menu nicoletta modern italian kitchen

Menu

Appetizers

APPETIZERS

Artichoke Hearts

Greek dip of jocoque, cucumber and fresh mint

Eggplant Parmigiana

Crispy Baby Calamari 8.8 oz

With gorgonzola aioli and dehydrated tomato, olive tartar

Antipasto dal Campo

Neapolitan salami (0.7 oz), spicy salami (0.7 oz), prosciutto di Parma (1.4 oz) asiago (1.4 oz) fontina (1.4 oz), grapes and walnuts

Meatballs al Forno 4.9 oz

With grana padano fondue

Asparagus Parmigiana 4.2 oz

Duck Arancini 3 pcs

With sweet potato puree with orange and fig reduction and gold flake

Spheres di Parmigiano 3 pcs

Cheese spheres in roasted pepper sauce

Pumpkin flower di Formaggio

Stuffed with goat cheese, toasted hazelnut, beet jus, blackberries and wine 

Beef Carpaccio 8.8 oz

Beef. With lemon capers, anchovy and mustard dressing, fig balsamic

Rosé Bruschetta

With smoked beets, aged parmesan cheese

Bluefin Tuna Tartar* 7 oz

With pine nut, pear and peppermint

Croccanti Oysters 4 pcs

With squid ink aioli and saffron

SOUPS & SALADAS​

SALADS

Frutti di bosco Caprese

Red fruits, cherry tomato, fig balsamic and parmesan pesto with artisan mozzarella

Burrata All’avocado

With avocado and truffle

Cesar Salad*

With traditional dressing and Roman pecorino

SOUPS

Roasted Tomato Cream

With goat cheese

Minestrone Di Portobello

pastas

PASTAS

The Giant Meatball Spaghetti 4.5 oz

25 Layer Lasagna

Spinach and mozzarella

Gnocchi

In sage butter and gorgonzola sauce with crunchy prosciutto

Rigatoni Piccanti

Tomato cream with chilli and vodka

Risotto di Funghi

Cannelloni di Meat

With Short Rib bolognese (6.3 oz)

Ravioli di Lobster

Squid ink stuffed with sheep ricotta, lobster sauce sautéed in white wine with parmesan cheese

Tortellini di Short Rib 6.3 oz

With sweet potato and orange, potato sauce and natural meat juice with red wine

Capellini Frutti Di Mare 5.6 oz

In lobster cream with brandy

Pasta Provenzale

With Golden Basil and Pistachio Pesto

Alfredo Flambée

With clamps. Prepared inside a piece of grana padano cheese.

pizzas

pizzas

Philly Cheesesteak

Avocado and Burrata

Funghi and Truffle

Prosciutto alla Tavola

Margherita

Italian Cold Meats

Pear, Gorgonzola and Walnuts

del mare

del mare

Sea Bass al Forno de Leña 28.2 oz

In gremolata sauce of lemon parsley and garlic

Largemouth Bass in the Skillet 10.5 oz

In olive oil, mussel juice, potato confit and caper piccata

Salmon in Cedar Board 10.5 oz

With sautéed spinach and basil, roasted peppers, arrabiata sauce and lemon confit

Grilled Prawns 21.1 oz

With garlic butter and sun-dried tomatoes

Tail di Lobster 10.5 oz

Pan fried in puttanesca sauce. Warm salad and cherry tomato confit.

