estiatorio Milos Miami Beach

A fresh seasonal selection of pristine, cold-water oysters served on ice with fresh lemon wedges and classic mignonette.

Prism-cut Mediterranean Hunter Fish thinly sliced sashimi-style, finished with extra virgin olive oil and sea salt.

AAA quality Bigeye tuna selected at Hawaii auctions, prepared as tender sashimi or delicate tartare.

Sustainably farmed organic salmon from the cold waters of the Faroe Islands, sliced thin for pure ocean flavor.

Wild Mediterranean sea bass caught in the Ionian Sea, delicately prepared sashimi-style with lemon zest and Greek olive oil.

Classic Mediterranean sea bream from Greece sliced as fresh sashimi with subtle herbal nuances.

Wild-caught red seabream from Portugal served raw to highlight its firm texture and naturally sweet finish.

Prized Mediterranean red sea bream harvested off Kythira, meticulously sliced into melt-in-your-mouth sashimi.

A curated chef's selection featuring an array of raw Mediterranean fish varieties, sashimi, and tartare.

Delicacy of salt-cured grey mullet roe pressed and preserved in natural beeswax, served in delicate slices.

Fresh whole Mediterranean fish grilled over charcoal embers and seasoned simply with olive oil, fresh lemon, and capers.

Whole wild fish encased in sea salt crust and baked to lock in natural moisture and delicate flavors.

Traditional Greek-style whole poached fish gently simmered with aromatic vegetables, lemon, and olive oil broth.

Crispy, golden-fried small Mediterranean catches served hot with lemon wedges and house-made tartar sauce.

Deep sea lobster from Fundy Bay, Nova Scotia, charcoal grilled with fried potatoes or tossed in Athenian lobster pasta.

Plump Moroccan royal prawns charcoal-grilled and served with a side shot of sherry for pouring or shooting the heads.

Pan-seared sashimi-grade Bigeye tuna filet accompanied by roasted organic beets and rich Greek garlic skordalia.

Organic Faroe Islands salmon cooked to crisp skin perfection, served over warm Santorini piazzi-style braised beans.

Paper-thin fried zucchini and eggplant tower served with pan-fried saganaki cheese and creamy garlic tzatziki.

Traditional Greek trio of taramosalata, tzatziki, and htipiti served with warm grilled pita bread and fresh raw vegetables.

Delicate zucchini blossoms filled with a rich blend of three Greek cheeses, lightly pan-crisped.

Sweet red, yellow, and orange Holland bell peppers grilled over embers, finished with Greek olive oil and aged balsamic vinegar.

A rich sauté of wild king trumpet, shiitake, oyster, portobello, and maitake mushrooms seasoned with fresh herbs and olive oil.

Sashimi-quality Mediterranean octopus charcoal broiled to smoky perfection, drizzled with olive oil and Greek capers.

Jumbo lump Maryland blue crab cake sautéed golden brown, served alongside Santorini piazzi white bean salad.

Tender fresh calamari lightly dusted and flash-fried, served crisp with lemon wedges.

Made-to-order salad featuring crisp endives, radicchio, fennel, tender lobster meat, and a dash of Greek Metaxa brandy dressing.

The iconic Milos salad of vine-ripened tomatoes, cucumbers, red onions, Kalamata olives, and barrel-aged feta cheese with oregano.

Crisp romaine lettuce hearts tossed with fresh dill, spring onions, grated Mizithra cheese, and house vinaigrette.

Assortment of grilled eggplant, zucchini, fennel, and bell peppers served with mint yogurt sauce and halloumi cheese.

Roasted organic heirloom beets served with their leafy greens, dressed in aged balsamic vinegar and extra virgin olive oil.

Authentic Santorini yellow split pea puree slow-cooked with extra virgin olive oil, lemon juice, and topped with minced shallots.

Large Greek giant white butter beans baked in a savory tomato, herb, and garlic sauce.

Prime rack of lamb chops charcoal grilled over open flame, served with hand-cut Greek fried potatoes.

Center-cut tenderloin filet mignon grilled to order, accompanied by crispy hand-cut Greek potatoes.

Prime Black Angus ribeye steak grilled over high heat for maximum marbling flavor, served with Greek potatoes.

Massive 32 oz. grass-fed, 40-day dry-aged bone-in ribeye carved for sharing, served with roasted vegetables and potatoes.

Steamed fingerling potatoes tossed with fresh mint, dill, cilantro, and extra virgin olive oil.

Freshly hand-cut potatoes fried until golden and crispy, seasoned with Greek oregano and sea salt.

Fresh broccoli florets steamed simply and tossed with Greek extra virgin olive oil and lemon juice.

Tender steamed Swiss chard leaves drizzled with cold-pressed Greek extra virgin olive oil.

Fresh green asparagus spears steamed to tender-crisp perfection with lemon and olive oil.

Authentic strained Greek yogurt drizzled with rare Kythira thyme honey and roasted walnuts.

Decadent chocolate mousse cake layered with rich hazelnut ganache and crunchy feuilletine flakes.

Traditional flaky phyllo pastry filled with walnuts, almonds, and pistachios soaked in Kythira honey, served with baklava ice cream.

New York style velvety cheesecake on a graham cracker crust, topped with sweet Greek fruit spoon sweets.

Selection of fresh, seasonally available locally sourced and exotic tropical fruits.