Menu
Appetizers
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
With gorgonzola aioli and sun dried tomato,
black olives tartar
Antipasto dal Campo
Neapolitan salami, spicy salami, prosciutto di Parma, asiago, fontina , grapes and walnuts
Meatballs al Forno
With grana padano fondue
Asparagus Parmigiana
Breaded with sun dried tomato sauce, grilled cheese
and oregano
Duck Arancini
With orange and sweet potato purée, fig reduction and gold flakes
Spheres di Parmigiano
Cheese spheres in roasted pepper sauce
SQUASH BLOSSOM
Stuffed with goat cheese, toasted hazelnut and beet, blackberries and sherry jus
Beef Carpaccio
With lemon capers, anchovy, mustard dressing and fig balsamic
Rosé Bruschetta
Smoked beets and aged parmesan cheese
Tuna Tartar*
With pine nut, pear and peppermint
Croccanti Oysters
With squid ink and saffron aioli
SOUPS & SALADAS
SALADS
Frutti di bosco Caprese
Berries, cherry tomato, fig balsamic and parmesan pesto with artisan mozzarella
Burrata All’avocado
With avocado and black truffle
INSALATTA CESAR*
With traditional dressing and Roman pecorin
SOUPS
Roasted Tomato Cream
With goat cheese
Minestrone Di Portobello
Farfalle, pesto and parmesan cheese
pastas
PASTAS
The Giant Meatball Spaghetti
Stuffed with mozzarella cheese
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
With black truffle and white truffle oil
Cannelloni di Meat
With bolognese sauce
RICOTTA RAVIOLE IN LOBSTER SAUCE
Homemade squid ink pasta stuffed with sheep ricotta, lobster sauce sautéed in white wine with parmesan cheese
Tortellini di Short Rib
With orange and sweet potato purée, potato sauce
Capellini Frutti Di Mare
In lobster cream with brandy
Pasta Provenzale
With golden basil and pistachio pesto
Alfredo Flambée
Prepared tableside inside a piece of grana padano cheese and grappa
pizzas
pizzas
Philly Cheesesteak
Avocado and Burrata
Funghi and Truffle
Prosciutto alla Tavola
Margherita
Italian Charcuterie
Pear, Gorgonzola and Walnuts
del mare
del mare
Branzino al Forno
Fish in lemon parsley and garlic gremolata
Pacific Sea Bass in the Skillet
Olive oil, mussel juice, potato confit and caper piccata
SALMON ON A CEDAR PLANK
With sautéed spinach and basil, roasted peppers, arrabbiata sauce and lemon confit
Grilled Prawns
With garlic butter and sun-dried tomatoes
Lobster Tail
Pan fried in puttanesca sauce with warm salad and cherry tomato confit
HEAVEN AND EARTH
HEAVEN AND EARTH
Trufado Chicken Steak
With cauliflower risotto, marsala onions and poultry jus
TOMAHAWK MILANESE
With sundried tomato sauce, mozzarella and basil
ROSEMARY LAMB RACK
With burnt eggplant purée and date marmalade
Beef Tenderloin
With brussels sprouts and port reduction with gorgonzola and thyme dressing
Short Rib
Glazed with port jus and served with zucchini spaghetti
STEAKS
STEAKS
Kansas Wagyu
Florentina Porterhouse Wagyu
Pork Chop Kurobuta
Cowboy Prime
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
Saganaki Graviera Cheese
Grilled Squid 7.05 oz
Crab cakes 2 Pcs
BAKED ARTICHOKE
Baked Beet
SKORDALIA MUSSELS WITH CHILI
OKTAPODI STI SKARA 8.81 oz
- BAKED OCTOPUS
Imam Bayildi
- Eggplant
With roasted tomato. Baked with feta cheese
Soutzoukakias 8.82 oz
- Meatballs
Spanakotiropita
CHARALES WITH SKORDALIA
PETIT LAMB GYROS 2 Pcs
SHORT RIB AND PORK KABAB 5.2 oz
PETIT GYROS 2 pcs
Pita bread, layered cabbage, tzatziki, and french fries
Souvlaki 200 g
- Lamb Skewer
Grilled with mediterranean species
SALMON TARTAR* 7.5 oz
TUNA TARTAR* 7.5 oz
HAMACHI SASHIMI 3.9 oz
Prepared with fennel and green apple
OCTOPUS CARPACCIO 3.9 oz
BEEF CARPACCIO 3.9 oz
FISH CARPACCIO 3.9 oz
GREEK SALAD
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
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
ZUCCHINI
ASPARAGUS
Served with Ilios dressing and fine herbs
GREEK POTATOES
Baked and fried with fresh oregano, lemon and garlic
OVEN ROASTED CAULIFLOWER
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