Eos Offers Greek-Inspired Small Plates
We just got our hands on the new menu at Eos, the recently opened Michael Psilakis/Donatella Arpaia venture at the Viceroy hotel. The two are known for their sophisticated Greek cuisine at New York's Anthos, so we were surprised to see a menu that's certainly Greek inspired but pan-Mediterranean in scope.
The restaurant offers just four entree-sized portions: grilled loup de mere (a Mediterranean sea bass), fried red snapper, roasted rack of lamb and grilled sirloin. Everything else appears to be a tapas portion. And if you've got a big party, they'll actually roast a whole animal for you, whether it's a spring lamb, kid goat, or suckling pig. (With a few days' advance notice, of course.)
The menu will be on the MenuPages site tomorrow. In the meantime, you can see it after the jump. And check out Sara's preview of Eos; she recommends the fonduta, the lobster risotto and the ceviches.
Eos @ Viceroy Miami [All Purpose Dark]
raw
Yellowtail (Hamachi) Sushi/Sashimi fennel • spice • cantaloupe 12
Tuna Sushi/Sashimi watermelon • feta 12
Niaragi Sushi/Sashimi pistachio • speck • apricot 12
Salmon Sushi/Sashimi mastic • pickled mushrooms • rhubarb 10
White Tuna (Escolar) Sushi/Sashimi pomegranate • yogurt 12
Uni Sushi/Sashimi burrata • fava • caviar 14
Botan Ebi Ceviche papaya • guava • celery 12
Beausoleil Oyster Ceviche tomatillo • peruvian chili • plum 11
Black Grouper Ceviche mango • chipotle • cumin • cilantro 11
Lamb Tatare egg yolk • caviar 12
vegetable & cheese
Petit Lettuces Salad aged pecorino romano • lemon • extra virgin olive oil 10
Heirloom Tomato Salad feta • spicy basil 9
English Peas Braised Artichoke kefolatari • chives • extra virgin olive oil 10
Mushrooms bone marrow garlic confit 11
White Asparagus marcona almond • chervil • argan oil 11
Roasted Fingerling Potatoes greek olives • cherry tomatoes • feta 8
Chilled Corn Soup crab • fig • yogurt (may be requested without crab) 10
Burrata local fruit • fennel • red onion • balsamic (for two) 18
Fonduta young pecorino • hazelnuts • thyme honey • crostini 12
fish
Smoked Octopus pineapple • spicy sopressata • skordalia 13
Salmon a la Plancha greek “salad” 16
Grilled Swordfish watermelon • peas • bacon • manouri 16
Smoked Escolar goat milk yogurt • american sturgeon caviar 15
pasta
Tagliatelle 6 minute farm egg • black truffle • chives 14
Greek “Paella” prawns • merguez • orzo 14
Lobster & Sea Urchin Risotto caviar • fried herbs • egg yolk 16
poultry, meat & game
Spanish “Tapas” serrano ham • olives • peppers • boquerones croquetas • cabrales (for two) 22
Poached Chicken leg balantine • corn 13
Crispy Rabbit remoulade 13
Spiedini “Mia Dona” pork involtini • quail diablo • merguez • sweetbread • lamb tseftalia 15
Calves Tongue Slider sauce gribiche • spring onion • pickle potato chips 12
Pork “Scallopini” Parmigiano cherry tomato • herbs 14
Smoked Pork Ribs dried chili • coffee • lime 14
Grilled Flatiron Steak bone marrow garlic hktipiti • fried parsley 16
simply prepared (large format)
Grilled Loup de Mere (boneless) 38
Fried Local Red Snapper (boneless) 32
Roasted Rack of Lamb 44
Grilled Dry –Aged Sirloin 48
Comments
your already a few days behind as that menu will be changing once they work out the soft opening as far as the food-way beyond what Miami is ready for as they will be in a league all their own if they get it right with the real menu-And yes Sara couldnt agree more the lobster rissotto is definately a food orgasm and coma waiting to happen...
Posted by: chefsherlock | April 27, 2009 01:42 PM