Athos - Albany, NY

Imported cow and goat's milk yogurt, cucumber, garlic, and dill

Yellow pea purée with red onion garnish

Imported sheep's milk feta, creamed spicy peppers

Smoked eggplant

Garlic and potato purée

Caviar mousse

Traditional chicken and lemon soup with vegetables and rice

Bibb lettuce, dried cranberries, toasted walnuts, and a pear vinaigrette

Romaine, tomato, cucumber, onion, peppers, olives, and imported sheep's milk feta, with house dressing. Medium: serves up to two guests; large: serves up to four guests

Frisée, sliced tomatoes, and garlic, tossed with a lemon vinaigrette. Medium: serves up to two guests; large: serves up to four guests

House-roasted marinated beets, with crumbled feta, served over fresh greens

Imported sheep's milk feta, tomato, kalamata olives, oregano, and extra-virgin olive oil

Roasted red peppers, greek oregano, and extra-virgin olive oil

Grilled marinated octopus accompanied by house-pickled vegetables

Delicately fried tender calamari. Tossed with spicy citrus olive oil or accompanied by tomato sauce

Fresh atlantic mussels, sautéed with tarragon, cherry tomatoes, garlic, bacon, and a white wine-butter sauce

Lightly sautéed kefalograviera cheese finished with table-side greek cognac flambé. Gluten free possible

Baked large lima beans with tomatoes, onion, carrots, and celery

Fritters of zucchini, feta, onion, garlic, and dill, accompanied by zesty greek island yogurt sauce

Grilled marinated eggplant, with cherry tomatoes, roasted garlic, and mint

Baked three cheese-stuffed grilled green peppers finished with extra-virgin olive oil and red wine vinegar

Eggplant roll with spinach, greek cheese blend, and roasted red peppers, finished with tomato sauce

Fresh spinach, leeks, imported feta, and dill, wrapped with phyllo

Seasoned lamb, leeks, cheese, and sun-dried tomatoes, wrapped with phyllo

Grilled ground beef & lamb patties seasoned with mint, garlic, and onion

Hand-rolled grape leaves stuffed with herb-seasoned rice

Hand-rolled grape leaves stuffed with seasoned ground meat, pine nuts, and rice, finished with lemon sauce

Baked pasta and ground beef casserole topped with béchamel sauce, accompanied by vegetable of the day

Baked layers of roasted eggplant, ground beef, and sliced potatoes topped with béchamel sauce, accompanied by lemon potato and vegetable of the day

Braised lamb shank, slowly simmered in a traditional earthenware pot, with tomato broth, kefalograviera cheese, and orzo pasta

Traditional stew with pork, spinach, leeks, dill, lemon, artichokes, and rice

Baked marinated chicken breast topped with sautéed spinach, roasted red peppers, and melted kasseri cheese, accompanied by pilaf, lemon potato, and vegetable of the day

Baked red snapper filet, topped with tomato sauce, onions, olives, garlic, and feta, accompanied by pilaf, lemon potato, and vegetable of the day

Sautéed flounder filet with capers and red bell peppers, in a white wine, lemon-butter sauce, accompanied by pilaf, lemon potato, and vegetable of the day

Jumbo shrimp, slowly simmered in a tomato sauce, with feta cheese, and a splash of ouzo, accompanied by pilaf, lemon potato, and vegetable of the day

Sautéed citrus-marinated diver scallops and jumbo shrimp, with olives, caper berries, peppers, and a hint of saffron, accompanied by pilaf, lemon potato, and vegetable of the day

Shrimp, scallops, and mussels, with fragrant tomato broth and penne pasta, slowly simmered in a traditional earthenware pot

Sautéed lobster meat with tomato rosé cream sauce over pasta

Choose any three of our vegetarian appetizer menu items

Daily selection of fresh fish, lightly seasoned, char grilled, and filleted tableside

Atlantic salmon steak, finished with lemon-herb infused extra-virgin olive oil

Marinated swordfish, skewered with red onion and bell peppers, finished with lemon-herb extra-virgin olive oil

Marinated whole chef-boned chicken

Marinated boneless chicken breast, skewered with bell peppers and onion, finished with lemon-herb extra-virgin olive oil

