Ilios Menu (Updated for 2025)

Appetizers

Hummus

Ground chickpea with garlic, tahini, cumin, olive oil, and pita bread.

Dolmathes

Grilled grape leaves stuffed with basmati rice, and curried squash.

Kalamata olives

With pits. Seasoned with olive oil, citrus, and herbs.

Tabbouleh with seasonal fruit

Traditional. With parsley, mint, bell pepper, and lemon vinaigrette.

Greek

House recipe.

Mediterranean

With figs, beans, feta cheese, spring onion, green leaves, and tomato vinaigrette.

Salads

Raw bar

Lobster tartar

Local citrus, dill, avocado, serrano chili, cherry tomato, and onion.

Santorini ceviche

Catch of the day, cucumber, cherry tomato, onion, local citrus with cilantro, and fried garlic.

Bluefin tuna sashimi

Greek extra virgin olive oil and lemon.

Salmon carpaccio

With lemon dressing, red onion, and fried capers.

Beef carpaccio

With cherry tomato, fresh herbs, Kalamata olive dressing, and grana padano cheese.

Large oysters

Stone crab claws

Caribbean lobster

Alaskan king crab

Ocean platter

Lobster 10.5 oz, large oysters 4 pcs, giant shrimp U6 2 pcs and stone crab claws 7 oz With clarified butter, cucumber-habanero mignonette and cocktail sauce

Ilios chips

Crispy zucchini and eggplant chips. With feta creamy sauce.

Roasted eggplant

Stuffed with raisins, cauliflower, almonds, tomato, herbs, and spices.

Spanakopita

Crispy phyllo stuffed with spinach, and feta cheese.

Grilled brokolo

With jocoque, lime, and almonds.

Tyri feta cauliflower

Grilled. On a creamy feta sauce. With mint leaves, zaatar, and honey.

Gyritos

Chicken, avocado tzatziki, lettuce, red onion, tomato, and shoestring french fries.

Piperi octopus

Grilled. With roasted peppers, Ilios dressing, fried capers, baby arugula, and lemon.

Grilled shrimps

Spicy garum with sesame and herbs with lemon dressing.

Greek meatballs

With tomato sofrito, chipotle and lemon jococoque with mint.

Short rib kabab

Grilled. On pita bread with parsley, onion, and tzatziki salad.

Beef filet souvlaki

Grilled with Mediterranean spices.

Hot

Pastas

Rib eye musaka

Potato and eggplant slices, spices and creamy sauce au gratin with feta cheese.

Milos lobster spaghetti

Tomato sauce flamed with brandy, butter lobster confit, curry, parsley, and Greek olive oil.

Seafood rice

Carnaroli rice with calamari, shrimp, and octopus.

Orizo with beef cheek braised in honey and butter

In pomodoro sauce with arugula and parmesan cheese.

Bluefin tuna with farro salad

Lemon sesame vinaigrette with sesame and spices, cucumber, tomato, onion, and capers.

Season fish filet

Salmon filet

Branzino filet

Rib eye (Black onyx)

Half chicken

Baked. Organic with herbed potatoes and grilled onion.

Lamb rack

Grilled. With steamed local herbs and roasted shishito peppers.

Oven baked lamb shank

Cooked 18 hours at low temperature. With Greek potatoes.

Beef fillet (Black angus)

Rib eye (Wagyu cross)

Grilled

Accessories

Shishito peppers

Grilled. With sea salt

Kapsoura tomatoes

Variety of tomatoes, onion, black vinegar, and chives.

Topiko quelites

Steamed. With lime vinaigrette

Almond asparagus

Grilled. With lemon vinaigrette

Greek potatoes

Potato wedges with oregano, salt, black pepper, olive oil, and Ilios dressing.

Lemoni farro

Italian buckwheat in lemon cream and fresh dill.

Sokolatina

Soft chocolate cake without flour, chocolate namelaka, sesame brittle and yogurt-passion fruit ice cream.

Baklava

Filo pasta, filled and baked with cream cheese and pecan nut. With crunchy kataifi pasta, vanilla ice cream, caramelized pistachio and almond.

Kataifi cheesecake

With homemade Greek yogurt, pistachio praline, and kataifi pastry. With berries sauce and cassis

Artisan yogurt

With dates, berries, pistachio praline and honey.

Watermelon granita

With natural watermelon, yellow lemon juice, refined sugar, mint, sweet orange sorbet and fresh berries.

Vanilla below zero baklava

Molecular ice cream prepared on the table with pieces of baklava, pistachio powder and toppings to choose.

Aphrodite, Artemis, Athenea

Yogurt and passion fruit ice cream, pistachio ice cream and chocolate ice cream.

Desserts

Mixology

Aquiles

Vodka Smirnoff 1.5 oz, mango shrub, pineapple juice, lime juice and simple syrup.

Dasos

Don Julio Blanco Tequila 1.5 oz, Ouzo, watermelon juice, cucumber juice, lime juice and simple syrup.

Icarus

Tanqueray London Dry Gin 1.5 oz, Campari, strawberry puree, lime juice and ginger beer.

Ophiuchus

Mezcal Union 1.5 oz and fruit punch.

Tropikos

Johnnie Walker Black Label 30 ml, Campari 30 ml, mango puree, orange juice, syrup, and ginger beer.

Adonis

Tanqueray London dry Gin 30 ml, Mastisha, cucumber juice, lemon juice, natural syrup, and basil.

Paloma perfecta

Tequila Patron Reposado 1.50z, Grapefruit Juice & Soda, Agave Syrup, Citrus Mix.

Aperol spritz

Aperol 2 oz, sparkling water and Prosecco.

Margarita

Patron Silver Tequila 1.5 oz, Controy 1 oz and lemon juice.

Martini espresso

Smirnoff Vodka 1.5 oz, Kahlua .5 oz and espresso coffee.

Mojito

Bacardi Blanco Rum 1.5 oz, top soda, mint and lemon.

Negroni

Tanqueray Gin Gin 1 oz, Campari 1 oz and red vermouth.

Old fashioned

Bulleit Bourbon 2 oz and angostura bitters.

Vesper martini

Bombay Sapphire Gin 3 oz, Gray Goose Vodka 1 oz, Lillet Blanc .5 oz and lemon.

Bloody mary

Smirnoff Vodka 1.5 oz, tomato juice, lemon juice, chirimico sauce, tabasco, celery and olives.

Ilios Menu (2025 Update)