Estiatorio Milos

Yuzu kosho, dill, extra virgin olive oil

Fresno chili, shallots, cilantro

Serrano chile, micro basil, orange

Fresno chili, shallots, cilantro

Loup de mer, fresh Mediterranean herbs, barrel-aged Greek feta, gigantes beans

Today's selection of fish, offered raw, carved masterfully from our chef

Lightly fried zucchini and eggplant tower, kefalograviera, and tzatziki.

Sashimi quality Mediterranean octopus with capers, onions, and Santorini fava.

Lightly fried squid, freshly grated seasoned tomato, lemon, and parsley.

One pound fresh jumbo prawns, grilled. Served with endive, radicchio, and microgreens. Consuming raw and undercooked meats, poultry, seafood shellfish, or eggs may increase your risk of foodborne illness especially if you have certain medical conditions.

Freshly hand-picked jumbo lump crab 95 percent crab meat. Served with endive, radicchio, and Piazzi beans. Consuming raw and undercooked meats, poultry, seafood shellfish, or eggs may increase your risk of foodborne illness especially if you have certain medical conditions.

Taramosalata, tzatziki, htipiti, served with raw vegetables, grilled pita

Fresh yellow fin tuna, daikon radish, hand-cut Greek fried potatoes

Vine-ripened tomatoes, cucumbers, olives, onions, peppers, barrel-aged Greek feta, and extra virgin olive oil.

Tender organic romaine hearts, manouri, dill, spring onions, and Milos dressing.

Endive, radicchio, spring onions, dill, ladolemono, and metaxa brandy

Roasted and served with mint yogurt, roasted garlic, balsamic, extra virgin olive oil

Trumpet, honshimeji, shiitake, oyster, hen of the woods, portobello

Grilled orange, yellow, and red peppers, aged balsamic, extra virgin olive oil, roasted garlic

Grilled whole, served with Santorini capers, ladolemono and broccoli. Serves 2.

Served with hand-cut Greek fried potatoes, and drawn butter.

Athenian-style deep sea lobster pasta.

Served with grilled peppers, onions and cherry tomatoes

From the pristine clear waters of Faroe Islands, simply grilled, served with Santorini piazzi-style beans

Sashimi quality, served with Swiss chard, beets

Santorini capers, ladolemono, broccoli *Serves 1

Grilled whole with olive oil, lemon and Santorini capers, served with broccoli. Serves 3-4. **If baked in sea salt, served with side of horta.

Served with hand-cut Greek fried potatoes.

Black Angus filet shishekebob served with hand-cut Greek fried potatoes and grilled vegetables

Grilled lamb rib-chops, served with hand-cut Greek fried potatoes

Served with tzatziki, hand-cut Greek fried potatoes and pita

Served with grated Kefalograviera

Greek-style with mint, parsley and dill, Kalamata olives, and olive oil.

Greek yogurt with cucumber, garlic, lemon. Served with pita.

Whipped cured roe, lemon, bread, and extra virgin olive oil. Served with pita.

Whipped barrel-aged Greek feta with red bell pepper. Served with pita.

Assorted raw vegetables

*contains nuts

Traditional layered pastry with honey and nuts.

Whole milk Greek yogurt, thyme honey from Kythira.

Creamy dark chocolate

Classic New York-style cheesecake

Greek style, extra virgin olive oil, traditional Cretan crusts

Santorini fava, caramelized onions

Traditionally slow-cooked Kastoria beans in tomato sauce.

Eggplant, zucchini, peppers, halloumi cheese, mint yogurt, extra virgin olive oil