Menu
“Sharing food at the table brings people together and enriches the culinary experience” – Costas Spiliadis
"Sharing food at the table brings people together and enriches the culinary experience"-Costas Spiliadis
MILOS FRESH FISH AND SEAFOOD
Your Captain will be happy to guide you through our fish market explaining the varieties, origin and taste of today's selection of fresh fish and seafood.
OYSTERS*
Seasonal selection
CAVIAR
Royal Belgian Ossetra, blinis and condiments*
RAW FISH
TASTING OF RAW FISH*
Chef's selection of fresh fish, sashimi style
MAGIATIKO, Mediterranean Hunter Fish*
Sashimi or Tartare
TUNA, Bigeye AAA quality*
Selected for Milos by our fishmonger at Hawaii's auctions Sashimi or Tartare
SALMON, Faroe Islands, Organic*
Sashimi or Tartare
LOUP DE MER/LAVRAKI, Ionian Sea, Greece*
Sashimi or Ceviche
TSIPOURA, Ionian Sea, Greece*
Sashimi
LETHRINI, Nazare, Portugal*
Sashimi
FAGRI, Kythira, Greece*
Sashimi
CURED FISH
Curing fish first appeared in Ancient Greece and has been since, in many cultures, a method of preserving it or enhancing its taste.
Salmon*
Tsar Nicolai Cut smoked salmon, Balik style, Scotland
Avgotaraho*
Ferran Adrià's choice of Greek bottarga, Trikalinos, Messolonghi
WHOLE FISH AND SEAFOOD
priced per pound
GRILLED
Fagri, Balada, Loup de Mer, Tsipoura, Red Snapper, Black Sea Bass, St. Pierre, Dover Sole, Pompano, Turbot, Cherna, Synagrida, Steira
BAKED IN SEA SALT
Loup de Mer, Milokopi, Rofos ($20 supp.)
SMALL FRIED FISH
Barbouni, Anchovy, Sardine, Maridaki, Lethrini, Solette
LOBSTER Deep Sea Bay of Fundy, Nova Scotia
Grilled and served with hand-cut fried potatoes Astakomakaronada, lobster pasta Athenian-style ($20 supp.)
CREVETTES ROYALES, Morocco
Grilled royal shrimps served with a shot of sherry to shoot the head
FISH FILETS
BIGEYE TUNA*
Sashimi quality, sesame crusted, organic beets and skordalia
FAROE ISLANDS SALMON*
Santorini piazzi-style beans
HALIBUT
Grilled and served with roasted peppers and onion
MILOS CLASSICS
MILOS SPECIAL
Paper thin zucchini and eggplant, lightly fried, Saganaki cheese, tzatziki
THE GREEK SPREADS
Taramosalata*, tzatziki, htipiti, grilled pita, raw vegetables
ZUCCHINI FLOWERS
Stuffed with three different cheeses
HOLLAND PEPPERS
Grilled red, yellow and orange peppers, olive oil, aged balsamic
MUSHROOMS
King trumpet, shiitake, oyster, portobello
OCTOPUS
Sashimi quality Mediterranean octopus, charcoal broiled
CRAB CAKE
Made with the freshest crabmeat from Maryland's blue crabs and served with Santorini piazzi-style beans purée
FRIED CALAMARI
Rings of fresh and tender calamari, lightly fried
LOBSTER SALAD
Made to order with endive, radicchio, fennel, Metaxa spirit
SHRIMP
Blue Shrimp from New Caledonia, grilled and served on a bed of radicchio
SALADS, VEGETABLES, LEGUMES
TOMATO SALAD
The authentic salad prepared with vine-ripened tomatoes
GREEN SALAD
Hearts of romaine, dill, spring onions, Manouri cheese and our Milos house dressing
GRILLED VEGETABLES
Eggplant, zucchini, fennel, peppers, mint yogurt, Halloumi cheese
ORGANIC HEIRLOOM BEETS
Boiled heirloom leafy beets with red wine vinegar and extra-virgin olive oil, served with mint yogurt
FAVA Santorini (PDO)
Known on the island as lathouri (yellow split peas), slow cooked with extra virgin olive oil and lemon, topped with French shallots and herbs
GIGANTES
White beans baked in tomato sauce
MEAT
LAMB CHOPS*
Authentic Colorado prime lamb chops charbroiled
FILET MIGNON*
Served with hand-cut fried potatoes
USDA BLACK ANGUS RIB EYE STEAK*
16 oz, served with hand-cut fried potatoes
PRIME DRY AGED CÔTE DE BOEUF*
34 oz, served with roasted vegetables and potatoes
SIDE DISHES
Fingerling potatoes
Steamed with mint, dill, cilantro, and extra virgin olive oil
Hand-cut fried potatoes
Steamed broccoli
Steamed Swiss chard
Grilled asparagus
$38 | Three Courses
FIRST
(Kindly select one)
3+1 OYSTERS*
Daily selection of seasonal oysters
TUNA TARTARE*
Bigeye tuna, micro basil, Serrano chili, orange ($10 supp.)
