The Sola Miami menu spans premium fire-grilled steaks, fresh seafood, Latin street tacos, weekend brunch, and handcrafted cocktails — all rooted in the kitchen’s approach of pairing local ingredients with international technique. Whether you’re planning dinner on Collins Avenue or a Saturday brunch party, this guide covers every section of the menu so you can arrive knowing exactly what to order.
Key Takeaways
- Sola Miami’s menu is divided into distinct sections: From the Fire, From the Sea, Tacos & Street Flavors, Handhelds, To Share, Salads, Desserts, and a dedicated Signature Brunch menu.
- The “From the Fire” section — featuring cuts like the 32 oz Tomahawk and the Prime Ribeye — is available from 4 PM and represents the heart of the dinner experience. Prices listed throughout this guide reflect the menu at time of writing and may have changed; confirm current pricing directly with the restaurant.
- Bottomless mimosas are available during brunch service; pricing and time limits per seating are subject to change, so confirm current details directly with Sola Miami when booking.
- Fresh seafood dishes, including the Whole Fried Snapper and the Pasilla Coconut Shrimp served inside a pineapple, reflect the kitchen’s commitment to coastal Miami flavors.
- A service charge and applicable taxes are typically added to checks — the percentage and scope (including whether it applies to bar-only or brunch visits) should be confirmed directly with the venue before your visit.
- Brunch has typically run on weekends and dinner and show programming on select weekday and weekend evenings — but hours and days are updated regularly, so verify current scheduling at solamiami.com before visiting.
What Is on the Sola Miami Menu?
The Sola Miami menu is a Latin fusion dining program built around fire-grilled proteins, fresh Gulf seafood, and street-style flavors — served in a South Beach environment that combines a restaurant, bar, and live entertainment venue.
The menu is organized into purpose-built sections that serve different meal occasions: sharing plates for the table, substantial entrées for dinner, a full brunch program for weekends, and desserts designed to close a meal on a distinctly Mexican note. Prices range from single-digit sides to over $150 for the full Tomahawk at time of writing — confirm current pricing directly with the restaurant, as menu prices are subject to change. The depth of the menu means it works equally well for a casual happy hour, a group dinner, or a weekend brunch celebration.
This is not a standard Miami steakhouse menu or a generic Latin restaurant card. The kitchen applies specific regional Mexican techniques — mole reductions, chile pasilla, Veracruzana sauce, Oaxaca cheese, chilaquiles — to ingredients that would not look out of place in a fine-dining context. Understanding that positioning helps you get the most from the menu.
From the Fire: Sola’s Steak and Grilled Protein Section
The “From the Fire” section is available from 4 PM and is the centerpiece of the dinner menu. Every cut is grilled over high heat and finished with a sauce or butter that reflects the kitchen’s Latin culinary identity.
The Tomahawk: Sola’s Signature Cut
The Tomahawk ($169) is a 32 oz premium cut finished with garlic butter, chili, and citrus. It arrives with roasted peppers, caramelized onions, fresh guacamole, and a house trio salsa. In practice, this is a table-centerpiece dish — the right order for a celebratory dinner or a group that wants to share something theatrical. At 32 oz, it feeds two comfortably alongside sides.
The Rest of the Fire Menu
- NY Strip with Ancho Chili Butter — price and weight subject to change; verify with the restaurant. Grilled over high heat, finished with ancho chili butter and served with cambray onions, jalapeños, and three house spicy sauces. The ancho chili butter is the distinguishing element: ancho is generally considered a relatively mild, smoky chile that tends not to overwhelm the beef.
- Prime Ribeye with Garlic Lime Butter — price and weight subject to change; verify with the restaurant. A ribeye finished with garlic lime butter. The citrus cut through the fat cap is a deliberate technique choice that works particularly well with ribeye’s marbling.
