Ammos Estiatorio

Greek restaurant, 52 Vanderbilt Ave, New York, NY

VeganScore 60 · 2 vegan main dishes

Menu

Mains

• Lahanika Skaras — Grilled eggplant, zucchini, vine tomatoes, Vidalia onion, Bell peppers and jumbo asparagus, almond garlic purée Vegan
• Makaronia Manitaria — 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 Vegan
• Psari Imeras — Fresh catch of the day, chef's special preparation
• Garides Makaronia — Linguini pasta, ½ pound Tiger shrimp sauteed with garlic, onions, fresh lemon juice, parsley, butter & seasoned with sea salt & ground pepper
• Solomos — Pan seared salmon on top of shaved zucchini sautéed with wild mushrooms, served with red pepper coulis
• Tonos — 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
• Plaki — Braised Striped-Bass in beurre blanc sauce, caper berries, cauliflower, on top of grilled tomato & vidalia onion, baby carrots
• Mousakas — Sautéed ground beef, roasted zucchini & eggplant, potatoes, feta cheese béchamel sauce
• Makaronia tis Giagias — Grandma's pasta in traditional Greek meat sauce
• Arni Yiouvetsi — Traditional slowly cooked lamb shank in a homemade tomato sauce over Greek orzo casserole
• Kotopoulo — Roasted organic half cut chicken marinated in fresh lemon & fine herbs, served with Sautéed Brussel sprouts & wild mushrooms, lemon potatoes
• Paidakia — Grilled rack of lamb over traditional Greek gigandes and feta cheese
• Brizola — 24oz Bone-in Ribeye Steak, fine herbed compound butter, served with garlic mashed potatoes, (choice of) creamy garlic peppercorn or chimichurri
• Surf & Turf — Two Prawns & 24oz Bone-in Ribeye Steak served with garlic mashed potatoes & grilled asparagus & served with clarified butter, creamy garlic peppercorn & chimichurri sauce
• Pikilia Thalassinon — A curated selection of fresh seafood specialties. Please ask your server for today's assortment.
• Lavraki — Imported, Greek Islands, lean fish, mild & moist tender flakes
• Tsipoura — Imported, Greek Islands, Royal Dorado, mild flavor, firm flakes
• Fagri — Imported, Greek Islands, firm, mild white snapper
• Sinagrida — Atlantic Ocean red snapper, moist & lean fish, distinctive sweet flavor
• Black Sea Bass — Mid-Atlantic Ocean wild bass, mild & flaky texture
• Dover Sole — Imported, English channel, mildly sweet flavor, buttery, small tender flakes
• King Shrimp — Imported, South African head-on prawns

Starters

• Salata a la Dimitri — 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)
• Lobster Yogurt Salad — 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.
• Spanakopita — Traditional spinach pie, barrel-aged feta, tomato sauce, mint evoo
• Kalamari — Grilled with ladolemono sauce or crispy with lemon caper aioli
• Keftedes — Ground sirloin meatballs cooked in tomato & basil sauce, parsley, springled with crumbled feta
• Ammos Chips — Crispy thin-cut mixed vegetables, served with yogurt garlic and eggplant spreads
• Pikilia — Assortment of five spreads served with pita or add $4 for the side of veggies
• Spreads — Tzatziki, Taramosalata, Melitzanosalata, Htipiti, Skordalia, served with pita or add $4 for the side of veggies
• Saganaki — Flambéed with 7* Metaxa brandy, lightly fried Greek graviera cheese
• Zucchini Croquettes — Crispy zucchini croquettes, graviera & feta cheese, mint evoo, tzatziki dip
• Psites Sardeles — Grilled Mediterranean fresh sardines, fresh lemon & herbs
• Garides Skaras — Grilled tiger shrimp, parsley citrus vinaigrette
• Octapodi — Grilled Mediterranean octopus, fennel, capers, onions, roasted red peppers, honey balsamic emulsion
• Kavouro-Keftedes — Two Maryland jumbo lump crab cakes, lemon caper aioli, served with mixed greens
• Soupa — Chef's seasonal soup
• Horiatiki — Beefsteak tomatoes, Kalamata olives, Spring onions, cucumbers, tri-color peppers, barrel-aged feta, fresh Mount Taygetos oregano, evoo
• Pantzaria Carpaccio — Thin-cut oven roasted golden and blood beets, shallot vinaigrette, pistachio yogurt

Desserts

• Karidopita — Walnut cake dipped in honey cinnamon syrup served with vanilla ice-cream
• Pagoto — Chefs daily specialty ice-cream or sorbet
• Granita — Chefs daily specialty ice-cream or sorbet

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