ES

banner

Menu

ANTIPASTI

APPETIZERS

EGGPLANT PARMIGIANA

Breaded with tomato sauce, gratin cheese and basil

CRISPY BABY CALAMARI

With sun dried tomato aioli and black olives tartar

ANTIPASTO DAL CAMPO

Pork loin, prosciutto di Parma, manchego and gorgonzola cheese, grapes and walnuts

MEATBALLS AL FORNO

With grana padano fondue

ASPARAGUS PARMIGIANA

Breaded with sun dried tomato sauce, grilled cheese and oregano

RAGU ARANCINI

On tomato sauce and grana padano cheese. Accompanied by parmesan tuile, gold leaf and genoese basil

PARMESAN SPHERES

In roasted pepper sauce. Finished with fig reduction

*TUNA CARPACCIO

Yellowfin and albacore tuna served with caviar, cherry tomatoes, and lemon vinaigrette

BEET CARPACCIO

Marinated with balsamic and raspberry vinaigrette, creamy avocado,cherry tomatoes, baby arugula, toasted pistachio and goat cheese nitrogen

*BEEF CARPACCIO

With lemon capers, anchovy dressing, mustard and fig balsamic

*SALMON TARTARE

Marinated with lemon zest, fresh ginger and Dijon mustard, avocado, anchovy dressing and salad marinated with olive oil and lemon, finished with flying fish caviar

*BEEF TARTARE

Steak marinated with onion, mustard and truffle oil. With a quail egg. Accompanied with arugula salad and cherry tomato mix

OYSTERS AL FORNO

Served with croutons baked with garlic butter and parsley

Insalate E Zuppe

SALADS

CAPRESE

Fresh mozzarella, tomato, pesto and fresh basil on arugula mix. Finished with balsamic reduction

INSALATTA CESAR*

With traditional dressing and Roman pecorino

ARTISAN BURRATA

Stuffed with pesto on avocado and arugula. Served with cherry tomato, prosciutto tuile and black truffle

SOUPS

ROASTED TOMATO CREAM

With goat cheese

LOBSTER BISQUE

Served on baked ciabatta bread with garlic butter and parsley

MINESTRONE

Vegetable soup, farfalle pasta, pesto, tomato guaje, and parmesan cheese

pastas

PASTAS

FUSILLI ARRABBIATA

Sauteed tomato with garlic, black olives and olive oil. Finished with peperonccino and fresh basil

FETUCCINI CARBONARA

With bacon, cream and parmesan

RICOTTA RAVIOLI WITH SPINACH

Sauteed with tomato sauce. Finished with genoese basil and parmesan cheese

BLACK RAVIOLE

Stuffed with shrimp and lobster with creamy wine sauce

TORTELLINI STUFFED WITH SHORT RIB

With orange and sweet potato purée, truffled potato foam and natural meat juice with red wine

NICOLETTA LASAGNA

Traditional with bolognese, bechamel and parmesan cheese

GNOCCHI

In sage butter and gorgonzola sauce with crunchy prosciutto

GNOCCHI WITH LAMB AND MINT

In red wine sauce. Finished with parmesan cheese foam

RIGATONI SPICY A LA VODKA

Creamy tomato sauce with dried chilies and vodka. Finished with chives

CANNELLONI DI CARNE

Filled with Bolognese and spinach bechamel

THE GIANT MEATBALL RIGATONI

Wagyu beef. Bathed with tomato sauce

SPAGHETTI FRUTTI DI MARE

In lobster bisque with brandy

PASTA ALFREDO

Prepared tableside inside a piece of grana padano cheese

SPAGHETTI WITH LOBSTER

In garlic puttanesca sauce

CAPELLINI A LA DIAVOLA

With shrimp, garlic and chili oil, red bell pepper, white pine nut and pepperoncino

BLACK RISOTTO WITH SEAFOOD

With fish fumet and squid ink, sautéed shrimp, octopus and squid. Finished with pickled lemon, parmesan cheese and butter

RISOTTO DI FUNGHI

With black truffle and white truffle oil

TRUFFED SEMOLINA RISOTTO

With Grana Padano cheese and truffle slices

CALAMARATA PRIMAVERA

With white wine sauce. Finished with Genoese pesto, toasted pistachio and fresh basil

