Menus
- Restaurant Week Lunch Menu
- Restaurant Week Brunch Menu
- Restaurant Week Dinner Menu
- Happy Hour
- Brunch
- Lunch
- Dinner
- Dessert
- Cocktails
- Wine
Restaurant Week requires full table participation, please inform your server if you have any allergies upon arrival. Available Monday-Sunday, starting August 18th *excluding Saturday, August 30th.
Three Course, Curated Tasting Menu available for Lunch + Brunch starting at $35, Dinner starting at $65. Up-charges may apply for some menu items.
Download PDFRestaurant Week requires full table participation, please inform your server if you have any allergies upon arrival. Available Monday-Sunday, starting August 18th *excluding Saturday, August 30th.
Three Course, Curated Tasting Menu available for Lunch + Brunch starting at $35, Dinner starting at $65. Up-charges may apply for some menu items.
Download PDFRestaurant Week requires full table participation, please inform your server if you have any allergies upon arrival. Available Monday-Sunday, starting August 18th *excluding Saturday, August 30th.
Three Course, Curated Tasting Menu available for Lunch + Brunch starting at $35, Dinner starting at $65. Up-charges may apply for some menu items.
Download PDFHappy Hour
Available Monday to Friday from 4:00pm to 7:00pm
From the team behind bottomless espresso martini brunch—$14 Espresso Martinis for Happy Hour.
Yamas!
Join us at the bar or lounge area for Happy Hour.
Download PDFHappy Hour Drinks
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Filthy Greek
$14
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Signature Espresso Martini's
all espresso martinis are $14 during happy hour
$14
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House Wine
red, white or sparkling
$10
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Beers
Mythos, Fix or Monumental IPA
$7
Meze
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Feta Fries
Greek feta, oregano
$10
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Spanakopita
Fresh spinach, leeks, and feta wrapped in phyllo
$10
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Calamari
Lightly fried, marinara and aioli
$14
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Grilled Octopus
Red onions, capers, red wine vinegar, peppers
$18
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Grilled Haloumi
Cypriot cheese, honey drizzle, sesame seeds
$14
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Balos Chips
Zucchini and eggplant chips, tzatziki
$20
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Balos Burger
L.T.O, tzatziki, kasseri cheese, Greek fries
$22
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Lamb Chops
two chops, simply grilled, tzatziki
$36
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Crispy Brussel Sprouts
$10
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Gyro Sampler
trio of mini traditional gyro's; lamb, pork and chicken, warm pita, tzatziki
$21
Raw Bar
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Oysters
Minimum of 6, East or West Coast
$3
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Shrimp Cocktail
Minimum of 4, cocktail sauce
$4
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Seafood Plateau
Oysters, jumbo shrimp, lump crab, Maine lobster
$85
Brunch
Saturday & Sunday 11:30am-3:00pm
Bottomless Brunch Cocktails & Tableside Espresso Martinis - $45 per person
1.5 hour limit per guest with full table participation required.
Pre-fixe Brunch Three Course Menu - $45 per person
Prices are separate for bottomless brunch + pre-fixe brunch three course food menu.
All parties will incur an autogratuity of 20%
Prefix available to groups under 8 - all items are also available for a la carte dining.
For all reservations 8 or more please contact our events team alyssa@balosrestaurants.com for further assistance.
Download PDFBottomless Brunch Cocktails
$45 per person 1.5 hour limit for bottomless option per guest. Full table participation required. Please note bottomless brunch cocktails do not include three course pre-fixe food items.-
Bubbles
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Mimosa
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Bellini
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Bloody Mary
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Tableside Espresso Martini
Choose one of our signature flavors made tableside. Espresso Martini's are also available for our Bottomless Brunch.
