Boutari

Above: the dining room at the Michael Psilakis’ Eos restaurant at the Viceroy Hotel, Miami. Photo courtesy What Is James Wearing?

Here’s the menu from celebrity chef Michael Psilakis’ Boutari Dinner, which took place on February 2 at Eos restaurant at the Viceroy Hotel in Miami. (Thanks, Chowfather! You ROCK!)

RECEPTION
hamachi truffle
tomato & olive oil sorbet, crab
pork belly, fennel & lemon glaze

Moschofilero, Mantinia, Peloponesse 2008

A fresh wine with intense floral and fruit bouquet dominated by aromas of white rose, melon, and citrus.

FIRST COURSE
tuna sashimi pickled cucumber, hiji blossom, strawberry-rose foam

Kretikos White, Crete 2008

Intense fruity aroma of citrus trees, pineapple, peach and grapefruit. A fresh wine with notes of lemon and pineapple.

SECOND COURSE

smoked octopus, spicy sopressata, pineapple, fennel

Assyrtiko Kallisti Reserve, Santorini 2006

Rich and complex with fruity aromas (apple and peach). Oak, roasted nuts, butter and vanilla dominate. This wine provides a rich lingering, aromatic finish of smoke, honey, and roasted dry nuts.

THIRD COURSE

lobster risotto, uni, caviar, fried herb

Agiorgitiko Nemea, Nemea 2006

A marmalade of red fruits, including berry, plum and cherry, as well as hints of vanilla. Velvety taste with very good structure, yet light and refreshing.

FOURTH COURSE
short rib, gigante bean, smoked tomato ragu

Xinomavro Grande Reserva, Naoussa 2003

Red fruit with hints of green olive, tomato juice, and cooking spices.

DESSERT
chocolate essencia, sesame halva, lemon tea

Mavrodaphne from Patras, Peloponesse

Aromas and flavors of caramel, chocolate, coffee, raisins and plums.

Check out this cool Miami New Times interview with Chef Psilakis here. “Is Michael Psilakis the most ‘cerebral chef’ around?”