Searching for "Greek Near Me"? Ammos Estiatorio has some of the best Greek in New York. Located at 52 Vanderbilt Ave, Ammos Estiatorio is a convenient option that delivers to the area around New Yo...show more
Flambeed with 7 metaxa brandy, lightly fried Greek graviera cheese, lemon vinaigrette.
Vegetarian and Dairy-free. Traditional spinach pie, barrel-aged feta, tomato sauce, mint evoo.
Vegetarian and Dairy-free. Crispy zucchini fritters, graviera and feta cheese, mint evoo, tzatziki dip.
Ground sirloin meatballs infused with barrel-aged feta and parsley cooked in tomato and basil sauce.
Roasted lamb riblets, lemon sauce, Greek mountain grown oregano.
Grilled Mediterranean fresh sardines, fresh lemon and herbs.
Dairy-free and Gluten-free. Grilled with ladolemono sauce or crispy with lemon caper aioli.
Dairy-free. Sushi quality grilled Mediterranean octopus, fennel, spring onions, roasted red peppers, sweet balsamic emulsion.
Two Maryland jumbo lump crab cakes, lemon caper aioli.
Dairy-free, Vegetarian and Vegan. Beefsteak tomatoes, kalamata olives, spring onions, cucumbers, tri-color peppers, barrel-aged feta, extra virgin olive oil.
Vegetarian and Gluten-free. Spring mix, dill and garlic goat cheese, walnuts, dried cranberries, dried figs, balsamic vinaigrette
Vegan, Dairy-free, Gluten-free and Vegetarian. Baby arugula, fine julienne carrots, mixed peppers, Brussels sprouts, haricot vert, tri-color cauliflower, light lemon garlic dressing.
Dairy-free and Gluten-free. Imported, Greek Islands, lean fish, mild and moist tender flakes. 1 pound.
Gluten-free and Dairy-free. Good for sharing. Imported, Greek Islands, firm, mild white snapper. 1.5-1.7 pounds.
Imported, Greek Islands, royal dorado, mild flavor, firm flakes. 1 pound.
Good for sharing. Atlantic ocean red snapper, moist and lean fish, distinctive sweet flavor. 1.5-1.7 pound.
Gluten-free and Dairy-free. Good for sharing. Mid-Atlantic ocean wild bass, mild and flaky texture. 1.3 -1.5 pounds.
Dairy-free. Imported, Holland, mildly sweet flavor, small tender flakes. 1 pound.
Fresh catch of the day, chef’s special preparation.
Gluten-free. Tiger shrimp in Santorini style cooked linguine pasta, fresh tomato sauce with Greek feta, spiced with oregano and parsley.
Gluten-free and Dairy-free. Pan seared salmon on top of zucchini pappardelle sauteed with wild mushrooms, served with red pepper coulis.
Ground lamb burger, rosemary served with ammos oregano fries.
Dairy-free. Sauteed ground beef, roasted zucchinis and eggplants, potatoes, feta bechamel sauce.
Grandma’s pasta, traditional Greek meat sauce.
Dairy-free. Roasted organic half cut chicken marinated in fresh lemon and fine herbs, served with sauteed Brussels sprouts and wild mushrooms, lemon potatoes.
Dairy-free. Grilled rack of lamb over traditional gigandes, giant baked beans cooked in tomato sauce with Spring onions, dill and sprinkled with feta cheese crumbs.
Dairy-free. 24 ounce bone-in rib eye steak, fine herbed compound butter served with lemon potatoes.
Dairy Free, Vegan and Vegetarian. Grilled eggplant, zucchini, vine tomatoes, vidalia onion and jumbo asparagus, almond garlic puree.
Vegan, Dairy-free and Vegetarian. Arborio rice sauteed with a mix wild mushrooms, seasonal vegetables, diced peppers, infused with truffle oil.
Vegetarian, Vegan and Dairy-free. Penne pasta with pesto sauce.
Vegetarian and Gluten-free. Baked traditional giant beans in tomato sauce, dill, crumbled feta.
Gluten-free and Vegetarian.
Vegan, Vegetarian and Dairy-free.
Vegan, Dairy-free, Vegetarian and Gluten-free.
Gluten-free. Sauteed with cured bacon, flambeed with white wine sauce.
With parmesan and barrel-aged feta cheese.