- Filet Mignon with Mole Reduction — price and weight subject to change; verify with the restaurant. The filet is the most technically ambitious plate on the fire menu. The mole reduction is built from dried chiles, spices, and chocolate. It takes significant kitchen time to prepare. Served with Mexican rice and charro beans, this is a complete plate.
- Wood-Grilled Carne Asada with Chimichurri — price and weight subject to change; verify with the restaurant. A churrasco cut, grilled over high heat and finished with chimichurri. The most accessible entry point into the fire menu, and a strong value at the price point.
- Half Boneless Chicken with Mole & Cilantro Rice — price subject to change; verify with the restaurant. The poultry option on the fire menu, served over cilantro rice with mole sauce. Lighter than the beef cuts but shares the same kitchen philosophy.
If you are visiting for the dinner and show experience, ordering from the Fire section during the 8 PM to 11 PM Thursday through Saturday window gives you the full Sola experience — cuisine and entertainment together.
From the Sea: Miami Coastal Seafood at Sola
The “From the Sea” section is also available from 4 PM and reflects the coastal geography of South Beach directly. Fresh snapper, salmon, shrimp, and a full seafood parrillada anchor this section.
What to Order From the Sea
- Whole Fried Snapper — price subject to change; verify with the restaurant. The entire fish is fried crispy and served with lime, Mexican slaw, and roasted salsa. This is the kind of dish that requires confident sourcing — the snapper must be genuinely fresh to hold up to whole-fry preparation. It is one of the most visually striking plates on the table.
- Fire-Grilled Salmon with Mango Glaze — price subject to change; verify with the restaurant. Grilled salmon with a mango glaze and Mexican-style grilled vegetables. The sweet-heat balance here is deliberate and well-calibrated.
- Snapper Veracruzana — price subject to change; verify with the restaurant. A filet preparation with the classic Veracruzana sauce — tomatoes, olives, capers, onion, peppers, and herbs — served with Mexican rice. Veracruzana is widely regarded as one of Mexico’s most celebrated seafood preparations, and this is strong value for a technique-driven plate.
- Pasilla Coconut Shrimp Served in Pineapple — price subject to change; verify with the restaurant. Shrimp sautéed with chile pasilla, lemon, spices, and coconut milk, served inside a pineapple with warm tortillas. The presentation alone justifies an order for a group dinner.
- Seafood Parrillada — $38. A grilled seafood selection served with Mexican rice, charro beans, roasted peppers, and cambray onions. The parrillada is designed for sharing and works as a seafood version of the Tomahawk in terms of table impact.
For more context on the kitchen’s approach to sourcing, the fresh seafood dishes at Sola guide covers how the kitchen selects and prepares coastal ingredients.
To Share: Sola’s Appetizer and Small Plate Program
The “To Share” section is the logical starting point for any group visit. These plates are designed to arrive at the table together and set the tone for the meal.
| Dish | Key Ingredients | Price |
|---|---|---|
| SOLA Guacamole | Fresh avocado, lime, serrano chili, pomegranate seeds, house tortilla chips | $14 |
| Ahi Tuna Tostada | Yellow corn tostada, ahi tuna, soy, sesame, avocado emulsion, chipotle mayo | $19 |
| Citrus Snapper & Shrimp Ceviche | Snapper, shrimp, mango, cucumber, red onion, cilantro, lime | $18 |
| Crispy Pork Belly | Slow-cooked pork belly, chili honey glaze | $17 |
| Tinga Chicken Quesadilla | Chicken tinga, melted Oaxaca cheese, roasted salsa | $15 |
| Fire Grilled Elote | Grilled corn, Mexican crema, cotija cheese, chili, lime | $10 |
The Ahi Tuna Tostada is a standout in this section. The combination of soy-marinated ahi on a crispy yellow corn tostada, finished with avocado emulsion and chipotle mayo, represents the kitchen’s international technique applied to Miami’s love of fresh tuna. The ceviche, cured in citrus with mango and cucumber, reflects a lighter, brighter counterpoint.
For a table of four, ordering three to four sharing plates alongside individual entrées is the standard approach.
