estiatorio Milos Hudson Yards

Milos Special

Paper-thin slices of zucchini and eggplant fried to a delicate crisp, layered with thin-sliced kefalotiri cheese — the signature appetizer that has appeared on every Milos menu for decades

Octopus

Charcoal-grilled octopus with a smoky char on the outside and tender interior, dressed simply with olive oil and vinegar

Taramosalata

House-made fish roe dip with a lighter, fresher flavor than the jarred versions, served with warm pita

Horiatiki Salad

Classic Greek village salad with ripe tomatoes, cucumber, Kalamata olives, and a thick slab of imported feta — straightforward and well-sourced

Shrimp Saganaki

Shell-on shrimp baked with tomato, ouzo, and melted feta — rich and briny, best mopped up with bread

Whole Grilled Fish

First-time diners are sometimes blindsided by the market-price-per-pound model — a single bronzino can run $80-120 depending on size and day; ask the server to confirm the total before ordering

Oysters

Lobster Pasta