Vegetarian and Gluten-free. Double strained Greek yogurt dressed with honey and walnuts topped with sour cherries.
Vegetarian and Vegan. Mixed nuts layered in phyllo dough dipped in honey syrup.
Vegetarian and Vegan. Walnut cake dipped in honey cinnamon syrup.
Belgian chocolate souffle cake served with strawberry coulis and ouzo whipped cream.
Good for sharing. Crispy thin-cut mixed vegetables, served with yogurt garlic sauce and eggplant spreads.
Flambeed with 7 metaxa brandy, lightly fried Greek graviera cheese, lemon vinaigrette.
Traditional spinach pie, barrel-aged feta, tomato sauce, mint extra virgin olive oil.
Crispy zucchini fritters, graviera and feta cheese, mint extra virgin olive oil, tzatziki dip.
Ground sirloin meatballs infused with barrel-aged feta cheese and parsley cooked in tomato and basil sauce.
Roasted lamb riblets, Greek mountain grown oregano, lemon sauce.
Grilled Mediterranean fresh sardines, fresh lemon and herbs.
48 hours braised tiger shrimp, wrapped in kataifi phyllo dough, served with our beurre blanc sauce.
Served grilled with ladolemono sauce or crispy with lemon caper aioli.
Sushi quality grilled Mediterranean octopus, fennel, Spring onions, sweet balsamic emulsion.
Two Maryland jumbo lump crab cakes, lemon caper aioli.
Finely diced yellow fin tuna, tomatoes, Serrano peppers, cilantro, onions, a touch of garlic, fresh lime juice, avocado paste, soy sauce vinaigrette.
Finely diced tuna, salmon, Chilean bass and red snapper, onions, all marinated in lemon juice, diced tomatoes, spiced chopped Serrano chili peppers and cilantro.
Dairy-free, Vegetarian and Vegan. Beefsteak tomatoes, kalamata olives, spring onions, cucumbers, tri-color peppers, barrel-aged feta, extra virgin olive oil.
Vegetarian and Gluten-free. Spring mix, dill and garlic goat cheese, walnuts, dried cranberries, dried figs with balsamic vinaigrette.
Gluten-free, Vegetarian, Vegan and Dairy-free. Baby arugula, fine julienne carrots, mixed peppers, Brussels sprouts, haricot vert, tri color cauliflower, light lemon garlic dressing.
Gluten-free and Dairy-free. Imported, Greek Islands, lean fish, mild and moist tender flakes. 1 pound.
Dairy-free and Gluten-free. Good for sharing. Imported, Greek Islands, firm, mild white snapper. 1.5-1.7 pounds
Imported, Greek Islands, royal dorado, mild flavor, firm flakes. 1 pound.
Good for sharing. Atlantic ocean red snapper, moist and lean fish, distinctive sweet flavor. 1.5-1.7 pounds.
Gluten-free and Dairy-free. Good for sharing. Mid-Atlantic ocean wild bass, mild and flaky texture. 1.3-1.5 pounds.
Dairy-free. Imported, Holland, mildly sweet flavor, buttery, small tender flakes. 1 pounds.
Fresh catch of the day, chef’s special preparation.
Tiger shrimp, finely chopped shellfish and fresh catch fish fillet in wild mushroom risotto and truffle oil.
Gluten-free. Tiger shrimp in santorini style cooked linguine pasta, fresh tomato broth with Greek feta cheese, spiced with oregano and parsley.
Gluten-free and Dairy-free. Pan seared salmon on top of zucchini pappardelle sauteed with wild mushrooms, served with red pepper coulis.
Crusted in fine herbs sushi quality tuna, fingerling potatoes, Brussels sprouts, avocado mousse, soy cider vinaigrette.
Braised Chilean Bass in beurre blanc sauce, caper berries, marble potatoes, on top of grilled tomato and vidala onion, tricolor carrots.
Gluten-free. Sauteed ground beef, roasted zucchinis and eggplants, potatoes, feta cheese bechamel sauce.
Grandma’s linguine pasta in traditional Greek meat sauce.
Traditional slowly cooked lamb shank in a homemade tomato sauce over Greek orzo casserole.
Dairy-free. Roasted organic half cut chicken marinated in fresh lemon and fine herbs, served with sauteed Brussels sprouts and wild mushrooms, lemon potatoes.
