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

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

tender lettuces, dill, scallions and 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

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

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

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

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

crisp, fried zucchini and eggplant rounds served with tzatziki

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

three greek cheeses melted in a clay pot

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

crisp fresh fried squid

large shrimp cooked in a light ouzo and tomato cream sauce

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

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

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 spinash

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

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

solomos ston atmo poached salmon served over spinach-rice pilaf with sun-dried tomato and olive sauce

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 cooked in a creamy ouzo-flavored tomato sauce. served over greek egg noodles

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

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

wedges of handcut 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 lemon pilaf served with crumbled feta, lemon and cracked black pepper