Milos at Hudson Yards offers indoor dining featuring stunning views looking out over the Hudson River and the Vessel.
Impeccable fresh fish are flown in from the Mediterranean daily, available at the Milos fish market.
Join us for lunch or dinner, seven days a week.
We look forward to welcoming you soon.
RESERVATIONS
We are open for indoor dining and accepting reservations.
We do not offer outdoor dining at Hudson Yards.New York City now requires all indoor guests 12 years and older to show proof of vaccination to dine in restaurants. Please bring a NYC Excelsior Pass, Covid Safe app, or copy of your vaccination card when you visit us at Milos. We appreciate your patience and understanding as we adjust to this new requirement.
TAKEOUT
We are now open for takeout and delivery at our Hudson Yards location following all Health Department guidelines.
Click here to order.
MENUS
"Sharing food at the table brings people together and enriches the culinary experience" - Costas Spiliadis
MILOS FRESH FISH AND SEAFOOD
Your Captain will be happy to guide you through our fish market explaining the varieties, origin and taste of today's selection of fresh fish and seafood.
OYSTERS
Seasonal selection
CAVIAR
Royal Belgian Ossetra, blinis and condiments
RAW FISH
MAGIATIKO, Mediterranean Hunter Fish
Sashimi or Tartare
TUNA, Bigeye AAA quality
Selected for Milos by our fishmonger at Hawaii's auctions, Sashimi or Tartare
SALMON, Faroe Islands, Organic
Sashimi or Tartare
LOUP DE MER, Ionian Sea, Greece
Sashimi or Ceviche
TSIPOURA, Ionian Sea, Greece
Sashimi
LETHRINI, Nazare, Portugal
Sashimi
FAGRI, Kythira, Greece
Sashimi
CURED FISH
Curing fish first appeared in Ancient Greece and has been since, in many cultures, a method of preserving it or enhancing its taste
MILOS SUPERIOR CURED FISH PLATTER
Salmon
Tsar Nicolai Cut smoked salmon, Balik style, Scotland
Avgotaraho
Ferran Adrià's choice of Greek bottarga, Trikalinos, Messolonghi
Eel
Smoked eel from the legendary Lake of Ioannina
WHOLE FISH AND SEAFOOD
priced per pound
GRILLED
Fagri, Balada, Loup de Mer, Tsipoura, Red Snapper, Black Sea Bass, St. Pierre, Dover Sole, Pompano, Turbot, Cherna, Synagrida, Steira
BAKED IN SEA SALT
Loup de Mer, Milokopi, Rofos
AHNISTO (Poached with Vegetables)
Scorpena, Rofos, Caponi
SMALL FRIED FISH
Barbouni, Anchovies, Sardines, Maridaki, Lethrini, Solette
LOBSTER
Deep Sea Bay of Fundy, Nova Scotia. Grilled and served with hand-cut fried potatoes or Lobster pasta Athenian-style
CREVETTES ROYALES, Morocco
Grilled royal shrimps served with a shot of sherry to shoot the head
FISH FILETS
BIGEYE TUNA
Sashimi quality, organic beets and scordalia
FAROE ISLANDS WILD SALMON
Santorini piazzi-style beans
HALIBUT
Fresh grilled Atlantic halibut, Mediterranean-style
MILOS CLASSICS
MILOS SPECIAL
Paper thin zucchinis and eggplants, lightly fried, saganaki cheese and tzatziki
THE GREEK SPREADS
Taramosalata, tzatziki, htipiti, grilled pita and raw vegetables
ZUCCHINI FLOWERS
Stuffed with three different cheeses
HOLLAND PEPPERS
Grilled red, yellow and orange peppers, olive oil and aged balsamic
MUSHROOMS
King trumpet, shiitake, oyster, portobello, hen of the woods
OCTOPUS
Sashimi quality Mediterranean octopus, charcoal broiled
CRAB CAKE
Made with the freshest crabmeat from Maryland's blue crabs served with piazzi-style beans
FRIED CALAMARI
Rings of fresh and tender calamari, lightly fried
LOBSTER SALAD
Made to order with endives, radicchio, fennel, Mataxa
MADAGASCAR SHRIMP
Served on a bed of radicchio salad
SALADS, VEGETABLES, LEGUMES
TOMATO SALAD
The authentic salad prepared with vine-ripened tomatoes
GREEN SALAD
Hearts of romaine, dill, spring onions, Mizithra cheese and our Milos house dressing
GRILLED VEGETABLES
Eggplant, zucchini, fennel, peppers, mint yogurt and Akawi cheese
ORGANIC HEIRLOOM BEETS
Boiled heirloom leafy beets served with red wine vinegar and extra virgin olive oil
FAVA Santorini PDO
Known on the island as lathouri (yellow split peas), slow cooked with extra virgin olive oil and lemon, topped with French shallots and herbs
GIGANTES 16
White beans baked in tomato sauce
MEAT
LAMB CHOPS
Colorado prime lamb chops, with Greek fried potaotes