Dairy-free. Grilled rack of lamb over traditional gigandes, giant baked beans cooked in tomato sauce with Spring onions, parsley and feta cheese.
Dairy-free. 24 ounce bone-in rib eye steak, fine herbed compound butter served with lemon potatoes.
Dairy-free, Vegan and Vegetarian. Grilled eggplant, zucchini, vine tomatoes, vidalia onion and jumbo asparagus, almond garlic puree.
Vegetarian, Vegan and Dairy-free. Arborio rice sauteed with shiitake, oyster and cremini mushrooms, mixed vegetables, diced peppers infused with truffle oil.
Vegan, Dairy-free and Vegetarian. Penne pasta with pesto sauce.
Vegetarian and Gluten-free. Baked traditional giant beans in tomato sauce, dill, crumbled feta.
Gluten-free and Vegetarian.
Vegetarian, Dairy-free and Vegan.
Dairy-free, Vegan, Vegetarian and Gluten-free.
Dairy-free, Vegetarian, Gluten-free and Vegan.
Gluten-free. Sauteed with cured bacon, flambeed with white wine sauce.
With parmesan and barrel-aged feta cheese.
Vegetarian and Gluten-free. Double strained Greek yogurt dressed with honey and walnuts topped with sour cherries.
Vegetarian and Vegan. Mixed nuts layered in phyllo dough dipped in honey syrup.
Vegetarian and Vegan. Walnut cake dipped in honey cinnamon syrup.
Belgian chocolate souffle cake served with strawberry coulis and ouzo whipped cream.
Chef's seasonal soup.
Tzatziki, taramasalata, melitzanosalata, htipiti and skordalia served with pita.
Flambéed with 7 metaxa brandy, lightly fried Greek graviera cheese, lemon vinaigrette.
Stuffed imported Greek grape leaves, rice, dill, EVOO.
Baked traditional giant beans in tomato sauce, dill, spring onions, crumbled feta.
Traditional spinach pie, barrel-aged feta, tomato sauce, mint EVOO.
Crispy zucchini fritters, graviera and feta cheese, mint EVOO, tzatziki dip.
Grilled Mediterranean fresh sardines, fresh lemon and herbs.
Served grilled with ladolemono sauce or crispy with lemon caper aioli.
24 hour marinated tiger shrimp, grilled to perfection served with ladolemono sauce.
Sushi quality grilled Mediterranean octopus, fennel, spring onions, sweet balsamic emulsion.
Two Maryland jumbo lump crab cakes, lemon caper aioli.
Ground sirloin meatballs infused with barrel-aged feta and parsley cooked in tomato and basil sauce.
Roasted lamb riblets, Greek mountain grown oregano, lemon sauce.
Beefsteak tomatoes, kalamata olives, spring onions, cucumbers, tri-color peppers, barrel-aged feta.
Watermelon, berries, seasonal fruits, vine tomatoes, barrel-aged feta, arugula, black sesame dressing.
Spring mix, dill garlic goat cheese, walnuts, dried cranberries, raspberry vinaigrette.
Sliced avocados, beefsteak tomatoes, chickpeas, kalamata olives, parsley, cumin, paprika, crumbled pita chips, aged white balsamic vinaigrette, EVOO.
Cretan cracked wheat pasta kneaded with fermented milk, 4 tiger shrimp, served as a santorini risotto style dish topped with barrel-aged feta, scallions and sun-dried tomatoes.
Tiger shrimp, finely chopped shellfish and fresh catch fish filet in wild mushroom risotto and truffle oil.
Marinated and seared scottish salmon in a lemon and fennel seed broth served over a yogurt beet salad.
Grandma's pasta, traditional Greek meat sauce.
Grilled eggplant, zucchini, vine tomatoes, vidalia onion and jumbo asparagus, almond garlic purée.
Sautéed ground beef, roasted zucchinis and eggplants, potatoes, feta béchamel sauce.
Roasted lemon organic half chicken cut served with wild greens and lemon potatoes.
Sautéed free range chicken breast and veggies, served with Greek salad and tzatziki.
Grilled lamb sirloin and sautéed veggies on a pita served with tzatziki and aman fries.
Ground lamb burger, rosemary served with aman oregano fries.
Grilled rack of lamb over traditionally cooked Greek gigandes.
