Mykonian House Menu

Tzatziki, tarama, and ktipiti.

Chickpeas, garlic, tahini, and olive oil.

Strained yogurt, cucumber, olive oil, garlic, lemon juice.

Smoky eggplant, garlic, parsley, red onions, olive oil, lemon juice.

Cured roe, breadcrumbs, olive oil, lemon juice, and onion.

Garlic, olive oil, almond, and vinegar puree.

Grilled, with onions.

Domestic lightly fried squid.

PEI mussels, white wine, dill, garlic, tomato, white wine and parsley.

Super lump crab meat with gigantes.

Jumbo shrimp, tomato, and feta.

Spinach, leeks, dill, parsley, and feta wrapped in phyllo.

Fried kefalograviera cheese.

Lima beans, tomatoes, dill, and parsley.

Lentils, carrots, and celery.

Arugula, olive oil, balsamic vinaigrette.

Lettuce, scallions, dill, parsley, cucumber, feta, olive oil. lemon.

With red onions, and skordalia puree.

Bigeye tuna, sashimi style.

With lime, fresh herbs, beans, and feta.

With avocado and olive oil.

Mediterranean sea bream.

Chilean sea bass, tomato sauce, white wine, and vegetables.

With asparagus.

Center-cut with sesame crust & sauteed spinach.

Center-cut, skewered with grilled peppers, tomatoes, and lemon potatoes.

South African wild shrimp.

Served over pita and french fries.

Australian lamb chops, served with lemon potatoes.

Braised lamb with orzo in a tomato red wine sauce.

Potato & eggplant casserole, beef, onions, and red wine.

Short-cut pasta with calamari, shrimp, mussels, and shallots with tomato sauce and feta cheese.

Sauteed with garlic and feta.

Seasoned with oregano and salt.

With olive oil, lemon juice, and herbs.

Seasonal vegetable.

Sauteed with garlic and olive oil.

Custard semolina in phyllo.

Shredded phyllo, pistachio, and whipped cream.

Greek yogurt served with thyme, honey, and walnuts.

Warm chocolate cake served with ice cream.