FILET MIGNON
Served with Greek fried potatoes
USDA BLACK ANGUS RIB EYE STEAK
Served with Greek fried potatoes
CÔTE DE BOEUF
34 oz grass-fed, 40 day dry aged, served with roasted vegetables and potatoes
SIDE DISHES
Fingerling potatoes
steamed with mint, dill, cilantro, and extra virgin olive oil
Hand-cut fried potatoes
Steamed broccoli
Steamed Swiss chard
Grilled asparagus
$39 for 3 courses | Available Mon-Fri
FIRST
(Kindly select one)
3+1 Oysters
Daily selection of seasonal oysters
Greek Meze Plate
Tzatziki, taramosalata and htipiti, grilled pita and raw vegetables
Octopus
Sashimi quality Mediterranean octopus, charcoal broiled (add $10)
Fried Calamari
Rings of fresh and tender calamari, lightly fried
Tomato Salad
The authentic salad prepared with vine-ripened tomatoes
Green Salad
Hearts of romaine, dill, spring onions, manouri cheese and our Milos house dressing
SECOND
(Kindly select one)
Whole Grilled Fish of the Day
Ladolemono and steamed crown broccoli
Icelandic Arctic Char
Simply grilled with Santorini piazzi-style beans
Tuna Burger
Daikon radish salad and lightly fried zucchini sticks
Salmon Tartare
Spanish caviar, yogurt and fries
Roasted Organic Chicken Breast
Roasted eggplant, peppers, mint yogurt and herbs
Colorado Lamb Chops
Two grilled lamb chops with Greek fried potatoes (add $10)
Grilled Vegetables
Eggplant, zucchini, fennel, peppers, mint yogurt and halloumi cheese
Astako-Makaronada
Deep Sea Bay of Fundy lobster pasta Athenian-style (add $20)
Dessert
(Kindly select one)
Karydopita
Traditional Greek spiced walnut cake with honey lavender ice cream
Greek Yogurt
with honey and walnuts
Fruits of the Season
Saturdays and Sundays | Our full à la carte menu is also available
APPETIZERS
HALF DOZEN OYSTERS
Seasonal selection
BIGEYE TUNA TARTARE
Serrano chili, micro basil, orange
THE GREEK SPREADS
Tzatziki, taramosalata htipiti, served with grilled pita and raw vegetables
OCTOPUS
Sashimi quality Mediterranean octopus, charcoal broiled
FRIED CALAMARI
Rings of fresh and tender calamari, lightly fried
CRAB CAKE
Made with the freshest crabmeat from Maryland's blue crabs and served with Santorini piazzi-style beans
MAIN COURSES
WHOLE GRILLED FISH OF THE DAY
Ladolemono and steamed crown broccoli
FAROE ISLANDS WILD SALMON
Simply grilled with Santorini piazzi-style beans
SALMON TARTARE
Spanish caviar, yogurt, with Greek fried potatoes
ASTAKO-MAKARONADA
Deep Sea Bay of Fundy lobster pasta Athenian-style
MADAGASCAR PRAWNS AND ORZO
Spinach, red onion, Kalamata olives, Greek barrel-aged feta, cherry tomatoes, htipiti
LAMB CHOPS
Colorado prime lamb chops, with Greek fried potatoes
FILET MIGNON ON A SKEWER
Black Angus filet shish kebab served with hand-cut Greek fried potatoes and grilled vegetables
Available Saturday and Sunday
DIshes:
TUNA BURGER
Daikon radish salad, hand-cut Greek fried potatoes
SPAGHETTI WITH SHRIMP
FILET MIGNON
Hand-cut Greek fried potatoes and broccoli
PRIVATE DINING
We are following all city and state guidelines for health. Please contact us directly and we will be happy to assist you with your event and ensure that it is successful and safe.
Estiatorio Milos offers its guests a stunning new location in New York City. With unparalleled views of the Hudson River and the Vessel at Hudson Yards, the restaurant offers customized opportunities for groups and private dining.
Two separate private dining rooms, an outdoor terrace, and wine bar set the stage for spectacular parties. We offer gracious hospitality during your most important business gatherings and meaningful celebrations. Built-in audio/visual capabilities are available.
For inquiries about our private dining options, email us at hyevents@estiatoriomilos.com and a Milos representative will get in touch with you shortly.
20 Hudson Yards, Fifth Floor, New York, NY 10001, 646.907.1970, hyreservations@estiatoriomilos.com
Hours:
Monday 12:00 pm – 3:00 pm and 5:00 pm – 11:00 pm
Tuesday 12:00 pm – 3:00 pm and 5:00 pm – 11:00 pm
Wednesday 12:00 pm – 3:00 pm and 5:00 pm – 11:00 pm
Thursday 12:00 pm – 3:00 pm and 5:00 pm – 11:00 pm
Friday 12:00 pm – 11:00 pm
Saturday 12:00 pm – 11:00 pm
Sunday 12:00 pm – 10:00 pm