Imported, Greek islands, firm, mild white snapper.
Imported, Greek islands, lean fish, mild and moist tender flakes.
Imported, Greek islands, royal dorado, mild flavor, firm flakes.
Atlantic ocean red snapper, moist and lean fish, distinctive sweet flavor.
Mid-Atlantic ocean wild bass, mild and flaky texture.
Imported, Holland, mildly sweet flavor, small tender flakes.
Imported, Greek islands, seared delicate red mullets, sweet flavor aroma.
Chef's seasonal soup.
Crispy thin-cut mix vegetables, yogurt garlic sauce (good for sharing).
Tzatziki, taramasalata, melitzanosalata, htipiti, skordalia served with pita.
Flambéed with 7 metaxa brandy, lightly fried Greek graviera cheese, lemon vinaigrette.
Stuffed imported Greek grape leaves, rice, dill, EVOO.
Baked traditional giant beans in tomato sauce, dill, spring onions, crumbled feta.
Traditional spinach pie, barrel-aged feta, tomato sauce, mint EVOO.
Crispy zucchini fritters, graviera and feta cheese, mint EVOO, tzatziki dip.
Grilled Mediterranean fresh sardines, fresh lemon and herbs.
Served grilled with ladolemono sauce or crispy with lemon caper aioli.
48 hours braised tiger shrimp, wrapped in kataifi phyllo dough, served with our beurre blanc sauce.
Sushi quality grilled Mediterranean octopus, fennel, spring onions, sweet balsamic emulsion.
Two Maryland jumbo lump crab cakes, lemon caper aioli.
Ground sirloin meatballs infused with barrel-aged feta and parsley cooked in tomato and basil sauce.
Roasted lamb riblets, Greek mountain grown oregano, lemon sauce.
Beefsteak tomatoes, kalamata olives, spring onions, cucumbers, tri-color peppers, barrel-aged feta, EVOO.
Spring mix, dill garlic goat cheese, walnuts, dried cranberries, raspberry vinaigrette.
Watermelon, berries, seasonal fruits, vine tomatoes, barrel-aged feta, arugula, black sesame dressing.
Sliced avocados, beefsteak tomatoes, chickpeas, kalamata olives, parsley, cumin, paprika, crumbled pita chips, aged white balsamic vinaigrette, EVOO.
Cretan cracked wheat pasta kneaded with fermented milk, 4 tiger shrimp, served as a santorini risotto style dish topped with barrel-aged feta, scallions and sun-dried tomatoes.
Tiger shrimp, finely chopped shellfish and fresh catch fish filet in wild mushroom risotto and truffle oil.
Marinated and seared scottish salmon in a lemon and fennel seed broth served over a yogurt beet salad.
Herb crusted yellow fin tuna, fingerling potatoes, gigandes served over yellow tomato sauce.
Braised chilean sea bass, beefsteak tomatoes, berry sappers, vidalia onions, fingerling potatoes cooked in tomato broth.
Finely chopped seafood and fresh catch fish filet, layers of zucchini, eggplant and yellow squash seared in EVOO, feta béchamel sauce.
Grandma's pasta, traditional Greek meat sauce.
Grilled eggplant, zucchini, vine tomatoes, vidalia onion and jumbo asparagus, almond garlic purée.
Sautéed ground beef, roasted zucchinis and eggplants, potatoes, feta béchamel sauce.
Roasted lemon organic half chicken cut served with wild greens and lemon potatoes.
Slow roasted whole piglet, aman oregano fries.
Traditional slowly cooked lamb shank in a homemade tomato sauce over Greek orzo casserole.
Grilled rack of lamb over traditional Greek gigandes.
24 oz. grilled bone in ribeye steak served with wild mushroom, mavrodafni wine or beurre blanc sauce.
Imported, Greek islands, firm, mild white snapper.
Imported, Greek islands, lean fish, mild and moist tender flakes.
Imported, Greek islands, royal dorado, mild flavor, firm flakes.
Atlantic ocean red snapper, moist and lean fish, distinctive sweet flavor.
Mid-Atlantic ocean wild bass, mild and flaky texture.
Imported, Holland, mildly sweet flavor, small tender flakes.
Imported, Greek islands, seared delicate red mullets, sweet flavor aroma.
Last updated August 4, 2023