3/20/2024 0 Comments Milo apartments las vegas![]() LADY VIOLETTE* Empress 1908 Indigo Gin, Creme de Violette, Cointreau, Earl Grey Syrup, Lemon, Egg White IN THE KNOW Ketel One Cucumber & Mint Botanical Vodka, Green Chartreuse, Taylor’s Falernum, Mint, Lime Germain Elderflower Liqueur, Lemon, Grapefruit SIPPIN’ PRETTY Lucien Albrecht Brut Rosé, St. THE GREEK MULE Parparoussis Tsipouro, Taylor’s Velvet Falernum, Lime, Fever Tree Ginger Beer TASTING OF RAW FISH* Chef’s selection of fresh fish, sashimi style KARYDOPITA Traditional Greek spiced walnut cake with daily selection of ice creamīAKLAVA (add $5.00) Traditional Greek pastry with pistachios, almonds, walnuts, and honey walnut ice cream ROASTED ORGANIC CHICKEN BREAST Roasted eggplant, peppers, mint yogurt and herbsĬOLORADO LAMB CHOPS (add $15) Two grilled lamb chops with Greek fried potatoesĪSTAKO-MAKARONADA (add $20) Deep Sea Bay of Fundy lobster pasta Athenian-style TUNA BURGER Daikon radish salad and lightly fried zucchini fries OCTOPUS (add $10) Sashimi quality Mediterranean octopus, charcoal broiledĭORADE ROYALE Whole grilled Mediterranean sea breamįAROE ISLANDS WILD SALMON* Simply grilled with Santorini piazza – style beans GREEK MEZE PLATE Tzatziki, taramosalata and htipiti, grilled pita and raw vegetables TUNA TARTARE* (add $10) Bigeye tuna, micro basil, Serrano chili, orangeĬANADIAN CLASSIC Nova Scotia Smoked Salmon, cream cheese & red onions served on a fresh toasted bagel GREEK YOGURT With thyme honey from the island of KythiraĬHOCOLATE SIN The famous Milos dessert from Athensģ+1 OYSTERS* Daily selection of seasonal oysters grass-fed, 40 day dry aged Served with roasted vegetables and potatoesįingerling potatoes steamed with mint, dill, cilantro, and extra virgin olive oilīAKLAVA Traditional pastry with pistachios, almonds, walnuts and vanilla ice cream USDA BLACK ANGUS RIB EYE STEAK* Served with Greek fried potatoesĬÔTE DE BOEUF* 34 oz. LAMB CHOPS* Colorado prime lamb chops, with Greek fried potatoesįILET MIGNON* Served with Greek fried potatoes GIGANTES White beans baked in tomato sauce ORGANIC HEIRLOOM BEETS Boiled heirloom leafy beets with red-wine vinegar and extra-virgin olive oilįAVA 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 GRILLED VEGETABLES Eggplant, zucchini, fennel, peppers, mint yogurt and halloumi cheese GREEN SALAD Hearts of romaine, dill, spring onions, manouri cheese and our Milos house dressing TOMATO SALAD The authentic salad prepared with vine-ripened tomatoes SHRIMP Blue Shrimp from New Caledonia, grilled and served on a bed of radicchio LOBSTER SALAD Made to order with endives, radicchio, fennel, Metaxa OCTOPUS Sashimi quality Mediterranean octopus, charcoal broiledĬRAB CAKE Made with the freshest crabmeat from Maryland’s blue crabs and served with Santorini piazzi-style beans puréeįRIED CALAMARI Rings of fresh and tender calamari, lightly fried MUSHROOMS King trumpet, shiitake, oyster, portobello, hen of the woods HOLLAND PEPPERS Grilled red, yellow and orange peppers, olive oil and aged balsamic ZUCCHINI FLOWERS Stuffed with three different cheeses THE GREEK SPREADS Taramosalata, tzatziki, htipiti, grilled pita and raw vegetables MILOS SPECIAL Paper thin zucchinis and eggplants, lightly fried, Saganaki cheese, tzatziki HALIBUT Fresh grilled Atlantic halibut, Mediterranean-style LOBSTER Deep Sea Bay of Fundy, Nova Scotia Grilled and served with hand-cut fried potatoes Astakomakaronada, lobster pasta Athenian-styleĬREVETTES ROYALES, Morocco Grilled royal shrimps served with a shot of sherry to shoot the headīIGEYE TUNA* Sashimi quality, organic beets and scordaliaįAROE ISLANDS WILD SALMON* Santorini piazzi-style beans SMALL FRIED FISH Barbouni, Anchovies, Sardines, Maridaki, Lethrini, Solette Pierre, Dover Sole, Pompano, Turbot, Cherna, Synagrida, SteiraīAKED IN SEA SALT Loup de Mer, Milokopi, Rofos GRILLED Fagri, Balada, Loup de Mer, Tsipoura, Red Snapper, Black Sea Bass, St. Salmon* Tsar Nicolai Cut smoked salmon, Balik style, ScotlandĪvgotaraho* Ferran Adrià’s choice of Greek bottarga, Trikalinos, MessolonghiĮel * Smoked eel from the legendary Lake of Ioannina LOUP DE MER, Ionian Sea, Greece* Sashimi or Ceviche SALMON, Faroe Islands, Organic* Sashimi or Tartare TUNA, Bigeye AAA quality* Selected for Milos by our fishmonger at Hawaii’s auctions Sashimi or Tartare MAGIATIKO, Mediterranean Hunter Fish* Sashimi or Tartare TASTING OF RAW FISH Chef’s selection of fresh fish, sashimi style CAVIAR Royal Belgian Ossetra, blinis and condiments
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