Ammos Estiatorio Menu

Served with pita or side of vegetables for an additional charge. Vegetarian, vegan, dairy-free.

An assortment of spreads - tzatziki, taramasalata, melitzanosalata, htipiti, skordalia, served with pita or side of vegetables for an additional charge. Vegetarian, vegan, dairy-free.

Saganaki style Greek graviera cheese, dry figs, flambeed with Mextaxa brandy.

Traditional spinach pie, barrel-aged feta, tomato sauce, and mint extra virgin olive oil. Vegetarian, dairy-free.

Crispy zucchini fritters, graviera and feta cheese, mint extra virgin olive oil and tzatziki dip. Vegetarian, dairy-free.

Ground sirloin meatballs with barrel-aged feta and parsley cooked in tomato and basil sauce.

Grilled Mediterranean fresh sardines, fresh lemon, and herbs.

48 hour braised tiger shrimp, wrapped in kataifi phyllo dough, served with our beurre blanc sauce.

Grillled tiger shrimp, parsley citrus vinaigrette.

Served grilled with ladolemono sauce or crispy with lemon caper aioli. Dairy-free, gluten-free.

Grilled Mediterranean octopus, fennel, spring onions, roasted red peppers, sweet balsamic emulsion. Dairy-free.

Two Maryland jumbo lump crab cakes, lemon caper aioli.

Finely diced yellow fin tuna, tomatoes, serano peppers, cilantro, a touch of garlic, fresh lime juice, avocado paste, soy sauce vinaigrette.

Steamed whole lobster pieces, mixed with Greek yogurt, cilantro, lime juice, seasoned with sea salt & groud pepper on top of avocado puree

Steamed whole lobster pieces, diced mango, diced tomatoes, garlic, onions, Serrano peppers, fresh lime juice, seasoned with sea salt & ground pepper, avocado puree

1.5-1.7 lb. Imported, Greek Islands, firm, mild white snapper.

Imported, Greek Islands, royal dorado, mild flavor, and firm flakes.

Atlantic Ocean red snapper, moist and lean fish, distinctive sweet flavor.

1.3-1.5 lb. Mid-Atlantic ocean wild bass, mild and flaky texture. Dairy-free, gluten-free.

Imported, Holland, mildly sweet flavor, buttery, small tender flakes. Dairy-free.

Imported, South African head-on prawns

Baby arugula and mix greens, mix berries, and strawberries. dry Kalamata figs, Macadamia nuts, cashews, Greek honey & garlic balsamic vinaigrette dressing.

Thin-cut oven-roasted golden and blood beets, shallot vinaigrette, pistachio yogurt

Pan seared salmon on top of zucchini pappardelle sauteed with wild mushrooms, served with red pepper coulis.

Crusted in fine herbs pan-seared tuna, tricolor baby carrots, Brussel sprouts, avocado mousse, soy cider vinaigrette

Braised Chilean Bass in beurre blanc sauce, caper berries, cauliflower, on top of grilled tomato & vidalia onion, baby carrots

Sauteed ground beef, roasted zucchinis and eggplants, potatoes, feta cheese bechamel sauce.

Grandma’s pasta in traditional Greek meat sauce.

Traditional slowly cooked lamb shank in a homemade tomato sauce over Greek orzo casserole

Roasted organic half cut chicken marinated in fresh lemon and fine herbs served with sauteed Brussels sprouts and wild mushrooms, lemon potatoes. Dairy-free.

Grilled rack of lamb over traditional Greek gigandes and feta cheese.

24oz Bone-in Ribeye Steak, fine herbed compound butter, served with garlic mashed potatoes, creamy garlic peppercorn ginger sauce

Grilled eggplant, zucchini, vine tomatoes, vidalia onion and jumbo asparagus, almond garlic puree.

Linguini pasta sauteed with evoo, Shitake & cremini mushrooms, garlic, onions, fresh lemon juice, parsley, Santorini wine, seasoned with sea salt, ground pepper & crushed red pepper flakes

Fresh catch of the day, chef’s special preparation.

Ground lamb burger, rosemary served in pita with Ammos oregano fries and tzatziki sauce.

Vegetarian, vegan, dairy-free.

Vegetarian, vegan, dairy-free, gluten-free.

Vegetarian, vegan, dairy-free, gluten-free.

Sauteed with cured bacon, flambeed with white wine sauce. Gluten-free.

With Parmesan and barrel-aged feta cheese.

Mixed nuts layered in phylo dough and dipped in honey syrup served with fig ice cream.

Walnut cake dipped in honey cinnamon syrup served with vanilla ice cream.

Belgian chocolate souffle cake served with strawberry coulis and Ouzo whipped cream.

Chilled Greek yogurt flan served with honey and sour cherries.

1 liter.