estiatorio Milos Miami Beach

Lightly fried zucchini and eggplant tower kefalograviera cheese and tzatziki

Scorpena poached in light tomato sauce, zucchini, fingerlings and fresh herbs (serves two to four people)

Traditional Island fisherman's soup with Rofos fish, onions, potatoes, olive oil and lemon (serves two to four people)

Local chorizo, cactus paddle, panela cheese, pasilla chile sauce with refried beans

Seared lobster or salmon, chipotle hollandaise sauce with grilled asparagus and tomatoes

Tortilla chips with green, red or habanero sauce, red onion, sour cream, aged cheese add: chicken, eggs, or steak

Canadian ham, hollandaise sauce with grilled asparagus and tomatoes

Grilled house potatoes and cherry tomatoes with choice of meat: bacon, sausage, chicken sausage or ham

Ranchero style fried eggs on handmade tortillas, pickled red onion, cilantro with refried beans

Onion, serrano chile, tomato, avocado, salsa verde with refried beans and tortillas

Huitlacoche, squash blossoms, Oaxaca cheese, salsa verde

Chard, parsley, asparagus, onion, Manouri cheese

Two eggs your way, grilled house potatoes and cherry tomatoes with choice of breakfast meat, served with coffee or tea, juice, bread or pastry basket and seasonal fruit

Eggs benedict with seared lobster, chipotle hollandaise with grilled asparagus and tomatoes, served with coffee or tea, juice, bread or pastry basket and seasonal fruit

Oatmeal or coconut muesli, served with coffee or tea, juice, bread or pastry basket and seasonal fruit

Egg white omelet, feta cheese, bell pepper, spinach, asparagus with Greek salad, served with coffee or tea, juice, bread or pastry basket and seasonal fruit

Beet, pineapple, carrot, lemon

Apple, lemon, ginger, turmeric

Green apples, cayenne, lemon, ginger, celery

Pork or Turkey

Pork or Chicken / Smoked

Cinnamon and sugared brioche bread, jocoque vanilla cream, berries, dates, almonds

Berries, caramelized pumpkin seeds, powdered sugar

Jocoque vanilla cream, berries, powdered sugar

Corn Flakes, All Bran, Fruit Loops, Special K, Raisin Bran

Coconut milk hydrated oatmeal with melon and apple

Banana bread, thyme honey

Rolled oats, nuts, dried fruits

Steel-cut oats, raisins, brown sugar, coconut, milk or water

Sourdough toast, avocado, two poached eggs, tomato, arugula, spiraled vegetables

Feta cheese, bell pepper, spinach, asparagus, onion with Greek salad

Zubrowka, mango, orange, cucumber, aloe vera, tonic

Cazadores Blanco, lime, homemade ginger beer

Tanqueray, passion fruit, pineapple, basil, sparkling wine

Montelobos Espadin, lemongrass, fernet

Absolut Citron, Licor 43, Lychee Liqueur

Montelobos Espadin, Antica Carpano, Campari

Mezcal Unión, Ancho Reyes, orange lemon, simple syrup

Pineapple, ginger, lavender, pink peppercorn

Johnnie Walker red, lime, tabasco chocolate

Prepared in a traditional hovoli

Our classic baklava with almonds, thyme honey from the Island of Kythira served with hand-made Baklava ice cream

Cheesecake with cherry spoon sweet

on a crispy hazelnut praline base

Chocolate sphere, mint ganache, mango-passion fruit sorbet

Kataifi ''shredded phyllo'' layered with custard cream and homemade Chantilly topped with pistachios

Choice of 3 scoops. Today's selection of homemade ice cream or sorbet. For 2 or 4 persons

Dark chocolate tart served with whipped cream

For 2 or 4 persons. Served with sour cherry spoon sweet

Our own strained yoghurt with thyme honey from Kythira

Our own strained yoghurt with today's selection of spoon sweets

Crispy phyllo envelopes traditional cheesecake filling, topped with pistachios

Baked chocolate mousse with sour cherries and vanilla ice cream

The famous Milos dessert from Athens

Local, natural yogurt Greek style served with thyme honey from Kythira and walnuts or traditional Greek spoon sweets

Creekstone Farms prime dry aged 4-6 weeks served with Greek fried potatoes

Creekstone Farms all-natural beef tenderloin served with Greek fried potatoes

Colorado prime fresh grilled lamb chops served with Greek fried potatoes

Chicken breast served with roasted eggplant, peppers, mint yogurt and herbs

yuzu kosho, dill, extra virgin olive oil

orange, micro basil, serrano chili

yuzu kosho, dill, extra virgin olive oil

orange, micro basil, serrano chili

Local catch of the day, navy beans, feta cheese and Mediterranean fresh herbs

Local selection, lime and shallots vinaigrette

Sashimi quality, blue or rare served with swiss chard, baby beets and almond skordalia

