Pylos

Name: Pylos
Address: 128 E. Seventh St., 10009, NY, 10009
Telephone: 212-473-0220

128 E. Seventh St., Manhattan, NY 10009, US

• Monday: 5:00PM-12:00PM •Tuesday: 5:00PM-12:00PM •Wednesday: 11:30AM-12:00PM •Thursday: 11:30AM-12:00PM •Friday: 11:30AM-1:00AM •Saturday: 11:30AM-1:00AM •Sunday: 11:30AM-12:00PM •

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Details

Cuisine: Greek
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

prix fixe brunch

omelets

greek village omelet

fresh spinach, scallions and feta cheese cooked in a fluffy omelet

greek island frittata

hearty baked omelet with potatoes and sausages

mushroom-herb omelet

smoked salmon and chive omelet

other egg dishes

two eggs any style

| or, with

spinach-rice pilaf

roasted tomato and sautéed potatoes

pasturma and sautéed potatoes

canadian ham or bacon

bifteki greek style burger

mezethes

taramosalata

robust and lemony fish roe dip

melitzanosalata

luscious eggplant condiment made with char-grilled eggplants and extra-virgin greek olive oil

tzatziki

thick, tangy yogurt dip

htenia me fasolia kai roka

grilled sea scallops tossed with white beans and arugula and served with a dressing of extra-virgin greek olive oil and fresh lemon juice (served warm not hot)

mezethes

spanakopita

crispy savory greek phyllo pastry filled with fresh spinach, feta and aromatic herbs

kolokythakia kai melitzanakia tyganita

crisp, fried zucchini and eggplant rounds served with tzatzik

kalamarakia tyganita

crisp fresh fried squid

ta afrata keftedakia tis dianas

diane’s light-as-air meatballs, pan-fried in olive oil

garides ouzo

large shrimp cooked in a light ouzo and tomato cream sauce

saganaki tou merakli

three greek cheeses melted in a clay pot

htapothi scharas

classic grilled, marinated octopus with a balsamic reduction sauce and capers

sandwiches

greek grilled cheese sandwich

pita bread filled with kasseri, tomatoes and pastourma, pan-fried in butter and served with a simple green salad

vegetarian pita sandwich

with grilled eggplant, roasted red peppers and feta

waffle

waffle with greek yogurt and berries

LUNCH

salates

eliniki salata

greek salad with lettuce, fresh tomatoes, cucumbers, onions, stuffed grape leaves, feta and kalamata olives

greek salad with grilled chicken breast

greek salad with grilled calamari

greek salad with grilled shrimp

horiatiki

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

patzarosalata

roasted beets served with extra-virgin greek olive oil and beet greens

soup

avgolemono me sampania

champagne avgolemono, PYLOS’ smooth as silk classic egg-lemon soup with chicken stock and rice

greek comfort foods

pastitsio

PYLOS’ terrine of baked pasta layered with aromatic meat sauce and béchamel

moussaka

layers of lightly sautéed eggplant, zucchini and potato baked in a clay dish with aromatic ground meat sauce and béchamel

from the grill

psito kotopoulo

grilled chicken breast

psites garides

grilled jumbo shrimp

psari sta karvouna

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

paidakia galaktos stin schara

marinated grilled baby lamb chops

solomos sta karvouna

grilled salmon

epipleon piata (side dishes)

greek yiayia’s fried potatoes

wedges of hand-cut fried potatoes served with grated greek sheep’s milk cheese and oregano

spanakorizo

classic spinach-rice pilaf served with shaved feta, lemon and cracked black pepper

DINNER

greek comfort foods

pastitsio

PYLOS’ terrine of baked pasta layered with aromatic meat sauce and béchamel

moussaka

layers of lightly sautéed eggplant, zucchini and potato baked in a clay dish with aromatic ground meat sauce and béchamel

epipleon piata (side dishes)

greek yiayia’s fried potatoes

wedges of hand-cut fried potatoes served with grated greek sheep’s milk cheese and oregano

