Full Mykonian House menu with prices for 2026 covering every category transcribed from the official menu: Traditional Spreads from $9, mezze and appetizers, Aegean whole fish, a raw bar with ceviche and sashimi, and house specialties including Lobster Pasta and Seafood Orzo. Below: the at-a-glance highlights, the full priced menu, the cheapest items, signature picks, and a comparison vs. nearby Greek peers.
Signature items
The four things visitors most often ask about the Mykonian House menu — price, salad, seafood, and the standout dish — answered at a glance.
Garlic and potato dip. Also Hummus at $11. Both soups are $12.
The authentic Greek village salad with whole feta, tomato, cucumber, and Kalamata olives. No lettuce.
The emblematic Aegean fish. Also available as Ceviche Lavraki in the raw bar ($35).
Whole lobster over pasta in a rich sauce. The flagship House Specialty.
As an upscale Greek restaurant, the most budget-friendly section is Traditional Spreads. All ten items below are $19 or under. Pairing two or three spreads with a soup is the most economical way to experience the kitchen.
If you are visiting Mykonian House for the first time and want to understand what the kitchen does best, these six dishes represent the range and identity of its Aegean-inspired menu.
Nine categories with item counts. Click any link to jump directly to that section of the full priced menu below.
Mykonian House brings the culinary identity of Mykonos, the celebrated Greek island in the Cyclades, to a New York City dining room. The menu is built around the pillars of Aegean cuisine: fresh whole fish prepared simply to highlight their natural flavor, traditional dips and spreads shared at the table, charcoal-grilled mezze, and slow-cooked classics like Moussaka and Lamb Gouvetsi.
The restaurant's name signals its intent clearly. Mykonos has long been associated with exceptional local seafood — lavraki, tsipoura, octopus — caught daily from the surrounding Aegean waters and served with little more than good olive oil, lemon, and oregano. That same philosophy guides the kitchen here: quality ingredients, Aegean technique, and restraint in preparation.
What distinguishes Mykonian House from a standard Greek-American restaurant is its commitment to both the traditional (Horiatiki at $28, Avgolemono at $12, Paidakia lamb chops at $52) and the contemporary (a raw bar with Tuna Sashimi and Ceviche Lavraki). The Greek Meze spread platter ($26) is an ideal introduction for first-time visitors who want to sample the kitchen's range of traditional dips before committing to a main.
Mykonian House is not affiliated with this page. Visit mykonianhouse.com for reservations and current hours.
Mykonian House is a seafood-forward restaurant, but it offers a meaningful selection of vegetarian and vegan dishes rooted in the vegetable-rich tradition of Greek cuisine. The Traditional Spreads section is almost entirely plant-based, and the Mezze section has multiple vegetarian choices.
Guests avoiding red meat entirely can build a full meal from spreads, the raw bar, and seafood entrees. The Moussaka contains ground meat; all other non-meat dishes on the menu are vegetarian or can be confirmed with the kitchen.
Always confirm allergens and dietary needs directly with the restaurant. Cross-contact is possible in any open kitchen.
Mykonian House occupies the upscale end of the Greek dining spectrum alongside Avra Madison. Barbounia and Mandolin Aegean Bistro offer similar Aegean flavors at a slightly lower price tier. All four share a Mediterranean focus and emphasis on fresh seafood.
| Category | Mykonian House | Avra Madison | Barbounia | Mandolin Aegean |
|---|---|---|---|---|
| Price tier | $$$$ | $$$$ | $$$ | $$$ |
| Cuisine | Greek seafood | Greek seafood | Mediterranean | Aegean bistro |
| Cheapest starter | $9 | comparable | comparable | comparable |
| Salad (signature) | $28 | comparable | comparable | comparable |
| Seafood entree from | $44 | comparable | comparable | comparable |
| Raw bar | Yes | Yes | No | Yes |
| Whole fish on menu | Yes | Yes | No | Yes |
| NYC location | Yes | Yes | Yes | Yes |
Price tiers are approximate and based on publicly available information. "Comparable" for Avra Madison, Barbounia, and Mandolin reflects similar positioning without verified per-item pricing for those restaurants. Confirm all prices directly with each restaurant before visiting.
If you are comparing Mykonian House with other Aegean and Mediterranean restaurants, these are the closest alternatives covered on Menupedia.
Detailed answers to the most common questions about the Mykonian House menu, pricing, dishes, and dining experience.