Tacos & Street Flavors: Sola’s Street Food Section
Sola’s taco menu operates at a different price point and occasion from the fire and sea sections — these are accessible, social plates that work during happy hour or as a lighter dinner option.
- Wagyu Steak Tacos (3) — $19. Three flour tortillas with Wagyu beef, guacamole, cilantro, white onion, and pico de gallo. Wagyu at this price point is the notable value proposition.
- Shrimp Street Tacos (3) — $18. Shrimp with avocado, coleslaw, chipotle crema, pico de gallo, cilantro, and lime.
- Pork Belly Pineapple Tacos (3) — $16. Crispy pork belly with pineapple, pickled onions, and pico de gallo. The combination of crispy pork and pickled onions follows the al pastor tradition.
- Chicken Tinga Tacos (3) — $16. Chicken tinga with avocado, pico de gallo, and sour cream. The most approachable option in the taco section.
If you are planning a South Beach night out that begins with cocktails and light food before moving into a full dinner, the taco section and sharing plates together form a natural first act.
The Sola Miami Brunch Menu
Sola’s weekend brunch runs Saturday and Sunday from 12 PM to 3 PM and includes bottomless mimosas at $35 per person for a two-hour maximum. The brunch menu is a full, standalone program — not a shortened version of the dinner menu.
Signature Brunch Plates
The Signature Brunch section balances Mexican-influenced dishes with recognizable American brunch formats.
- Golden Chicken & Waffles — $25. Crispy fried chicken over golden waffles with warm maple syrup, served with fries.
- Churro Waffles Deluxe — $18. Waffles in cinnamon sugar, drizzled with cajeta and finished with whipped butter. Cajeta is a Mexican caramel made from goat’s milk — a specific and deliberate choice over standard syrup.
- Loaded Chilaquiles — $22. Crispy tortilla chips in bold red sauce, topped with crema, cheese, and a fried egg. Add chicken for $4 or steak for $6. Chilaquiles are one of Mexico’s canonical breakfast dishes; at $22 this is a properly constructed version, not a shortcut preparation.
- The Hobo Burrito — $23. Scrambled eggs, crispy bacon, sausage, and melted American cheese in a warm tortilla.
- Breakfast Burrito Supreme — $21. Scrambled eggs, potatoes, and melted cheese with a choice of steak or chicken.
Eggs & Classics
- Steak & Eggs — $28. Grilled NY steak with two eggs any style and house potatoes.
- Huevos Rancheros — $19. Eggs over warm corn tortillas with ranchero sauce, crema, and queso fresco.
- Huevos Benedict — $21. Poached eggs on a toasted English muffin with bacon or smoked salmon and hollandaise. Add smoked salmon for $6.
- Avocado Toast Elevado — $18. Thick-cut multigrain toast with smashed avocado, olive oil, and chili flakes, served with scrambled eggs and house potatoes.
The full brunch menu, including the bottomless mimosa program, is covered in detail in the Sola brunch menu guide for South Beach.
Salads, Handhelds, Sides, and Desserts
Salads
Both salads on the menu apply Mexican flavor profiles to fresh, composed salad formats — consistent with the kitchen approach.
- Grilled Chicken Avocado Salad — $18. Fire-grilled chicken over mixed greens with avocado, cherry tomatoes, cucumber, queso fresco, and citrus vinaigrette.
- Steakhouse Mexican Salad — $21. Sliced grilled steak over romaine with black beans, corn, avocado, pico de gallo, tortilla strips, and chipotle ranch dressing.
Handhelds
- SOLA Burger — $25. Angus beef patty with melted cheese, lettuce, tomato, and house sauce. Served with fries.
- Crispy Chicken Sandwich — $18. Crispy chicken with slaw, pickles, and chipotle aioli. Served with fries.
- Turkey Sandwich — $24. Turkey, bacon, lettuce, and tomato on toasted ciabatta with mayo.
