Estiatorio Milos - Toronto

TO START

• RAW FISH

• SASHIMI

  Magiatiko, Tuna, Salmon, Lavraki or Tsipoura

• TARTARE

  Magiatiko, Tuna or Salmon

• CEVICHE

  Magiatiko or Lavraki

• WHOLE FISH

  Emperadore, Balada, Tsipoura or Fagri

• LIVE SCALLOP SASHIMI

  Served per piece

• THE GRAND PLATTER OF OUR PRECIOUS RAW FISH

  Magiatiko, Tuna, Salmon, Lavraki, and tonight’s chef’s choice

CAVIAR AND OYSTERS

• ROYAL BELGIAN OSCIETRA

  Blinis, creme fraiche, chives, shaved eggs

• EAST COAST OR WEST COAST OYSTERS

  Mignonette, lemon

• PLATEAU DE FRUITS DE MER

  Build your own tower

THE CLASSICS TO SHARE

• MILOS SPECIAL

  Paper thin zucchini and eggplant, lightly fried, Saganaki cheese, tzatziki

• THE GREEK SPREADS

  Taramosalata, tzatziki, htipiti, grilled pita and raw vegetables

• OCTOPUS

  Sashimi quality Mediterranean octopus, charcoal broiled

• HOLLAND PEPPERS

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

• GRILLED HEIRLOOM ONIONS

  Flown in from the Greek Island Zakynthos, 25 year aged balsamic

• CRAB CAKE

  Flown in, hand picked Maryland jumbo blue crab

• FRIED CALAMARI

  Rhode Island, calamari, lightly fried

• SEPIA

  The delicacy of the Mediterranean, simply grilled, served with black ink risotto

• TOMATO SALAD

  Vine ripened freshly picked tomatoes with onions, cucumber, peppers, and feta

• GREEN SALAD

  Hearts of romaine, dill, spring onions, Mizithra cheese

• SHRIMP

  Wild Gulf of Mexico shrimp, grilled, sold by the pound

MAINS

FISH

• BIGEYE TUNA

  Sashimi quality, organic beets and scordalia

• SALMON

  Faroe Island salmon, grilled served with piazzi-style beans

• SWORDFISH

  Center cut, exclusively from American seas, grilled

• HALIBUT

  Fresh Atlantic halibut, Mediterranean style

• AHNISTO

  Rascasse poached in a tomato and herb broth with zucchini and Charlotte potatoes

• ASTAKOMAKARONADA

  Lobster pasta Athenian style

MEAT

• LAMB RACK CHOPS

  Alberta PRIME lamb chops, grilled on a live wood fire, fries

• RIB EYE

  Canadian PRIME AAA from Prince Edward Island

• CÔTE DE BOEUF PRIME

  Served with roast baby organic carrots, french shallots, fingerling potatoes

• FILET MIGNON

  PRIME AAA from Prince Edward Island, grilled on a live wood fire

LEGUMES, SALADS & SIDES

• HAND CUT GREEK FRIED POTATOES

• FAVA SANTORINI (PDO)

  Tradionally made with Santorini lathyrus

• STEAMED VEGETABLES

  Broccoli, Swiss chard, asparagus

• GRILLED WILD MUSHROOMS

  Fresh thyme, afralo, olive oil

• ORGANIC HEIRLOOM BEETS

  Heirloom leafy beets with red-wine vinegar and extra-virgin olive oil

• WARM FINGERLING POTATO SALAD

  Shallots, cilantro, mint, Alatsolies olives

• PIAZZI (PDO)

  Prespes navy white bean salad, dill, shallots, olive oil, lemon

• GIGANTES (PDO)

  Prespes organic oven baked giant beans in tomato sauce

• GRILLED VEGETABLE PLATTER FOR THE TABLE

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

FAMILY STYLE

“Sharing food at the table brings people together and enriches the culinary experience” - Costas Spiliadis

• SLOW COOKED ONTARIO GOAT

  Local farms milk fed goat, slow cooked for 3 hours with Greek herbs. Serves 4-6

• STUFFED WHOLE ROASTED GIANNONE FARM ORGANIC CHICKEN

  From Spiliadis family’s recipe book stuffed chicken, roasted Charlotte potatoes

• OVEN ROASTED BONE-IN LEG OF FRESH CANADIAN LAMB

  Classic Greek roast leg of lamb with herbs served with Easter salad and oven roasted Charlotte potatoes. Serves 4-6

• RABBIT STIFADO

  Organic rabbit stifado made with xinomavro, balsamic, boilers, bay leaves, fresh grated tomatoes, and served with Greek fried potatoes