Tableside Espresso Martini
Choose one of our signature flavors made tableside. Espresso Martini's are also available for our Bottomless Brunch. Handcrafted with For Five espresso and locally selected spirits, our espresso martinis offer a fusion of bold coffee and unique flavors-
Classic
grey goose vodka
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Matcha
Conniption Gin
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Chocolate
grey goose vodka
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Salted Caramel
makers mark
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Carajillo
licor 43, flecha azul blanco
Pre-fixe Brunch
$45 per person. Available to groups under 8 - all items are also available for a la carte dining. Please note brunch pre-fixe does not include bottomless brunch cocktails.Starters
Choose one-
Green Salad
Romaine, feta, dill, lemon caper dressing
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Greek Salad
Tomatoes, cucumber, green pepper, feta, olives
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Watermelon & Feta
fresh watermelon, jalapeño, mint, arugula, lemon vinaigrette
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Spanakopita
Fresh spinach, leeks, and feta wrapped in phyllo
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Avgolemono
Traditional chicken soup, lemon, rice
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Tuna Tartare
Yellowfin tuna, lemon, olive oil, crispy kataifi
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Grilled Octopus
Red onions, capers, red wine vinegar, peppers
Main Course
Choose one-
Balos Omelette
Spinach, feta, tomatoes, lemon hash potatoes
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Spanakopita Florentine
Spinach & feta stuffed phyllo pastry, poached egg, ham, hollandaise
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Baklava French Toast
Mixed berries, pistachio, almond, walnut, Greek yogurt
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Shakshouka
3 poached eggs, pickled red onion
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Balos Burger
Lettuce, tomato, onion, tzatziki, kasseri cheese, Greek fries
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Traditional Gyro
Chicken, Lamb or Pork tomato, onion, tzatziki & Greek fries wrapped in pita
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Chicken Souvlaki
Pita, tzatziki, Greek fries
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New York Strip & Eggs
prime strip, Greek fries, eggs your way
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Lavraki Filet
branzino filet, horta, caperberries
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Crab Cake Benedict
Jumbo lump blue crab cakes, poached eggs, hollandaise, breakfast potatoes
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Lamb Chops
two lamb chops, simply grilled, Greek fries
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Lobster Roll
New England roll, Maine lobster, potato chips
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Lobster Benedict
Whole Maine lobster, poached eggs, hollandaise, breakfast potatoes
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Avocado Toast
sourdough, lemon yogurt, poached eggs, pickled red onion
Desserts
Choose one-
Baklava
Sweet flaky pistachio pastry, Greek frozen yogurt
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Galaktoboureko
Custard-filled phyllo pastry
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Cheesecake
Mascarpone cheesecake, Vyssino cherries
For Five Coffee
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Latte
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Macchiato
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Americano
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Assorted Tea
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Drip
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Espresso
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Double Espresso
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Cappuccino
Consuming raw or undercooked food (meats, poultry, seafood, shellfish, or eggs) may increase your risk of foodborne illness
Prices subject to change. An operational fee of 4% will be applied to all checks
All parties will incur an auto gratuity of 20%
Monday through Friday 11:30am-3:00pm
Power Lunch - $45 per person
Prefix available to groups under 8 - all items are also available for a la carte dining.
For all reservations 8 or more please contact our events team alyssa@balosrestaurants.com for further assistance.
Power Lunch
$45 per personAvailable Monday to Friday from 11:30am to 3:00pm for groups under 8
Consuming raw or undercooked food (meats, poultry, seafood, shellfish, or eggs) may increase your risk of foodborne illness.
Prices subject to change. An operational fee of 4% will be applied to all checks. All parties of 6 or more will incur an autogratuity of 20%
Dinner
Sunday through Wednesday 5:00pm-10:00pm
Thursday through Saturday 5:00pm-11:00pm
Bar closes at 1 am
For all reservations 8 or more please contact our events team alyssa@balosrestaurants.com for further assistance.
Crudo
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Tuna
Yellowfin tuna, EVOO, finger lime pearls
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Salmon
Ponzu sauce, sesame seeds, micro greens
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Hamachi
Yuzu, lemon zest, pickled red onion, EVOO
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Branzino
Yuzu, finger lime pearls, tobiko, micro greens
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Crudo Sampler
Tuna, salmon, hamachi, branzino
Raw Bar
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Tuna Tartare
Yellowfin tuna, avocado, lemon olive oil, crispy kataifi
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Shrimp Cocktail
Cocktail sauce, lemon
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Oysters (Half Dozen)
East or West Coast oysters served with mignonette and cocktail sauce
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Seafood Plateau (For 2 or 4)
Oysters, jumbo shrimp, jumbo lump blue crab, Maine lobster
Caviar
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Goose Bump
single serving of Kaluga Caviar paired with a chilled shot of Grey Goose
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Kaluga
Creamy, clean, buttery finish. 1 oz serving, pita coins, crème fraîche
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Beluga
Nutty, delicate, elegant pearls. 1 oz serving, pita coins, crème fraîche
Appetizers
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Classic Spreads
Choice of three
Hummus
Tzatziki
Spicy Feta
Melitzanosalata
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Lamb Kleftiko
