champagne avgolemono, PYLOS’ smooth as silk classic egg-lemon soup with chicken stock and orzo
10
salates
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
24
maroulosalata
tender lettuces, dill, scallions and feta served with extra-virgin olive oil and fresh lemon dressing
19
roka kai ahladia salata me fistikia aeginis
cool pear and arugula salad with mild sheep’s milk cheese, roasted pistachios and balsamic-honey vinaigrette
19
mezethes
(appetizers served cold)
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
19
piperia gemisti me kafteri feta
roasted red pepper filled with spicy feta whipped with sweet and hot peppers
17
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
18
mezethes
(appetizers served hot)
anginares moussaka
fresh artichoke heart moussaka, layered with caramelized onions, herbs and three greek cheeses béchamel sauce (meatless)
22
pitakia kaisarias
savory phyllo pastries filled with the spiced, cured beef pasturma, fresh tomatoes and mild kasseri cheese
18
kolokythakia kai melitzanakia tyganita
crisp, fried zucchini and eggplant rounds served with tzatziki
19
gigantes sto fourno me anitho kai aromatiki saltsa tomata
greek giant beans baked to perfection in a honey-scented tomato-dill sauce
17
dolmathes avgolemono
grape leaves stuffed with rice, ground veal, herbs, golden raisins and pine nuts, served with egg-lemon sauce
22
haloumi sote me stafylia kai tsipouro
thick slices of sautéed haloumi cheese finished with greek grappa and served with grapes
20
saganaki tou merakli
three greek cheeses melted in a clay pot
19
afrata keftedakia
PYLOS’ light-as-air meatballs, pan-fried in olive oil
17
kalamarakia tyganita
crisp fresh fried squid
22
garides ouzo
large shrimp cooked in a light ouzo and tomato cream sauce
23
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
26
htapothi scharas
classic grilled, marinated octopus with a balsamic reduction sauce and capers
26
kreata (meat specialties)
arni kotsi me meli, me mikra psita lahanika
cretan-honey braised lamb shank served with roasted baby vegetables
38
brizola
16 ounces aged prime new york cut sirloin steak, served with greek yiayia’s fried potatoes and sautéed spinash
45
paidakia galaktos stin schara me imam kai mora patates
marinated grilled baby lamb chops, served with mini stuffed eggplants and fingerling potatoes
45
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)
32
psaria kai thalassina (fish and seafood)
solomos ston atmo
solomos ston atmo poached salmon served over spinach-rice pilaf with sun-dried tomato and olive sauce
30
psari sta karvouna
classic grilled whole fresh fish, dressed with extra-virgin olive oil and fresh lemon juice
35
agrio lavraki me krousta apo pistachios
pistachio crusted filet of wild stripe bass served with vegetable Napoleon flavored with pistachio pesto and mild sheep milk cheese
36
garides kai htenia me slatsa ouzo servirismena me hilopites
shrimp and sea scallops cooked in a creamy ouzo-flavored tomato sauce. served over greek egg noodles
35
greek comfort foods
pastitsio
PYLOS’ terrine of baked pasta layered with aromatic meat sauce and béchamel
25
moussaka
layers of lightly sautéed eggplant, zucchini and potato baked in a clay dish with aromatic ground meat sauce and béchamel
25
epipleon piata (side dishes)
greek yiayia’s fried potatoes
wedges of handcut fried potatoes served with grated greek sheep’s milk cheese and oregano
10
patates psites
roasted potatoes seasoned with lemon, oregano, garlic and extra-virgin olive oil
10
agria horta
wild field greens with feta seasoned with lemon, garlic and extra-virgin olive oil
12
spanakorizo
classic spinach-rice lemon pilaf served with crumbled feta, lemon and cracked black pepper