Puyros

Greek salad with lettuce, fresh tomatoes, cucumbers, onions, stuffed grape leaves, feta and kalamata olives

The classic greek village salad, with fresh tomatoes, onions, cucumbers, capers, kalamata olives, feta and a simple dressing of extra-virgin greek olive oil and red wine vinegar

Roasted beets served with extra-virgin greek olive oil and beet greens

Champagne avgolemono, pylos' smooth as silk classic egg-lemon soup with chicken stock and orzo

Pylos' terrine of baked pasta layered with aromatic meat sauce and béchamel

Layers of lightly sautéed eggplant, zucchini and potato baked in a clay dish with aromatic ground meat sauce and béchamel

Grilled chicken breast

Grilled jumbo shrimp

Classic grilled whole fresh fish, dressed with extra-virgin olive oil and fresh lemon juice

Marinated grilled baby lamb chops

Grilled salmon

Wedges of handcut fried potatoes served with grated greek sheep's milk cheese and oregano

Classic spinach-rice lemon pilaf served with crumbled feta

Sparkling wine, mimosa, kir royal or fresh squeezed orange juice. Choice of any egg dishes or sandwich. Coffee or tea

Fresh spinach, scallions and feta cheese cooked in a fluffy omelet

Hearty baked omelet with potatoes and country sausages flavored with orange zest

Robust and lemony fish roe dip

Luscious eggplant condiment made with char-grilled eggplants and extra-virgin greek olive oil

Thick, tangy yogurt dip

Grilled sea scallops tossed with white beans and arugula and served with a dressing of extra-virgin greek olive oil and fresh lemon juice (served warm not hot)

Crispy savory greek phyllo pastry filled with fresh spinach, feta and aromatic herbs

Crisp, fried zucchini and eggplant rounds served with tzatziki

Crisp fresh fried squid

Pylos' light-as-air meatballs, pan-fried in olive oil

Large shrimp cooked in a light ouzo and tomato cream sauce

Three greek cheeses melted in a clay pot

Classic grilled, marinated octopus with a balsamic reduction sauce and capers

Pita bread filled with kasseri, tomatoes and pastourma, pan-fried and served with a simple green salad

With grilled eggplant, zucchini, roasted red peppers and feta

delectable buttery phyllo triangles filled with greek custard and drizzled with cinnamon and greek mountain honey

crisp phyllo napoleon layered with greek yogurt and sour-cherry mousse

greek yogurt and cream custard flavored with mastiha from chios, served with a berry compote

pylos' chocolate mousse spiked with ouzo

drained greek yogurt served with sour cherry spoon sweet, thyme scented greek honey and walnuts

Chestnut-shrimp soup spiked with Metaxa brandy

Sea scallops in porcini mushroom crust served with fava puree scented with white truffle oil

Fresh California spinach salad with fennel, walnuts, pomegranate and crumbled feta

Half Maine lobster baked in a tarragon sauce

Herb crusted rack of lamb with baby roasted vegetables

Pear poached in red wine served with a reduced red wine sauce

A midnight toast with a glass of Greek sparkling wine

thick slices of sautéed haloumi cheese finished with greek grappa and served with grapes

PYLOS's light-as-air meatballs, pan-fried in olive oil

crisp fresh fried squid

Sesame-crusted feta served with tomato marmalade

organic boned chicken farci with raisins, rosemary, thyme and greek kasseri cheese, served with vegetable napoleon

poached salmon served over spinach-rice pilaf with sun-dried tomato and olive sauce

shrimp in a creamy ouzo-flavored tomato sauce served over greek egg noodles

PYLOS' towering phyllo pastries filled with custard and drizzled with honey, powdered sugar and cinnamon

Greek yogurt, sour cherries, walnuts and honey

Large shrimp cooked in a light ouzo and tomato cream sauce

Artichoke heart moussaka, layered with caramelized onions, herbs and three Greek cheeses béchamel sauce (meatless)

Fresh California spinach salad with fennel, walnuts, pomegranate, and crumbled feta vinaigrette

