Estiatorio Milos – Hudson Yards

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

• SALMON, Faroe Islands, Organic

  Sashimi or Tartare

• LOUP DE MER, Ionian Sea, Greece

  Sashimi or Ceviche

• TSIPOURA, Ionian Sea, Greece

  Sashimi

• LETHRINI, Nazare, Portugal

  Sashimi

• FAGRI, Kythira, Greece

  Sashimi

MILOS CLASSICS

• MILOS SPECIAL

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

• THE GREEK SPREADS

  Taramosalata, tzatziki, htipiti, grilled pita and raw vegetables

• HOLLAND PEPPERS

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

• MUSHROOMS

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

• OCTOPUS

  Sashimi quality Mediterranean octopus, charcoal broiled

• CRAB CAKE

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

• STUFFED GRILLED CALAMARI

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

• FRIED CALAMARI

  Rings of fresh and tender calamari, lightly fried

• LOBSTER SALAD

  Made to order with endives, radicchio, fennel, Mataxa

• GRILLED SHRIMP

  Served on a bed of radicchio salad

• TOMATO SALAD

  The authentic salad prepared with vine-ripened tomatoes

• 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

• BAKED IN SEA SALT

  Loup de Mer, Milokopi, Rofos

• AHNISTO (Poached with Vegetables)

  Scorpena, Rofos, Caponi

• SMALL FRIED FISH

  Barbouni, Anchovies, Sardines, Maridaki, Lethrini

• LOBSTER

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

• 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

• FAROE ISLANDS WILD SALMON

  Santorini piazzi-style beans

• HALIBUT

  Fresh grilled Atlantic halibut, Mediterranean-style

MEAT

• LAMB CHOPS

  Prime Colorado lamb chops, with Greek fried potatoes

• FILET MIGNON

  All-Natural filet mignon, with Greek fried potatoes

• RIB EYE STEAK

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

• NY SIRLOIN

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

• CÔTE DE BOEUF

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

VEGETABLES

• GRILLED VEGETABLES

  Eggplant, zucchini, fennel, peppers, mint yogurt and 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 served with red wine vinegar and extra virgin olive oil

• GIGANTES

  White beans baked in tomato sauce

• FINGERLING POTATOES

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

• IDAHO POTATOES

  Hand-cut Greek fried potatoes

• STEAMED VEGETABLES

  Broccoli, swiss chard, asparagus