Traditional South American cookies filled with dulce de leche.

Alfajores

Ricotta Gratin

Gnocchi

Gnocchi with shrimp

Wagyu beef, aioli, American mozzarella, lettuce, tomato, brioche bun

Wagyu Hamburguesa

Shrimp

Alfajor

Mate

Novecento Key Biscayne Cocktail

Chimichurri

Leche de Fuego

Asado

Fernet

Dulce de Leche

Handmade caramelized dulce de leche crepe.

Panqueque de Dulce de Leche

Pollo a la Parrilla

Salmon

Happy Hour

Choripan

Bolognese

Mussels, garlic oil, spicy pomodoro served with a house side salad.

Mejillones

Argentinian sausage, herb aioli, French baguette, chicken, ham & cheese, spinach & cheese.

Empanada

All-natural chicken, French baguette, herb aioli, chimichurri, French fries.

Grilled Chicken Sandwich

Catering services available at Novecento Restaurant.

Catering

In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.

Prepare the Dough

Add the egg yolks and vanilla extract to the butter mixture and mix until well combined.

Add Egg Yolks and Vanilla

In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt.

Combine Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.

Mix Dry with Wet

Cover the dough with plastic wrap and refrigerate for at least 1 hour, or until firm.

Chill the Dough

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Preheat Oven

On a floured surface, roll out the chilled dough to about 1/4 inch thickness. Use a cookie cutter to cut out rounds.

Roll and Cut Cookies

Transfer the cookies to the prepared baking sheet and bake for 10-12 minutes or until lightly golden. Allow to cool completely.

Bake Cookies

Spread a generous amount of dulce de leche on the flat side of one cookie, then sandwich it with another cookie.

Fill Cookies

Dust the assembled cookies with powdered sugar before serving.

Coat with Powdered Sugar

unsalted butter

granulated sugar

egg yolks

vanilla extract

all-purpose flour

cornstarch

baking powder

salt

dulce de leche

powdered sugar

In a skillet over medium heat, add a drizzle of olive oil. Once hot, add the minced garlic and sauté for about 1 minute until fragrant. Add the fresh spinach and sauté until wilted, about 3-4 minutes. Remove from heat and let cool slightly.

Prepare the Spinach

In a large mixing bowl, combine the ricotta cheese, eggs, grated Parmesan cheese, salt, and black pepper. Mix well until smooth and creamy.

Mix the Ricotta Base

Once the spinach has cooled, chop it finely and fold it into the ricotta mixture until evenly incorporated.

Incorporate Spinach

Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil to prevent sticking.

Prepare the Baking Dish

Pour the ricotta and spinach mixture into the prepared baking dish, spreading it out evenly.

Combine Mixture

In a small bowl, combine the breadcrumbs, olive oil, and chopped parsley. Mix until the breadcrumbs are evenly coated.

Prepare the Topping

Sprinkle the breadcrumb mixture evenly over the ricotta and spinach mixture in the baking dish.

Add Topping

Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and bubbling.

Bake the Gratin

Remove from the oven and let cool for a few minutes before serving. Enjoy your Ricotta Gratin warm.

Serve

Ricotta cheese

Eggs

Parmesan cheese

Fresh spinach

Garlic

Salt

Black pepper

Breadcrumbs

Olive oil

Fresh parsley

Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and allow to cool slightly.

Cook the Potatoes

Once the potatoes are cool enough to handle, peel them and mash them in a mixing bowl until smooth.

Mash the Potatoes

Add the flour, egg, and salt to the mashed potatoes. Mix until a soft dough forms. If the dough is too sticky, add a little more flour.

Make the Gnocchi Dough

Divide the dough into four pieces. Roll each piece into a long rope about 1/2 inch thick. Cut into 1-inch pieces and use a fork to create ridges on each piece.

Shape the Gnocchi

Bring a large pot of salted water to a boil. Drop the gnocchi in batches into the boiling water. They are done when they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

Cook the Gnocchi

In a saucepan over medium heat, melt the unsalted butter.

Melt the Butter

Once the butter is melted, pour in the heavy cream and stir to combine. Bring the mixture to a gentle simmer.

Add Cream

Gradually whisk in the Parmesan cheese until melted and smooth. Season with salt and black pepper.

Add Parmesan

Add the cooked gnocchi to the sauce and gently toss to coat the gnocchi evenly.

Combine Gnocchi and Sauce

Potatoes

All-purpose flour

Unsalted butter

Heavy cream

Bring a large pot of salted water to a boil over high heat. Add the gnocchi and cook according to package instructions, usually about 2-4 minutes, or until they float to the surface. Drain and set aside.

Boil Gnocchi

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Sauté Garlic

Add the shrimp to the skillet and cook for 2-3 minutes, or until they start to turn pink. Then add the halved cherry tomatoes and stir well.

Add Shrimp and Tomatoes

Pour in the white wine and bring to a simmer. Let it cook for about 3-4 minutes until the wine reduces slightly.

Deglaze with Wine

Reduce the heat to low and stir in the heavy cream. Allow the sauce to simmer for another 2 minutes, then add the grated Parmesan cheese, chopped basil, and season with salt and black pepper to taste.

