Estiatorio Milos Las Vegas Service List

À LA CARTE

• 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

  • TASTING OF RAW FISH*

    Chef's selection of fresh fish, sashimi style

  • MAGIATIKO, Mediterranean Hunter Fish*

    Sashimi or Tartare

  • 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/LAVRAKI, Ionian Sea, Greece*

    Sashimi or Ceviche

  • TSIPOURA, Ionian Sea, Greece*

    Sashimi

  • LETHRINI, Nazare, Portugal*

    Sashimi

  • FAGRI, Kythira, Greece*

    Sashimi

• CURED FISH

  Curing fish first appeared in Ancient Greece and has been since, in many cultures, a method of preserving it or enhancing its taste.

  • Salmon*

    Tsar Nicolai Cut smoked salmon, Balik style, Scotland

  • Avgotaraho*

    Ferran Adrià's choice of Greek bottarga, Trikalinos, Messolonghi

• 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 ($20 supp.)

  • SMALL FRIED FISH

    Barbouni, Anchovy, Sardine, Maridaki, Lethrini, Solette

  • LOBSTER Deep Sea Bay of Fundy, Nova Scotia

    Grilled and served with hand-cut fried potatoes OR Astakomakaronada, lobster pasta Athenian-style ($20 supp.)

  • CREVETTES ROYALES, Morocco

    Grilled royal shrimps served with a shot of sherry to shoot the head

• FISH FILETS

  • BIGEYE TUNA*

    Sashimi quality, sesame crusted, organic beets and skordalia

  • FAROE ISLANDS SALMON*

    Santorini piazzi-style beans

  • HALIBUT

    Grilled and served with roasted peppers and onion

• MILOS CLASSICS

  • MILOS SPECIAL

    Paper thin zucchini and eggplant, lightly fried, Saganaki cheese, tzatziki

  • THE GREEK SPREADS

    Taramosalata*, tzatziki, htipiti, grilled pita, raw vegetables

  • ZUCCHINI FLOWERS

    Stuffed with three different cheeses

  • HOLLAND PEPPERS

    Grilled red, yellow and orange peppers, olive oil, aged balsamic

  • MUSHROOMS

    King trumpet, shiitake, oyster, portobello

  • OCTOPUS

    Sashimi quality Mediterranean octopus, charcoal broiled

  • CRAB CAKE

    Made with the freshest crabmeat from Maryland's blue crabs and served with Santorini piazzi-style beans purée

  • FRIED CALAMARI

    Rings of fresh and tender calamari, lightly fried

  • LOBSTER SALAD

    Made to order with endive, radicchio, fennel, Metaxa spirit

  • SHRIMP

    Blue Shrimp from New Caledonia, grilled and served on a bed of radicchio

• SALADS, VEGETABLES, LEGUMES

  • 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

  • GRILLED VEGETABLES

    Eggplant, zucchini, fennel, peppers, mint yogurt, Halloumi cheese

  • ORGANIC HEIRLOOM BEETS

    Boiled heirloom leafy beets with red wine vinegar and extra-virgin olive oil, served with mint yogurt

  • 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

  • GIGANTES

    White beans baked in tomato sauce

• MEAT

  • LAMB CHOPS*

    Authentic Colorado prime lamb chops charbroiled

  • FILET MIGNON*

    Served with hand-cut fried potatoes

  • USDA BLACK ANGUS RIB EYE STEAK*

    16 oz, served with hand-cut fried potatoes

  • PRIME DRY AGED CÔTE DE BOEUF*

    34 oz, served with roasted vegetables and potatoes

• SIDE DISHES

  • Fingerling potatoes

    Steamed with mint, dill, cilantro, and extra virgin olive oil

  • Hand-cut fried potatoes

  • Steamed broccoli

  • Steamed Swiss chard

  • Grilled asparagus

LUNCH PRIX FIXE

• FIRST

  (Kindly select one)

  • 3+1 OYSTERS*

    Daily selection of seasonal oysters

  • TUNA TARTARE*

    Bigeye tuna, micro basil, Serrano chili, orange ($10 supp.)

  • CANADIAN CLASSIC*

    Nova Scotia smoked salmon and cream cheese, served on a fresh toasted bagel

  • THE GREEK SPREADS

    Tzatziki, taramosalata* and htipiti, grilled pita, raw vegetables

  • OCTOPUS

    Sashimi quality Mediterranean octopus, charcoal broiled ($10 supp.)

  • TOMATO SALAD

    The authentic salad prepared with vine-ripened tomatoes

• SECOND

  (Kindly select one)

  • DORADE ROYALE

    Whole grilled Mediterranean sea bream

  • FAROE ISLANDS SALMON*

    Simply grilled with Santorini piazzi style beans

  • TUNA BURGER

    Daikon radish salad and lightly fried zucchini fries

  • ROASTED ORGANIC CHICKEN BREAST

    Roasted eggplant, peppers, mint yogurt and herbs

  • COLORADO LAMB CHOPS

    Two grilled lamb chops with hand-cut fried potatoes ($15 supp.)

