Milos

A selection of the freshest seasonal oysters sourced from both the East and West Coasts, served raw on the half shell.

A selection of thinly sliced, premium raw bigeye tuna, salmon, sea bass, and yellowtail served fresh.

A fresh, raw preparation of Bigeye tuna and Hiddenfjord salmon.

This platter features a variety of fresh raw, ceviche-style, and smoked fish, designed to be shared by two to four people.

Thinly sliced raw Mediterranean sea bass marinated in citrus and Greek-inspired seasonings.

This dish features premium, center-cut smoked salmon prepared in the traditional Balik style.

Premium, salt-cured sturgeon roe from Belgium, served chilled.

• 30g$218
• 50g$361

This generous platter is designed to be shared by two to four people.

A selection of traditional Greek dips served with warm pita bread and fresh raw vegetables, designed for sharing.

Tender, chargrilled octopus served alongside a smooth, traditional yellow split pea purée from Santorini.

Sweet Holland peppers roasted and drizzled with a rich, aged balsamic vinegar.

A selection of grilled mushrooms served with slices of pan-seared, semi-hard Cypriot cheese.

A classic Greek salad featuring vine-ripened heirloom tomatoes, designed to be shared by two to four people.

Lightly breaded and fried squid served with a side of dipping sauce.

A traditional Greek appetizer featuring pan-seared Kasseri cheese from Naxos, served warm.

A pan-seared patty made with lump crab meat, seasoned with traditional spices, and served as a signature diner classic.

Large, succulent prawns seasoned and cooked over an open flame.

A whole, seasonal crab that is deep-fried until the shell is tender and edible.

Fresh sardines grilled to order and served in season.

This dish features fresh, warm lobster served as a salad, portioned for two people.

Crisp romaine lettuce served with your choice of our signature house dressing or a traditional Greek Easter-style preparation featuring fresh herbs and scallions.

A shared platter of grilled seasonal vegetables and halloumi cheese, served with a refreshing mint yogurt sauce.

Delicate zucchini blossoms filled with a blend of three cheeses and lightly fried.

Fresh, diver-caught scallops pan-seared until golden.

A whole fish weighing at least four pounds, encased in a salt crust and baked to retain moisture and flavor.

This dish features scorpion fish poached in a light tomato sauce, served with zucchini, fingerling potatoes, and fresh herbs, and is portioned for two people.

A traditional Greek fisherman's soup featuring Rofos fish, potatoes, and onions, finished with olive oil and lemon, designed to be shared by two to four people.

Fresh halibut fillet baked with a savory topping of sautéed onions and tomatoes.

Grilled bigeye tuna served with a garlic-potato dip and roasted baby beets.

Grilled Hiddenfjord salmon served with a side of Piazzi beans.

This dish features fresh Bay of Fundy lobster served over pasta in a traditional Greek-style tomato sauce.

These chilled, sustainably harvested crab claws are served pre-cracked and are available only during their seasonal harvest period.

A 12-ounce bone-in filet mignon served with a side of hand-cut fries.

A 20-ounce, 45-day dry-aged prime bone-in New York strip steak served with hand-cut fries.

A 20-ounce prime bone-in ribeye steak, dry-aged for 45 days, served with hand-cut fries.

A 40-ounce, 45-day dry-aged prime ribeye steak served with fingerling potatoes and roasted vegetables.

Grilled fresh lamb chops served with a side of hand-cut fries.

A selection of premium, hand-picked olives sourced from Greece.

A creamy, puréed yellow split pea dip served with olive oil and often topped with onions or capers.

Tender white beans simmered in a savory tomato-based sauce with aromatic herbs.

Large white beans slow-cooked in a savory tomato-based sauce.

Tender, young beets gently steamed to preserve their natural sweetness and earthy flavor.

Small, slender potatoes roasted until tender and golden.

A selection of steamed broccoli, romanesco, and cauliflower florets.

Steamed chicory greens served as a simple, nutritious side dish.

Whole sweet onions grilled until tender and lightly caramelized.

Fresh potatoes sliced by hand and fried until golden and crispy.