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 lettuce, dill, scallions and feta served with extra-virgin olive oil and fresh lemon dressing

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

hearty baked omelet with potatoes and country sausages flavored with orange zest

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

robust and lemony fish roe dip

thick, tangy yogurt dip

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

crisp, fried zucchini and eggplant rounds served with tzatziki

crisp fresh fried squid

PYLOS’ light-as-air meatballs, 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

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

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

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

marinated grilled baby lamb chops

cretan-honey braised lamb shank served with roasted baby vegetables

16 ounces aged new york cut sirloin steak, served with greens and greek yiayia's fried potatoes

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

classic spinach-rice lemon pilaf served with crumbled feta

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