Braised and shredded lamb wrapped in crispy phyllo, lemon yogurt
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Grilled Octopus
Red onions, capers, fava purée, roasted peppers
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Cheese Saganaki
Kefalograviera, honey, sesame
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Kolokithokeftedes
Zucchini fritters, mint, feta, lemon yogurt
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Grilled Shrimp
simply grilled, ladolemono, evoo
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Sesame Feta
Fried feta coated with sesame seed crust, sour cherries and honey
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Balos Chips
Zucchini and eggplant chips, tzatziki sauce, fried graviera
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Crab Cakes
Jumbo lump Maryland blue crab, roasted red pepper sauce
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Grilled Halloumi
Cypriot cheese, honey, sesame seeds, candied orange peel
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Shrimp Saganaki
Jumbo shrimp, tomato, herbs, barrel-aged feta
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Calamari
Lightly fried, served with marinara and aioli or simply grilled
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Chilean Sea Bass Skewers
Ladolemono, roasted red pepper sauce, frisée, watermelon radish
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Loukaniko
grilled Greek sausage, roasted red peppers, light tomato sauce
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Spanakopita
fresh spinach, leeks, feta wrapped in thin phyllo
Salads
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Greek Salad
Tomatoes, cucumber, green pepper, feta, olives
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Watermelon & Feta
fresh watermelon, jalapeño, mint, arugula, lemon vinaigrette
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Green Salad
Romaine hearts, barrel-aged feta, fresh dill, lemon caper dressing
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Beet Salad
Grape tomatoes, red onions, creamy goat cheese, toasted walnuts
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Avgolemono Soup
Traditional chicken soup, lemon, rice
Whole Fish
Whole fish are butterflied and topped with ladolemono, parsley, and caper berries-
Lavraki (Greece)
Lean, mild, sweet, flaky white branzino
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Royal Dorado (Mediterranean)
Mild flavor, firm succulent flakes
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Fagri for Two (Mediterranean)
Minerally notes, firm, delicately sweet, pink snapper
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Black Sea Bass (Mid-Atlantic)
Mild, fresh, delicate flavor, tender white flakes
From the Sea
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Grilled Ora King Salmon
Asparagus, sautéed spinach, tobiko, cauliflower sauce
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Tiger Prawns
Grilled, EVOO, ladolemono, parsley
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Sea Scallops
Tomato tapenade, olives, crispy leeks, celery root purée
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Swordfish Kebab
Marinated and grilled, fava purée, sautéed broccolini
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Lobster Pasta
Whole Maine lobster, bucatini, bisque sauce, parsley, graviera
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Seafood Youvetsi
Orzo pasta, gulf shrimp, scallops, whole Maine lobster
From the Land
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Greek Roasted Chicken
Marinated and oven-roasted, garlic, oregano, served with lemon potatoes
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Lamb Chops
Simply grilled, lemon
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Filet Mignon Kebab
fingerling potatoes, chimichurri
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Surf & Turf
filet mignon, whole grilled Maine lobster, choice side
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New York Strip
prime striploin, lemon
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Bone-In Pork Chop
sautéed wild mushrooms, ladolemono
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Lamb Youvetsi
Orzo pasta, braised lamb shank, graviera cheese
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Moussaka
Greek style lasagna layered with eggplant, potato, ground beef, and béchamel
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Gemista
Stuffed peppers, seasoned rice, herbs
Sides
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Horta
Mixed wild greens, lemon, EVOO
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Sautéed Spinach
Garlic, lemon, EVOO
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Greek Fries
House fries, oregano, lemon
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Saffron Rice
Medium grain rice, Spanish saffron
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Greek Lemon Potatoes
Yukon gold potatoes, ladolemono, oregano
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Crispy Brussel Sprouts
Spiced honey, fava purée, pickled red onions
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Grilled Vegetables
Tomato, eggplant, zucchini, sweet peppers
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Crudité
Malibu carrots, celery, green beans, watermelon radish
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Pita
Consuming raw or undercooked food (meats, poultry, seafood, shellfish, or eggs) may increase your risk of foodborne illness
Prices subject to change. An operational fee of 4% will be applied to all checks. Parties of 6 or more will incur an autogratuity of 20%
Desserts
Dessert
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Baklava
sweet flaky pistachio pastry, Greek frozen yogurt
$15
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Galaktoboureko
semolina custard filled phyllo pastry
$15
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Cheecake
mascarpone cheesecake, vyssino cherries
$17
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Chocolate Layer Cake
rich dark chocolate cake, chocolate mousse filling
$19
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Karithopita
syrup soaked walnut cake, vanilla ice cream
$14
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Crème Brûlée
mastiha custard, caramelized cane sugar
$16
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Greek Yogurt
greek yogurt served with vyssino cherries
$14
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Assorted Sorbet
single or triple scoop
$8
Dessert Wine
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Muscat of Samos, Kourtaki
Muscat blanc. Samos, Greece Lemon, poppyseed cake, Orange rind & honey. Balanced sweetness.
