estiatorio Milos Hudson Yards

Malpeque oysters served with mignonette sauce

With Lavraki

With crostini and marinated herring

Lavraki, Tsipoura, Salmon and Tuna

Organic, Faroe Islands

Sashimi quality Mediterranean octopus, charcoal broiled, served with Santorini fava

Rhode Island fresh, stuffed with cheese and served with Ipirotiki salad

The authentic salad prepared with vine-ripened tomatoes

Served with ladolemono and capers

Simply grilled with Santorini piazzi-style beans

Sashimi quality, organic beets and scordalia

Daikon radish salad and lightly fried zucchini sticks

Roasted eggplant, peppers, mint yogurt and herbs

Two grilled lamb chops with Greek fried potatoes

Deep Sea Bay of Fundy lobster pasta Athenian-style

Traditional Greek spiced walnut cake with honey lavender ice cream

Topped with thyme honey and walnuts

Layered phyllo with almonds, cinnamon and honey

Greek walnut cake served with Honey Lavender Ice Cream

With thyme honey from the Island of Kythira or Homemade Spoon Sweets

For Two / For Four / For Six

Vanilla, Pistachio and Honey Lavender

Strawberry or Lemon

Seasonal selection

Serrano chili, micro basil, orange

Tzatziki, taramosalata, htipiti, served with grilled pita and raw vegetables

Sashimi quality Mediterranean octopus, charcoal broiled

Rings of fresh and tender calamari, lightly fried

Made with the freshest crabmeat from Maryland's blue crabs and served with Santorini piazzi-style beans

Ladolemono and steamed crown broccoli

Simply grilled with Santorini piazzi-style beans

Spanish caviar, yogurt, with Greek fried potatoes

Deep Sea Bay of Fundy lobster pasta Athenian-style

Colorado prime lamb chops, with Greek fried potatoes

Brandt Beef Farm All-Natural filet mignon shish kebab served with hand-cut Greek fried potatoes and grilled vegetables

Selected for Milos by our fishmonger at Hawaii's auctions | Sashimi or Tartare

Sashimi or Tartare

Sashimi or Ceviche

Sashimi

Sashimi

Sashimi

Paper thin zucchinis and eggplants, lightly fried, saganaki cheese and tzatziki

Taramosalata, tzatziki, htipiti, grilled pita and raw vegetables

Grilled red, yellow and orange peppers, olive oil and aged balsamic

King trumpet, shiitake, oyster, portobello, hen of the woods, hon-shimeji

Sashimi quality Mediterranean octopus, charcoal broiled

Made with the freshest crabmeat from Maryland's blue crabs served with Santorini piazzi-style beans

Rhode Island fresh, stuffed with cheeses and served with Ipirotiki salad

Rings of fresh and tender calamari, lightly fried

Made to order with endives, radicchio, fennel, Mataxa

Served on a bed of radicchio salad

The authentic salad prepared with vine-ripened tomatoes

Hearts of romaine, dill, spring onions, manouri cheese and our Milos house dressing

Fagri, Balada, Loup de Mer, Tsipoura, Red Snapper, Black Sea Bass, St. Pierre, Dover Sole, Pompano, Turbot, Cherna, Synagrida, Steira

Loup de Mer, Milokopi, Rofos

Scorpena, Rofos, Caponi

Barbouni, Anchovies, Sardines, Maridaki, Lethrini

Deep Sea Bay of Fundy, Nova Scotia. Grilled and served with hand-cut fried potatoes or Lobster pasta Athenian-style

Grilled royal shrimps served with a shot of sherry to shoot the head

Sashimi quality, organic beets and scordalia

Santorini piazzi-style beans

Fresh grilled Atlantic halibut, Mediterranean-style

Prime Colorado lamb chops, with Greek fried potatoes

All-Natural filet mignon, with Greek fried potatoes

16 oz. 21 day dry aged rib eye steak, with Greek fried potatoes

14 oz. 21 day dry aged NY cut sirloin steak, with Greek fried potatoes

34 oz. grass-fed, 40 day dry aged, served with roasted vegetables

Eggplant, zucchini, fennel, peppers, mint yogurt and halloumi cheese

Known on the island as lathouri (yellow split peas), slow cooked with extra virgin olive oil and lemon, topped with French shallots and herbs

Boiled heirloom leafy beets served with red wine vinegar and extra virgin olive oil

White beans baked in tomato sauce

Steamed with mint, dill, cilantro, and extra virgin olive oil

Hand-cut Greek fried potatoes

Broccoli, swiss chard, asparagus

Malpeque oysters served with mignonette sauce

With Lavraki

With crostini and marinated herring

Lavraki, Tsipoura, Salmon and Tuna

Organic, Faroe Islands

Sashimi quality Mediterranean octopus, charcoal broiled, served with Santorini fava

Rhode Island fresh, stuffed with cheese and served with Ipirotiki salad

The authentic salad prepared with vine-ripened tomatoes

Served with ladolemono and capers

Simply grilled with Santorini piazzi-style beans

Sashimi quality, organic beets and scordalia

Daikon radish salad and lightly fried zucchini sticks

Roasted eggplant, peppers, mint yogurt and herbs

Two grilled lamb chops with Greek fried potatoes

Deep Sea Bay of Fundy lobster pasta Athenian-style

Traditional Greek spiced walnut cake with honey lavender ice cream

Topped with thyme honey and walnuts

Seasonal selection

Serrano chili, micro basil, orange

Tzatziki, taramosalata, htipiti, served with grilled pita and raw vegetables

Sashimi quality Mediterranean octopus, charcoal broiled

Rings of fresh and tender calamari, lightly fried

Made with the freshest crabmeat from Maryland's blue crabs and served with Santorini piazzi-style beans

Ladolemono and steamed crown broccoli

Simply grilled with Santorini piazzi-style beans

Spanish caviar, yogurt, with Greek fried potatoes

Deep Sea Bay of Fundy lobster pasta Athenian-style

Colorado prime lamb chops, with Greek fried potatoes

Brandt Beef Farm All-Natural filet mignon shish kebab served with hand-cut Greek fried potatoes and grilled vegetables

Layered phyllo with almonds, cinnamon and honey

Greek walnut cake served with Honey Lavender Ice Cream

With thyme honey from the Island of Kythira or Homemade Spoon Sweets

For Two / For Four / For Six

Vanilla, Pistachio and Honey Lavender

Strawberry or Lemon