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ANTIPASTI

APPETIZERS

ARTICHOKE HEARTS

Confit with olive oil, roasted peppers and mustard vinaigrette

EGGPLANT PARMIGIANA

Breaded with tomato sauce, gratin cheese and basil

CRISPY BABY CALAMARI 9 oz

With sun dried tomato aioli and black olives tartar

ANTIPASTO DAL CAMPO 10 oz

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

MEATBALLS AL FORNO 4 oz

With grana padano fondue

ASPARAGUS PARMIGIANA

Breaded with sun dried tomato sauce, grilled cheese and oregano

DUCK ARANCINI 3 pcs

With orange and sweet potato purée, fig reduction and gold flakes

PARMESAN SPHERES 3 pcs

In roasted pepper sauce

SQUASH BLOSSOM

Breaded, stuffed with goat cheese, toasted hazelnut and beet, blackberries and sherry jus

BEEF CARPACCIO 4 oz

With lemon capers, anchovy dressing, mustard and fig balsamic

BEET CARPACCIO 4 oz

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

*TUNA CARPACCIO 4 oz

Yellowfin and albacore tuna served with caviar (0.03 oz), cherry tomatoes, and lemon vinaigrette

BEEF TARTARE WITH TRUFFLE 4 oz

Marinated filet with chives, mustard, truffle oil with a quail egg, and truffle slices. Accompanied with arugula salad of cherry tomato mix, finished with truffle oil and a quail egg

SALMON TARTARE 4 oz

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

OYSTERS AL FORNO 4 pcs

Prepared with prosecco and spinach sauce, sprinkled with lemon zest and finished in the stone oven with mozzarella and Parmesan

Insalate E Zuppe

SALADS

FRUTTI DI BOSCO CAPRESE

Berries, cherry tomato, fig balsamic and pesto. With artisan mozzarella

ARTISAN BURRATA 5 oz

Stuffed with pesto on avocado and arugula. Served with cherry tomato, prosciutto tuile and black truffle (.03 oz)

*INSALATTA CESAR

With traditional dressing and Roman pecorino

SOUPS

ROASTED TOMATO CREAM

With goat cheese

MINESTRONE

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

LOBSTER BISQUE 1 oz

Served on baked ciabatta bread with garlic butter and parsley

pastas

PASTAS

25 LAYER LASAGNA 18 oz (to share)

Spinach and mozzarella

NICOLETTA LASAGNA 18 oz (to share)

Spinach and mozzarella

GNOCCHI

In sage butter and gorgonzola sauce with crunchy prosciutto

RIGATONI SPICY

Creamy tomato sauce with dried chilli and Parmesan cheese. Finished with chili oil and parsley

CANNELLONI DI CARNE

Filled with Bolognese and spinach bechamel

TORTELLINI STUFFED WITH SHORT RIB 6 oz

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

GOAT CHEESE CAPPELLETTI

Fresh beet pasta, stuffed with goat cheese, ricotta and saffron caviar with toasted walnuts

BLACK RAVIOLE

Stuffed with shrimp (5 oz) and lobster (1.5 oz) with creamy wine sauce

THE GIANT MEATBALL SPAGHETTI
9 pcs

Stuffed with mozzarella cheese

SPAGHETTI FRUTTI DI MARE 6 oz

In lobster bisque with brandy

BUCATINI WITH CLAMS

Mixed bucatini with squid ink and natural, white wine sauce with clams, mussels, cherry tomatoes, fresh chives and chili oil

PASTA PRIMAVERA

With golden basil and pistachio pesto

PASTA ALFREDO

Prepared tableside inside a piece of grana padano cheese

SPAGHETTI ALLA PUTTANESCA

Served with Lobster Sautéed in Garlic Butter

CAPELLINI A LA DIAVOLA

With shrimp (4 oz), garlic and chili oil, red bell pepper, white pine nut and pepperoncino

CALAMARATA PRIMAVERA

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

TRUFFED SEMOLINA RISOTTO 4 oz

With Grana Padano cheese and truffle slices

RISOTTO DI FUNGHI

With black truffle and white truffle oil

LOBSTER RISOTTO 5 oz

With asparagus, sautéed in white wine finished with garlic chips and creamy ricotta

FETUCCINI CARBONARA

Bacon (4 oz), cream and Parmesan

FUSILLI ARRABBIATA

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

pizzas

pizzas

MARGHERITA

ITALIAN CHARCUTERIE

PEAR, GORGONZOLA AND WALNUTS

FUNGHI & TRUFFLE

PROSCIUTTO ALLA TAVOLA

FRA DIAVOLLA SHRIMP

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
23 oz (to share)

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

ROSEMARY LAMB RACK 9 oz

With aubergine puree and date marmalade

SHORT RIB 9 oz

Glazed with port jus and served with zucchini spaghetti

BEEF TENDERLOIN 9 oz

Grilled. Accompanied with mousseline mashed potatoes with gorgonzola, port juice and sautéed vegetables with pancetta and pistachio

VEAL SHANK

Baked in the oven. Accompanied by gnocchhetti sardi, sautéed cambray carrots and asparagus, bathed in its reduced juice and sliced almonds

RACK OF VEAL

Cooked for 12 hours Sous Vide, accompanied by Parmigiana risotto with crispy capers

CHICKEN IN VELOUTE SAUCE 7 oz

With carrot gnocchis sautéed with rosemary

MARE

BRANZINO AL FORNO 31 oz (to share)

Fish in lemon parsley and garlic gremolata

PACIFIC SEABASS 10 oz

Olive oil, mussel juice, potato confit and caper piccata

SALMON ON A CEDAR PLANK 11 oz

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

GRILLED PRAWNS 21 oz (to share)

With garlic butter and sun-dried tomatoes

CARTOCCIO FRUTTI DI MARE

Mixture of salmon, 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

PICCOLETTA CARROTS 4 oz

With homemade sheep ricotta and white truffle honey

BAKED SWEET POTATO

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

CARBONARA POTATOES

Gratin with mozzarella and smoked bacon

LEMON MUSHROOMS WITH OREGANO 7 oz

Mixology

sides

CARINA

Mezcal Unión® (1 oz), red velvet mix of strawberry and chocolate liquor (2 oz), sweet vermouth, clarified butter, cranberry juice, strawberry pure(1 oz) and simple syrup

FIORELLA

Grappa (1.7 oz), St. Germain (1 oz), lemongrass cordial (3.3 oz), white wine (3.3 oz) and fruit mix

MARENA

Tanqueray ® gin (1.7 oz), homemade limoncello (1 oz), cucumber juice, simple syrup and basil

NICOLETTA

Butter & cocoa fat wash rum (1.7 oz), yellow chartreuse, coffee and simple syrup

VENUS

Smirnoff ® (1 oz), dry vermouth (1.7 oz), pistachio and cardamom orgeat, lemon juiceand mint

PAOLA

J.W. Gold label® (1.5 fl oz), 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