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Estiatorio Milos

Yunan Restoranı$$$$

Chelsea, New York

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Estiatorio Milos

7.0^/10

puanlama

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Weekday Lunch 3Weekend Brunch 2Dessert 1À La Carte 9

Weekday Lunch

$45 for 3 courses | Available Monday - Friday

First

(Kindly select one)

Half Dozen Oysters

Daily selection of seasonal oysters

Sashimi Sampler

Lavraki, Tsipoura, Salmon and Tuna

Mediterranean Fish Soup

Stuffed Calamari

Rhode Island fresh, stuffed with cheese and served with Ipirotiki salad

Traditional Lentil Soup

Served with balik smoked salmon

Classic Salmon Tartare Or with Yogurt and Caviar

Organic, Faroe Islands

Octopus

Sashimi quality Mediterranean octopus, charcoal broiled, served with Santorini fava

Tomato Salad

The authentic salad prepared with vine-ripened tomatoes

Second

(Kindly select one)

Whole Grilled Fish of the Day

Served with ladolemono and capers

Bigeye Tuna | Add 10

Sashimi quality, organic beets and scordalia

Roasted Organic Chicken Breast

Roasted eggplant, peppers, mint yogurt and herbs

Astakomakaronada | Add 20

Deep Sea Bay of Fundy lobster pasta Athenian-style

Faroe Islands Salmon

Simply grilled with Santorini piazzi-style beans

Tuna Burger

Daikon radish salad and lightly fried zucchini sticks

Lamb Chops | Add 10

Two grilled lamb chops with Greek fried potatoes

Dessert

(Kindly select one)

Karydopita

Traditional Greek spiced walnut cake with honey lavender ice cream

Fruits of the Season

Greek Yogurt

Topped with thyme honey and walnuts

Weekend Brunch

Saturdays and Sundays | Our full à la carte menu is also available

Appetizers

Half Dozen Oysters

Seasonal selection

The Greek Spreads

Tzatziki, taramosalata, htipiti, served with grilled pita and raw vegetables

Fried Calamari

Rings of fresh and tender calamari, lightly fried

Bigeye Tuna Tartare

Serrano chili, micro basil, orange

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

Main Courses

Whole Grilled Fish of the Day

Ladolemono and steamed crown broccoli

Salmon Tartare

Spanish caviar, yogurt, with Greek fried potatoes

Lamb Chops

Colorado prime lamb chops, with Greek fried potatoes

Faroe Islands Wild Salmon

Simply grilled with Santorini piazzi-style beans

Astako-Makaronada

Deep Sea Bay of Fundy lobster pasta Athenian-style

Filet Mignon On a Skewer

Brandt Beef Farm All-Natural filet mignon shish kebab served with hand-cut Greek fried potatoes and grilled vegetables

À La Carte

"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

Seasonal selection

Caviar

Royal Belgian Ossetra, blinis and condiments

Raw Fish

Tuna, Bigeye Aaa Quality

Selected for Milos by our fishmonger at Hawaii's auctions | Sashimi or Tartare

Loup De Mer, Ionian Sea, Greece

Sashimi or Ceviche

Lethrini, Nazare, Portugal

Sashimi

Salmon, Faroe Islands, Organic

Sashimi or Tartare

Tsipoura, Ionian Sea, Greece

Sashimi

Fagri, Kythira, Greece

Sashimi

Milos Classics

Milos Special

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

Holland Peppers

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

Octopus

Sashimi quality Mediterranean octopus, charcoal broiled

Stuffed Grilled Calamari

Rhode Island fresh, stuffed with cheeses and served with Ipirotiki salad

Lobster Salad

Made to order with endives, radicchio, fennel, Mataxa

Tomato Salad

The authentic salad prepared with vine-ripened tomatoes

The Greek Spreads

Taramosalata, tzatziki, htipiti, grilled pita and raw vegetables

Mushrooms

King trumpet, shiitake, oyster, portobello, hen of the woods, hon-shimeji

Crab Cake

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

Fried Calamari

Rings of fresh and tender calamari, lightly fried

Grilled Shrimp

Served on a bed of radicchio salad

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

Ahnisto (Poached with Vegetables)

Scorpena, Rofos, Caponi

Lobster

Deep Sea Bay of Fundy, Nova Scotia. Grilled and served with hand-cut fried potatoes or Lobster pasta Athenian-style

Baked in Sea Salt

Loup de Mer, Milokopi, Rofos

Small Fried Fish

Barbouni, Anchovies, Sardines, Maridaki, Lethrini

Crevettes Royales, Morocco

Grilled royal shrimps served with a shot of sherry to shoot the head

Fish Filets

Bigeye Tuna

Sashimi quality, organic beets and scordalia

Halibut

Fresh grilled Atlantic halibut, Mediterranean-style

Faroe Islands Wild Salmon

Santorini piazzi-style beans

Meat

Lamb Chops

Prime Colorado lamb chops, with Greek fried potatoes

Rib Eye Steak

16 oz. 21 day dry aged rib eye steak, with Greek fried potatoes

Côte De Boeuf

34 oz. grass-fed, 40 day dry aged, served with roasted vegetables

Filet Mignon

All-Natural filet mignon, with Greek fried potatoes

Ny Sirloin

14 oz. 21 day dry aged NY cut sirloin steak, with Greek fried potatoes

Vegetables

Grilled Vegetables

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

Organic Heirloom Beets

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

Fingerling Potatoes

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

Steamed Vegetables

Broccoli, swiss chard, asparagus

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

Gigantes

White beans baked in tomato sauce

Idaho Potatoes

Hand-cut Greek fried potatoes

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Estiatorio Milos

Weekday Lunch

Weekend Brunch

Dessert

À La Carte

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