Spain crevette royal, served with a shot of mezcal to pair with the head

Grilled and served with piazzi beans

Wrapped in sea salt and baked in the oven served table side with horta

Extra virgin olive oil and lemon sauce

Served with endive salad

Deep Sea Bay of Fundy (NS) Lobster, Carabineros, Dover Sole, Fagri, Tsipoura, Red Snapper, Balada, Lavraki, Pompano, Lethrini, Black Sea Bass, Rofos, Barbouni, Scorpena, Kaponi, Saint Pierre, Emperor and more

Acipenser or Imperial

Greek-style Lavraki Ceviche

East/West Coast season's best oysters

Bigeye Tuna, Hiddenfjord Salmon, Lavraki, Hamachi

Tsar Nikolaj Cut Balik Style Smoked Salmon

Sashimi or Tartare

Scordalia and baby beets

with caramelized baklava shavings

Mastiha, salep powder, rolled in crushed pistachios

Prepared with fresh raspberry

with Madagascar real vanilla beans

Organic lentil soup

Tzatziki, taramosalata, htipiti, toasted pita and raw vegetables

Sashimi quality Mediterranean octopus and Santorini yellow split pea fava

Grilled Mediterranean Sea bream with steamed crown broccoli

Eggplant, zucchini, peppers, oyster mushroom, hen of the woods, mint yogurt and Akawi cheese

Deep sea of Nova Scotia. Lobster Athenian pasta in a light house-made tomato sauce (additional $45)

Simply grilled

Faroe Islands sustainable organic salmon served with Santorini piazzi style beans and steamed broccoli

Daikon radish salad and lightly fried zucchini fries

Light tomato-based soup, fish (catch of the day), mussels

Baklava, Vanilla, Pistachio, Lemon Sorbet

Fresno chili, cilantro

Salmon sashimi and Loup de Mer sashimi

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

Serves two to four people

for two people

For two people

Prime, specially selected for us

Greek style charcoal broiled lamb chops, three pieces, hand-cut fried potatoes

Slow roasted served with Greek style rosemary and lemon potatoes (serves six to eight people; please place order 6 hours in advance of your reservation)

Herb coated oven roast whole rack, 8 bones, roast potatoes, endive salad

served with hand-cut fried potatoes

served with hand-cut fried potatoes

Regular or decaffeinated

Bizarri Blend: medium roast, Arte Etrusco: dark roast, Mezzanote: medium-dark decaf

Orange, grapefruit, carrot, green

Black Tea Syrup

Oregano Infusion

Mint Infusion

Rosemary Infusion

Basil Syrup

banana, berries, almond milk

Topped with walnuts and choice of thyme honey or spoon sweets

Traditional Greek spiced walnut cake

Fresh and tender calamari, lightly fried

The authentic salad prepared with vine-ripened heirloom tomatoes

Tarama, htipiti, Dolmadakia, kefalograviera, olives, pita

Sashimi quality Mediterranean octopus, holland peppers and wild mushrooms

Deep Sea Bay of Fundy lobster pasta Athenian-style

Santorini capers, olive oil and lemon

Grilled with onion and tomatoes

Simply grilled with Santorini piazzi-style beans

Prime lamb chops with Greek fried potatoes and tzatziki

Daily selection of seasonal oysters

Bay of Fundy lobster pasta Athenian-style

Nova Scotia smoked salmon and cream cheese, served on a fresh toasted bagel

Roasted eggplant, peppers, mint yogurt and herbs

Bigeye tuna, micro basil, Serrano chili, orange

Enosis Mastiha, St. Germain Elderflower, Basil, Lemon, Fresno Chili

RD One Kentucky Straight Bourbon, Canton Ginger Liqueur, Amaro Nonino, Lemon, Mint, Pineapple Gomme, Angostura Bitters

Del Maguey Vida Mezcal, Chacho Jalapeño Aguardiente, Dolin Blanc, Amaro Nonino, Pineapple, Lemon

Kastra Elion Greek Vodka, Parparoussis Tsipouro, Taylor's Velvet Falernum, Lime, Fever-Tree Ginger Beer

Kastra Elion Greek Vodka, Votanikon Greek Gin, Cucumber, Greek Sea Salt. Make it Dirty with Kalamata Olive Brine

Holland peppers, aged balsamic

Sautéed

serves two to four people

36oz - served with fingerling potatoes and roasted vegetables

8oz - served with hand-cut fries

16oz - served with hand-cut fries

Greek style charcoal broiled lamb chops served with hand-cut fries

Herb coated oven roast whole rack, 8 bones, roast potatoes, endive salad

served with fingerling potatoes and roasted vegetables

8oz served with hand-cut fried potatoes

Beefeater Gin, Ceremonial-Grade Matcha, Yuzu, Giffard Banane du Bresil, Orgeat, Egg White

Plomari Ouzo, Ketel One Cucumber & Mint Botanical, St. Germain Elderflower, Cucumber, Lemon, Basil, Fever-Tree Soda Water

Ketel One Peach & Orange Blossom Botanical, Taylor's Velvet Falernum, Peach Purée, Lemon, Fever-Tree Soda Water

Maker's Mark Bourbon, Lemon, Demerara, Biblia Chora Estate Red, Egg White

Maestro Dobel Diamante Tequila, Biblia Chora Cabernet Sauvignon, Lemon, Orange Marmalade, Firewater Bitters

Non-Alcoholic Lager, Germany

TÖST Sparkling, Grapefruit, Cranberry, Lemon, Rosemary, Sea Salt

Freshly Brewed Iced Tea, House-squeezed Lemonade, Grapefruit, Sparkling Earl Grey Lemonade

House-squeezed lemonade, Orange, Earl Grey syrup, Fever-Tree club soda

Notes of White Tea, Cranberry, Ginger; Non-Alcoholic Sparkling Beverage, USA

Naturally grown amongst the olive trees across the Cycladic island of Naxos, Greece. Warming and soothing, with a gentle floral sweetness. Brew time 3 minutes.

