Menu
“Partager un repas autour d’une table nous rassemble et enrichit notre expérience culinaire” – Costas Spiliadis
"Sharing food at the table brings people together and enriches the culinary experience"-Costas Spiliadis
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/CAVIAR*
Seasonal selection
Royal Belgian Ossetra, blinis and condiments*
RAW FISH
TASTING OF RAW FISH*
Chef’s selection of raw fish, sashimi style
MAGIATIKO, Mediterranean Hunter Fish*
Sashimi or Tartare
TUNA, Bigeye AAA quality*
Selected for Milos by our fishmonger at Hawaii's auctions, Sashimi or Tartare
SALMON, Faroe Islands, Organic*
Sashimi or Tartare
LOUP DE MER/LAVRAKI, Ionian Sea, Greece*
Sashimi or Ceviche
TSIPOURA, Ionian Sea, Greece*
Sashimi
LETHRINI, Nazare, Portugal*
Sashimi
FAGRI, Kythira, Greece*
Sashimi
SALMON*
Tsar Nicolai cut smoked salmon, Balik style, Scotland
AVGOTARAHO*
Greek bottarga, Trikalinos, Messolonghi
MILOS CLASSICS
MILOS SPECIAL
Paper thin zucchini and eggplant, lightly fried, Saganaki cheese, tzatziki
THE GREEK SPREADS
Taramosalata*, tzatziki, htipiti, grilled pita, raw vegetables
TOMATO SALAD
The authentic salad prepared with vine-ripened tomatoes
GREEN SALAD
Hearts of romaine, dill, spring onions, Manouri cheese, Milos house dressing
ZUCCHINI FLOWERS
Stuffed with three different cheeses (available after 5 p.m.)
HOLLAND PEPPERS
Grilled red, yellow and orange peppers, olive oil, aged balsamic
MUSHROOMS
King trumpet, shiitake, oyster, portobello
OCTOPUS
Sashimi quality Mediterranean octopus, charcoal broiled
CRAB CAKE
Made with the freshest crabmeat from Maryland's blue crabs and served with Santorini piazzi-style beans
FRIED CALAMARI
Rings of fresh and tender calamari, lightly fried
LOBSTER SALAD
Made to order with endive, radicchio, fennel, Metaxa spirit
SHRIMP
Blue Shrimp from New Caledonia, grilled and served on a bed of radicchio
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 (20 supp)
Loup de Mer, Milokopi, Rofos
SMALL FRIED FISH
Barbouni, Anchovy, Sardine, Maridaki, Lethrini, Solette
LOBSTER, Deep Sea Bay of Fundy, Nova Scotia
Grilled and served with hand-cut 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 skordalia
FAROE ISLANDS SALMON*
Santorini piazzi-style beans
HALIBUT
Grilled and served with roasted peppers and onion
MEAT
LAMB CHOPS*
Fresh charbroiled lamb with hand-cut fried potatoes
FILET MIGNON*
Served with hand-cut fried potatoes
USDA BLACK ANGUS RIB EYE STEAK*
16 oz, served with hand-cut fried potatoes
PRIME DRY AGED CÔTE DE BOEUF*
34 oz, served with roasted vegetables and potatoes
VEGETABLES
GRILLED VEGETABLES
Eggplant, zucchini, fennel, peppers, mint yogurt, 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
HAND-CUT FRIED POTATOES
STEAMED BROCCOLI OR SWISS CHARD
GRILLED ASPARAGUS
$45 for 3 courses
FIRST
(Kindly select one)
3+1 OYSTERS*
Daily selection of seasonal oysters
TUNA TARTARE* (10 supp)
Bigeye tuna, micro basil, Serrano chili, orange
CANADIAN CLASSIC*
Nova Scotia smoked salmon and cream cheese, served on a fresh toasted bagel
THE GREEK SPREADS
Tzatziki, taramosalata* and htipiti, grilled pita, raw vegetables
OCTOPUS (10 supp)
Sashimi quality Mediterranean octopus, charcoal broiled
TOMATO SALAD
The authentic salad prepared with vine-ripened tomatoes