Finish with Cream

Add the cooked gnocchi to the skillet with the sauce and gently toss to coat the gnocchi in the sauce. Cook for an additional 1-2 minutes to heat through.

Combine

Plate the gnocchi with shrimp and sauce, garnishing with extra basil and Parmesan cheese if desired. Enjoy your meal!

Shrimp, peeled and deveined

Garlic, minced

Cherry tomatoes, halved

White wine

Parmesan cheese, grated

Fresh basil, chopped

In a bowl, combine the Wagyu beef with salt and black pepper. Gently mix to incorporate the seasoning without overworking the meat. Divide the mixture into two equal portions and shape them into patties.

Prepare the Wagyu Beef Patty

Heat a grill or skillet over medium-high heat. Cook the patties for about 3-4 minutes on each side for medium-rare, or until they reach your desired doneness. In the last minute of cooking, place a slice of American mozzarella cheese on each patty to melt.

Cook the Patties

In a mixing bowl, whisk together the egg yolk, minced garlic, and lemon juice. Slowly drizzle in the olive oil while whisking vigorously until the mixture emulsifies and thickens. Season with salt to taste.

Make the Aioli

Toast the brioche buns lightly on the grill or in a toaster. Spread a generous amount of aioli on the bottom half of each bun. Place the cooked Wagyu patty with melted mozzarella on top. Add shredded lettuce and sliced tomato. Top with the other half of the brioche bun.

Assemble the Burger

Wagyu beef

Egg yolk

Lemon juice

American mozzarella cheese

Lettuce, shredded

Tomato, sliced

Brioche buns

In a medium bowl, combine the olive oil, minced garlic, lemon juice, paprika, salt, and black pepper. Whisk until well blended.

Prepare the Marinade

Add the shrimp to the marinade and toss to coat. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 15 minutes.

Marinate the Shrimp

Heat a large skillet over medium-high heat. Allow it to get hot, but not smoking.

Heat the Pan

Add the marinated shrimp to the skillet in a single layer. Cook for about 2-3 minutes on each side or until the shrimp are pink and opaque.

Cook the Shrimp

Once cooked, remove from heat and sprinkle with chopped fresh parsley before serving.

Garnish

Shrimp (large, peeled and deveined)

Garlic (minced)

Paprika

Fresh parsley (chopped)

In a large bowl, sift together the all-purpose flour, cocoa powder, powdered sugar, baking powder, and salt. Set aside.

Mix Dry Ingredients

In another bowl, cream the unsalted butter until smooth. Gradually add the powdered sugar and mix until fluffy. Add the eggs one at a time, mixing well after each addition, then add the vanilla extract.

Cream Butter and Sugar

Gradually add the dry mixture to the butter mixture, mixing until well combined and a dough forms. If the dough is too sticky, add a little more flour until it reaches the right consistency.

Combine Mixtures

Wrap the dough in plastic wrap and refrigerate for at least 1 hour, or until firm.

Once chilled, take the dough out and roll it out on a lightly floured surface to about 1/4 inch thickness.

Roll Out Dough

Using a round cookie cutter, cut out cookies from the rolled dough. Place them on the prepared baking sheet.

Cut Out Cookies

Bake in the preheated oven for 10-12 minutes, or until the edges are firm. Remove from the oven and let cool completely on a wire rack.

Bake

Take half of the cooled cookies and spread a generous layer of dulce de leche on the flat side. Top each with another cookie, pressing gently to secure.

In a small bowl, mix the powdered sugar and cocoa powder together. Roll each filled cookie in the sugar mixture until well coated.

Coat with Sugar Mixture

Unsweetened cocoa powder

Powdered sugar

Baking powder

Vanilla extract

Dulce de leche

Cocoa powder

Using a kitchen scale, measure 50 grams of yerba mate leaves and set aside.

Measure Yerba Mate

In a kettle, bring 500 ml of water to a boil. Once boiling, remove from heat and let it cool for about 5 minutes. The ideal temperature for brewing yerba mate is around 70-80°C (158-176°F).

Boil Water

If you have a traditional mate gourd, fill it about 2/3 full with the yerba mate leaves. Tilt the gourd at about a 45-degree angle to create a slope with the leaves.

Prepare the Gourd

Pour a small amount of the cooled water into the bottom side of the gourd (the side with more yerba). This helps to hydrate the leaves without flooding them.

Add Water

Insert a bombilla (metal straw) into the yerba mate, making sure it reaches the bottom where the water is. This will allow you to sip the mate without getting yerba into your mouth.

Insert Bombilla

Sip the mate through the bombilla. When the flavor weakens, refill the gourd with more hot water, avoiding direct pouring onto the leaves.

Sip and Refill

If desired, add sugar or honey to taste, and garnish with lemon slices or mint leaves for extra flavor.

Optional Sweeteners

Yerba Mate leaves

Water

Sugar or honey

Lemon slices

Mint leaves

In a cocktail shaker, add the gin, elderflower liqueur, fresh lime juice, fresh grapefruit juice, and simple syrup.