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#Breaking Fabulous Fall Favorites Continue Exclusively at @AmmosNewYork Its Time to GO GREEK for Autumn PART TWO of TWO! By #DimitrisNakos 52 Vanderbilt Avenue #EatRealFood #PeachysPicks
Ammos Estiatorio is an upscale Greek seafood restaurant in Midtown East, Manhattan, at 52 Vanderbilt Avenue, New York, NY 10017—steps from Grand Central Terminal.Opentable
Owned by Dimitris Nakos (an Athens native), it focuses on authentic Greek and Mediterranean cuisine with a strong emphasis on fresh seafood. Whole fish are flown in daily from Mediterranean waters, alongside traditional mezedes (small plates/appetizers), grilled octopus, shellfish, lamb, and other regional dishes. Ingredients such as extra virgin olive oil, barrel-aged feta, strained yogurt, honey, sea salt, oregano, and capers are imported from Greece.Grokipedia
The name “Ammos” means “sand” in Greek. The bright, two-story space uses light woods, weathered stone, and an airy design meant to evoke the Greek islands.Opentable
Starters
Soup
Chef’s seasonal selection 16
Ammos Chips (for sharing) 36
Crispy thin-cut mixed vegetables, saganaki bites, served with yogurt garlic sauce
Five Spreads Assortment (for sharing) 39
Five traditional Greek spreads, served with pita or fresh-cut vegetables
Traditional Spreads (choice of one) 18
Tzatziki, Taramosalata, Melitzanosalata, Htipiti, Skordalia, served with pita or fresh-cut vegetables
Saganaki 28
Greek graviera cheese, lightly fried and flambéed with Metaxa brandy
Traditional Spinach Pie 21
Spinach, leeks, Greek feta, scallions, dill, finished with tomato sauce & a mint-olive oil dressing
Crispy Zucchini croquettes 24
Graviera & feta cheese, mint olive oil, served with tzatziki
Beets Skordalia 29
Oven roasted golden and blood beets, served with almond garlic purée
Meatballs 26
Ground sirloin meatballs cooked in tomato & basil sauce, parsley, springled with crumbled feta
Fresh Sardines 28
Grilled or pan fried, Mediterranean fresh sardines, fresh lemon & Greek herbs
King Shrimp
Grilled head-on prawns with a lemon-olive oil emulsion, served with dill jasmine rice M/A
Shrimp Saganaki 38
Jumbo shrimp sautéed with fresh tomatoes, garlic & sweet onion, finished with ouzo, topped with warm creamy feta & parsley, served with pita
Calamari 28
Tender squid, grilled with lemon & olive oil emulsion sauce or crispy with lemon caper aioli
Octopus 43
Tender Mediterranean octopus served over Santorini fava
Tuna Tartare 39
Finely diced tuna with taramosalata spread, chopped tomatoes, cilantro & scallions, served with crispy pita
Salads
Sides
· Chicken Breast 15 / Grilled Calamari 17 / Shrimp 21 / Salmon 25 / Pan Seared Tuna 29
Greek Salad 31
Beefsteak tomatoes, Kalamata olives, Spring onions, cucumbers, tri-color peppers, barrel-aged feta, fresh Mount Taygetos oregano
Dimitri’s Salad 36
Baby arugula and mixed greens, mixed berries, strawberries, dry Kalamata figs, roasted walnuts, cashews, Greek honey & garlic balsamic vinaigrette dressing
(choice of feta or goat cheese)
Beets Carpaccio 32
Thin-cut oven roasted golden and blood beets, shallot vinaigrette, pistachio yogurt, crispy garlic
Fresh Whole Fish
Our selection of the freshest fish is flown in daily. Priced per pound
Fish is carefully deboned unless otherwise requested. Some small bones may remain. Please allow additional time for larger fish.