Pistachio crusted filet of wild stripe bass served with vegetable Napoleon flavored with pistachio pesto and mild sheep milk cheese

Baby lamb chops served with porcini and garlic flavored mashed potatoes

Organic boned chicken farci with raisins, rosemary, thyme, and Greek kasseri cheese, served with briam (zucchini, eggplant, potato)

Poached salmon served over spinach-rice pilaf with sun-dried tomato and olive sauce

Crisp phyllo Napoleon layered with Greek yogurt and sour cherry

PYLOS' chocolate mousse spiked with ouzo

three greek melted cheeses

PYLOS's light-as-air meatballs, pan-fried in olive oil

crisp fresh fried squid

large shrimp cooked in a light ouzo and tomato cream sauce

organic boned chicken farci with raisins, rosemary, thyme and greek kasseri cheese, served with vegetable napoleon

poached salmon served over spinach-rice pilaf with sun-dried tomato and olive sauce

shrimp in a creamy ouzo-flavored tomato sauce served over greek egg noodles

marinated grilled baby lamb chops, served with mini stuffed eggplants and fingerling potatoes

layers of lightly sautéed eggplant, zucchini and potato baked in a clay dish with aromatic ground meat sauce and béchamel

delectable buttery phyllo triangles filled with greek custard and drizzled with cinnamon and greek mountain honey

drained greek yogurt served with sour cherry spoon sweet, thyme scented greek honey and walnuts

Greek salad with lettuce, fresh tomatoes, cucumbers, onions, stuffed grape leaves, feta and kalamata olives

The classic greek village salad, with fresh tomatoes, onions, cucumbers, capers, kalamata olives, feta and a simple dressing of extra-virgin greek olive oil and red wine vinegar

Roasted beets served with extra-virgin greek olive oil and beet greens

Champagne avgolemono, pylos' smooth as silk classic egg-lemon soup with chicken stock and orzo

Pylos' terrine of baked pasta layered with aromatic meat sauce and béchamel

Layers of lightly sautéed eggplant, zucchini and potato baked in a clay dish with aromatic ground meat sauce and béchamel

Grilled chicken breast

Grilled jumbo shrimp

Classic grilled whole fresh fish, dressed with extra-virgin olive oil and fresh lemon juice

Marinated grilled baby lamb chops

Grilled salmon

Wedges of handcut fried potatoes served with grated greek sheep's milk cheese and oregano

Classic spinach-rice lemon pilaf served with crumbled feta

Sparkling wine, mimosa, kir royal or fresh squeezed orange juice. Choice of any egg dishes or sandwich. Coffee or tea

Fresh spinach, scallions and feta cheese cooked in a fluffy omelet

Hearty baked omelet with potatoes and country sausages flavored with orange zest

Robust and lemony fish roe dip

Luscious eggplant condiment made with char-grilled eggplants and extra-virgin greek olive oil

Thick, tangy yogurt dip

Grilled sea scallops tossed with white beans and arugula and served with a dressing of extra-virgin greek olive oil and fresh lemon juice (served warm not hot)

Crispy savory greek phyllo pastry filled with fresh spinach, feta and aromatic herbs

Crisp, fried zucchini and eggplant rounds served with tzatziki

Crisp fresh fried squid

Pylos' light-as-air meatballs, pan-fried in olive oil

Large shrimp cooked in a light ouzo and tomato cream sauce

Three greek cheeses melted in a clay pot

Classic grilled, marinated octopus with a balsamic reduction sauce and capers

Pita bread filled with kasseri, tomatoes and pastourma, pan-fried and served with a simple green salad

With grilled eggplant, zucchini, roasted red peppers and feta

delectable buttery phyllo triangles filled with greek custard and drizzled with cinnamon and greek mountain honey

crisp phyllo napoleon layered with greek yogurt and sour-cherry mousse

greek yogurt and cream custard flavored with mastiha from chios, served with a berry compote

pylos' chocolate mousse spiked with ouzo

drained greek yogurt served with sour cherry spoon sweet, thyme scented greek honey and walnuts

Chestnut-shrimp soup spiked with Metaxa brandy

Sea scallops in porcini mushroom crust served with fava puree scented with white truffle oil