CANADIAN CLASSIC*
Nova Scotia smoked salmon and cream cheese, served on a fresh toasted bagel
THE GREEK SPREADS
Tzatziki, taramosalata* and htipiti, grilled pita, raw vegetables
OCTOPUS
Sashimi quality Mediterranean octopus, charcoal broiled ($10 supp.)
TOMATO SALAD
The authentic salad prepared with vine-ripened tomatoes
SECOND
(Kindly select one)
DORADE ROYALE
Whole grilled Mediterranean sea bream
FAROE ISLANDS SALMON*
Simply grilled with Santorini piazzi style beans
TUNA BURGER
Daikon radish salad and lightly fried zucchini fries
ROASTED ORGANIC CHICKEN BREAST
Roasted eggplant, peppers, mint yogurt and herbs
COLORADO LAMB CHOPS
Two grilled lamb chops with Greek fried potatoes ($15 supp.)
ASTAKO-MAKARONADA
Deep Sea Bay of Fundy lobster pasta Athenian Style ($20 supp.)
DESSERT
(Kindly select one)
KARYDOPITA
Traditional Greek spiced walnut cake with daily selection of ice cream
BAKLAVA
Traditional Greek pastry with pistachios, almonds, walnuts, and honey-walnut ice cream ($5 supp.)
GREEK YOGURT
with daily spoon sweets
FRUITS OF THE SEASON
WINE PAIRING
Sommelier pairing of two wines from mainland and northern Greece $19
DESSERTS
YIAOURTI-MELI
Local, natural Greek yogurt served with thyme-honey and walmuts
BAKLAVA
Traditional Greek pastry with pistachios, almonds, walnuts and honey walnut ice cream
BAKLAVA CHEESECAKE
Crispy phyllo envelopes traditional cheesecake filling, topped with pistachios
GALAKTOBOUREKO
Semolina custard wrapped in crispy phyllo
CHOCOLATE SIN
CHOCOLATE SIN
DAILY SELECTION OF ICE CREAM
SEASON'S PERFECT FRUIT PLATE
Available exclusively at the bar from 3:00 p.m. – 5:00 p.m. daily
FROM THE RAW BAR
OYSTERS*
Seasonal selection
CAVIAR
Royal Belgian Ossetra, blinis and condiments*
RAW FISH
TASTING OF RAW FISH*
Chef's selection of raw fish, sashimi style
MAGIATIKO, Mediterranean Hunter Fish*
Sashimi or Tartare
TUNA, Bigeye AAA quality*
Selected for Milos by our fishmonger at Hawaii's auctions Sashimi or Tartare
SALMON, Faroe Islands, Organic*
Sashimi or Tartare
LOUP DE MER/LAVRAKI, Ionian Sea, Greece*
Sashimi or Ceviche
TSIPOURA, Ionian Sea, Greece*
Sashimi
LETHRINI, Nazare, Portugal*
Sashimi
FAGRI, Kythira, Greece*
Sashimi
CURED FISH
Curing fish first appeared in Ancient Greece and has been since, in many cultures, a method of preserving it or enhancing its taste.
