"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
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, Ionian Sea, Greece
Sashimi or Ceviche
TSIPOURA, Ionian Sea, Greece
Sashimi
LETHRINI, Nazare, Portugal
Sashimi
FAGRI, Kythira, Greece
Sashimi
MILOS CLASSICS
MILOS SPECIAL
Paper thin zucchinis and eggplants, lightly fried, saganaki cheese and tzatziki
THE GREEK SPREADS
Taramosalata, tzatziki, htipiti, grilled pita and raw vegetables
HOLLAND PEPPERS
Grilled red, yellow and orange peppers, olive oil and aged balsamic
MUSHROOMS
King trumpet, shiitake, oyster, portobello, hen of the woods, hon-shimeji
OCTOPUS
Sashimi quality Mediterranean octopus, charcoal broiled
CRAB CAKE
Made with the freshest crabmeat from Maryland's blue crabs served with Santorini piazzi-style beans
STUFFED GRILLED CALAMARI
Rhode Island fresh, stuffed with cheeses and served with Ipirotiki salad
FRIED CALAMARI
Rings of fresh and tender calamari, lightly fried
LOBSTER SALAD
Made to order with endives, radicchio, fennel, Mataxa
GRILLED SHRIMP
Served on a bed of radicchio salad
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
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
AHNISTO (Poached with Vegetables)
Scorpena, Rofos, Caponi
SMALL FRIED FISH
Barbouni, Anchovies, Sardines, Maridaki, Lethrini
LOBSTER
Deep Sea Bay of Fundy, Nova Scotia. Grilled and served with hand-cut fried potatoes or Lobster pasta Athenian-style
CREVETTES ROYALES, Morocco
Grilled royal shrimps served with a shot of sherry to shoot the head
FISH FILETS
BIGEYE TUNA
Sashimi quality, organic beets and scordalia
FAROE ISLANDS WILD SALMON
Santorini piazzi-style beans
HALIBUT
Fresh grilled Atlantic halibut, Mediterranean-style
MEAT
LAMB CHOPS
Prime Colorado lamb chops, with Greek fried potatoes
FILET MIGNON
All-Natural filet mignon, with Greek fried potatoes
RIB EYE STEAK
16 oz. 21 day dry aged rib eye steak, with Greek fried potatoes
NY SIRLOIN
14 oz. 21 day dry aged NY cut sirloin steak, with Greek fried potatoes
CÔTE DE BOEUF
34 oz. grass-fed, 40 day dry aged, served with roasted vegetables
VEGETABLES
GRILLED VEGETABLES
Eggplant, zucchini, fennel, peppers, mint yogurt and halloumi cheese
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
ORGANIC HEIRLOOM BEETS
Boiled heirloom leafy beets served with red wine vinegar and extra virgin olive oil
GIGANTES
White beans baked in tomato sauce
FINGERLING POTATOES
Steamed with mint, dill, cilantro, and extra virgin olive oil
IDAHO POTATOES
Hand-cut Greek fried potatoes
STEAMED VEGETABLES
Broccoli, swiss chard, asparagus