Fresh California spinach salad with fennel, walnuts, pomegranate and crumbled feta

Half Maine lobster baked in a tarragon sauce

Herb crusted rack of lamb with baby roasted vegetables

Pear poached in red wine served with a reduced red wine sauce

A midnight toast with a glass of Greek sparkling wine

thick slices of sautéed haloumi cheese finished with greek grappa and served with grapes

PYLOS's light-as-air meatballs, pan-fried in olive oil

crisp fresh fried squid

Sesame-crusted feta served with tomato marmalade

organic boned chicken farci with raisins, rosemary, thyme and greek kasseri cheese, served with vegetable napoleon

poached salmon served over spinach-rice pilaf with sun-dried tomato and olive sauce

shrimp in a creamy ouzo-flavored tomato sauce served over greek egg noodles

PYLOS' towering phyllo pastries filled with custard and drizzled with honey, powdered sugar and cinnamon

Greek yogurt, sour cherries, walnuts and honey

Large shrimp cooked in a light ouzo and tomato cream sauce

Artichoke heart moussaka, layered with caramelized onions, herbs and three Greek cheeses béchamel sauce (meatless)

Fresh California spinach salad with fennel, walnuts, pomegranate, and crumbled feta vinaigrette

Pistachio crusted filet of wild stripe bass served with vegetable Napoleon flavored with pistachio pesto and mild sheep milk cheese

Baby lamb chops served with porcini and garlic flavored mashed potatoes

Organic boned chicken farci with raisins, rosemary, thyme, and Greek kasseri cheese, served with briam (zucchini, eggplant, potato)

Poached salmon served over spinach-rice pilaf with sun-dried tomato and olive sauce

Crisp phyllo Napoleon layered with Greek yogurt and sour cherry

PYLOS' chocolate mousse spiked with ouzo

three greek melted cheeses

PYLOS's light-as-air meatballs, pan-fried in olive oil

crisp fresh fried squid

large shrimp cooked in a light ouzo and tomato cream sauce

organic boned chicken farci with raisins, rosemary, thyme and greek kasseri cheese, served with vegetable napoleon

poached salmon served over spinach-rice pilaf with sun-dried tomato and olive sauce

shrimp in a creamy ouzo-flavored tomato sauce served over greek egg noodles

marinated grilled baby lamb chops, served with mini stuffed eggplants and fingerling potatoes

layers of lightly sautéed eggplant, zucchini and potato baked in a clay dish with aromatic ground meat sauce and béchamel

delectable buttery phyllo triangles filled with greek custard and drizzled with cinnamon and greek mountain honey

drained greek yogurt served with sour cherry spoon sweet, thyme scented greek honey and walnuts

Champagne avgolemono, PYLOS’ smooth as silk classic egg-lemon soup with chicken stock and orzo

the classic greek village salad, with fresh tomatoes, onions, cucumbers, capers, kalamata olives, feta and a simple dressing of extra-virgin greek olive oil and red wine vinegar

tender lettuces, dill, scallions and feta served with extra-virgin olive oil and fresh lemon dressing

cool pear and arugula salad with mild sheep’s milk cheese, roasted pistachios and balsamic-honey

A trio of Greece’s three best dipping sauces— tzatziki, the thick, tangy yogurt dip; taramosalata, the robust and lemony fish roe dip; and melitzanosalata, a luscious eggplant condiment made with char-grilled eggplants and extra virgin Greek olive oil

thin slices of spicy greek cured beef with fresh arugula, pear and shaved aged greek-mountain sheep’s milk cheese

roasted red pepper filled with spicy feta whipped with sweet and hot peppers

fresh artichoke heart moussaka, layered with caramelized onions, herbs and three greek cheeses béchamel sauce (meatless)

savory phyllo pastries filled with the spiced, cured beef pasturma, fresh tomatoes and mild kasseri cheese

Crisp, fried zucchini and eggplant rounds served with tzatziki

Greek giant beans baked to perfection in a honey-scented tomato-dill sauce

Grape leaves stuffed with rice, ground veal, herbs, golden raisins and pine nuts, served with egg-lemon sauce

