FROM THE RAW BAR
- Sashimi -- Choice OfBig Eye Tuna - Yuzu kosho, dill, extra virgin olive oil; or Faroe Islands Organic Salmon - Fresno chili, shallot, cilantro
- Tartare -- Choice OfBig Eye Tuna - Micro basil, serrano chili, orange; or Faroe Islands Organic Salmon - Fresno chili, shallot, cilantro
- Greek CevicheLoup de mer, Mediterranean fresh herbs, gigantes plaki and feta
MILOS CLASSICS
- Milos SpecialLightly fried zucchini and eggplant tower, kefalograviera cheese and tzatziki
- The Greek SpreadsTaramosalata, tzatziki, htipiti, served with raw vegetables and grilled pita
- Holland PeppersRed, orange, and yellow Holland peppers grilled with olive oil, aged balsamic vinegar
- Grilled OctopusCapers, onions, Santorini fava
- Grilled MushroomsKing Trumpet, Shiitake, Oyster, Portobello, Hon Shimeji, Hen of the Woods
- CalamariLightly fried squid, lemon and parsley
- Jumbo Madagascar PrawnsFreshly grilled, served with endive salad
- Maryland Crab CakeHand-picked fresh jumbo lump crab, piazzi bean purée
SALADS AND VEGETABLES
- The Greek SaladVine-ripened tomatoes, cucumbers, olives, onions, barrel-aged Greek feta and extra virgin olive oil
- Romaine SaladTender organic romaine hearts, manouri, dill, spring onions, Milos dressing
- Organic Heirloom BeetsMint yogurt and roasted garlic
- Lobster Saladwith Metaxa brandy
- Chef's Selection Of Local Grilled VegetablesMint yogurt and haloumi cheese
FROM THE SEA
- Grilled Whole FishMarket price per lb. Served with Santorini capers and ladolemono sauce
- Fish In Sea SaltMarket price per lb. Wrapped in sea salt and baked in the oven with herbs
- Whole Grilled LobsterDeep Sea Bay of Fundy lobster, served with ladolemono sauce
- Astako-MakaronadaDeep sea lobster Athenian-style with spaghetti
- HalibutFresh Atlantic halibut Mediterranean style with fresh herbs, tomatoes and olive oil
- Faroe Islands Wild SalmonSimply grilled with Santorini piazzi style beans
- Bigeye TunaSashimi quality, served blue or rare, with swiss chard and beets
- Dover SoleGrilled whole with olive oil, lemon and Santorini capers, served with crown broccoli (upon availability)
FROM THE LAND
- Rib EyeServed with Greek fried potatoes
- Filet MignonBeef tenderloin, served with Greek fried potatoes
- Grilled Lamb ChopsServed with Greek fried potatoes
SIDE DISHES
- Gigantes Plaki
- Santorini Fava
- Crown Broccoli
- Market Vegetables
- Hand-Cut Greek Fried Potatoes
- Fingerling Potatoes With Herbs And Olive Oil
DESSERTS
- Greek Yogurtwith thyme honey from the island of Kythira
- Chocolate Mousse Cake
- Cheesecake
- Fresh Fruits Of The Season
- Daily Selection Of Ice Cream
- Baklava
First Course
- 3+1 OystersDaily selection of seasonal oysters
- Greek Meze PlateTzatziki, taramosalata and htipiti, grilled pita and raw vegetables
- Grilled OctopusCapers, onions, Santorini fava (add $10)
- CalamariLightly fried squid, lemon and parsley
- The Greek SaladVine ripened tomatoes, cucumbers, olives, onions, peppers, Greek barrel-aged feta, extra virgin olive oil
- Romaine SaladDill, spring onions, manouri cheese and Milos dressing
Second Course
- Fish Of The DaySimply grilled with steamed crown broccoli
- Icelandic Arctic CharSimply grilled with Santorini piazzi-style beans
- Tuna BurgerDaikon radish salad and lightly fried zucchini sticks
- Salmon TartareYogurt and Spanish caviar
- Lamb ChopsTwo grilled lamb chops with Greek fried potatoes (add $10)
- Roasted Organic Chicken BreastRoasted eggplant, peppers, mint yogurt and herbs
- Grilled Vegetable And Mushroom PlatterMint yogurt and haloumi cheese
- Astako-MakaronadaDeep Sea Bay of Fundy lobster pasta, Athenian style (add $20)
Dessert
- Cheesecake
- Greek YogurtTopped with crumbled baklava
- Fruits Of The Season
FIRST
- MILOS SEAFOOD PLATTERDaily selection of oysters, tuna sashimi, Greek bottarga and salmon tartare (add $10)
- GREEK MEZE PLATETzatziki, taramosalata and htipiti, grilled pita and raw vegetables
- GRILLED OCTOPUSCapers, onions, Santorini fava (add $10)
- THE GREEK SALADVine ripened tomatoes, cucumbers, olives, onions, peppers, Greek barrel-aged feta, extra virgin olive oil
- GRILLED FIGS ON TOASTBlack mission figs, whipped manouri, lemon thyme, Kythira honey
SECOND
- WHOLE GRILLED FISH OF THE DAYLadolemono and steamed crown broccoli
- ICELANDIC ARCTIC CHARGrilled corn, cherry tomato, red onion, mint, Greek barrel-aged feta
- SEA URCHIN SCRAMBLED EGGSCrème fraîche, Spanish caviar (add $10)
- TUNA BURGERDaikon radish and lightly fried zucchini sticks
- MARYLAND CRAB CAKEPan-fried pasture-raised duck egg, herb aïoli
- MADAGASCAR PRAWNS AND ORZOSpinach, red onion, Kalamata olives, Greek barrel-aged feta, cherry tomatoes, htipiti
- CHEF'S SELECTION OF LOCAL, SEASONAL GRILLED VEGETABLESMint yogurt and haloumi cheese
- LAMB CHOPSTwo grilled lamb chops with Greek fried potatoes (add $10)
- ASTAKO-MAKARONADADeep Sea Bay of Fundy lobster Athenian-style with spaghetti (add $15)
DESSERT
- GREEK YOGURTCherry sweets and walnuts
- BAKLAVA
- FRUITS OF THE SEASON
2:30 pm - 5:00 pm
- The Greek SpreadsTaramosalata, tzatziki, htipiti, served with raw vegetables and grilled pita
- Grilled OctopusCapers, onions, Santorini fava
- CalamariLightly fried squid, lemon, parsley
- The Greek SaladVine ripened tomatoes, cucumbers, olives, onions, peppers, Greek barrel-aged feta and extra virgin olive oil
- Greek Hand-Cut FriesOregano, grated kefalograviera cheese
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