estiatorio Milos
Restaurant Information
Public Phone Number
(702) 414-1270RSVP Phone Number
(702) 414-1270Hours of Operation
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Monday11:30 am - 2:45 pm5:00 pm - 11:00 pm
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Tuesday11:30 am - 2:45 pm5:00 pm - 11:00 pm
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Wednesday11:30 am - 2:45 pm5:00 pm - 11:00 pm
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Thursday11:30 am - 2:45 pm5:00 pm - 11:00 pm
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Friday11:30 am - 2:45 pm5:00 pm - 11:30 pm
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Saturday11:30 am - 2:45 pm5:00 pm - 11:30 pm
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Sunday11:30 am - 2:45 pm5:00 pm - 11:00 pm
Property or Cross Streets
The Venetian Las VegasParent Corporation
estiatorio MilosDress Code
Guest attire can significantly impact the overall experience. We kindly ask that you avoid wearing hats, tank tops, flip flops, and swimwear in our restaurant. We appreciate your cooperation in adhering to our dress code guidelines.Social Channels
Donation Level
Platinum Platter ($6) ParticipantThis restaurant will donate $6.00 to Three Square Food Bank for each meal sold.
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Lunch - $40
- Dine In
First Course
CHOICE OF:- Ceviche*Greek-style Lavraki (Mediterranean Sea bass) ceviche
- OctopusSashimi quality Mediterranean octopus, chargrilled
- Greek SaladThe authentic salad prepared with vine-ripe heirloom tomatoes
Second Course
CHOICE OF:- Dorade RoyaleWhole grilled Mediterranean sea bream
- Hiddenfjord SalmonGrilled Hiddenfjord salmon, Piazzi Beans
- Roasted Organic Chicken BreastRoasted eggplant, peppers, mint yogurt, herbs
Third Course
CHOICE OF:- Fruits Of The SeasonChef’s daily selection
- Greek YogurtWith daily spoon sweets
Special Notes: *Consuming raw and undercooked meats, poultry, seafood shellfish, or eggs may increase your risk of foodborne illness especially if you have certain medical conditions
Dinner – $120
- Dine In
First Course
CHOICE OF:- Oysters* East/West Coast, season’s best oysters
- Raw Fish Platter* A selection of four fish served sashimi style
- OctopusSashimi quality Mediterranean octopus, chargrilled
- Greek Salad The authentic salad prepared with vine-ripe heirloom tomatoes
- Holland Peppers, Grilled Mushrooms Chef’s daily selection of mushrooms, grilled red, yellow, and orange peppers, olive oil and aged balsamic
Second Course
CHOICE OF:- Dorade Royale Whole grilled Mediterranean sea bream, broccoli
- Hiddenfjord Salmon* Grilled Hiddenfjord salmon, Piazzi beans
- Colorado Lamb Chops* Greek-style charbroiled lamb chops with hand-cut fries
- Astakomakaronada Bay of Fundy lobster pasta, Athenian-style
- Filet Mignon* Served with hand-cut fries
Third Course
CHOICE OF:- Fruits Of The SeasonChef’s daily selection
- Greek YogurtWith daily spoon sweets
Special Notes: Including a wine pairing for each course carefully curated by our wine director. *Consuming raw and undercooked meats, poultry, seafood shellfish, or eggs may increase your risk of foodborne illness especially if you have certain medical conditions