estiatorio Milos West Palm Beach Menu

$45 for 3 courses | Available Monday - Friday from 11:30 AM to 2:45 PM

East Coast oysters served with mignonette sauce

Magiatiko, Lavraki, Salmon and Tuna

Hiddenfjord Salmon

Sashimi quality Mediterranean octopus, charcoal broiled

The authentic salad prepared with vine-ripened tomatoes

Lightly fried Rhode Island calamari

Served with steamed seasonal vegetables

Simply grilled with piazzi beans

Roasted eggplant, peppers, mint yogurt and herbs

Sashimi quality, organic beets and scordalia

Colorado PRIME lamb chops served with hand-cut fries

Athenian-style Astakomakaronada

Freshly picked from our local farmers

With honey and walnuts

Traditional Greek spiced walnut cake with honey lavender ice cream

East/West Coast, Seasons Best Oysters

Bigeye Tuna, Faroe Island Salmon, Dorade Royal, Hamachi

Bigeye Tuna, Faroe Island Salmon

Serves two to four people

Greek-style Lavraki Ceviche

Tsar Nikolas Cut Balik Style Smoked Salmon

Royal Belgian Ossetra Caviar

Serves two to four people

Serves two to four people

Serves two to four people

In season

In season

For two people

For two people

Deep Sea Bay of Fundy (NS) Lobster, Carabineros, Dover Sole, Fagri, Tsipoura, Red Snapper, Balada, Lavraki, Pompano, Lethrini, Black Sea Bass, Rofos, Barbouni, Scorpena, Kaponi, Saint Pierre, Emperor

Kyriakos, Andreas, Noah, Pedro, Orlando, Kostas, David, and Stergios

(Minimum 4 lbs)

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

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

Scordalia and baby beets

Piazzi beans

Athenian-style Astakomakaronada

In season

Greek style charcoal broiled lamb chops, three pieces, hand-cut fried potatoes

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

Slow roasted served with Greek style rosemary and lemon potatoes (serves six to eight people; please place order 6 hours in advance of your reservation)

Rib Eye 16oz served with hand-cut fried potatoes

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

Filet Mignon on a skewer served with hand-cut fried potatoes

East/West Coast, season’s best oysters

Bigeye Tuna, Hiddenfjord Salmon, Lavraki

Bigeye Tuna, Hiddenfjord Salmon

serves two to four people

Greek-style Lavraki Ceviche

Tsar Nikolai cut, Balik-style smoked salmon

Royal Belgian Ossetra Caviar

Perfectly ripe seasonal fruits selected with care

Walnut cake served with vanilla ice cream

Our classic baklava with almonds, thyme honey from the Island of Kythira served with hand-made Baklava ice cream

Kataifi ‘’shredded phyllo’’ layered with custard cream and homemade Chantilly topped with pistachios

Traditional Greek beignets, served with thyme honey from the Island of Kythira, walnuts and cinnamon

Vanilla and lemon zest custard in layered phyllo

Authentic Greek yogurt from a local farm, served with thyme honey from the island of Kythira, or, served with our local spoon sweets

on a crispy hazelnut praline base

Cheesecake with cherry spoon sweet

Vanilla - with Madagascar real vanilla beans

Prepared with fresh raspberry

serves two to four people

serves two to four people

serves two to four people

in season

for two people

for two people

in season

Deep Sea Bay of Fundy (NS) Lobster, Carabineros, Dover Sole, Fagri, Tsipoura, Red Snapper, Balada, Lavraki, Pompano, Lethrini, Black Sea Bass, Rofos, Barbouni, Scorpena, Kaponi, Saint Pierre, Emperore

Kyriakos, Andreas, Noah, Pedro, Orlando, Kostas, David, and Stergios

minimum of 4lb.

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

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

onions, tomatoes, and green peppers

scordalia and baby beets

Piazzi beans

Athenian-style Astakomakaronada

in season

Charcoal broiled lamb chops, hand-cut fried potatoes

Prime Rib eye served with hand-cut fried potatoes

Prime, specially selected for us, Côte de Boeuf

Organic lentil soup

Tzatziki, taramosalata, htipiti, toasted pita and raw vegetables

Sashimi quality Mediterranean octopus and Santorini yellow split pea fava

Rings of fresh and tender calamari, lightly fried

Vine ripened tomatoes, cucumbers, olives, onions, feta cheese, extra virgin oil and sea salt*

Grilled Mediterranean Sea bream with steamed crown broccoli

Faroe Islands sustainable organic salmon served with Santorini piazzi style beans and steamed broccoli

Daikon radish salad and lightly fried zucchini fries

Eggplant, zucchini, peppers, oyster mushroom, hen of the woods, mint yogurt and Akawi cheese

Simply grilled

Served with lemon roasted potatoes and broccoli (additional)

