Pylos Restaurant

Thick, tangy yogurt dip.

Luscious eggplant condiment made with char-grilled eggplants and extra-virgin Greek olive oil.

Robust and lemony fish roe dip.

chicken egg lemon soup with orzo

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

Crispy savory Greek phyllo pastry filled with fresh spinach, feta, and aromatic herbs.

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

Crisp fresh fried squid.

Fresh artichoke heart moussaka, layered with caramelized onions, herbs and three greek cheeses béchamel sauce (meatless)

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

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

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

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

The classic Greek village salad, with fresh tomatoes, peppers, cucumbers, bell peppers, capers, kalamata olives, feta and a simple dressing of extra-virgin Greek olive oil and red wine vinegar.

Greek salad with lettuce, fresh tomatoes, cucumbers, peppers, onions, stuffed grape leaves, feta and kalamata olives.

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

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

cretan honey braised lamb shank served with roasted garlic mashed potatoes

16 ounces aged prime New York cut sirloin steak, served with greek yiayia's fried potatoes and sautéed spinach

marinated grilled baby lamb chops served with fried potatoes and spinach and rice pilaf

organic boned chicken farci with raisins, rosemary, thyme and greek kasseri cheese, served with briam

Grilled Salmon served with spinach and rice pilaf

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

pistachio crusted filet of wild stripe bass served with vegetable Napoleon flavored with pesto and mild sheep's milk cheese

shrimp (and scallops if available) in creamy ouzo-flavored tomato sauce,, served over greek egg noodles

Layers of lightly sauteed eggplant baked in a clay dish with aromatic ground meat sauce and bechamel.

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

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

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

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

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

phyllo pastries filled with custard, drizzled with honey, cinnamon and powdered sugar

Robust and lemony fish roe dip.

Thick and tangy yogurt dip.

Grilled sea scallops tossed with white beans and arugula. Served with a dressing of extra-virgin greek olive oil and fresh lemon juice.

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

Roasted red pepper and spicy feta whipped with sweet and hot peppers.

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

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

Crisp fresh fried squid.

Pylos’ light-as-air meatballs and pan-fried in olive oil.

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

Three greek cheeses melted in a clay pot.

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

Fresh artichoke heart moussaka, layered with caramelized onions, herbs, and three Greek cheeses béchamel sauce (meatless).

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

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

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

Thick slices of sautéed haloumi cheese finished with Greek grappa and served with grapes.

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

Chickpea soup served with roasted tomatoes, caramelized onions, and pastourma (spicy and cured loin of beef).

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

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.

Roasted beets served with extra-virgin Greek olive oil and beet greens.

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

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

Pylos’ terrine of baked pasta layered with aromatic meat sauce and béchamel.

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

Cretan-honey braised lamb shank served with roasted baby vegetables.

16 ounces aged prime New York cut sirloin steak, served with Greek Yiayia’s fried potatoes, and sautéed spinach.

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

Braised pork shank with lemon and herbs served with fingerling potatoes and leeks.

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

Pistachio crusted filet of wild stripe bass served with vegetable Napoleon flavored with pistachio pesto and mild sheep milk cheese.

Shrimp and sea scallops in a creamy ouzo-flavored tomato sauce. Served over Greek egg noodles.

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

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

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

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

Robust and lemony fish roe dip.

Thick and tangy yogurt dip.

Grilled sea scallops tossed with white beans and arugula. Served with a dressing of extra-virgin greek olive oil and fresh lemon juice.

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

Roasted red pepper and spicy feta whipped with sweet and hot peppers.

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

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

Crisp fresh fried squid.

Pylos’ light-as-air meatballs and pan-fried in olive oil.

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

Three greek cheeses melted in a clay pot.

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

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

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

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

Thick slices of sautéed haloumi cheese finished with Greek grappa and served with grapes.

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

Chickpea soup served with roasted tomatoes, caramelized onions, and pastourma (spicy and cured loin of beef).

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

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.

Roasted beets served with extra-virgin Greek olive oil and beet greens.

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

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

Pylos’ terrine of baked pasta layered with aromatic meat sauce and béchamel.

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

Cretan-honey braised lamb shank served with roasted baby vegetables.

16 ounces aged prime New York cut sirloin steak, served with Greek Yiayia’s fried potatoes, and sautéed spinach.

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

Braised pork shank with lemon and herbs served with fingerling potatoes and leeks.

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

Pistachio crusted filet of wild stripe bass served with vegetable Napoleon flavored with pistachio pesto and mild sheep milk cheese.

Shrimp and sea scallops in a creamy ouzo-flavored tomato sauce. Served over Greek egg noodles.

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

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

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

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