estiatorio Milos Hudson Yards Menu

Hearts of romaine, dill, spring onions, manouri cheese and our Milos house dressing

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

Sashimi quality Mediterranean octopus, charcoal broiled

Tender steamed broccoli florets, simply prepared to highlight their natural flavor and vibrant green color.

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

Santorini capers, ladolemono, broccoli. Serves 1.

Crispy hand-cut Greek fried potatoes seasoned with herbs and spices.

Local, natural yogurt Greek style served with thyme honey from Kythira

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

Today's selection of fish, offered raw, carved masterfully by our chefs

Serrano chile, micro basil, and orange.

Fresno chili, shallots, and cilantro.

Fresno chili, shallots, and cilantro.

Loup de mer, fresh Mediterranean herbs, barrel-aged Greek feta, and gigantes beans.

Taramosalata, tzatziki, htipiti, grilled pita and raw vegetables

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

King trumper, hen of the woods, baby shiitake, and oyster with halloumi cheese

Sashimi quality Mediterranean octopus, charcoal broiled

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

Rings of fresh and tender calamari, lightly fried

Made to order with endives, radicchio, fennel, Metaxa

Hearts of romaine, dill, spring onions, manouri cheese and our Milos house dressing

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

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

Known on the island as lathouri (yellow split peas), slow cooked with extra virgin olive oil and lemon, topped with French shallots and herbs

White beans baked in tomato sauce

Whole Loup de Mer baked in sea salt, served with side of horta. Serves 3-4. How to crack the salt crust and serve: Trace the shape of the fish in the salt with a knife. Crack the salt crust top with a knife or large spoon. Remove the top of the salt crust. Gently remove the skin and fillet the fish. Portion the fillets on your plates. Drizzle with olive oil and lemon. Enjoy!

Grilled whole with olive oil, lemon and Santorini capers, served with crown broccoli. Serves 3-4. **If baked in sea salt, served with side of horta.

Santorini capers, ladolemono, broccoli. Serves 1.

Served with hand-cut Greek fried potatoes, drawn butter

Athenian-style deep sea lobster pasta.

Santorini piazzi-style beans

USDA Black Angus filet shish kebab served with hand-cut Greek fried potatoes and grilled vegetables

Brandt Beed Farms All-Natural USDA Prime 16 oz. ribeye steak served with Greek fried potatoes.

Tender asparagus spears, lightly charred for a smoky flavor.

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

Crispy hand-cut Greek fried potatoes seasoned with herbs and spices.

Greek yogurt with cucumber, garlic, lemon. Served with pita

Whipped cured roe, lemon, bread, and extra virgin olive oil. Served with pita.

Whipped barrel-aged Greek feta with red bell pepper. Served with pita.

Grilled halloumi cheese with sesame seeds, cherry tomato halves, cucumber sticks, and a lemon wedge.

Creamy garlic sauce with almonds

Assorted raw vegetables

Layered phyllo filled with almonds, walnuts and pistachios

Creamy dark chocolate.