Roasted red pepper and spicy feta whipped with sweet and hot peppers.
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.
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.
Greek Salad with lettuce, fresh tomatoes, cucumbers, peppers, onions, stuffed grape leaves, feta and Kalamata olives
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.
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.
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.
6 pieces shrimp souvlaki served with grilled tomato, fried potatoes and warm pita.
Grilled shrimp with spinach and rice pilaf.
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).
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.
Braised pork shank with lemon and herbs, served with fingerling potatoes and leeks.
Grilled chicken breast with spinach and rice pilaf.
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.
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.
Hours of Service:
Friday: 12:00am - 11:59pm
Monday: 12:00am - 11:59pm
Sunday: 12:00am - 11:59pm
Tuesday: 12:00am - 11:59pm
Saturday: 12:00am - 11:59pm
Thursday: 12:00am - 11:59pm
Wednesday: 12:00am - 11:59pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.