estiatorio Milos Midtown

Milos Special

Paper-thin zucchini and eggplant chips stacked tall with tzatziki and saganaki — the signature opener at every Milos worldwide

Milos Special

Paper-thin zucchini and eggplant chips stacked tall with tzatziki and saganaki — the signature opener at every Milos worldwide

Grilled Octopus

Chargrilled octopus with capers, onions, and Santorini fava

Milos Special

Paper-thin zucchini and eggplant chips stacked tall with tzatziki and saganaki — the signature opener at every Milos worldwide

Whole Grilled Mediterranean Branzino

Sold by the pound from the fish display, grilled simply and filleted tableside with olive oil and lemon

Whole Grilled Mediterranean Branzino

Sold by the pound from the fish display, grilled simply and filleted tableside with olive oil and lemon

Whole Grilled Mediterranean Branzino

Sold by the pound from the fish display, grilled simply and filleted tableside with olive oil and lemon

Salmon Tartare

Fresh salmon tartare with yogurt and Spanish caviar

Whole Grilled Fish

Daily selection of Mediterranean fish, grilled whole — priced by the pound

Greek Salad

Slabs of barrel-aged feta over tomatoes, cucumbers, and olives with oregano — restrained, ingredient-forward

Lavraki (Loup de Mer)

Whole grilled sea bass, the second go-to from the daily catch — clean, firm, briny

Lavraki (Loup de Mer)

Whole grilled sea bass, the second go-to from the daily catch — clean, firm, briny

Lavraki

Whole grilled sea bass, the second go-to from the daily catch — clean, firm, briny

Lobster Pasta Athenian Style

Whole lobster with spaghetti in light tomato sauce ($20 supplement over lobster price)

Lamb Chops

Charcoal-grilled, simply seasoned — the menu's strongest non-seafood option

Lamb Chops

Charcoal-grilled, simply seasoned — the menu's strongest non-seafood option

Galaktoboureko

Custard wrapped in phyllo with citrus syrup — the closing classic

Galaktoboureko

Custard wrapped in phyllo with citrus syrup — the closing classic

Galaktoboureko

Custard wrapped in phyllo with citrus syrup — the closing classic

Baklava

Traditional layered phyllo pastry with nuts and honey syrup

Appetizer Platter