The Lobster Pasta at $54 is the highest-priced item on the Mykonian House menu. It is followed closely by the Filet Mignon Souvlaki ($52) and Paidakia lamb chops ($52). The From the Sea section, featuring fish like Lavraki, Bigeye Tuna, Tsipoura, and Head-On Shrimp, runs $44-$49 per entree. The House Specialties (Lobster Pasta, Seafood Orzo, Moussaka) span $38-$54.
Avgolemono ($12) is a foundational soup in Greek cuisine made by tempering eggs and lemon juice into a warm chicken or vegetable broth, creating a silky, velvety texture without cream. The name literally means egg-lemon in Greek. At Mykonian House it is one of two soups on the menu alongside Fakes (lentil soup, $12). Avgolemono can also refer to the sauce made the same way, served over stuffed grape leaves or meatballs in other Greek dishes.
Lavraki ($49) is European sea bass, one of the most prized fish in the Mediterranean. In Greek it is also called 'loup de mer' in French markets. The fish has delicate, moist white flesh and a clean flavor without pronounced fishiness, making it the emblematic fish of Aegean cuisine. At Mykonian House, lavraki appears both as a whole fish entree under From the Sea and as the basis of the raw bar's Ceviche Lavraki ($35). The island of Mykonos is known for its proximity to the Aegean and its affinity for freshly caught lavraki, explaining the restaurant's emphasis on it.
Horiatiki ($28) is the authentic Greek village salad (horiatiki means 'of the village' in Greek). Unlike American Greek salads, horiatiki contains no lettuce whatsoever. The traditional ingredients are ripe tomatoes, cucumbers, Kalamata olives, green bell pepper, red onion, and a whole slab (not crumbled) of feta, dressed generously with extra-virgin olive oil and dried Greek oregano. At $28 it is the most expensive salad on the menu, reflecting the quality of its ingredients and the status it occupies in authentic Greek cuisine.
Yes. Mykonian House maintains a Raw Bar section with four items: Ceviche Lavraki ($35), Tuna Tartare ($29), Tuna Sashimi ($28), and Salmon Sashimi ($22). The Salmon Sashimi is the most affordable raw bar entry at $22. The presence of a Japanese-influenced raw bar alongside traditional Greek mezze and spreads is characteristic of upscale Aegean seafood restaurants in New York that draw on both Mediterranean and global fine-dining sensibilities.
Garides Saganaki ($26) is one of the most beloved mezze dishes in Greek cuisine. Garides means shrimp and saganaki refers to the small two-handled frying pan (derived from the Turkish word sahan) in which the dish is cooked and served. Shrimp are sauteed with fresh tomatoes, crumbled feta cheese, a splash of ouzo or white wine, and herbs, then baked until bubbling. The combination of brine from the shrimp, creaminess from the feta, and brightness from the tomato is characteristic of the Cycladic islands.
Paidakia ($52) are Greek lamb chops, typically from the rib section, grilled over high heat until charred at the bone while remaining pink and juicy inside. The classic Greek marinade is simple: lemon juice, olive oil, dried oregano, salt, and pepper. Paidakia are one of the most iconic items in Greek cuisine, associated with feasts, celebrations, and the cooking traditions of the Greek islands. At $52, they are the same price as the Filet Mignon Souvlaki, reflecting their premium position as one of the most prized proteins in the Greek culinary tradition.
The most affordable items at Mykonian House are in the Traditional Spreads section. The cheapest single dish is Skordalia at $9, followed by Hummus at $11, then Taramosalata, Tzatziki, and Melitzanosalata all at $12 each. Both soups (Avgolemono and Fakes) are also $12. As an upscale Greek seafood restaurant, mains start at $34 (Chicken) and run to $54 (Lobster Pasta). The most budget-conscious way to eat at Mykonian House is to order a spread or two with a soup rather than a full entree.
Mykonian House has a notable range of vegetarian dishes throughout the menu. In Traditional Spreads: Skordalia ($9, vegan), Hummus ($11, vegan), Tzatziki ($12, vegetarian), Melitzanosalata ($12, vegan), and Greek Meze ($26, vegetarian). In Salads: all four salads are vegetarian. In Mezze: Gigantes ($19, vegan), Saganaki ($19, vegetarian), Grilled Halloumi ($21, vegetarian), and Spanakopita ($19, vegetarian). In Sides: Organic Spinach, Asparagus, Broccoli Rabe, and Lemon Potatoes are all vegan at $12 each. The Moussaka ($38) under House Specialties contains meat and is not vegetarian in its standard preparation.
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