MILOS ESPECIAL
Lightly fried zucchini and eggplant tower kefalograviera cheese and tzatziki
DairyWheat
Miami Beach, FL
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
Allergen information is provided as a guide and is not medical advice. Always confirm with your healthcare provider and inform restaurant staff about dietary restrictions before ordering.
Ranchero style fried eggs on handmade tortillas, pickled red onion, cilantro with refried beans, served with coffee or tea, juice, bread or pastry basket and seasonal fruit
Perfectly ripe seasonal fruits selected with care
Vanilla and lemon zest custard in layered phyllo
Greek doughnuts with honey, walnuts and cinnamon
Traditional Greek beignets, served with thyme honey from the Island of Kythira, walnuts and cinnamon
Mixed berries, mango-passion fruit, apple-rosemary, lime
Authentic Greek yogurt from a local farm, served with thyme honey from the island of Kythira, or, served with our local spoon sweets
Available exclusively at the bar from 3:00 p.m. – 5:00 p.m. daily
Local, natural Greek yogurt served with thyme-honey and walnuts
Add to lobster
Grilled lobster with ladolemono
Wild shrimp, calamari, octopus, mussels, cherry tomatoes in white wine sauce
Add to lobster
For two people
Holland peppers, aged balsamic
Serves two to four people
cucumber, mint, ginger, green juice
mango, pineapple, coconut milk
Earl grey, English breakfast, green jasmine chamomile blossom
Tsipoura sashimi, Lavraki ceviche, salmon tartare, oyster
for two people
Fresh Warm Lobster, Romaine Salad, House Sauce or Greek Easter Style
serves two to four people
in season
House sauce or Greek Easter style
Fresh Mediterranean Cuttlefish, Black Ink Risotto
in season
serves two to four people
in season
Served with hand-cut fried potatoes
8 bones, roasted potatoes, endive salad
Greek style charcoal broiled lamb chops served with hand-cut fries
This Yabukita varietal kamairicha has lively notes of sweet, roasted vegetables such as sugar snaps, Pak Choi, and chard, with slight popcorn and nutty hints.
Wild and hand-picked at 1,800 MASL on Lalvar Mountain, Armenia. Full bodied, delicate flavour with underlying spice making it a uniquely warming, and elegant. Brew time 5 minutes.
Served with steamed broccoli
With crostini and marinated Herring
Served with ladolemono and capers
Hummus, taramosalata, tyrokafteri, served with raw vegetables and grilled pita