Bleau Goes Pink Campaign for Breast Cancer Research

Fontainebleau Raises Awareness

In honor of National Breast Cancer Awareness Month, Fontainebleau Miami Beach has joined forces with Sylvester Comprehensive Cancer Center at the University of Miami Miller School of Medicine to host the eighth annual Bleau Goes Pink campaign. To raise both awareness and funds for the cause, the iconic Miami Beach property is offering month-long dining promotions at StripSteak by Michael Mina and Scarpetta. The proceeds will benefit breast cancer research at Sylvester.

On Friday, September 30, the hotel will kick off this year’s Bleau Goes Pink initiative by illuminating the historic Chateau building in pink. The event will honor Sylvester breast cancer survivors, philanthropists and a community of cancer fighters. Each night, throughout the entire month of October, the lighting will resume from dusk to 10 p.m. Southern Audio Visual is executing the lighting with over 100 high-powered lighting fixtures.

Delectable three course, prix-fixe dinner menus priced at $55 per person, excluding tax and gratuity, will be offered throughout October at two of the resort’s signature restaurants, StripSteak by Michel Mina and Scarpetta. Each menu will include an appetizer, entrée, dessert and a glass of Conde de Valdemar Rosé. For every dinner ordered, five dollars will be donated to Sylvester. 


Enjoy a complimentary glass of Conde de Valdemar Rosé


Choose One


pesto, heirloom tomatoes, basil & arugula

Creamy Polenta

fricassee of truffled mushrooms

Mediterranean Octopus

potatoes, capers, olives & smoked crema


Choose One

Duck & Foie Gras Ravioli

marsala reduction

Roasted Branzino

artichoke, olive, anchovy & tomato dressing

Long Island Duck

beet, carrot & cherry


Chef’s Choice


Enjoy a complimentary glass of Conde de Valdemar Rosé


Choose One

Yellowtail Sashimi

shaved cucumber, ponzu dressing

Duck Duck Soup

duck consommé, duck ravioli, black truffle

Baby Iceberg Wedge

smoked blue cheese, house bacon, pickled shallots


Choose One

Scottish Salmon

peas & carrots, ginger-carrot emulsion

Roasted Petite Chicken

asparagus, chanterelles, lemon sage jus

Moyer Farms Angus 8 oz Filet Mignon


Chef’s Choice

Written by Rebecca Davidson

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