Ammos Greek Restaurant New York

Crispy thin-cut mixed vegetables, served with yogurt garlic and eggplant spreads. Good for sharing.

Assortment of five spreads served with pita. Add $4 for the side of veggies.

Tzatziki, Taramosalata, Melitzanosalata, Htipiti, Skordalia, served with pita. Add $4 for the side of veggies.

Flambéed with 7* Metaxa brandy, lightly fried Greek graviera cheese.

Traditional spinach pie, barrel-aged feta, tomato sauce, mint evoo.

Crispy zucchini croquettes, graviera & feta cheese, mint evoo, tzatziki dip.

Ground sirloin meatballs cooked in tomato & basil sauce, parsley, sprinkled with crumbled feta.

Grilled Mediterranean fresh sardines, fresh lemon & herbs.

Grilled tiger shrimp, parsley citrus vinaigrette.

Grilled with ladolemono sauce or crispy with lemon caper aioli.

Grilled Mediterranean octopus, fennel, capers, onions, roasted red peppers, honey balsamic emulsion.

Tender lobster pieces, lightly steamed and tossed with Greek yogurt, fresh cilantro, and orange segments, finished with a citrus honey-ginger emulsion and a drizzle of basil-mint oil.

Two Maryland jumbo lump crab cakes, lemon caper aioli, served with mixed greens.

Beefsteak tomatoes, Kalamata olives, Spring onions, cucumbers, tri-color peppers, barrel-aged feta, fresh Mount Taygetos oregano, evoo.

Baby arugula and mixed greens, mixed berries, strawberries, dry Kalamata figs, Macadamia nuts, cashews, Greek honey & garlic balsamic vinaigrette dressing. Add cheese for an extra $5 (choice of feta or goat cheese).

Thin-cut oven roasted golden and blood beets, shallot vinaigrette, pistachio yogurt.

Priced per pound. A selection of the freshest fish is flown in daily. Grilled to perfection. Our chef de-bones your fish unless otherwise instructed, but there are always some leftover bones in the fish. Please allow us some time for larger sizes.

Imported, Greek Islands, lean fish, mild & moist tender flakes.

Imported, Greek Islands, Royal Dorado, mild flavor, firm flakes.

Imported, Greek Islands, firm, mild white snapper.

Atlantic Ocean red snapper, moist & lean fish, distinctive sweet flavor.

Mid-Atlantic Ocean wild bass, mild & flaky texture.

Imported, English channel, mildly sweet flavor, buttery, small tender flakes.

Fresh catch of the day, chef’s special preparation.

Linguini pasta, ½ pound Tiger shrimp sauteed with garlic, onions, fresh lemon juice, parsley, butter & seasoned with sea salt & ground pepper.

Pan seared salmon on top of shaved zucchini sautéed with wild mushrooms, served with red pepper coulis.

Crusted in fine herbs pan-seared tuna, Saffron carrot puree, sauteed spinach, mushrooms, baby carrots, red bell peppers with basil oil & ginger soy cider vinaigrette.

Sautéed ground beef, roasted zucchini & eggplant, potatoes, feta cheese béchamel sauce.

Grandma’s pasta in traditional Greek meat sauce.

Ground sirloin burger, lettuce, tomatoes, Vidalia onions served in pita with Ammos oregano fries & tzatziki sauce.

Roasted organic half cut chicken marinated in fresh lemon & fine herbs, served with lemon potatoes and Dijon yogurt sauce.

Grilled rack of lamb over traditional Greek gigandes and feta cheese.

24oz Bone-in Ribeye Steak, fine herbed compound butter, served with garlic mashed potatoes, (choice of) creamy garlic peppercorn or chimichurri.

Grilled eggplant, zucchini, vine tomatoes, Vidalia onion, Bell peppers and jumbo asparagus, almond garlic purée.

Linguini pasta sauteed with evoo, Shiitake & cremini mushrooms, garlic, onions, fresh lemon juice, parsley, Santorini wine, seasoned with sea salt, ground pepper & crushed red pepper flakes.