Sides
Regular dinner sides run $8 each: sweet plantains, French fries, green rice, creamed corn, and charro beans. Brunch sides run $4–$7: breakfast potatoes, bacon or sausage, multigrain toast, and fries.
Desserts
All three desserts are $12. Churros & Chocolate Pour arrives warm with cinnamon sugar and melted chocolate. Coconut Flan is silky with light caramel. Mexican Chocolate Cake incorporates cinnamon and Mexican spices into a chocolate base with chocolate sauce.
How Does Sola’s Pricing Compare to South Beach Restaurants?
According to the Miami Beach Restaurant Association, South Beach dining sits among the highest price-per-cover markets in Florida, with dinner entrée averages running well above national medians. Against that backdrop, Sola’s pricing is competitive rather than premium-driven — the Carne Asada at $33, the Filet Mignon at $45, and the Wagyu Tacos at $19 all represent reasonable positioning for the market and the execution level.
Food costs account for approximately 28–35% of menu pricing across the U.S. restaurant industry. At a venue that sources fresh snapper for a whole-fry preparation and Wagyu for a taco program, that cost structure is reflected in the menu prices — but not disproportionately so.
A service charge is typically applied automatically at Sola Miami. For a table planning a full dinner with cocktails, confirm the current percentage and scope with the venue before you arrive — it can affect the final number meaningfully at the higher end of the menu.
Frequently Asked Questions
What time does the Sola Miami dinner menu start?
The “From the Fire” and “From the Sea” sections have typically been available from 4 PM, with the full dinner menu running through close. The dinner and show experience has generally operated on select evenings each week. Hours and days are subject to change — confirm current scheduling directly at solamiami.com.
How much are bottomless mimosas at Sola Miami?
Sola Miami offers bottomless mimosas during weekend brunch service. Pricing, time limits, and brunch hours are subject to change — contact the restaurant directly or visit solamiami.com for current details before booking.
Does Sola Miami have vegetarian options?
Yes. The Veggie Burrito ($21) on the brunch menu includes refried beans, rice, avocado, feta cheese, sautéed peppers and onions, red sauce, and pico de gallo. The Fire Grilled Elote, SOLA Guacamole, Seasonal Fruit Plate, Churro Waffles Deluxe, Waffles & Berries, and several salads and side dishes are also vegetarian-appropriate. The kitchen can accommodate dietary requests — confirm specifics when reserving.
Is there a service charge at Sola Miami?
Sola Miami typically adds a service charge plus applicable taxes to checks, which is standard practice at many South Beach dining venues. The exact percentage and whether it applies universally across all visit types (dinner, brunch, bar-only) should be confirmed directly with the restaurant, as policies can change.
What are the best dishes to order at Sola Miami for a first visit?
For a first dinner visit, a strong opening combination is the SOLA Guacamole or Ahi Tuna Tostada from the sharing section, followed by the Filet Mignon with Mole Reduction or the Wagyu Steak Tacos depending on appetite. For brunch, the Loaded Chilaquiles or Golden Chicken & Waffles with bottomless mimosas represents the full Sola experience.
Can you share the Tomahawk at Sola Miami?
The 32 oz Tomahawk at $169 is designed for sharing. Finished with garlic butter, chili, and citrus, and served with roasted peppers, caramelized onions, guacamole, and house trio salsa, it is a practical choice for two to three diners at the table who want a single dramatic centerpiece dish alongside sides and appetizers.
The Sola Miami menu rewards guests who arrive with a plan. For dinner, anchor the meal in the Fire or Sea section, open with two or three sharing plates, and close with the Churros & Chocolate Pour. For brunch, the Chilaquiles and a two-hour bottomless mimosa session cover the essential Sola experience on a Saturday or Sunday. Reserve your table at solamiami.com before you visit — weekend brunch and dinner show seatings fill consistently, particularly during peak Miami season. Always verify current hours, pricing, and programming directly with the venue before your visit, as details are subject to change.