Delos Greek Restaurant

Greek restaurant, 102 W 47th St, New York, NY

VeganScore 60 · 1 vegan main dish

Menu

Mains

• Vegeterian Risotto — Wild mushroom risotto, with black truffle Vegan
• Garides Giouvetsi — Shrimp orzo, fresh tomato broth, sweet wine, graviera cheese
• Thalassina Risotto — Creamy seafood risotto, scallops, octopus, shrimp broth, leeks
• Psari Imeras — Catch of the day, Whole grilled fish with aromatic EVOO lemon oil
• Psari Fillet — Grilled fish fillet with wild steamed greens and purée of celery root
• Lavraki — Whole grilled Bronzino, served with horta mixed greens, & potatoes
• Paidakia — Grilled Lamb chops with aromatic lemon oil, fresh oregano, and Kozani saffron served with crashed fries and fresh lemon.
• Kotopoulo — Marinated grilled chicken and Greek herbs
• Brizola — Grilled Prime Rib-eye steak, served with crushed potatoes and truffle mayo
• Moussakas — Baked layers of eggplant, beef sauce, potatoes, béchamel sauce, cheese
• Moshari Giouvetsi — Slow cooked beef orzo pasta, tomato sauce, Cretan graviera cheese
• Kokoras — Rooster braised slowly served with Pappardelle pasta, fresh herbed tomato sauce, graviera cheese cream, Parmesan cheese sprinkled on top
• Arnaki — Lamb shoulder slow roasted overnight, with Israeli couscous, cherry tomatoes, fresh oregano in a red wine reduction sauce.

Starters

• Melitzanosalata — Smoked eggplant spread with Florinas roasted red pepper Vegan
• Ospria — Lemon-scented legume (Black eye peas, lentils, chick peas) salad with avocado, pepper, chili, tomato, and herbs Vegan
• Taramosalata — Carp roe mousse with basil EVOO
• Tzatziki — Greek yogurt spread with garlic, cucumber & EVOO dill oil
• Fava — Santorini fava beans spread soft goat cheese
• Tirokafteri — Spicy cheese dip with chili flakes and zaatar
• Pikilia — Assortment of all five spreads
• Psarosoupa — Seafood soup velouté, with cod fish filet
• Avgolemono — Chicken egg lemon orzo soup, carrots, celery
• Horiatiki — Greek village salad with tomato, cucumber, onions, green peppers, Greek olives, Greek feta cheese, capers & oregano
• Pantzaria — Beet Salad with soft goat cheese, pickled beets, and walnut crumbled
• Spinach — Spinach and baby arugula with aromatic herbs, Greek anthotyro cheese, crispy phyllo sheets, and sesame seeds
• Lavraki Ceviche — Bronzino ceviche with lime, chili, pepper and coriander
• Tsipoura Carpaccio — Sea Bream carpaccio with seaweed, lemon, olive oil, chili
• Shrimp — Marinated shrimp with Greek-style broth, served cold
• Garides Saganaki — Shrimp saganaki in fresh tomato sauce with feta and oregano
• Chtapodi — Grilled octopus with mint vinaigrette and EVOO
• Grilled Calamari — Grilled Patagonia calamari served tarama and Basil oil
• Calamari — Fried Patagonia calamari served with yuzu aioli
• Bakaliaros — Pan seared battered Cod fish with sweet red pepper and black garlic
• Tyropita — Kataifi cheese pie cooked in a cast-iron pan with fig jam
• Marathopita — Grilled fennel pie with cream cheese and basil
• Haloumi Cheese — Grilled Cypriot cheese with dried fruit jam, pine nuts, basil EVOO
• Dolmadakia — Stuffed grape leaves with rice and aromatic herbs, yogurt, dill EVOO
• Melitzana — Smoked eggplant with sweet pepper cream, Greek feta cheese
• Keftedes — Grilled houseblend beef, with yogurt sauce and pepper-tomato jam
• Kolokithokeftedes — Fluffy zucchini fritters with mint yogurt

Desserts

• Kataifi — Angel hair phyllo, almond paste, roasted almonds, rosewater syrup Vegan
• Baklava — Candy walnuts phyllo, with mastiha ice cream & rose preserve
• Chocolate Pie — Juicy chocolate cake, with vanilla bean ice cream
• Galaktobouriko — Cream custard with phyllo, and homemade syrup

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