Ammos Estiatorio Menu

Flambéed with 7* Metaxa brandy, lightly fried Greek graviera cheese, lemon vinaigrette

Traditional spinach pie, barrel-aged feta, tomato sauce, mint evoo.

Crispy zucchini fritters, graviera & feta cheese, mint evoo, tzatziki dip

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

Roasted lamb riblets, lemon sauce, Greek mountain grown oregano.

Grilled Mediterranean fresh sardines, fresh lemon and herbs.

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

Grilled with ladolemono sauce or crispy with lemon caper aioli.

Sushi quality grilled Mediterranean octopus, fennel, spring onions, roasted red peppers, sweet balsamic emulsion.

Two Maryland jumbo lump crab cakes, lemon caper aioli.

Finely diced Yellow Fin Tuna, tomatoes, Serrano peppers, cilantro, onions, a touch of garlic, fresh lime juice, avocado paste, soy sauce vinaigrette

Finely diced tuna, salmon, Chilean bass & red snapper, onions, all marinated in lemon juice, diced tomatoes, spiced chopped Serrano chili peppers & cilantro

Vegetarian and Gluten-free. Spring mix, dill and garlic goat cheese, walnuts, dried cranberries, dried figs, balsamic vinaigrette

Vegan, Dairy-free, Gluten-free and Vegetarian. Baby arugula, fine julienne carrots, mixed peppers, Brussels sprouts, haricot vert, tri-color cauliflower, light lemon garlic dressing.

Gluten-free and Dairy-free. Good for sharing. Imported, Greek Islands, firm, mild white snapper. 1.5-1.7 pounds.

Imported, Greek Islands, royal dorado, mild flavor, firm flakes. 1 pound.

Good for sharing. Atlantic ocean red snapper, moist and lean fish, distinctive sweet flavor. 1.5-1.7 pound.

Gluten-free and Dairy-free. Good for sharing. Mid-Atlantic ocean wild bass, mild and flaky texture. 1.3 -1.5 pounds.

Dairy-free. Imported, Holland, mildly sweet flavor, small tender flakes. 1 pound.

Gluten-free. Tiger shrimp in Santorini style cooked linguine pasta, fresh tomato sauce with Greek feta, spiced with oregano and parsley.

Gluten-free and Dairy-free. Pan seared salmon on top of zucchini pappardelle sauteed with wild mushrooms, served with red pepper coulis.

Crusted in fine herbs sushi quality tuna, fingerling potatoes, Brussel sprouts, avocado mousse, soy cider vinaigrette

Ground lamb burger, rosemary served with ammos oregano fries.

Sautéed ground beef, roasted zucchinis & eggplants, Idaho potatoes, feta cheese béchamel sauce

Grandma’s pasta, traditional Greek meat sauce.

Grilled rack of lamb over traditional gigandes, giant baked beans cooked in tomato sauce with Spring onions, dill &sprinkled with feta cheese crumbs

24oz Bone-in Ribeye Steak, fine herbed compound butter served with lemon potatoes

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

Arborio rice sauteed with a mix wild mushrooms, seasonal vegetables, diced peppers, infused with truffle oil.

Penne pasta with pesto sauce.

Tiger shrimp, finely chopped shellfish & fresh catch fish fillet in wild mushroom risotto & truffle oil

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

Gluten-free and Vegetarian.

Sauteed with cured bacon, flambeed with white wine sauce.

With parmesan and barrel-aged feta cheese.

Mixed nuts layered in phyllo dough dipped in honey syrup.

Walnut cake dipped in honey cinnamon syrup.

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

Apple tart mixed with melted halva mousse & drizzled with halva crumbs served with vanilla ice-cream

Chilled Greek yogurt flan served with Greek honey & sour cherries