eliniki salata

greek salad with lettuce, fresh tomatoes, cucumbers, onions, stuffed grape leaves, feta and kalamata olives

greek salad with grilled chicken breast

greek salad with grilled calamari

greek salad with grilled shrimp

horiatiki

the​ classic greek village salad, with fresh tomatoes, onions, cucumbers, capers, kalamata olives, feta and a simple dressing of extra-virgin greek olive oil and red wine vinegar

patzarosalata

roasted beets served with extra-virgin greek olive oil and beet greens

avgolemono me sampania

champagne avgolemono, pylos’ smooth as silk classic egg-lemon soup with chicken stock and orzo

pastitsio

pylos’​ terrine of baked pasta layered with aromatic meat sauce and béchamel

moussaka

layers of lightly sautéed eggplant, zucchini and potato baked in a clay dish with aromatic ground meat sauce and béchamel

psito kotopoulo

grilled chicken breast

psites garides

grilled jumbo shrimp

psari sta karvouna

classic grilled whole fresh fish, dressed with extra-virgin olive oil and fresh lemon juice

paidakia galaktos stin schara

marinated grilled baby lamb chops

solomos sta karvouna

grilled salmon the above grilled dishes are served with your choice of one side dish

greek yiayia’s fried potatoes

wedges of handcut fried potatoes served with grated greek sheep’s milk cheese and oregano

spanakorizo

classic spinach-rice lemon pilaf served with crumbled feta

greek village omelet

fresh spinach, scallions and feta cheese cooked in a fluffy omelet

greek island frittata

hearty​ baked omelet with potatoes and country sausges flavored with orange zest

mushroom-herb omelet

smoked salmon and chive omelet

two eggs any style

spinach-rice pilaf

roasted tomato and sautéed potatoes

pasturma and sautéed potatoes

canadian ham or bacon

bifteki greek style burger

taramosalata

robust and lemony fish roe dip

melitzanosalata

luscious eggplant condiment made with char-grilled eggplants and extra-virgin greek olive oil

tzatziki

thick, tangy yogurt dip

htenia me fasolia kai roka

grilled sea scallops tossed with white beans and arugula and served with a dressing of extra-virgin greek olive oil and fresh lemon juice (served warm not hot)

spanakopita

crispy savory greek phyllo pastry filled with fresh spinach, feta and aromatic herbs

kolokythakia kai melitzanakia tyganita

crisp, fried zucchini and eggplant rounds served with tzatziki

kalamarakia tyganita

crisp fresh fried squid

afrata keftedakia

pylos’ light-as-air meatballs, pan-fried in olive oil

garides ouzo

large shrimp cooked in a light ouzo and tomato cream sauce

saganaki tou merakli

three greek cheeses melted in a clay pot

htapothi scharas

classic grilled, marinated octopus with a balsamic reduction sauce and capers

greek grilled cheese sandwich

pita​ bread filled with kasseri, tomatoes and pastourma, pan-fried and served with a simple green salad

vegetarian pita sandwich

with grilled eggplant, zucchini, roasted red peppers and feta

sparkling wine

mimosa

kir royal

Coffee, Tea

Espresso

Greek Coffee

Cappuccino

Samos Vin Doux

(Muscat) Samos 2010

Samos Nectar (375 ml)

(Muscato)​ Samos 2001

Vinsanto Koutsoyiannopoulos (500 ml)

(Assyrtiko) Santorini 2003

Mavrodaphne of Patras Cavino

(Mavrodaphne) Patra Peloponese

Saint Nicholas Etko

(Commandaria)​ Limassol Cyprus

Centurion Etko (100 year old blend)

(Commandaria) Limassol Cyprus

Amalia Brut

(Moschofilero) Arcadia Peloponese

Christos’ Towering Galaktobourekakia

Delectable buttery phyllo triangles filled with greek custard and drizzled with cinnamon and greek mountain honey

Napoleon Me Mousse Apo Vissino Kai Yaourti

Crisp phyllo napoleon layered with greek yogurt and sour-cherry mousse

Krema Mastiha

Greek yogurt and cream custard flavored with mastiha from chios, served with a berry compote

Mouzo

Pylos’ chocolate mousse spiked with ouzo

Yaourti Straggismeno Me Vissino, Meli Kai Karydia

Drained greek yogurt served with sour cherry spoon sweet, thyme scented greek honey and walnuts

pastitsio

pylos' terrine of baked pasta layered with aromatic meat sauce and bechamel.

moussaka

layers​ of lightly sauteed eggplant, zucchini and potato baked in a clay dish with aromatic ground meat sauce and bechamel.

greek yiayia's fried potatoes

wedges of hand-cut fried potatoes served with grated greek sheep’s milk cheese and oregano.

patates psites

roasted potatoes seasoned with lemon, oregano, garlic and extra-virgin olive oil.

agria horta

wild​ field greens with feta seasoned with lemon, garlic and extra-virgin olive oil.

tsigarellia

chard and spinach cooked with celery, fennel, onions, tomatoes and crumbled feta.