Deep sea of nova scotia

Traditional Greek walnut cake with vanilla ice cream

Available Monday-Sunday from 5:00pm-7:00pm

Fresh Jersey oysters

Hummus, taramosalata, tyrokafteri, served with grilled pita

Lime juice and chili, extra virgin olive oil, served with lavash cracker

Sashimi quality Mediterranean octopus, served over Santorini fava

Lightly fried local calamari

Thinly sliced cabbage, Manchego cheese , dill, orange segments , dressed with white balsamic vinegar and extra virgin olive oil

Vine ripened tomatoes, cucumbers, olives, onions, peppers, Greek barrel-aged feta and extra virgin olive oil

Grilled Mediterranean Sea Bream, served with steamed vegetables

Simply grilled, served on a bed of pasta , with parsley and olive oil

Carnaroli risotto with shiitake and oyster mushrooms

Grilled spring lamb chops, served with hand - cut fries

Served with halloumi cheese and mint yogurt

Walnut cake scented with orange and spices

Our own strained yoghurt with today’s selection of spoon sweets

MP per kg

Seasonal from the UK, Ireland and France

Sashimi – yuzu kosho, dill, extra virgin olive oil

Sashimi or Tartare - fresno chili, shallot, basil

Sashimi – lemon juice, lemon zest, thyme, extra virgin olive oil

Sashimi – lime zest and juice, red and green chili, breakfast radish, micro herbs

Serves two to four people

Lavraki, Mediterranean wild herbs, Kastoria beans, feta

Tsar Nicoulai cut Balik style salmon

Firm texture, creamy flavour with a fine hazelnut finish

Lightly fried courgette and aubergine tower, kefalograviera cheese and tzatziki

Hummus, taramosalata, tyrokafteri, served with raw vegetables and grilled pita

Chargrilled sashimi quality Mediterranean octopus with Santorini fava

Grilled, dressed with 25 yo balsamic vinegar and Afrala

Vine ripened tomatoes, olives, onions, peppers, Greek barrel-aged feta and extra virgin olive oil

kefalograviera cheese

in season

Thinly sliced cabbage, Manchego cheese, dill, orange segments, dressed with white balsamic vinegar and extra virgin olive oil

Dill, spring onions, manouri cheese and house sauce or Greek Easter style

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

Stuffed with three cheeses and fresh mint, lightly fried

Grilled, served with black ink risotto

Deep Sea Bay of Fundy (NS) Lobster, Carabineros, Dover Sole, Fagri, Tsipoura, Red Snapper, Balada, Lavraki, Pompano, Lethrini, Black Sea Bass, Rofos, Barbouni, Scorpena, Kaponi, Saint Pierre, Emperor

Kyriakos, Andreas, Noah, Pedro, Orlando, Kostas, David, and Stergios

minimum of 1.5kg)

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

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

Served with scordalia and baby beets

Served with piazzi beans

Athenian-style Astakomakaronada

Grilled spring lamb chops served with hand-cut fries

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

Served with hand-cut fries

USDA prime served with hand-cut fries

Light tomato - based soup, fish (catch of the day ), mussels

Hummus, taramosalata, tyrokafteri , served with grilled pita

Lime juice and chili, extra virgin olive oil, served with lavash cracker

Sashimi quality Mediterranean octopus, served over Santorini fava

Lightly fried local calamari

Thinly sliced cabbage, Manchego cheese , dill, orange segments , dressed with white balsamic vinegar and extra virgin olive oil

Vine ripened tomatoes, cucumbers, olives, onions, peppers, Greek barrel-aged feta and extra virgin olive oil

Grilled Mediterranean Sea bream, served with steamed vegetables

Simply grille

Available on Sunday from 12.00pm-4.00pm

Traditional Greek yoghurt dip with cucumber, garlic and extra virgin olive oil

Fresh lettuce, dill, crumbled feta and extra virgin olive oil

Homemade traditional Greek pie with spinach, feta cheese and fresh herbs

Pan-fried Kefalotyri cheese

Greek giant butter beans baked in a rich tomato sauce

Traditional Greek sausage, grilled

Served with oven-baked potatoes

Lightly fried courgette and aubergine tower, kefalograviera cheese and tzatziki

Creamy Greek tarama dip with Trikalinos Avgotaraho

Traditional Greek yoghurt dip with cucumber, garlic and extra virgin olive oil

Vine-ripened tomatoes, cucumbers, olives, onions, peppers, Greek barrel-aged feta and extra virgin olive oil

Fresh lettuce, dill, crumbled feta and extra virgin olive oil

Homemade traditional Greek pie with spinach, feta cheese and fresh herbs

Pan-fried Kefalotyri cheese

Greek giant butter beans baked in a rich tomato sauce

Greek fritters made with fresh courgette, herbs and feta cheese, lightly fried (4 pcs)

Traditional Greek sausage, grilled

Served with oven-baked potatoes