Lavraki (Mediterranean Sea Bass) 46
Imported, Greek Islands, lean fish, mild, delicate and flaky, subtle sweetness
Tsipoura (Greek Sea bream) 46
Imported, delicate, mild and slightly sweet, tender, flaky white flesh, clean flavor
Fagri (Greek Porgy) 58
Imported, firm, delicate white flesh, mild, slightly sweet flavor, clean finish
Turbot 62
Northeast-Atlantic and Mediterranean regions, delicate white flesh, mild, rich buttery flavor
Red Snapper 56
Atlantic Ocean, firm, flaky white flesh, mild, delicate finish
Black Sea Bass 54
Mid-Atlantic Ocean, tender, flaky white flesh, mild, slightly sweet flavor, delicate texture
Fluke 49
Western Atlantic Ocean, mild, lean, soft tender texture, delicate white fish, slightly sweet flavor
Dover Sole 76
Imported, English Channel, mildly sweet flavor, buttery, small tender flakes
Specialties
Market Fish 48
Fresh catch of the day, chef’s special preparation
Seafood Pasta 54
Linguini pasta tossed with calamari, shrimp, octopus and chopped clams in garlic, basil and tomato sauce, finished with clam broth and butter
Salmon 46
Pan-seared salmon served with spinach purée, Mediterranean ratatouille & dill jasmine rice
Tuna 54
Crusted in fine herbs pan-seared tuna, truffle carrot puree, wild mushrooms, sautéed spinach, baby carrots, red bell peppers with basil oil & ginger soy cider vinaigrette
Mousakas 42
Sautéed ground beef with roasted potatoes, zucchini and eggplant, topped with feta béchamel sauce
Grandma’s Pasta 38
Grandma’s pasta in traditional Greek meat sauce
Half chicken 42
Pan-seared tender chicken, finished with fresh lemon & butter, served with golden lemon potatoes & Dijon yogurt sauce
Ammos Burger 39
Ground sirloin burger, grilled tomato & onion, mesclun salad, topped with feta cheese, served in warm pita with Ammos oregano fries, tzatziki & aioli sauce
Lamb Shank 58
Traditional slowly cooked lamb shank in a homemade tomato sauce over mashed potatoes
Vegetarian
Grilled Vegetables 32
Grilled eggplant, zucchini, vine tomatoes, Vidalia onions, bell peppers & carrots, served with almond garlic purée
Mediterranean Pasta 36
Linguine, tossed in garlic, fresh tomato & basil sauce with pistachio pesto & goat cheese
(Available without goat cheese and prepared with extra-virgin olive oil)
Meats
Complimentary Side
Choose one: Mashed Potatoes, Ammos Fries, or Crispy Onions
Lamb Chops
Grilled rack of lamb, Mediterranean herbs, lemon & olive oil emulsion 79
Ribeye Steak
24oz Prime bone-in Ribeye steak, roasted garlic, rosemary & thyme Butter 95
TOMAHAWK (for sharing)
32 oz. Thick-Cut Bone-In Ribeye Steak, roasted garlic, rosemary & thyme Butter 125
Add a Side Sauce 6
Garlic Peppercorn • Creamy Truffle
Specialties for Sharing
Surf & Turf 195
Two Prawns & 24oz Prime bone-in Ribeye steak served with mashed potatoes & crispy onions & Ammos truffle fries, side of garlic peppercorn & creamy truffle sauce
Curated selection of fresh seafood or meat specialties 495
Serves four to six people. Please ask your server for details
· Crispy Onions 14
· Fresh cut oregano fries 14
· Truffle fries 18
· Roasted lemon potatoes 16
· Mashed potatoes 16
· Wild mushrooms sauté 18
· Mediterranean Ratatouille 14
· Sauteed spinach 14
· Roasted baby beets 15
***
Prix-Fixe LUNCH three course menu $55
AVAILABLE: Monday to Friday 11:00am - 4:00pm
Starter (Choice of one)
Soup
Chef’s seasonal selection
Dimitri’s Salad
Baby arugula and mixed greens, mixed berries, strawberries, dry Kalamata figs, roasted walnuts, cashews, Greek honey & garlic balsamic vinaigrette dressing (choice of feta or goat cheese)
Traditional Spinach Pie
Spinach, leeks, Greek feta, scallions, dill, finished with tomato sauce & a mint-olive oil dressing
Calamari
Tender squid, grilled with lemon & olive oil emulsion sauce or crispy with lemon caper aioli
Meatballs
Ground sirloin meatballs cooked in tomato & basil sauce, parsley, springled with crumbled feta
Main Course (Choice of one)
Market Fish
Fresh catch of the day, chef’s special preparation
Mediterranean Pasta
Linguine, tossed in garlic, fresh tomato & basil sauce with pistachio pesto & goat cheese
(Available without goat cheese and prepared with extra-virgin olive oil)
Half chicken
Pan-seared tender chicken, finished with fresh lemon & butter, served with golden lemon potatoes & Dijon yogurt sauce
Ammos Burger
Ground sirloin burger, grilled tomato & onion, mesclun salad, topped with feta cheese, served in warm pita with Ammos oregano fries, tzatziki & aioli sauce
Karidopita
Walnut cake dipped in honey cinnamon syrup served with vanilla ice-cream
Pagoto / Granita
Chef’s daily specialty ice-cream or sorbet
***
Pre-Theater three course menu $55
AVAILABLE: Monday to Friday 4:00pm – 6:30pm - Weekends all day
Starter (Choice of one)
Soup
Chef’s seasonal selection
Greek Salad
Beefsteak tomatoes, Kalamata olives, Spring onions, cucumbers, tri-color peppers, barrel-aged feta, fresh Mount Taygetos oregano
Meatballs
Ground sirloin meatballs cooked in tomato & basil sauce, parsley, springled with crumbled feta
Main Course (Choice of one)
Lavraki (Mediterranean Sea Bass)
Greek Islands, lean fish, mild, delicate and flaky, subtle sweetness, served with roasted vegetables
Mediterranean Pasta
Linguine, tossed in garlic, fresh tomato & basil sauce with pistachio pesto & goat cheese
(Available without goat cheese and prepared with extra-virgin olive oil)
Half chicken
Pan-seared tender chicken, finished with fresh lemon & butter, served with golden lemon potatoes & Dijon yogurt sauce
Dessert (Choice of one)
Karidopita
Walnut cake dipped in honey cinnamon syrup served with vanilla ice-cream
Pagoto / Granita
Chef’s daily specialty ice-cream or sorbet
