YOUR SPECIAL EVENTS
The elegant private room at Estiatorio Milos accommodates groups of up to 24 people. Located on the mezzanine level of the restaurant, overlooking the main dining room and the famous Ziegfeld theatre on 55th Street below, it is an ideal set-up for an unforgettable private dining experience, from business meetings, cocktail receptions, birthdays, wedding rehearsals, book launches, and much more. We also have a smaller room for 10 people, enclosed in glass and overlooking our famous fish market. We have specially designed prix-fixe lunch, dinner and cocktail menus to fit your budget and needs. A unique culinary experience with impeccable service in a beautiful setting awaits you.
If you would like to know more about planning your next special event at Milos, please contact Maite Arguelles at 212.245.7400, Monday to Friday between 10:00 A.M. and 5:00 P.M.
For inquiries email us at milosnyevents@estiatoriomilos.com.
Price for the pirvate rooms start at $120.00pp (Food only. Tax, gratuity & beverages not included). There is no room charge/fees and contract is needed to reserve. Please contact us by phone for reservations, party inquiries and further information about the restaurant.
Restaurant hours:
Lunch
Monday- Friday: 12:00Noon - 2:45 P.M.
Dinner
Monday- Saturday: 5:00 P.M. - 11:45 P.M.
Sunday: 5:00 P.M. - 10:45 P.M.
PRIVATE PARTY DINNER MENU 1
$120 per person (wine, liquor, beverage, tax and 18% gratuity not included)
1st Course (on the table)
Milos Special - Paper-thin zucchini, eggplant, and saganaki cheese, lightly fried.
2nd Course (on the table)
Octopus - Sushi-quality Mediterranean octopus, charcoal-broiled, served with revythada from Sifnos Island.
Peppers - Grilled Holland peppers, served with our special vinaigrette and roasted garlic.
3rd Course (on the table)
Shrimp - Premium-quality, fresh white Gulf shrimp, charcoal-broiled and served with Cretan dako.
Fried Calamari - Rings of fresh and tender calamari, lightly fried and served with spicy tomato sauce.
Tomato Salad - The authentic Greek salad, prepared with vine-ripe tomatoes.
4th Course (each guest chooses one, served with seasonal steamed vegetables)
Loup de Mer - Grilled filet of Mediterranean Bar loup.
Or
Lamb Chops - Baby lamb chops from Colorado, charcoal-grilled.
Or
Beef Tenderloin - Prime Filet Mignon served with roasted potatoes and steamed crowned broccoli.
5th Course (on the table)
Assortment of desserts.
PRIVATE PARTY DINNER MENU 2
$145 per person (wine, liquor, beverage, tax and 18% gratuity not included)
1st Course (on the table)
Milos Special - Paper-thin zucchini, eggplant, and saganaki cheese, lightly fried.
2nd Course (on the table)
Octopus - Sushi-quality Mediterranean octopus, charcoal-broiled, served with revythada from Sifnos Island.
Peppers - Grilled Holland peppers, served with our special vinaigrette and roasted garlic.
3rd Course
Crab Cake - Made with the freshest crab meat from Maryland's blue crabs.
4th Course (on the table)
Shrimp - Premium-quality, fresh white Gulf shrimp, charcoal-broiled and served with Cretan dako.
Tomato Salad - The authentic Greek salad, prepared with vine-ripe tomatoes.
5th Course (each guest chooses one, served with seasonal steamed vegetables)
Loup de Mer - Grilled filet of Mediterranean Bar loup.
Or
Lamb Chops - Baby lamb chops from Colorado, charcoal-grilled.
Or
Beef Tenderloin - Prime Filet Mignon served with French fries.
6th Course (on the table)
Cheese plate.
7th Course (on the table)
Assortment of Greek desserts.
PRIVATE PARTY DINNER MENU 3
$175 per person (wine, liquor, beverage, tax and 18% gratuity not included)
1st Course (on the table)
Seasonal Oysters and Clams - served raw.
2nd Course (on the table)
Stone Crabs - Florida's best (seasonal).
Or
Milos Special - Paper-thin zucchini, eggplant and saganaki cheese, lightly fried.
3rd Course (on the table)
Octopus - Sushi-quality Mediterranean octopus, charcoal-broiled, served with revythada from Sifnos Island.
Fried Calamari - Rings of fresh and tender calamari, lightly fried and served with spicy tomato sauce.
Vegetables - Grilled zucchini, eggplant, fennel, peppers, the famous Cypriot cheese Haloumi, and yogurt with dill.
4th Course
Crab Cake - Made with the freshest crab meat from Maryland's blue crabs.
5th Course (each guest chooses one, served with seasonal steamed vegetables)
Loup de Mer - Grilled filet of Mediterranean Bar loup.
Or
Lamb Chops - Baby lamb chops from Colorado, charcoal-grilled.
Or
Beef Tenderloin - Prime Filet Mignon served with French fries.
Or
Lobster - Grilled, deep-sea Nova Scotia lobster.
6th Course (on the table)
Cheese platter.
7th Course (on the table)
Assortment of desserts.
PRIVATE PARTY LUNCH MENU
$62 per person, plus wine & liquor, beverage, tax, and gratuity (18%)
1st Course (on the table)
Meze -Platters with Greek spreads: tarama (fish roe, olive oil, lemon), scordalia (almonds, garlic), and ktipiti (Holland peppers, feta cheese, olive oil), also fava, stuffed vine leaves, roasted hot peppers, marinated olives, and pita bread.
2nd Course (on the table)
Calamari -Rings of fresh, fried squid.
Octopus -Grilled Mediterranean octopus with red and yellow roasted Holland peppers.
Tomato Salad -The authentic Greek salad prepared with vine-ripe tomatoes, cucumbers, onions, peppers, and feta cheese.
3rd Course
Loup de Mer -Grilled filet of Mediterranean Loup de Mer. Served with a mix of seasonal steamed vegetables.
Or
Lamb Chops -Charcoal-broiled lamb chops with seasonal vegetables and French fries.
Or
Organic Salmon -By Freedom Food served with boiled potatoes.
4th Course (on the table)
Assortment of desserts and seasonal fruit