Thick slices of sautéed haloumi cheese finished with greek grappa and served with grapes

three greek cheeses melted in a clay pot

PYLOS’ light-as-air meatballs, pan-fried in olive oil

crisp fresh fried squid

large shrimp cooked in a light ouzo and tomato cream sauce

grilled sea scallops served on a bed of fava purée with dressing of extra-virgin Greek olive oil and fresh lemon

classic grilled, marinated octopus with a balsamic reduction sauce and capers

sesame crusted feta pan fried with tomato marmelade

cretan-honey braised lamb shank served with roasted baby vegetables

16 ounces aged prime new york cut sirloin steak, served with greek yiayia’s fried potatoes and sautéed spinach

marinated grilled baby lamb chops, served with mini stuffed eggplants and fingerling potatoes

organic boned chicken farci with raisins, rosemary, thyme and greek kasseri cheese, served with briam (zucchini, eggplant, potato)

braised pork shank with lemon and herbs, served with fingerling potatoes and leeks

solomos ston atmo poached salmon served over spinach-rice pilaf with sun-dried tomato and olive sauce

classic grilled whole fresh fish, dressed with extra-virgin olive oil and fresh lemon juice

pistachio crusted filet of wild stripe bass served with vegetable Napoleon flavored with pistachio pesto and mild sheep milk cheese

shrimp and sea scallops cooked in a creamy ouzo-flavored tomato sauce. served over greek egg noodles

PYLOS’ terrine of baked pasta layered with aromatic meat sauce and béchamel

layers of lightly sautéed eggplant, zucchini and potato baked in a clay dish with aromatic ground meat sauce and béchamel

wedges of handcut fried potatoes served with grated greek sheep’s milk cheese and oregano

roasted potatoes seasoned with lemon, oregano, garlic and extra-virgin olive oil

wild field greens with feta seasoned with lemon, garlic and extra-virgin olive oil

classic spinach-rice pilaf served with crumbled feta, lemon and cracked black pepper

A trio of Greece’s three best dipping sauces—tzatziki, the thick, tangy yogurt dip; taramosalata, the robust and lemony fish roe dip; and melitzanosalata, a luscious eggplant condiment made with char-grilled eggplants and extra virgin Greek olive oil

Crispy savory Greek phyllo pastry filled with fresh spinach, feta and aromatic herbs

Crisp, fried zucchini and eggplant rounds served with tzatziki

Crisp fresh fried squid

PYLOS’ light-as-air meatballs, pan-fried in olive oil

Large shrimp cooked in a light ouzo and tomato cream sauce

Three Greek cheeses melted in a clay pot

Classic grilled, marinated octopus with a balsamic reduction sauce and capers

champagne avgolemono, PYLOS’ smooth as silk classic egg-lemon soup with chicken stock and orzo

greek salad with lettuce, fresh tomatoes, cucumbers, onions, stuffed grape leaves, feta and kalamata olives

the classic greek village salad, with fresh tomatoes, onions, cucumbers, capers, kalamata olives, feta and a simple dressing of extra-virgin greek olive oil and red wine vinegar

grilled chicken breast

grilled jumbo shrimp

classic grilled whole fresh fish, dressed with extra-virgin olive oil and fresh lemon juice

marinated grilled baby lamb chops

grilled salmon

PYLOS’ terrine of baked pasta layered with aromatic meat sauce and béchamel

layers of lightly sautéed eggplant, zucchini and potato baked in a clay dish with aromatic ground meat sauce and béchamel

Available on Saturday and Sunday from 11:30 a.m. to 3:30 p.m. Included in Prix Fixe – Sparkling wine, mimosa, kir royal or fresh squeezed orange juice. Choice of any egg dish or sandwich. Coffee or tea

Fresh spinach, scallions and feta cheese cooked in a fluffy omelet

Hearty baked omelet with potatoes and country sausages flavored with orange zest

filled with kasseri, tomatoes and pastourma, pan-fried and served with a simple green salad

pita bread filled with grilled eggplant, zucchini, roasted red peppers and feta