$14
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Achaia Vin, Tetramythos
Mavrodaphne, Peloponnese, Greece plum, tabacco, tea, caramel aromas. Delicate sweetness of baked apple & toffee
$17
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Santorini Vin Santo, Gavalas 2016
Assyrtiko, Santorini, Greece. Complex amora of raisin, dried figs, prunes, caramel, dark chocolate & coffee
$40
Specialty Cocktails
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Balos Martini
cop cucumber vodka, skinos mastiha, mint, cucumber, lime
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Filthy Greek
grey goose vodka, black olive brine, extra virgin olive oil, feta-stuffed kalamata
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Santorini Spritz
conniption kinship gin, elderflower, lychee, lemon, topped with bubbly
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The V.I.P.
alb vodka, pineapple infusion
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Watermelon Wave
conniption gin, fresh watermelon, lemon, honey, skinos mastiha
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Spicy Hibiscus Margarita
patron blanco, house made hibiscus syrup, Fresno chili, lime tajin
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Plane to Athens
d'usse cognac, rockeys liqueur, lemon, aperol
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Pineapple Parthenon
amaras mezcal, pineapple, coconut milk, lime
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Baloma
código rosa tequila, lime, blue agave, pink grapefruit soda
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Island Passion
patron reposado, agave, passoa passion fruit, boba, lime
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Summer Peach Mule
whistlepig bourbon, lemon, honey, peach, ginger beer, mint
Beer
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Mythos Lager
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Fix Lager
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Port City Monumental IPA
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Stella Artois NA
Bottle Service
Vodka
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Grey Goose
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Ketel One
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Tito's
Tequila & Mezcal
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Patrón Reposado
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Código 1530 Rosa
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Komos Reposado Rosa
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Komos Añejo
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Clase Azul Reposado
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Clase Azul Añejo
Whiskey & Bourbon
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Highland Park 12
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Highland Park 18
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Angel’s Envy
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Angel’s Envy Rye
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Balvenie 14 Year
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Macallan 12
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Macallan 18
Bottle service incurs an autogratuity of 20%
Espresso Martinis
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Classic
grey goose vodka
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Matcha
Conniption Gin
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Chocolate
grey goose vodka
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Salted Caramel
maker's mark bourbon
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Carajillo
licor 43, flecha azul blanco
Mocktails
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Apathos
lemon, ginger beer, passion fruit
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NO-Groni
roots divino bianco, tonic, roots divino rosso, orange bitter
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Golden Hour
seedlip grove 42 NA liqueur, honey syrup, lemon, ginger ale
Rosé
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Grenache, Hampton Water
Languedoc-Roussillon, France. Fresh, vibrant & balanced acidity
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Grenache, Notorious Pink
France. Elegant, crisp soft fruits
Sparkling
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Grande Cuvee, Victorious Rose
Vin de France. Crisp, balanced, delicate bubbles
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Xinomavro, Awakes Kir-Yianni Rose
Amyndeon, Greece. Fruity, light & aromatic
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Prosecco, Vigne Antiche
Asolo, Italy. Touch of honey, notes of citrus & almond
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Champagne, Veuve Clicquot
France. Fine, elegant & wonderfully rounded
White
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Assyrtiko, Balos
Nemea, Greece. Wonderfully balanced citrus notes
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Robola, Orealios Gaea
Cephalonia, Greece. Light & crisp. Peach, honey, & melon aromas
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Moschofilero, Mitravelas
Mantinia, Greece. Exotic, playful, balanced fruits
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Sauvignon Blanc, Alpha Estate
Amyndeon, Greece. Peach citrus, refreshing mineral finish
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Chardonnay, Frank Family
Napa Valley, US. Expressive, elegant bouquet of citrus blossoms
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Sancerre, Moulin des Vrillères
Sancerre, France. Dry crisp fruit, elegantly restrained citrus
Red
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Limniona, Domaine Zafeirakis
Creta, Greece. Balanced, raspberry, pomegranate
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Xinomavro, Kokkinos Naoussa
Naoussa, Greece. Dried red fruit. Moderate tannins
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Cabernet Sauvignon, Philotimo
Napa Valley, California. Ripe black fruits, smooth bold tannins
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Pinot Noir, Landmark
California, US. Black cherry, black currant, blueberry pie
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Chianti, Colombaio di Cencio
Chianti, Tuscany, Italy. Fruity floral notes, violet and rose
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Cabernet Sauvignon, The Prisoner
California, US. Bold, cinnamon, oak, blackberry
Prices subject to change
An operational fee of 4% will be applied to all checks
Parties of 6 or more will incur an auto gratuity of 20%