Barack Obama's Miami Menu: Pepitas, Key West Shrimp, and Tenderloin

This past weekend, President Barack Obama came to Miami to attend several fundraisers and mingle with South Florida's movers and shakers.

The President was in for a brief 24-hour period, flying in to Miami International Airport at 3:45 p.m. on Friday -- just in time to play hell with weekend commuters making an early break for the ride home. Obama left our area at around 3:30 p.m. Saturday afternoon with just enough time to get in a round of golf with Alonzo Mourning at the Grande Oaks Golf Club in Davie.

See also: Obama in Miami Today to Chase Latin Vote -- and Money

On Friday evening, Leslie Miller Saiontz hosted the President at an intimate dinner in Pinecrest. Thirty people had a meal from Chef David Catering.

When tasked to provide chow for the President, what exactly do you do? Go all-out Americana? Do you work with local ingredients to showcase the bounties of South Florida waters? Yes and yes.

The Kobe hot dogs en croute with spicy mustard? That's chef-speak for pigs in a blanket -- the most patriotic of all passed cocktail savories, while the Key West rock shrimp with Seminole pumpkin pays tribute to South Florida. And, of course, you can't go wrong with beef.

Chef/owner David Schwadron and executive chef Aaron Dreilinger created a menu that highlighted the best of Florida, throwing some classic favorites into the mix. This isn't the first time the chefs had created a menu for POTUS. They were tasked with coming up with ideas for Obama when singer Marc Anthony hosted a fete at campaign time.

Here's the menu:

Butlered Savories

Fresh salmon crudo with smoked sea salt on pumpernickel crisp

Kobe hot dogs en croute with spicy mustard

Sesame seared tuna with a spicy aioli and a soy-sake "chaser"

Truffle oil, wild mushroom and pine nut pizza with an herbed feta cream

First Course

Key West rock shrimp, Guara Ki avocado, Seminole pumpkin timbale with passion fruit aioli and toasted pepitas

Main Course

Porcini rubbed tenderloin filet with whole shitake demi-glace

Golden beet risotto

Roasted Brussels sprout hash

Plated Dessert

Lemongrass thyme cake with goat cheese icing, hibiscus crystals, and carambola ginger compote

Assorted chocolate truffles, served family style

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