On November 22, 2025, Vizcaya Museum and Gardens welcomed around 400 guests for the 68th Annual Vizcaya Ball, an elegant black-tie evening in support of the estate’s preservation and community programs. Set on Biscayne Bay, this National Historic Landmark once again confirmed its reputation as one of the best Miami venues and a timeless setting for all celebrations.
This year’s theme, “Voyage to Vizcaya: A Caravel Dream,” drew directly from the maritime details embedded throughout the property, from caravel motifs to seashells and coral forms. Guests arrived on a blue carpet at the Main House before moving into a courtyard animated by live music, auction previews and coastal-inspired décor.
A Maritime-Inspired Culinary Journey
For the 2025 edition, Thierry Isambert Culinary and Event Design was entrusted with catering, event design and production. As a Miami caterer working frequently at historic venues, our role was to translate the “Caravel Dream” into a thoughtful culinary experience that complemented Vizcaya’s architecture and the evening’s philanthropic purpose.
Cocktail hour in the Courtyard and on the South Terrace featured an elegant progression of small bites designed for movement and conversation. Guests enjoyed warm potato morsels crowned with tender prime rib, delicate foie gras macarons, caviar-topped blinis, crispy tuna bites, pan-seared crab cakes, and an assortment of seasonal vegetarian canapés highlighting brie, asparagus, and other market-fresh ingredients.
Dinner on the East Terrace
Dinner was served on Vizcaya’s East Terrace, overlooking Biscayne Bay and the Stone Barge. Guests began with an amuse-bouche of wild mushroom macaron, followed by local burrata with tomato emulsion, marinated heirloom tomatoes, Meyer lemon coulis and delicate salad greens.
For the main course, guests selected between a delicately glazed sea bass with coastal accents, a filet mignon paired with rich, umami-forward garnishes, or a creamy wild mushroom risotto. Dessert, “Caravel Voyage,” brought the theme full circle with a chocolate caravel, conch shell of yuzu mousse, mango pearls and seaweed meringue.
For organizations and hosts seeking corporate event catering in Miami or exploring the best Miami catering company options for large-scale galas, the Vizcaya Ball offers a glimpse into how thoughtful menu design, production and setting can work together to support a meaningful cause.
Contact us at 305-912-9379 or info@thierryisambert.com