HEAVEN AND EARTH

HEAVEN AND EARTH

Steak trufado di Chicken 7.0 oz

With cauliflower risotto, marsala onions and poultry jus

Milanese di Veal Chop 24.6 oz

Lamb Rack 17.6 oz

Rosemary, with burnt eggplant puree and date marmalade

Fillet of Beef 8.8 oz

With brussels sprouts and port reduction with gorgonzola cream and thyme

Short Rib 8.8 oz

Glazed with port jus accompanied by spaghetti squash

STEAKS

STEAKS

Kansas Wagyu 17.6 oz

Florentina Porterhouse Wagyu 35.2 oz

Pork Chop Kurobuta 26.4 oz

Cowboy Prime 35.2 oz

SIDES

sides

Piccoletta Carrots

With homemade sheep ricotta and truffled honey

Sautéed corn in Mushroom Butter

Lemon Mushrooms with Oregano

Potato Gratin with Meat Juice

Appetizers

  • Hot
  • Cold
  • Salads and Soups
  • Pastas

Ilios Chips

Fried eggplant chip tower. Served with lemon jocoque

Saganaki Graviera Cheese

Roasted and accompanied by Kalamata olives. Flamed with brandy

Grilled Squid 7.05 oz

Filled with feta, grilled and served with olive tapenade

Crab cakes 2 Pcs

Served with saffron aioli

BAKED ARTICHOKE

Ilios dressing, tapenade, fine herbs, and feta cheese

Baked Beet

With lemon jocoque, pistachio, hazelnuts, olive oil

SKORDALIA MUSSELS WITH CHILI

Mussel sauce, feta cream, fine herbs

OKTAPODI STI SKARA 8.81 oz
- BAKED OCTOPUS

Grilled and served with a ladolemono

Imam Bayildi
- Eggplant

With roasted tomato. Baked with feta cheese

Soutzoukakias 8.82 oz
- Meatballs

Rib eye and ground pork, served with mint jocoque

Spanakotiropita

Crispy phyllo stuffed with spinach and feta cheese

CHARALES WITH SKORDALIA

Skordalia, green lemon and fine herbs

PETIT LAMB GYROS 2 Pcs

Pita bread stuffed with lamb, layered cabbage, tzatziki, and french fries

SHORT RIB AND PORK KABAB 5.2 oz

Tabouleh salad, Ilios dressing and yellow lemon

PETIT GYROS 2 pcs


Lamb or chicken to choose
Pita bread, layered cabbage, tzatziki, and french fries

Souvlaki 200 g
- Lamb Skewer

Grilled with mediterranean species

SALMON TARTAR* 7.5 oz

Prepared with lemon-lime dressing, cucumber and radish

TUNA TARTAR* 7.5 oz

With roasted capers and ground Kalamata olives

HAMACHI SASHIMI 3.9 oz

Prepared with fennel and green apple

OCTOPUS CARPACCIO 3.9 oz

With Kalamata olive, guajillo oil and arugula bud

BEEF CARPACCIO 3.9 oz

Served with Graviera cheese, cherry tomato, Majorana, and tapenade

FISH CARPACCIO 3.9 oz

Served with fennel bulb, pesto, and roasted peppers

GREEK SALAD

Traditional house recipe

FAKES

Served with Swiss chard greens

PASTITSIO

Bucatini pasta with rib eye, au gratin with feta cheese and jocoque

MAKARONIA

Ravioli made with porcini mushroom, feta cheese and vegetables

ILIOS’ SEA MARKET

At Ilios we present a selection of premium fish and seafood brought fresh for you Choose one of the 3 preparations in which you want your dish: roasted on the grill, wood oven or fried

PRICE PER GRAM

YELLOWTAIL SNAPPER

RED SNAPPER

ABADEJO

SEA BASS – CHILE

GROUPER

HOGFISH

DOVER SOLE – MEDITERRANEAN SEA

RED SEA BREAM – MEDITERRANEAN SEA

BRANZINO – MEDITERRANEAN SEA

STRIPED SEA BASS

PRICE PER GRAM

STONE CRAB CLAWS

PRAWNS – MORROCO

ALASKAN KING CRAB – ALASKA

PRICE PER PIECE

EAST COAST OYSTERS

FIXED PRICE

CARIBBEAN LOBSTER 12.34 oz

SALMON FILLET 10.5 oz – NORWAY

FISH FILLET 10.5 oz

BRANZINO FILLET 9.87 oz

MAIN COURSES

NEW ZEALAND LAMB RACK 9.8oz

Served with Greek Potatoes

LAMB BURGER 8.81 oz

Served with Greek Potatoes

ORGANIC CHICKEN 21.17 oz

Half chicken served with Greek potatoes

AT ILIOS WE PRESENT A SELECTION OF QUALITY MEAT CUTS AND PREMIUM MARBLING,
NEVER FROZEN, BROUGHT FRESH FROM ORIGIN AT CONTROLLED TEMPERATURE

RIB EYE - USDA PRIME 14.11 oz

Served with roasted Swiss chard greens, greek potato and lemon

BEEF FILET - USDA PRIME 9.9 oz

Served with Swiss chard greens, greek potato and lemon

COWBOY - BLACK ONYX 21.17 oz

This cut has undergone a WET AGE process – wet maturation – that maximizes its aroma, flavor, smell and texture.
Seasoned with fine herb salt.

