Pylos Menu

Roasted eggplant dip

Thick and tangy yogurt dip.

Roasted red pepper and spicy feta whipped with sweet and hot peppers.

Sesame crusted feta pan fried with tomato marmalade

trio of greece’s three best dipping sauces— tzatziki, the thick, tangy yogurt dip; taramosalata, the robust and lemony fish roe dip; and melitzanosalata, a luscious eggplant condiment made with char-grilled eggplants and extra-virgin greek olive oil

Crisp fresh fried squid.

Pylos’ light-as-air meatballs and pan-fried in olive oil.

Large shrimp cooked in a light ouzo and tomato cream sauce.

Classic grilled, marinated octopus with a balsamic reduction sauce, and capers.

Savory phyllo pastries filled with the spiced, cured beef pasturma, fresh tomatoes, and mild kasseri cheese.

Greek giant beans baked to perfection in a honey-scented tomato-dill sauce.

Grape leaves stuffed with rice, ground veal, herbs, golden raisins, and pine nuts. Served with egg-lemon sauce.

Thick slices of sautéed haloumi cheese finished with Greek grappa and served with grapes.

Sesame crusted feta pan fried with tomato marmalade

fresh artichoke heart moussaka, layered with caramelized onions, herbs and three Greek cheeses béchamel sauce (meatless)

crisp, fried zucchini and eggplant rounds served with tzatziki

Grilled chicken breast, fresh tomatoes, cucumbers, olives, feta cheese, and pepperoncini, topped with oregano.

Crisp vegetables, creamy feta, and succulent grilled shrimp, topped with olives and tangy pepperoncini.

The classic greek village salad with fresh tomatoes, onions, cucumbers, capers, kalamata olives, feta, and a simple dressing of extra-virgin Greek olive oil and red wine vinegar.

Tender lettuces, dill, scallions, feta served with extra-virgin olive oil, and fresh lemon dressing.

Cool pear and arugula salad with mild sheep’s milk cheese, roasted pistachios, and balsamic-honey vinaigrette.

Extra 4oz of dressing

Layers of lightly sautéed eggplant, zucchini, potato baked in a clay dish with aromatic ground meat sauce, and béchamel.

16 ounces aged prime loin steak served with Greek Yiayia’s fried potatoes, and sautéed spinach.

Marinated grilled baby lamb chops, served with fried potatoes

Marinated Pylos pork souvlaki, served with hand cut yaya's fries and warm pita (no modifications for this item)

braised pork shank with lemon and herbs, served with fingerling potatoes and leeks

Grilled chicken breast with spinach and rice pilaf.

Marinated Pylos chicken souvlaki, served with hand cut yaya's fries and warm pita (no modifications for this item)

Pistachio crusted filet of wild stripe bass served with vegetable Napoleon flavored with pistachio pesto and mild sheep milk cheese.

Shrimp in a creamy ouzo-flavored tomato sauce. Served over Greek egg noodles.

Grilled Salmon with spinach and rice pilaf

shrimp souvlaki (6pcs) served with grilled tomato, fried potatoes and warm pita

Roasted potatoes seasoned with lemon, oregano, garlic, and extra-virgin olive oil.

Wild field greens with feta seasoned with lemon, garlic, and extra-virgin olive oil.

Classic spinach-rice pilaf served with crumbled feta, lemon, and cracked black pepper.

Warm pita bread

Phyllo triangles filled with custard, drizzled with honey, cinnamon and powdered sugar

Greek yogurt with honey, walnuts and sour cherries