spanakorizo

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

patates psites

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

tsigarellia

chard and spinach cooked with celery, fennel, onions, tomatoes and crumbled feta

mezethes

poikilia

a trio of greece’s three 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

piperia gemisti me kafteri feta

roasted red pepper filled with spicy feta whipped with sweet and hot peppers

patzaria psita me kopanisti apo feta kai dyosmo

Napoleon of olive-oil-rubbed roasted beets filled with mint-and-feta mousse

piperonata me pasturma

terrine of roasted, marinated red and yellow peppers served over thinly sliced, spicy greek cured beef

htenia me fasolia kai roka

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

mezethes

anginares moussaka

artichoke heart moussaka, layered with caramelized onions, herbs and three greek cheeses béchamel sauce (meatless)

pitakia kaisarias

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

dolmathes avgolemono

grape leaves stuffed with rice, ground beef and pine nuts, served with egg-lemon sauce

kolokythakia kai melitzanakia tyganita

crisp, fried zucchini and eggplant rounds served with tzatziki

haloumi sote me stafylia kai tsipouro

thick slices of sautéed haloumi cheese finished with greek grappa and served with grapes

gigantes sto fourno me anitho kai aromatiki saltsa tomata

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

saganaki tou merakli

three greek cheeses melted in a clay pot

soutzoukakia smyrneika

PYLOS’ delicious ground meat sausage seasoned with cumin and served in an aromatic tomato sauce

ta afrata keftedakia tis dianas

diane’s light-as-air meatballs, pan-fried in olive oil

kalamarakia tyganita

crisp fresh fried squid

sardelles scharas

classic grilled fresh sardines served with chopped parsley, garlic and extra-virgin olive oil

garides ouzo

large shrimp cooked in a light ouzo and tomato cream sauce

htapothi scharas

classic grilled, marinated octopus with a balsamic reduction sauce and capers

soupes

avgolemono me sampania

champagne avgolemono, PYLOS’ smooth as silk classic egg-lemon soup with chicken stock and rice

fakes me spanaki, elies kai psimeno skordo

Diane’s lentil soup with spinach, olives and roasted garlic

salates

horiatiki

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

patzarosalata

roasted beets served with extra-virgin greek olive oil and beet greens

maroulosalata

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

roka kai ahladia salata me fistikia aeginis

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

kreata

arni kotsi me meli kai gemista lahanika me xinohondro

cretan-honey braised lamb shank served with vegetables stuffed with herbs and cretan yogurt pasta

frangoko ta tis mamas mou

greek mom’s roasted cornish hen marinated in lemon, orange, cumin and honey, served with homemade garlic mashed potatoes

paidakia galaktos stin schara

marinated grilled baby lamb chops, served with greek yiayia’s fried potatoes and sautéed spinach

brizola

1 ounces aged prime new york cut sirloin steak, served with briam (oven roasted zucchini, eggplant, tomato and potato)

papia psiti me thymarisio meli kai xinomila

pan-seared breast of duck glazed with greek thyme honey and served with a medley of sautéed potatoes and sour apples

psaria kai thalassina

solomos ston atmo

poached salmon served over spinach-rice pilaf with sun-dried tomato and olive sauce

psari sta karvouna

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

peskadritsa psiti me prasa, kastana kai xera fruta

monkfish baked with leeks, chestnuts, prunes and red wine, served with PYLOS’ mashed potatoes

lavraki me tsigarellia

pistachio crusted filet of wild stripe bass served with chard and spinach cooked with celery, fennel, onions, tomatoes and crumbled feta

garides kai hteniame saltsa ouzo servirismena me hilopites

shrimp and sea scallops in a creamy ouzo-flavored tomato sauce. served over greek egg noodles

epidorpia

yaourti straggismeno me vissino, meli kai karydia

drained greek yogurt served with sour cherry spoon sweet, thyme scented greek honey and walnuts

christos’ towering galaktobourekakia

delectable buttery phyllo triangles filled with greek custard and drizzled with cinnamon and greek mountain honey

“mouzo”

PYLOS’ chocolate mousse spiked with ouzo

poutinga me tsoureki, syka kai karydia

tsoureki bread pudding with walnuts and kalamata figs

napoleon me mousse apo vissino kai yiaourti

crisp phyllo napoleon layered with greek yogurt and sour-cherry mousse

ahladi pose se siropi portokaliou voutigmeno se sokolata kai mastiha

orange-poached whole pear covered in mastiha-dark chocolate