Served with. Swiss chard greens, greek potato and lemon

PORTERHOUSE WAGYU 2.2 lb

Wagyu is a bovine breed of Japanese origin distinguished by the production of an intense marbling that adds flavor, juiciness and tenderness; also high in omega 6 and 3 which makes it one of the finest meats in the world.

  • Sparkled with 24 K Gold leaves.
  • Seasoned with fine herb salt.
  • Served with Swiss chard greens, greek potato and lemo

ACCESSORIES

PEPPERS

Roasted on the grill

ZUCCHINI

ASPARAGUS

Served with Ilios dressing and fine herbs

GREEK POTATOES

Baked and fried with fresh oregano, lemon and garlic

OVEN ROASTED CAULIFLOWER

Marinated with Mediterranean spices and Feta cheese gratin

GRILLED VEGETABLES

Green beans, baby carrot, mini pumpkin, cherry tomato, olive oil, garlic and shallot

Desserts

WE HAVE CREATED A DESSERT PROPOSAL COMPOSED OF A SYMPHONY OF FLAVORS AND ACCENTS THAT SEEK TO OFFER YOU UNLIMITED WAYS TO DELIGHT.

SOKOLATINA

Dark chocolate flourless cake

BAKLAVA

Prepared with filo pastry, clarified butter, pecan, pistachio, sugar, cinnamon, and orange syrup. Served with vanilla ice cream and whipped cream

KATAIFI CHEESE CAKE

Cheesecake with crunchy pasta

LOKOUMADES

Accompanied with honey, powdered sugar and cinnamon

SWEET YOGURT

With honey, walnut and pistachio

VANILLA BELOW ZERO BAKLAVA

Molecular ice cream prepared on the table with pieces of baklava and toppings to choose

WATERMELON GRANITA

Palanqueta of walnuts with orange sorbet and peppermint

Drinks

  • MIXOLOGY
  • COFFEE

CARAJILLO

BAILEYS

APPETIZERS

ATENEA​

Rose wine 1.69 fl oz. Dry cinzano ® 1.69 fl oz. Strawberry syrup with oregano and sparkling wine

AFRODITA

Campari ® 1 fl oz. Cherry liqueur 1 fl oz. With hibiscus water and Dry Cinzano® 1 fl oz sparkling wine on top

GANESH

Tanqueray ® 1.69 fl oz. Lemongrass syrup, yellow lemon juice and Dry Cinzano® 1.69 fl oz sparkling wine on top

GIN TONICS

ARES

Tanqueray London Dry ® 1.69 fl oz. With eucalyptus and tonic water.

ODIN

Bombay ® 1.69 fl oz. Tonic water and lime juice.

HERA

Tanqueray London Dry ® 1.69 fl oz. Tonic water and red fruits cordial.

PUNCH

OFIUCO

Punch based on Mezcal Unión®, citrus fruits with seasonal fruits and orange bitter.

AFTER DINNER

HADES

Black Label ® 1.69 fl oz. Burnt milk syrup, espresso and angostura bitter

ARTEMISA

Tanqueray London Dry ® 1 fl oz and cocoa liqueur. 33 fl oz. With chamomile cordial and chocolate bitter

HERMES

Ketel One ® 1 fl oz. Limonchello 1 fl oz. With greek yoghurt, honey and mint liqueur,

MARTINIS

EROS

Tanqueray London Dry® 1.69 fl oz. Vermouth Extra Dry 1 fl oz. With grapefruit bitter.

HERACLES

Tanqueray London Dry ® 1.69 fl oz with Vermouth Extra Dry 1 fl oz and brine.

DIONISIO

Grey Goose ® 1.69 fl oz. Vermouth Extra Dry 1 fl oz. With St Germain ®.

EXPRESSO

AMERICANO

CAPUCCINO

TURCO

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