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.
TO START
RAW FISH
SASHIMI
Magiatiko, Tuna, Salmon, Lavraki or Tsipoura
TARTARE
Magiatiko, Tuna or Salmon
CEVICHE
Magiatiko or Lavraki
WHOLE FISH
Emperadore, Balada, Tsipoura or Fagri
LIVE SCALLOP SASHIMI
Served per piece
THE GRAND PLATTER OF OUR PRECIOUS RAW FISH
Magiatiko, Tuna, Salmon, Lavraki, and tonight’s chef’s choice
CAVIAR AND OYSTERS
ROYAL BELGIAN OSCIETRA
Blinis, creme fraiche, chives, shaved eggs
EAST COAST OR WEST COAST OYSTERS
Mignonette, lemon
PLATEAU DE FRUITS DE MER
Build your own tower
THE CLASSICS TO SHARE
MILOS SPECIAL
Paper thin zucchini and eggplant, lightly fried, Saganaki cheese, tzatziki
THE GREEK SPREADS
Taramosalata, tzatziki, htipiti, grilled pita and raw vegetables
OCTOPUS
Sashimi quality Mediterranean octopus, charcoal broiled
HOLLAND PEPPERS
Grilled red, yellow, and orange peppers, olive oil and aged balsamic
GRILLED HEIRLOOM ONIONS
Flown in from the Greek Island Zakynthos, 25 year aged balsamic
CRAB CAKE
Flown in, hand picked Maryland jumbo blue crab
FRIED CALAMARI
Rhode Island, calamari, lightly fried
SEPIA
The delicacy of the Mediterranean, simply grilled, served with black ink risotto
TOMATO SALAD
Vine ripened freshly picked tomatoes with onions, cucumber, peppers, and feta
GREEN SALAD
Hearts of romaine, dill, spring onions, Mizithra cheese
SHRIMP
Wild Gulf of Mexico shrimp, grilled, sold by the pound
MAINS
FISH
BIGEYE TUNA
Sashimi quality, organic beets and scordalia
SALMON
Faroe Island salmon, grilled served with piazzi-style beans
SWORDFISH
Center cut, exclusively from American seas, grilled
HALIBUT
Fresh Atlantic halibut, Mediterranean style
AHNISTO
Rascasse poached in a tomato and herb broth with zucchini and Charlotte potatoes
ASTAKOMAKARONADA
Lobster pasta Athenian style
MEAT
LAMB RACK CHOPS
Alberta PRIME lamb chops, grilled on a live wood fire, fries
RIB EYE
Canadian PRIME AAA from Prince Edward Island
CÔTE DE BOEUF PRIME
Served with roast baby organic carrots, french shallots, fingerling potatoes
FILET MIGNON
PRIME AAA from Prince Edward Island, grilled on a live wood fire
LEGUMES, SALADS & SIDES
HAND CUT GREEK FRIED POTATOES
FAVA SANTORINI (PDO)
Tradionally made with Santorini lathyrus
STEAMED VEGETABLES
Broccoli, Swiss chard, asparagus
GRILLED WILD MUSHROOMS
Fresh thyme, afralo, olive oil
ORGANIC HEIRLOOM BEETS
Heirloom leafy beets with red-wine vinegar and extra-virgin olive oil
WARM FINGERLING POTATO SALAD
Shallots, cilantro, mint, Alatsolies olives
PIAZZI (PDO)
Prespes navy white bean salad, dill, shallots, olive oil, lemon
GIGANTES (PDO)
Prespes organic oven baked giant beans in tomato sauce
GRILLED VEGETABLE PLATTER FOR THE TABLE
Eggplant, zucchini, fennel, peppers, mint yogurt and Akawi cheese
FAMILY STYLE
“Sharing food at the table brings people together and enriches the culinary experience” - Costas Spiliadis
SLOW COOKED ONTARIO GOAT
Local farms milk fed goat, slow cooked for 3 hours with Greek herbs. Serves 4-6
STUFFED WHOLE ROASTED GIANNONE FARM ORGANIC CHICKEN
From Spiliadis family’s recipe book stuffed chicken, roasted Charlotte potatoes
OVEN ROASTED BONE-IN LEG OF FRESH CANADIAN LAMB
Classic Greek roast leg of lamb with herbs served with Easter salad and oven roasted Charlotte potatoes. Serves 4-6
RABBIT STIFADO
Organic rabbit stifado made with xinomavro, balsamic, boilers, bay leaves, fresh grated tomatoes, and served with Greek fried potatoes