Estiatorio Milos

Tomato Salad

The authentic salad prepared with vine-ripened tomatoes

Gigantes Plaki

White beans baked in tomato sauce

Organic Heirloom Beets

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

Fava Santorini (pdo)

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

Green Salad

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

Grilled Vegetables

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

Octopus

Sashimi quality Mediterranean octopus, charcoal broiled

Lobster Salad

Made to order with endives, radicchio, fennel, Metaxa

Milos Special

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

The Greek Spreads

Taramosalata, tzatziki, htipiti, grilled pita and raw vegetables

Mushrooms

King trumper, hen of the woods, baby shiitake, and oyster with halloumi cheese

Holland Peppers

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

Fried Calamari

Rings of fresh and tender calamari, lightly fried

Crab Cake

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

Bigeye Tuna Tartare

Serrano chile, micro basil, and orange.

Bigeye Tuna Sashimi

Yuzu kosho, dill, and extra virgin olive oil.

Greek Ceviche

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

Whole Fish Sashimi

Today's selection of fish, offered raw, carved masterfully by our chefs

Faroe Islands Wild Salmon Tartare

Fresno chili, shallots, and cilantro.

Faroe Islands Wild Salmon Sashimi

Fresno chili, shallots, and cilantro.

Filet Mignon On A Skewer

USDA Black Angus filet shish kebab served with hand-cut Greek fried potatoes and grilled vegetables

Lamb Chops (2pcs.)

2 pieces of Colorado prime lamb chops, with Greek fried potatoes.

Usda Black Angus Rib Eye

Brandt Beed Farms All-Natural USDA Prime 16 oz. ribeye steak served with Greek fried potatoes.

Hand-cut Greek Fried Potatoes

Halloumi

Fingerling Potatoes

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

Tzatziki

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

Scordalia

Creamy garlic sauce with almonds

Htipiti

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

Grilled Asparagus

Steamed Swiss Chard

Taramosalata

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

Steamed Broccoli

Crudité

Assorted raw vegetables

Grilled Loup De Mer For 2

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

Lobster

Served with hand-cut Greek fried potatoes, drawn butter

Loup De Mer Baked In Sea Salt For 3

Whole Loup de Mer baked in sea salt, served with side of horta. Serves 3-4.How to crack the salt crust and serve:Trace the shape of the fish in the salt with a knife. Crack the salt crust top with a knife or large spoon. Remove the top of the salt crust. Gently remove the skin and fillet the fish. Portion the fillets on your plates. Drizzle with olive oil and lemon. Enjoy!

Grilled Loup De Mer For 3

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

Dorade Royale

Santorini capers, ladolemono, broccoli. Serves 1.

Astako-makaronada

Athenian-style deep sea lobster pasta.

Faroe Islands Wild Salmon

Santorini piazzi-style beans

Bigeye Tuna

Sashimi quality, organic beets and scordalia **Contains nuts

Baklava

Layered phyllo filled with almonds, walnuts and pistachios

Yiaourti - Meli

Local, natural yogurt Greek style served with thyme honey from Kythira

Chocolate Mousse Cake

Creamy dark chocolate.