  • ASTAKOMAKARONADA

    Deep Sea Bay of Fundy lobster pasta Athenian Style ($20 supp.)

• DESSERT

  (Kindly select one)

  • KARYDOPITA

    Traditional Greek spiced walnut cake with daily selection of ice cream

  • BAKLAVA

    Traditional Greek pastry with pistachios, almonds, walnuts, and honey-walnut ice cream ($5 supp.)

  • GREEK YOGURT

    with daily spoon sweets

  • FRUITS OF THE SEASON

DESSERTS

• DESSERTS

  • YIAOURTI-MELI

    Local, natural Greek yogurt served with thyme-honey and walmuts

  • BAKLAVA

    Traditional Greek pastry with pistachios, almonds, walnuts and honey walnut ice cream

  • BAKLAVA CHEESECAKE

    Crispy phyllo envelopes traditional cheesecake filling, topped with pistachios

  • GALAKTOBOUREKO

    Semolina custard wrapped in crispy phyllo

  • CHOCOLATE SIN

    The famous Milos dessert from Athens

  • DAILY SELECTION OF ICE CREAM

  • SEASON'S PERFECT FRUIT PLATE

MIDDAY MENU

• FROM THE RAW BAR

  • OYSTERS*

    Seasonal selection

  • CAVIAR

    Royal Belgian Ossetra, blinis and condiments*

• RAW FISH

  • TASTING OF RAW FISH*

    Chef's selection of raw fish, sashimi style

  • MAGIATIKO, Mediterranean Hunter Fish*

    Sashimi or Tartare

  • 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/LAVRAKI, Ionian Sea, Greece*

    Sashimi or Ceviche

  • TSIPOURA, Ionian Sea, Greece*

    Sashimi

  • LETHRINI, Nazare, Portugal*

    Sashimi

  • FAGRI, Kythira, Greece*

    Sashimi

• CURED FISH

  Curing fish first appeared in Ancient Greece and has been since, in many cultures, a method of preserving it or enhancing its taste.

  • SALMON*

    Tsar Nicolai cut smoked salmon, Balik style, Scotland

  • AVGOTARAHO*

    Ferran Adrià's choice of Greek bottarga, Trikalinos, Messolonghi

• MILOS COCKTAILS

  • THE GREEK MULE

    Parparoussis Tsipouro, Taylor's Velvet Falernum, Lime, Fever Tree Ginger Beer

  • SIPPIN' PRETTY

    Lucien Albrecht Brut Rosé, St. Germain Elderflower Liqueur, Lemon, Grapefruit

  • IN THE KNOW

    Ketel One Cucumber & Mint Botanical Vodka, Green Chartreuse, Taylor's Falernum, Mint, Lime

  • LADY VIOLETTE*

    Empress 1908 Indigo Gin, Creme de Violette, Cointreau, Earl Grey Syrup, Lemon, Egg White

  • MONKS IN MEXICO

    Partida Reposado, Green Chartreuse, St. Germain Elderflower Liqueur, Grapefruit, Lime

  • WHISKEY BUSINESS

    Bulleit Rye, Peppercorn Syrup, Lemon, Mint, Fever-Tree Ginger Beer

• SEASONAL COCKTAILS

  • PEACH FIZZ

    Ketel One Botanical Peach & Orange Blossom Vodka, Taylor's Velvet Falernum, Peach Purée, Lemon, Fever-Tree Soda Water

  • HEAT FROM CHIOS

    Skinos Mastiha, St. Germain Elderflower, Basil, Lemon, Fresno Chili

  • DOBEL TROUBLE

    Maestro Dobel Diamante Reposado, Chareau Aloe Vera Liquor, Aperol, Strawberry, Lime, Agave

  • REV. STIGGINS' DAQUIRI

    Plantation Stiggins' Fancy Pineapple Rum, Luxardo Maraschino, Grapefruit, Lime, Fennel Extract

  • PINK BUFFALO

    Buffalo Trace Bourbon, Briottet Pamplemousse Grapefruit Liquor, Fever-Tree Grapefruit, Lemon, Grapefruit Bitters

  • BESPOKE NEGRONI SOUR*

    Tanqueray Seville Orange Gin, Aperol, Amaro Nonino, Orange Juice, Lemon, Egg White

  • SMOKIN' PINEAPPLE

    El Silencio Mezcal, Chacho Jalapeño Aguardiente, Dolin Blanc, Amaro Nonino, Pineapple, Lemon