Formerly the chef de cuisine at Bizcaya in the Ritz-Carlton Coconut Grove, Alfredo Patino is now the chef and co-owner of Biscayne Boulevard’s Bin 18. Patino’s dishes are ones you might find at a charming roadside cafe in Europe. Charcuterie plates feature robust cheeses, salty cured meats, artichoke and truffle mousse, and fig and port jam. The main menu is Mediterranean, from the clams and chorizo with Albariño wine to homemade gnocchi with fresh basil, mozzarella di Bufala and pomodoro sauce.
A daily wine happy hour runs from 5 to 7 p.m.; Patino offers diners a gratis glass of wine if they buy a second. With his diverse, well-edited wine list, this is a no-brainer. They also offer a diverse selection of artisanal and industrial beers from Belgium, Germany, Japan, the Philippines and more.
Design Your Own Tabla Menu
Choose three total from the Artisan Cheese and Cured Meats Selections
Wine
Moscato, La Fiera Puglia, Italy
Chardonnay-Vionier, Graham Beck, South Africa
Pinot Grigio San Giovanni, Veneto Italy
Syrah, Beso de Vino, Carinena Spain
Montepulciano D'Abruzzo, La Fiera, Italy
Malbec, Gougenheim, Tupungato, Argentina
Artisan Cheeses
Fiore Sardo DOP, Sardinia-Italy
sheep’s milk...slightly salty-nutty flavor and a long finish
Pecorino Tartufato, Umbria-Italy
sheep & cow’s milk... sweet, tender and mild with truffle shavings
Parmeggiano Reggiano, Parma-Italy
cow’s milk...mildly salty, and full-flavored
Robiola, Langhe Region-Italy
cow, goat and sheep’s milk...harmonious flavors, soft and creamy
Gorgonzola Dolce, Lombardy-Italy
cow’s milk... blue cheese , slightly sweet, rich and spicy with fresh notes of grass
Morbier Franche, Comte-France
raw cow’s milk... aged for four months with a buttery pungency
Fourme d'Ambert, Auvergne-France
cow’s milk...smooth and creamy texture with deep and dark flavors
Cabra al Vino, Murcia-Spain
goat’s milk...soaked in wine for 72 hours, mild and semi-soft
Manchego, La Mancha-Spain
raw sheep’s milk… aged six months, salty and briny with irresistible flavor
French Triple Cream, Various Regions-France
cow’s milk... brie-style, creamy, green freshness of succulent grass and a piquant finish
Brie, Seine-et-Marne-France
cows' cheese… pale in color, slight grayish tinge
under crusty white mold; very soft and savory
Cured Meats
Culatelo, Parma-Italy
considered a superior cured meat from the pork haunch; boasts a clean and delicate flavor
unlike many classic Italian cured meats
Bresaola, Lombardy-Italy
lean, moist and delicate, with an intriguing, musty bouquet
Prosciutto di Parma, Parma-Italy
full-flavored and matured for 8-10 months, it has a deep rose color
with a thin layer of fat that renders it sweet and salty at the same time
Pâté de Campagne “Country Style,” Campagne -France
a classically prepared coarse pâté made of ground pork onions, garlic and spices
Sopressata, Southern Region-Italy
air-dried, cured and boldly seasoned in garlic and blended spices; coarse dry & lightly smoked
Speck, Alto Adige-Italy
distinctively juniper-flavored, boneless, smoked Prosciutto;
Italian salt-cured and central European smoked
Jamon Serrano, Mountainous Region-Spain
serrano is a cured ham from the famed white pig, cured for 15 months;
rich in flavor with a superior and complex taste
Cantimpalo, Segovia-Spain
dry-cured pork sausage with smoked paprika
Chorizo, Palacio La Rioja-Spain
pork sausage cured from a 30-year-old family recipe with paprika and garlic
Coppa, Siena-Italy
made from first-choice pork shoulder, then salted,
flavored and dry-cured for at least six months; much firmer than Prosciutto
Wine
choose one
Moscato, La Fiera, Puglia, Italy NV
Chardonnay-Vionier, Graham Beck, South Africa
Pinot Grigio San Giovanni, Veneto Italy
Syrah, Beso de Vino, Carinena Spain
Montepulciano D'Abruzzo, La Fiera, Italy
Malbec, Gougenheim, Tupungato, Argentina
Dinner
Small Plate
choose one
The Bin Salad
prosciutto di parma, local greens, walnuts, tomatoes,
caramelized onions, balsamic vinaigrette, blue cheese
Scottish Salmon Tartar
lemon, capers, Dijon, parsley, E.V. olive oil, garlic toast
Clams & Chorizo
middle neck clams, chorizo palacio, scallion, Albariño wine
Lamb & Feta Meatballs
sesame seeds, maple-soy, wilted scallions, romesco sauce
Eggplant Bruschetta
toasted crostini, goat cheese, roasted eggplant caponata
Burrata Caprese
local tomato, fresh basil, speck ham, olive tapenade
Octopus & Olives
tomatoes, croutons, candied lemon, arugula, sweet soy
Warm Figs “Brule”
roasted sangria drunken figs, walnuts, blue cheese, salad
Bacalao “Cod” Cakes
chipotle aioli, pickled shallots, picked herbs, romesco sauce
Artichoke Carpaccio
pamesano regiano, walnuts, lime-truffle dressing, scallions
Brie Fundido
French brie baked in crock pot with fresh garlic infused honey
Grouper Fingers
tempura-poppy seed batter, ginger-soy glaze, remoulade
Bbq Pork Sliders
Hawaiian bun, blue cheese, caramelized onion
Entrees
choose two
Bin 18 1/2 “Boneless” Chicken
natural crispy chicken, artichokes, olives, arugula, sun dried tomato, natural juices
Artichoke Stuffed Portobello
artichoke & white truffle mousse, tomato fondue, parmesan crust
“Food Network” Cuban Melt
pan tumac, six hour roasted pork, brie cheese, fig sauce, charred onions, Dijon mustard
Churrasco al Funghi
prime angus skirt steak, potato au gratin, porcini mushroom & cognac cream sauce
Pan Seared Grouper
lemon-caper butter, eggplant caponata, limoncello glace
Pulpo a La Plancha
octopus, zucchini, chorizo, tomato confit, roasted garlic
Mediterranean Braised Mussels
steamed jumbo Mediterranean mussel, tomato, basil & chardonnay broth, garlic rubbed toast
Pan Seared Sea Scallops
parmesan polenta, oven dried tomato, truffle-shallot vinaigrette, lemon preserve
Roasted Scottish Salmon
honey & grain mustard glazed, roasted zucchini with almonds, sweet potato pave
Bolognese
mini rigatoni, rich angus meat ragu, hardboiled egg, pecorino Romano cheese
Fagottini di Pere
pear & four-cheese purse shaped sachet with prosciutto carbonara cream sauce
Ravioli Bin No. 18
brown sage-truffle butter (burre noisette), tomatoes & toasted almonds
Raviolini Speck & Fontina
porcini cream sauce, peas, parmesan cheese, truffle
Gnocchi Sorrentina
fresh basil, mozzarella di búfala, pomodoro sauce
Desserts
choose one
Chocolate Molten Cake à la Mode
Belgium chocolate soufflé with vanilla ice cream, raspberry & caramel sauce
Madagascar Vanilla Creme Brûlée
traditional French cream with caramelized sugar
Nellie & Joe's Key Lime Pie
100% natural Key West limes, baked graham cracker crust,
mountain of whipped cream & mint syrup