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!)
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.
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.
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.
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.
short rib, gigante bean, smoked tomato ragu
Xinomavro Grande Reserva, Naoussa 2003
Red fruit with hints of green olive, tomato juice, and cooking spices.
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?”