OYSTERS

East/West Coast season’s best oysters

SASHIMI

Bigeye Tuna, Hiddenfjord Salmon, Lavraki, Hamachi

TARTARE

Sashimi or Tartare

RAW FISH PLATTER

(serves two to four people)

CEVICHE

Greek-style Lavraki Ceviche

SMOKED FISH

Tsar Nikolaj Cut Balik Style Smoked Salmon

CAVIAR

Acipenser or Imperial

MILOS SPECIAL (serves two to four people)

THE GREEK SPREADS, PITA, AND CRUDITÉ (serves two to four people)

CHARGRILLED OCTOPUS, SANTORINI FAVA

HOLLAND PEPPERS, AGED BALSAMIC

GRILLED MUSHROOMS, HALOUMI

GREEK SALAD, VINE-RIPE HEIRLOOM TOMATOES (serves two to four people)

FRIED RHODE ISLAND CALAMARI

GABARI GARIDAKI

SAGANAKI KASSERI NAXOS

MARYLAND-STYLE CRAB CAKE

GRILLED JUMBO PRAWNS

SOFT SHELL CRAB (in season)

LINE-CAUGHT MEDITERRANEAN CALAMARI, GRILLED

PORTUGUESE FRESH GRILLED SARDINES (in season)

LOBSTER SALAD, FRESH WARM LOBSTER (for two people)

ROMAINE SALAD, HOUSE SAUCE OR GREEK EASTER STYLE

GRILLED VEGETABLES, HALOUMI AND MINT YOGURT (for two people)

ZUCCHINI FLOWERS STUFFED WITH 3 DIFFERENT CHEESES (in season)

SEPIA, FRESH MEDITERRANEAN CUTTLEFISH, BLACK INK RISOTTO

DIVERS FRESH SCALLOPS, SAUTÉED

SALT BAKED FISH

(minimum of 4lb.)

ACHNISTO

Scorpena poached in light tomato sauce, zucchini, fingerlings and fresh herbs (serves two to four people)

KAKAVIA

Traditional Island fisherman’s soup with Rofos fish, onions, potatoes, olive oil and lemon (serves two to four people)

HALIBUT SPETSIOTA

onions and tomatoes

BIGEYE TUNA

Scordalia and baby beets

HIDDENFJORD SALMON

Piazzi beans

BAY OF FUNDY (NS) LOBSTER PASTA

Athenian-style Astakomakaronada

FLORIDA STONE CRABS

(in season)

PRIME LAMB RACK

Greek style charcoal broiled lamb chops served with hand-cut fries

Herb coated oven roast whole rack, 8 bones, roast potatoes, endive salad

BRANDT FARMS CALIFORNIAN PRIME BEEF

Rib Eye 16oz - served with hand-cut fries

Côte de Bœuf 36oz - served with fingerling potatoes and roasted vegetables

Filet Mignon 8oz - served with hand-cut fries

GREEK ARTISAN OLIVES

SANTORINI FAVA

PIAZZI BEANS

SLOW-COOKED GIGANTES

STEAMED BABY BEETS

FINGERLING POTATOES

MIXED BROCCOLI, ROMANESCO, CAULIFLOWER

HORTA CHICORIA

GRILLED SWEET ONIONS

*OYSTERS

East Coast selection

*SASHIMI PLATTER

Salmon sashimi and Loup de Mer sashimi

HIDDENFJORD SALMON TARTARE

Fresno chili, cilantro

GREEK SALAD

The authentic salad prepared with vine-ripened heirloom tomatoes

OCTOPUS

Sashimi quality Mediterranean octopus, charcoal broiled

DORADE ROYALE

Santorini capers, olive oil and lemon

HIDDENFJORD SALMON

Simply grilled with Santorini piazzi-style beans

LAMB CHOPS

Prime lamb chops with Greek fried potatoes and tzatziki

GRILLED VEGETABLES

Eggplant, zucchini, fennel, peppers, mint yogurt, and halloumi cheese

BIGEYE TUNA (additional)

Sashimi quality with Swiss chard and heirloom beets

ASTAKO-MAKARONADA (additional)

Deep Sea Bay of Fundy lobster pasta Athenian-style

GREEK YOGURT

Topped with walnuts and choice of thyme honey or spoon sweets

ICE CREAM

Baklava, Vanilla, Pistachio, Lemon Sorbet

SEASONAL FRUITS

*Consuming raw and undercooked meats, poultry, seafood shellfish or eggs may increase your risk of food borne illness especially if you have certain medical conditions.