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Personal Chef Vitor
Miami Springs, FL, United States
Menu #12848
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A night in Rio
This menu is a journey through the flavors found in a night out in Rio cooked with modern influences and techinques.
Category: Dinner
Influence: American, French, Latin
Amuse Bouche 
(Sample Amuse) Brazilian falafel
What connects this dish to falafel is the method of preparation; however, here we use black eyed peas. It is served with components to balance its rich and creamy texture.
Appetizer (Sample App) Scallop bobó
A twist on the Brazilian classic - Scallops seared in dende oil and served over yucca puree with a cashew/cilantro salad and grapefruit gastrique
Main Course (Sample Entree) Crispy black cod
Black cod is seared crispy and served over slow roasted vegetables and greens, all underneath a flatbread with lobster butter and cilantro, adding a rich and luxurious accent to the fresh flavors
$ 66.08
/guest
4
and more
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April 2025
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Noon (10h-14h)
Evening (18h-22h)