spanakorizo

classic spinach-rice pilaf served with crumbled feta, lemon and cracked black pepper.

gigantes skordalia me psiti tomata

giant beans pureed with roasted garlic, extra virgin greek olive oil and charred tomato.

anginares moussaka

fresh artichoke heart, moussaka, layered with caramelized onions, herbs and three greek cheeses bechamel sauce (meatless).

pitakia kaisarias

savory phyllo pastries filled with the spiced, cured beef pasturma, fresh tomatoes and mild kasseri cheese.

kolokythakia kai melitzanakia tyganita

crisp, fried zucchini and eggplant rounds served with tzatziki.

gigantes sto fourno me anitho kai aromatiki saltsa tomata

greek giant beans baked to perfection in a honey-scented tomato-dill sauce.

dolmathes avgolemono

grape leaves stuffed with rice, ground veal, herbs, golden raisins and pine nuts, served with egg-lemon sauce.

haloumi sote me stafylia kai tsipouro

thick slices of sauteed haloumi cheese finished with greek grappa and served with grapes.

soutzoukakia smyrneika

pylos’​ delicious ground meat sausage seasoned with cumin and served in an aromatic tomato sauce.

saganaki tou merakli

three greek cheeses melted in a clay pot.

afrata keftedakia

pylos’s light-as-air meatballs, pan-fried in olive oil.

kalamarakia tyganita

crisp fresh fried squid.

garides ouzo

large shrimp cooked in a light ouzo and tomato cream sauce.

sardelles scharas

classic grilled fresh sardines served with chopped parsley, garlic and extra-virgin olive oil.

htapothi scharas

classic grilled, marinated octopus with a balsamic reduction sauce and capers.

keftedakia solomou, servirismena me skordalia apo yiaourti

Salmon cakes with fresh herbs and olive oil, served with greek-yogurt Skordalia.

poikilia

A trio of greece’s three best dipping sauces: tzatziki, the thick, tangy yogurt dip; Taramosalata, the robust and lemony fish roe dip; and melitzanosalata, a luscious eggplant condiment made with char-grilled eggplants and extra-virgin greek olive oil.

pastourma me roka ahladi kai kefalograviera

thin slices of spicy greek cured beef with fresh arugula, pear and shaved aged greek-mountain sheep’s milk cheese.

piperia gemisti me kafteri

feta roasted red pepper filled with spicy feta whipped with sweet and hot peppers.

patzaria psita me kopanisti apo feta kai dyosmo

napoleon of olive-oil-rubbed roasted beets filled with mint-and feta mousse.

htenia me fasolia kai roka

grilled​ wild sea scallops tossed with white beans and arugula and served with a dressing of extra-virgin greek olive oil and fresh lemon juice.

avgolemono me sampania

Champagne Avgolemono, pylos’ smooth as silk classic egg-lemon soup with chicken stock and orzo.

revithada

chick​ pea soup served with roasted tomatoes, caramelized onions and pastourma (spicy, cured loin of beef)

horiatiki

the​ classic greek village salad, with fresh tomatoes, onions, cucumbers, capers, kalamata olives, feta and a simple dressing of extra-virgin greek olive oil and red wine vinegar.

patzarosalata

roasted beets served with extra-virgin greek olive oil and beet greens.

maroulosalata

tender lettuces, dill, scallions and feta served with extra-virgin olive oil and fresh lemon dressing.

roka kai ahladia salata me fistikia aeginis

cool​ pear and arugula salad with mild sheep’s milk cheese, roasted pistachios and balsamic-honey vinaigrette.

arni kotsi me meli, gigantes skordalia kai psiti tomata

cretan-honey braised lamb shank served with giant bean and roasted garlic puree and roasted tomato

brizola

16 ounces Aged Prime New York cut sirloin steak, served with greek yiayia’s fried potatoes and sauteed spinach.

paidakia galaktos stin schara me imam kai mora patates

marinated grilled baby lamb chops, served with mini stuffed eggplants and fingerling potatoes.

krasata paidakia

Classic braised short ribs, in spicy Xinomavro red wine, served with porcini mushroom potato puree.

kotopoulo gemisto me stafides, dendrolivano thymari kai kasseri

organic boned chicken farci with raisins, rosemary, thyme and greek kasseri cheese, served with briam (zucchini, eggplant, potato).

hoirino kotsi lemonato

braised pork shank with lemon and herbs, served with fingerling potatoes and leeks.

solomos ston atmo

poached salmon served over spinach-rice pilaf with sun-dried tomato and olive sauce.

psari sta karvouna

classic grilled whole fresh fish, dressed with extra-virgin olive oil and fresh lemon juice.

lavraki me tsigarellia

pistachio crusted filet of wild stripe bass served with chard and spinach cooked with celery, fennel, onions, tomatoes and crumbled feta.

garides kai hteniame slatsa ouzo servirismena me hilopites

shrimp and sea scallops in a creamy ouzo-flavored tomato sauce. served over greek egg noodles.