Fresh artichoke heart moussaka, layered with caramelized onions, herbs and 3 Greek cheeses bechamel sauce (meatless).

Savory phyllo pastries filled with the spiced, cured beef pasturma, fresh tomatoes and mild kasseri cheese.

Crisp, fried zucchini and eggplant rounds served with tzatziki.

Greek giant beans baked to perfection in a honey-scented tomato-dill sauce.

Grape leaves stuffed with rice, ground veal, herbs, golden raisins and pine nuts, served with egg-lemon sauce.

Thick slices of sauteed haloumi cheese finished with Greek grappa and served with grapes.

Pylos light-as-air meatballs, pan-fried in olive oil.

Crisp fresh fried squid.

Large shrimp cooked in a light ouzo and tomato cream sauce.

Spinach pie

Sesame crusted feta pan fried served with tomato marmalade

grilled sea scallops tossed with white beans and arugula and served with a dressing of extra virgin greek olive oil and fresh lemon juice

A trio of Greece's 3 best dipping sauces tzatziki, the thick, tangy yogurt dip; taramosalata, the robust and lemony fish roe dip; and melitzanosalata, a luscious eggplant condiment made with char-grilled eggplants and extra-virgin Greek olive oil.

Thin slices of spicy Greek cured beef with fresh arugula, pear and shaved aged Greek-mountain sheep’s milk cheese.

Roasted red pepper filled with spicy feta whipped with sweet and hot peppers.

Yogurt garlic sauce

Roasted eggplant sauce.

Greek style caviar.

Roasted red pepper and spicy feta whipped with sweet and hot peppers.

Mixed vegetable and pees spread

Champagne avgolemono, Pylos' smooth as silk classic egg-lemon soup with chicken stock and orzo.

The classic Greek village salad, with fresh tomatoes, onions, cucumbers, capers, Kalamata olives, feta and a simple dressing of extra-virgin Greek olive oil and red wine vinegar.

Tender lettuces, dill, scallions and feta served with extra-virgin olive oil and fresh lemon dressing.

Cool pear and arugula salad with mild sheep’s milk cheese, roasted pistachios and balsamic-honey vinaigrette.

Greek Salad with lettuce, fresh tomatoes, cucumbers, peppers, onions, stuffed grape leaves, feta and Kalamata olives

Roasted beets served with extra-virgin Greek olive oil and beet greens.

Pylos’ terrine of baked pasta layered with aromatic meat sauce and bechamel.

Layers of lightly sauteed eggplant, zucchini and potato baked in a clay dish with aromatic ground meat sauce and bechamel.

Stuffed peppers with rice and herbsee and yogurt (no potatoes).

Grilled salmon served with spinach-rice pilaf and sun-dried tomato and olive sauce.

Classic grilled whole fresh fish, dressed with extra-virgin olive oil and fresh lemon juice.

Pistachio crusted filet of wild fish served with vegetable napoleon.

Shrimp in a creamy ouzo-flavored tomato sauce. served over Greek egg noodles.

Grilled shrimp with spinach and rice pilaf.

6 pieces shrimp souvlaki served with grilled tomato, fried potatoes and warm pita.

Cretan-honey braised lamb shank served with roasted vegetables.

16 oz. prime loin steak, served with Greek yiayia’s fried potatoes and sautéed spinach.

Marinated grilled baby lamb chops, served with fried potatoes.

Organic boned chicken farci with raisins, rosemary, thyme and Greek kasseri cheese, served with briam (zucchini, eggplant, potato).

Braised pork shank with lemon and herbs, served with fingerling potatoes and leeks.

Grilled chicken breast with spinach and rice pilaf.

3 pieces Pylos pork souvlaki, served with hand cut yaya's fries, small tzatziki and warm pita. No modification for this item.

Grilled chicken skewers served with fresh cut fried potatoes and tzatziki.

Variety of meats for 4 people. It includes Lamb Chops, Pork Belly, Grilled Chicken, Pork Sausage, Grilled Meatballs and it comes with Greek yaya's fried potatoes, tzatziki, mustard and pita *we cannot accommodate any modifications for this item

Wedges of hand-cut fried potatoes served with grated Greek sheep’s milk cheese and oregano.

Roasted potatoes seasoned with lemon, oregano, garlic and extra-virgin olive oil.

Wild field greens with feta seasoned with lemon, garlic and extra-virgin olive oil.

Classic spinach-rice pilaf served with crumbled feta, lemon and cracked black pepper.

Chard and spinach cooked with celery, fennel, onions, tomatoes and crumbled feta.

Giant beans pureed with roasted garlic, extra virgin Greek olive oil and charred tomato.

Add extra 4 oz. of dressing for your salad.

Phyllo pastries filled with custard drizzled with honey, cinnamon and powdered sugar.

Greek yogurt with sour cherries, honey and walnuts.

“mouzo” PYLOS’ chocolate mousse spiked with ouzo