SECOND
(Kindly select one)
DORADE ROYALE
Whole grilled Mediterranean sea bream
FAROE ISLANDS SALMON*
Santorini piazzi-style beans
TUNA BURGER
Daikon radish salad and lightly fried zucchini fries
ROASTED ORGANIC CHICKEN BREAST
Roasted eggplant, peppers, mint yogurt and herbs
LAMB CHOPS* (15 supp)
Fresh charbroiled lamb with hand-cut 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 daily selection of ice cream
BAKLAVA (5 supp)
Traditional Greek pastry with pistachios, almonds, walnuts, and honey-walnut ice cream
GREEK YOGURT
with daily spoon sweets
FRUITS OF THE SEASON
WINE PAIRING
Sommelier pairing of two wines from mainland and northern Greece
DESSERT
YIAOURTI-MELI
Local, natural Greek yogurt served with thyme-honey and walmuts
BAKLAVA
Traditional Greek pastry with pistachios, almonds, walnuts and honey walnut ice cream
BAKLAVA CHEESECAKE
Crispy phyllo envelopes traditional cheesecake filling, topped with pistachios
GALAKTOBOUREKO
Semolina custard wrapped in crispy phyllo
CHOCOLATE SIN
The famous Milos dessert from Athens
DAILY SELECTION OF ICE CREAM
SEASON'S PERFECT FRUIT PLATE
Available exclusively at the bar from 3:00 p.m. – 5:00 p.m. daily
FROM THE RAW BAR
OYSTERS*
Seasonal selection
CAVIAR
Royal Belgian Ossetra, blinis and condiments*
RAW FISH
TASTING OF RAW FISH*
Chef's selection of raw fish, sashimi style
MAGIATIKO, Mediterranean Hunter Fish*
Sashimi or Tartare
TUNA, Bigeye AAA quality*
Selected for Milos by our fishmonger at Hawaii's auctions Sashimi or Tartare
SALMON, Faroe Islands, Organic*
Sashimi or Tartare
LOUP DE MER/LAVRAKI, Ionian Sea, Greece*
Sashimi or Ceviche
TSIPOURA, Ionian Sea, Greece*
Sashimi
LETHRINI, Nazare, Portugal*
Sashimi
FAGRI, Kythira, Greece*
Sashimi
CURED FISH
Curing fish first appeared in Ancient Greece and has been since, in many cultures, a method of preserving it or enhancing its taste.
SALMON*
Tsar Nicolai cut smoked salmon, Balik style, Scotland
AVGOTARAHO*
Ferran Adrià's choice of Greek bottarga, Trikalinos, Messolonghi
MILOS COCKTAILS
THE GREEK MULE
Parparoussis Tsipouro, Taylor's Velvet Falernum, Lime, Fever Tree Ginger Beer
HEAT FROM CHIOS
Lucien Albrecht Brut Rosé, St. Germain Elderflower Liqueur, Lemon, Grapefruit
IN THE KNOW
Ketel One Cucumber & Mint Botanical Vodka, Green Chartreuse, Taylor's Falernum, Mint, Lime
PEACH FIZZ
Empress 1908 Indigo Gin, Creme de Violette, Cointreau, Earl Grey Syrup, Lemon, Egg White
MONKS IN MEXICO
Partida Reposado, Green Chartreuse, St. Germain Elderflower Liqueur, Grapefruit, Lime
SMOKIN' PINEAPPLE
Bulleit Rye, Peppercorn Syrup, Lemon, Mint, Fever-Tree Ginger Beer
SEASONAL COCKTAILS
Ketel One Botanical Peach & Orange Blossom Vodka, Taylor's Velvet Falernum, Peach Purée, Lemon, Fever-Tree Soda Water
Skinos Mastiha, St. Germain Elderflower, Basil, Lemon, Fresno Chili
DOBEL TROUBLE
Maestro Dobel Diamante Reposado, Chareau Aloe Vera Liquor, Aperol, Strawberry, Lime, Agave
REV. STIGGINS' DAQUIRI
Plantation Stiggins' Fancy Pineapple Rum, Luxardo Maraschino, Grapefruit, Lime, Fennel Extract
PINK BUFFALO
Buffalo Trace Bourbon, Briottet Pamplemousse Grapefruit Liquor, Fever-Tree Grapefruit, Lemon, Grapefruit Bitters
BESPOKE NEGRONI SOUR*
Tanqueray Seville Orange Gin, Aperol, Amaro Nonino, Orange Juice, Lemon, Egg White