PAPARDELLE WITH SALMON

In sparkling wine sauce

pizzas

pizzas

MARGHERITA

FRA DIAVOLLA SHRIMP

FUNGHI & TRUFFLE

PROSCIUTTO ALLA TAVOLA

ITALIAN CHARCUTERIE

3 CHEESES AND FIGS

CALZONE STUFFED WITH SPINACH

Ricotta cheese and mozzarella. Served over tomato sauce and finished with garlic oil and Genovese basil

SEcondi

del mare

TERRA

VEAL MILANESE

With sundried tomato sauce, mozzarella and basil
• Gratin • Natural

BEEF STEAK WITH RAVIOLI

Filled with tartufo cream on port jus

ROSEMARY LAMB RACK

With aubergine puree and date marmalade

WAGYU RIB EYE

Accompanied with asparagus

SHORT RIB

Glazed with port jus and served with zucchini spaghetti

PARMIGIANA CHICKEN BREAST

On tomato and grana padano sauce. Finished with basil

CHICKEN MARSALA

With mushroom and red wine sauce. Served with fusilli pasta al agliolio, accompanied by baby spinach with olive oil

MARE

SALMON ON A CEDAR PLANK

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

FISH FILLET CATCH OF THE DAY

On livornese sauce. Accompanied with fried polenta, fennel, arugula, mint, asparagus and basil mix

LEMON SEABASS

Accompanied with mashed potatoes and spinach salad

BAKED SHRIMPS AU GRATIN AND SEAFOOD SAUCE

With americaine sauce, mozzarella and grana padano parmesan cheese. Served with arugula and basil salad with yellow lemon

CARTOCCIO FRUTTI DI MARE

Mixture of shrimp, squid and mussels in white wine and tomato sauce, served with fettucini. On bread topping with garlic oil. Flambéed at the table

OCTOPUS WITH PESTO

Grilled octopus with roasted bell pepper coulis, crispy polenta cubes, pesto and basil oil

CONTORNO

sides

BAKED SWEET POTATO

Glazed with spiced honey paprika and cayenne pepper, feta cheese and mint with basil

LEMON MUSHROOMS WITH OREGANO

CARBONARA POTATOES

Gratin with mozzarella and smoked bacon

GRILLED ASPARAGI

DESSERTS

contorno

Tiramisu 24k

Crunchy chocolate topping filled with layers of cocoa sponge cake moistened in coffee syrup and mascarpone cream

NICOLETTA’S GOODBYE KISS

Creamy cheesecake with chopped pistachio topping, strawberry sauce, covered by chocolate “Kiss”

TARTA TENERINA

Warm chocolate cake with semi-liquid center, pistachio ice crem. Frangelico sauce and chopped pistachio

CANNOLIS

Made with homemade puff pastry dough, filled with mascarpone cream and chocolate hazelnut border, served with coffee and Frangelico sauce

APPLE TART

Apple pie made with homemade puff pastry dough, Nutella ® and cajeta in the filling, mascarpone cheese nitro popcorn and toasted pecans

AFFOGATO

Vanilla ice cream molded in a Venus de Milo figure. NESPRESSO ® caramel coffee to accompany

PANNA COTTA

Soft vanilla cream. Accompanied with fresh red fruits, chocolate “ducking” and red fruits and orange sauce

Ice Cream & Sorbet

VAINILLA, CHOCOLATE, STRACCIATELLA Ice cream scoop with an Oreo ® cookie sand base, water cone and a chocolate coin

PISTACHE Ice cream scoop with a ground pistachio base, water cone and a chocolate coin

TANGERINE SORGET Tangerine sorbet scoop, water cone and a chocolate coin

Mixology

sides

CARINA

Mezcal Unión ®, red velvet mix of strawberry and chocolate liquor, sweet vermouth, clarified butter, cranberry juice, strawberry pureé and simple syrup

FIORELLA

Grappa, St. Germain, lemongrass cordial, white wine and fruit mix

MARENA

Tanqueray ® gin, homemade limoncello, cucumber juice, simple syrup and basil

VENUS

Smirnoff ®, dry vermouth, pistachio and cardamom orgeat, lemon juice and mint

PAOLA

J.W. Black Label.®, coconut syrup, coffee, pineapple juice, lime 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