Shae dragged the blue beast to the surface, Matt & the crew quickly grabbed the gaff from Shae and got him back on board as quickly as possible. It took all six crew members to get the marlin over the side of the boat and into the cockpit; three gaffs and a massive rope tied to the tail, six grown men heaving and straining. It was a beautiful blue marlin, the stripes already fading from her fate as she lay in the boat. All six stared at it – speechless. They each had mixed emotions about such fish-beast leaving the ocean, but it was meant to be. This fish was theirs.

“The fishing gods wanted us to catch this marlin, bring her home, show everybody in Ft Lauderdale what was out there, and then have her for dinner,” Shae says. “None of us will ever forget this amazing day and the experiences we have had fishing the blue waters off the Ft Lauderdale coast.”

Source: webdiner.com

SWEETS

  • Campfire Smores prepared table-side 17   
  • Dr. Browns Root Beer Float cinnamon ice cream 17   
  • Fresh Baked Seasonal Fruit Cobbler crispy golden brown honey oat topping, vanilla bean ice cream 17   
  • Sweet Nectar Apple Pie cinnamon ice cream, doughnut crus 17   
  • Chocolate & Nutella Fondue chef’s seasonal fixin’s 17   
  • House Made Croissant Bread Pudding peanut butter fudge ice cream 17   

sweet nectar charcoal grill & spirits

BEE Happy BeE Sweet / innocent libationS / Influential eats
1017 E Las Olas Blvd Fort Lauderdale, FL 33301 | (954) 761-2122
Mon - Thu: 11:30 am - 12:00 am . Fri - Sat: 11:30 am - 2:00 am . Sun: 11:30 am - 12:00 am

Open for lunch & Dinner