Menu
“Το γέυμα γύρω από ένα τραπέζι μας φέρνει κοντά και εμπλουτίζει τη γαστρονομική μας εμπειρία” – Κώστας Σπηλιάδης
MILOS FRESH FISH AND SEAFOOD
Your Captain will be happy to guide you through our fish market explaining the varieties, origin and taste of today's selection of fresh fish and seafood.
OYSTERS
Seasonal selection
CAVIAR
Royal Belgian Ossetra, blinis and condiments
RAW FISH
TUNA, Bigeye AAA quality
Sashimi or Tartare
SALMON, Faroe Islands, Organic
Sashimi or Tartare
LOUP DE MER, Ionian Sea, Greece
Sashimi or Ceviche
MILOS CLASSICS
THE GREEK SPREADS
Taramosalata, tzatziki, htipiti, grilled pita and raw vegetables
MILOS SPECIAL
Paper thin zucchinis and eggplants, lightly fried, saganaki cheese, tzatziki
HOLLAND PEPPERS
Grilled red, yellow and orange peppers, olive oil and aged balsamic
MUSHROOMS
King trumpet, shiitake, oyster, portobello, hen of the woods, hon-shimeji
OCTOPUS
Sashimi quality Mediterranean octopus, charcoal broiled
CRAB CAKE
Made with the freshest crabmeat from Maryland's blue crabs served with piazzi-style beans
FRIED CALAMARI
Rings of fresh and tender calamari, lightly fried
LOBSTER SALAD
Made to order with endives, radicchio, fennel, Metaxa
TOMATO SALAD
The authentic salad prepared with vine-ripened tomatoes
GREEN SALAD
Hearts of romaine, dill, spring onions, manouri cheese and our Milos house dressing
WHOLE FISH AND SEAFOOD
priced per pound
GRILLED
Fagri, Balada, Loup de Mer, Tsipoura, Red Snapper, Black Sea Bass, St. Pierre, Dover Sole, Pompano, Turbot, Cherna, Synagrida, Steira
BAKED IN SEA SALT (15 supp)
Loup de Mer, Milokopi, Rofos
AHNISTO (Poached with Vegetables) (15 supp)
Scorpena, Rofos, Caponi
SMALL FRIED FISH
Barbouni, Anchovies, Sardines, Maridaki, Lethrini
LOBSTER Deep Sea Bay of Fundy, Nova Scotia
Grilled and served with Greek fried potatoes; Astakomakaronada, lobster pasta Athenian-style (20 supp)
CREVETTES ROYALES, Morocco
Grilled royal shrimps served with a shot of sherry to shoot the head
FISH FILETS
BIGEYE TUNA
Sashimi quality, sesame crusted, organic beets and scordalia
FAROE ISLANDS WILD SALMON
Santorini piazzi-style beans
MEAT
LAMB CHOPS
Prime Colorado lamb chops, with Greek fried potatoes
FILET MIGNON
All-Natural filet mignon, with Greek fried potatoes
RIB EYE STEAK
16 oz. 21 day dry aged rib eye steak, with Greek fried potatoes
NY SIRLOIN
14 oz. 21 day dry aged NY cut sirloin steak, with Greek fried potatoes
CÔTE DE BOEUF
34 oz. grass-fed, 40 day dry aged, served with roasted vegetables
VEGETABLES
GRILLED VEGETABLES
Eggplant, zucchini, fennel, peppers, mint yogurt and halloumi cheese
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
ORGANIC HEIRLOOM BEETS
Boiled heirloom leafy beets with red-wine vinegar and extra virgin olive oil, served with mint yogurt
GIGANTES
White beans baked in tomato sauce
FINGERLING POTATOES
Steamed with mint, dill, cilantro, and extra virgin olive oil
IDAHO POTATOES
Hand-cut Greek fried potatoes
STEAMED VEGETABLES
Broccoli, swiss chard or asparagus
$45 for 3 courses | Available Monday - Friday 11:30 a.m. to 3:30 p.m.
FIRST
(Kindly select one)
HALF DOZEN OYSTERS
Malpeque oysters served with mignonette sauce
SASHIMI SAMPLER
Served with balik smoked salmon
CLASSIC SALMON TARTARE OR WITH YOGURT AND CAVIAR
Organic, Faroe Islands
OCTOPUS
Sashimi quality Mediterranean octopus, charcoal broiled
TOMATO SALAD
The authentic salad prepared with vine-ripened tomatoes
SECOND
(Kindly select one)
WHOLE GRILLED FISH OF THE DAY
Served with seasonal vegetables
FAROE ISLANDS SALMON
Simply grilled with Santorini piazzi-style beans
BIGEYE TUNA (10 supp)
Sashimi quality, sesame crusted, organic beets and scordalia
TUNA BURGER
Daikon radish salad and lightly fried zucchini sticks
ROASTED ORGANIC CHICKEN BREAST
Roasted eggplant, peppers, mint yogurt and herbs
COLORADO LAMB CHOPS (10 supp)
Two grilled lamb chops with Greek fried potatoes
ASTAKOMAKARONADA (20 supp)
Deep Sea Bay of Fundy lobster pasta Athenian-style
DESSERT
(Kindly select one)
KARYDOPITA
Traditional Greek spiced walnut cake with honey lavender ice cream
GREEK YOGURT
with honey and walnuts
FRUITS OF THE SEASON
Available Saturday and Sunday | 11:30 a.m. to 3:30 p.m.
APPETIZERS
EAST COST HALF DOZEN OYSTERS
BIGEYE TUNA TARTARE
Serrano chili, micro basil, orange
THE GREEK SPREADS
OCTOPUS
Sashimi quality Mediterranean octopus, charcoal broiled
MAIN COURSES
WHOLE GRILLED FISH OF THE DAY
Ladolemono and steamed crown broccoli
Simply grilled with Santorini piazzi-style beans
SALMON TARTARE
Spanish caviar, yogurt, with Greek fried potatoes
ASTAKOMAKARONADA
Deep Sea Bay of Fundy lobster pasta Athenian-style
LAMB CHOPS
Colorado prime lamb chops, with Greek fried potatoes
FAROE ISLANDS SALMON
DESSERT
FRESH FRUITS
Perfectly ripe seasonal fruits selected with care
MILOS – THE REAL GREEK YOGURT
Local, natural yogurt Greek style served with thyme honey from Kythira and walnuts or traditional Greek spoon sweets
BAKLAVA
Rolled phyllo filled with pistachios, almonds & walnuts
KARYDOPITA
Traditional Greek spiced walnut cake
CHOCOLATE MOUSSE CAKE
Baked chocolate mousse with sour cherries and vanilla ice cream
CHEESECAKE
Topped with traditional Greek spoon sweets
ICE CREAMS AND SORBETS