14oz rib veal chop finished with table-side greek cognac flambé

Sliced top round leg of lamb with au jus

Finished with lemon-herb infused extra-virgin olive oil

Double-thick rib lamb chops

Steamed and drizzled with extra-virgin olive oil or sautéed with garlic and extra-virgin olive oil

traditional chicken and lemon soup with vegetables and rice

hand-rolled grape leaves stuffed with herb-seasoned rice

imported goat's milk feta, tomato, kalamata olives, oregano, and extra-virgin olive oil

sliced beets accompanied by our skordalia spread

imported yogurt, cucumber, garlic, and dill

smoked eggplant

yellow pea purée with red onion garnish

garlic and potato

caviar mousse

romaine, tomato, cucumber, onion, peppers, olives, and feta, with house dressing

arugula, radicchio, mandarin orange, cranberries, and toasted almonds, with citrus-pomegranate vinaigrette

tomato, red onion, cucumber, peppers, and beets, with crumbled feta and balsamic vinaigrette

grilled marinated octopus accompanied by house-pickled vegetables

fried calamari tossed with spicy citrus oil or accompanied by tomato sauce

fresh atlantic mussels in white wine, butter, shallots, and garlic topped with bacon

sautéed kefalograviera cheese finished with table-side greek cognac flambé

baked large lima beans with tomatoes, onion, carrots, & celery

baked stuffed squash with assorted roasted vegetables and fresh herbs

aked cheese-stuffed green peppers finished with olive oil and red wine vinegar

rilled quail finished with lemon-herb olive oil over baby arugula and beet salad

hand-cut veal, spinach, leeks, dill, lemon, artichokes, and rice, slowly simmered in a traditional earthenware pot

arinated chicken breast with fresh tomato and melted kasseri cheese

aked filet of sole topped with tomatoes, onions, olives, garlic, and feta, accompanied by pilaf, lemon potato, and vegetable of the day

ilet of sole sautéed with capers and red bell peppers, in a white wine lemon butter sauce, accompanied by pilaf, lemon potatoes, and vegetable of the day

umbo shrimp, tomato sauce, cheese, and ouzo, slowly simmered in a traditional earthenware pot, accompanied by pilaf, lemon potato, and vegetable of the day

hoose any three of our vegetarian gluten-free hot appetizer menu items

aily selection of fresh fish, lightly seasoned, char grilled, and filleted tableside

tlantic salmon steak finished with lemon-herb infused extra-virgin olive oil

umbo shrimp, diver scallops, red onion, and bell peppers, finished with lemon-herb olive oil

arinated whole chef-boned chicken

kewered boneless chicken breast, bell peppers, and onion, finished with lemon-herb olive oil

rilled 18oz rib veal chop finished with table-side greek cognac flambé

liced top round leg of lamb with au jus

inished with lemon-herb infused extra-virgin olive oil

ouble-thick rib lamb chops

hand-rolled grape leaves stuffed with herb-seasoned rice

imported sheep's milk feta, tomato, kalamata olives, oregano, and extra-virgin olive oil

house-roasted sliced beets accompanied by our skordalia spread

smoked eggplant

garlic and potato purée

yellow pea purée with red onion garnish

romaine, tomato, cucumber, onion, peppers, olives, and feta, with extra-virgin olive oil and vinegar or balsamic vinaigrette

arugula, radicchio, mandarin orange, cranberries, and toasted almonds, with citrus-pomegranate vinaigrette

omato, red onion, cucumber, peppers, beets, and crumbled feta, with balsamic vinaigrette

lightly sautéed kefalograviera cheese finished with table-side greek cognac flambé

roasted red peppers, greek oregano, and extra-virgin olive oil

baked large lima beans with tomatoes, onion, carrots, and celery

fritters of zucchini, feta, onion, garlic, and dill, with a zesty greek island yogurt sauce

baked stuffed squash with assorted roasted vegetables and fresh herbs

baked three cheese-stuffed grilled green peppers finished with extra-virgin olive oil and red wine vinegar

phylo-wrapped fresh spinach, leeks, imported feta, and dill

choice of any three of our vegetarian appetizer menu items