SALMON*
Tsar Nicolai cut smoked salmon, Balik style, Scotland
AVGOTARAHO*
Ferran Adrià's choice of Greek bottarga, Trikalinos, Messolonghi
MILOS COCKTAILS
THE GREEK MULE
Parparoussis Tsipouro, Taylor's Velvet Falernum, Lime, Fever Tree Ginger Beer
SIPPIN' PRETTY
Lucien Albrecht Brut Rosé, St. Germain Elderflower Liqueur, Lemon, Grapefruit
IN THE KNOW
Ketel One Cucumber & Mint Botanical Vodka, Green Chartreuse, Taylor's Falernum, Mint, Lime
LADY VIOLETTE*
Empress 1908 Indigo Gin, Creme de Violette, Cointreau, Earl Grey Syrup, Lemon, Egg White
MONKS IN MEXICO
Partida Reposado, Green Chartreuse, St. Germain Elderflower Liqueur, Grapefruit, Lime
WHISKEY BUSINESS
Bulleit Rye, Peppercorn Syrup, Lemon, Mint, Fever-Tree Ginger Beer
SEASONAL COCKTAILS
PEACH FIZZ
Ketel One Botanical Peach & Orange Blossom Vodka, Taylor's Velvet Falernum, Peach Purée, Lemon, Fever-Tree Soda Water
HEAT FROM CHIOS
Skinos Mastiha, St. Germain Elderflower, Basil, Lemon, Fresno Chili
DOBEL TROUBLE
Maestro Dobel Diamante Reposado, Chareau Aloe Vera Liquor, Aperol, Strawberry, Lime, Agave
REV. STIGGINS' DAQUIRI
Plantation Stiggins' Fancy Pineapple Rum, Luxardo Maraschino, Grapefruit, Lime, Fennel Extract
PINK BUFFALO
Buffalo Trace Bourbon, Briottet Pamplemousse Grapefruit Liquor, Fever-Tree Grapefruit, Lemon, Grapefruit Bitters
BESPOKE NEGRONI SOUR*
Tanqueray Seville Orange Gin, Aperol, Amaro Nonino, Orange Juice, Lemon, Egg White
SMOKIN' PINEAPPLE
El Silencio Mezcal, Chacho Jalapeño Aguardiente, Dolin Blanc, Amaro Nonino, Pineapple, Lemon
Available from 5:00 p.m. – 6:30 p.m. daily, subject to availability
FIRST
(Kindly select one)
THE GREEK SPREADS
Taramosalata*, tzatziki, htipiti, grilled pita and raw vegetables
LOUP DE MER CEVICHE*
Fresh, diced Loup de Mer, cucumber, piazzi-style beans, feta cheese, Fresno chili, shallot, mint
DORADE ROYALE* (For Two)
Whole fish sashimi
OCTOPUS
Sashimi quality Mediterranean octopus, charcoal broiled
SECOND
For the table
TOMATO SALAD
The authentic salad prepared with vine-ripened tomatoes
THIRD
(Kindly select one)
LOUP DE MER*
Whole grilled Mediterranean Sea Bass
BIGEYE TUNA*
Sashimi quality, sesame crusted, organic beets, skordalia
ASTAKOMAKARONADA (For Two)
Deep sea Bay of Fundy lobster pasta Athenian style
LAMB CHOPS*
Prime lamb chops, served with hand-cut fried potatoes
GRILLED VEGETABLES
Eggplant, zucchini, fennel, peppers, mint yogurt, and Halloumi cheese
Vegan option available upon request
DESSERT
For the table
CHEF'S SELECTION OF GREEK DESSERTS
