La Marea executive chef Gonzalo Rivera, a protégé of chef Michael Mina, is introducing new lunch and dinner menus for the indoor/outdoor La Marea and a bar menu for Coral Bar. The new menus echo Rivera’s heritage. “My Mexican roots definitely play a part in my food,” says Rivera, who served as executive chef of Mina’s Nemi Restaurant (2006-2009).

For dinner: Appetizers ($10-$18) include an Acapulco prawn “cocktail” in a savory cold tomato soup with chunks of Haas avocado, served with lavosh crackers; a basket of freshly-baked and grilled naan with a piquant chipotle hummus, tempura shrimp fritters; skewered tempura battered shrimp wrapped in bacon with yuzu-infused crème fraîche, and Australian wagyu beef sliders topped with fried onions. There’s a crudo ($15-$36) menu with fresh-from-the-sea dishes as well as salads ($14-$18). Pastas ($24-$28) and main plates ($32-$45) are generously portioned and there’s a slate of reasonably priced sides ($6) including sautéed spinach, grilled asparagus, sautéed broccolini, BBQ fries and sautéed wild mushrooms.

Lunch is a more casual affair with featured sandwiches ($15-$18) including falafel wrap with tahini smoked paprika sauce, cherry tomatoes, pickled red onion and parsley, a daily “fishwich” served on brioche with Creole tartar sauce, pickles, and fried green tomatoes and the Tides Burger with Rivera’s BBQ sauce, pepper jack cheese, buttermilk aioli and pico de gallo.

Coral Bar’s fare is meant to be shared with selections such as calamari with a fish sauce vinaigrette, cilantro, garlic and almonds; crispy black grouper tacos with coleslaw, chipotle mayonnaise and salsa verde; and kobe skirt steak quesadillas with Monterey Jack cheese, guacamole, salsa fresca, and sour cream. Desserts ($10) include piping hot buñuelos with caramelized mango, tamarind coulis and house-made Mexican vanilla bean ice cream and caramelized banana tarte tartin with maple-sugar ice cream, among others.

La Marea is located at The Tides Hotel, 1220 Ocean Drive on Miami Beach, and is open for Breakfast, lunch, and dinner daily – 7:00 a.m. to 11:30 a.m.; noon to 5:00 p.m.; 6:00 p.m. to 11:00 p.m. Saturday and Sunday brunch from 11:00 a.m. to 4:00 p.m (305) 604-5070.