Menu for Estiatorio Milos

Lunch
|
Dinner
|
Pre/Post Theater

Lunch

Lunch Begins With‏

Two Grilled Canadian Scallops Served with Orange and Mint Salad.

The Mediterranean Meze Plate Taramosalata, humus, tzatziki, spinach pie, greek olives and roasted peppers.

Our Tomato Salad Served with olives and feta cheese seasoned with sea salt and extra virgin olive oil.

Grilled Octopus Sashimi quality mediterranean octopus, charcoal-broiled. Options: Supplementary (+10.00)

Crab Cake Made with the freshest crabmeat from maryland’s blue crabs Options: Supplementary (+10.00)

Main Course

Tuna Burger Daicon radish salad and lightly fried zucchini sticks.

Loup De Mer From the Island of Kephalonia Grilled, served with steamed crown broccoli.

Honjake Salmon by “Freedom Food” Simply grilled served with‏ steamed crown broccoli.

Lamb Chop Charbroiled Served with mixed vegetables.

Chicken Brochette Organic chicken breast on‏ a skewer with grilled mushrooms, onions served over pita

Shrimp Saganaki With cous cous, tomato and feta

Lobster Pasta in a Light Garlic Tomato Sauce Choice of organic farro low calorie pasta or semolina pasta Options: Organic farro low calorie pasta, Semolina pasta, Supplementary (+15.00)

Dessert

Karidopita

Fresh Fruit of the Season

Sorbet

Dinner

Our Classic Appetizers‏

Milos Special Paper thin zucchinis and eggplants, lightly fried saganaki cheese, and tzaziki. For two to four.

Fava Cultivaed on the volcanic earth of santorino, pureed, served with french shallots, olive oil

Spreads Tzatziki, tarama, skordalia

Crab Cake Crab cake made with the freshest crabmeat from maryland’s blue crabs. Served with ”piazi“ beans.

Octopus Sashimi quality mediterranean octopus, charcoal broiled.

Peppers Grilled holland peppers, served with our special vinaigrette and roasted garlic.

First Course From the Sea

Fried Calamari Rings of fresh and‏ tender calamari, lightly fried.

Grilled Calamari Stuffed with cretan anthotiro, feta, manouri cheese and fresh mint. Served with fava, saffron.

Shrimp Premium quality, fresh white‏ shrimp, charcoal-broiled.

Sardines Fresh mediterranean sardines, charcoal-broiled and served with extra-virgin olive-oil, lemon, and oregano.

Scallops Canada. Sea scallops charcoal-grilled on the skewer.

From the Sea

Grilled Fish With olive oil and lemon sauce.

Fish in Sea Salt Cooked in the oven with herbs.

Lobster Grilled, deep-sea nova scotia lobster

Lavraki and Petropsara Soup A traditional fish soup from the island of santorini (for two persons).

Big Eye Tuna Sashimi quality. Served only blue or rare.

Honjake Salmon Organic salmon by ”freedom food”, grilled.

From the Land

Colorado Prime Lamb Chops

10Oz Prime Filet Black Angus

Creekstone Prime N.Y. Strip Dry aged 6-8 weeks

Creekstone Prime Rib Eye Dry aged 6-8 weeks

Creekstone Prime "Tomahawk" (Serves 2) Dry aged 4 weeks‏

Salads and Vegetables‏

Tomato Salad The authentic salad prepared with vine-ripened tomatoes

Green Salad Hearts of romaine, scallions, dill, and our house dressing

Organic Heirloom Beets Baked heirloom beets served‏ with their greens balsamic vinegar and extra virgin olive oil.

Vegetables Grilled zucchini, eggplant, asparagus, peppers, the famous cypriot cheese, and yogurt with dill.

Salads and Vegetables Desserts

Baklava Layered phyllo with almonds, honey, and cinnamon.

Galaktobouerko Custard with a layered phyllo crust.

Karidopita Walnut-based cake served with‏ ice-cream.

Loukoumades Dough fritters with cinnamon‏ and thyme-honey syrop.

Yogurt with Honey Greek-style artisan-made goat's milk yogurt with thyme honey from kythera.

Yogurt Spoon Sweets

Key Lime Pie Tart Authentic florida recipe.

Chocolate Mousse From our montreal house.

Fresh Fruit of the Season.

Assortment of Ice Cream or Sorbet Options: Ice cream, Sorbet

Pre/Post Theater

First Course‏

Grilled Octopus

Crab Cake, Grilled Shrimp and Fava Piazzi Puree

Grilled Vegetable Plate

Second Course

Tomato Salad The authentic salad with vine-ripe tomatoes

Main Course

Loup De Mer From the island of cephalonia, simply grilled

Lamb Chops Charbroiled colorado lamb chops

Honjake Salmon By “freedom foods,” simply grilled served with crown broccoli

Dessert

Walnut Cake (Karydo-Pita) Served with honey-lavender ice cream

Seasonal Fresh Fruit Plate

Sorbet By costas spiliadis, chef owner

Menu for Estiatorio Milos

Lunch

Lunch Begins With‏

Main Course

Dessert

Dinner

Our Classic Appetizers‏

First Course From the Sea

From the Sea

From the Land

Salads and Vegetables‏

Salads and Vegetables Desserts

Pre/Post Theater

First Course‏

Second Course

Main Course

Dessert

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