Naturally grown and handpicked from Mount Zas, on the Cycladic island of Naxos, Greece, approximately 800–1000 MASL. Multi-herbaceous aroma with complex notes of citrus, softwood and spice. Brew time 7-10 minutes.

Made from roasted green tea made in southern Kyoto. Hojicha power, roasted over heated sand and milled by water-cooled grinder. Suggested to be served with oat milk.

Naturally grown in the alpine areas of northern Naxos around Koronos village, approximately 700-800 MASL. Distinctively pungent, with grassy, herbal and refreshingly crisp lemon notes. Brew time 5 minutes.

Organic single garden matcha tea grown on volcanic soils of Kagoshima. The leaves are picked from Okumidori vertical tea plants.

Organically grown and handpicked from the Cycladi Farm olive groves of the Spanos family on the island of Naxos, Greece, from trees which are 400-600 years old. Full body with distinct, but delicate umami, grassy, green and sweet flavours. Brew time 7-10 minutes.

East/West Coast, season's best oysters

Our own strained yoghurt with today's selection of spoon sweets

Walnut cake scented with orange and spices

Carnaroli risotto with shiitake and oyster mushrooms

Lightly fried local calamari

Hummus, taramosalata, tyrokafteri, served with grilled pita

Thinly sliced cabbage, Manchego cheese, dill, orange segments, dressed with white balsamic vinegar and extra virgin olive oil

Athenian-style Astakomakaronada

in season

Served with hand-cut fried potatoes

Balsamic vinaigrette, Balik Tsar Nikolaj salmon

With Fava Santorini capers and extra virgin olive oil

Served with a spoon of lavender ice cream

With Kythira Island thyme honey and walnuts (optional)

Caviar

Ceviche

Smoked Fish

Local variety, marinated with lemon, served with fresh thyme

Piazzi beans

steamed with mint, dill, cilantro extra virgin olive oil

Steamed wild seasonal greens

Refreshing blend of tequila, bergamot, lime and thyme honey. Vibrant, balanced and delicately sweet. Codigo 1530 Blanco, Italicus Rosolio di Bergamotto, lime juice, thyme honey syrup

Delicate balance of ouzo, raspberry and white chocolate. Light, smooth and irresistible. Lost Lake Ouzo, Absolut Elyx, fresh raspberry puree, white chocolate syrup

Delicate and sparkling with floral sweetness, bright citrus and a gentle aniseed finish. Bittersweet, refreshing and aromatic. Lost Lake Ouzo, Moscato Rosato, Campari, Cointreau

This herbal and citrusy cocktail balances aromatic gin and tsipouro with refreshing oregano and lemon. Psychis Tsipouro, Monkey 47, oregano water, lemon juice, sugar syrup

Sophisticated twist on the classic Martini, elevated with the rich, velvety depth of our signature three-blend Greek olive oil. Smooth, refined and unforgettable. Absolut Elyx infused with My Sister's olive oil, Lillet Blanc

minimum of 4lb.

Seasonal

Organic, Faroe Islands

Simply grilled with Santorini piazzi-style beans

East Coast oysters served with mignonette sauce

With Lavraki

Magiatiko, Lavraki, Salmon and Tuna

The authentic salad prepared with vine-ripened tomatoes

Firm texture, creamy flavour with a fine hazelnut finish

Deep Sea Bay of Fundy (NS) Lobster, Carabineros, Dover Sole, Fagri, Tsipoura, Red Snapper, Balada, Lavraki, Pompano, Lethrini, Black Sea Bass, Rofos, Barbouni, Scorpena, Kaponi, Saint Pierre, Emperor and more

Stuffed with three cheeses and fresh mint, lightly fried

Grilled, served with black ink risotto

Grilled, dressed with 25 yo balsamic vinegar and Afrala

USDA prime served with hand-cut fries

Herb coated roast whole rack, 8 bones roast potatoes, endive salad

Lemon juice, lemon zest, thyme, extra virgin olive oil

Lime zest and juice, red and green chili, breakfast radish, micro herbs

Lime zest and juice, red and green chili, cucumber, micro herbs

Fresno chili, shallot, basil

Yuzu kosho, dill, extra virgin olive oil

Orange, micro basil, Serrano chili

Scordalia and baby beets

Shrimp, calamari, fresh bay scallops, filets of black cod, served with french fries

Octopus from lemnos, fresh bay scallops, calamari, shrimp