Our Menu

At Balos, the true pleasure comes from creating your own menu at the ever-changing and abundant fish table. With your waiter as your guide, you are taken on an adventure of the freshest and most diverse selection caught by fishermen on the shores of the Mediterranean.
Whether your preference is grilled, pan fried, or if you would like to discover a more traditional preparation such as kakavia or achnisto, there is the perfect catch waiting for you. Every table in Balos should share in the tastes, traditionally in Greece there is always fish on the table!

To complement your market selection, whet your appetite on some of the classic dishes that make Balos a special experience!
Enjoy your journey to Balos, “on top of the sea” one of the most beautiful and mystical beaches on Crete!

For today’s catch, please visit our fish market display off the dining room to select your meal from the freshest seafood available.


Dinner

Traditional spreads


Our traditional spreads are served with grilled artisan pita bread and an assortment of crudités.
Single Spread Or Spread Trio.
TZATZIKI
Yogurt, cucumber and garlic.
TARAMASALATA
Cod roe and potato.
TIROKAFTERI
Whipped feta and peppers.
SKORDALLA 
Whipped potato and garlic.
SUN-DRIED TOMATO HUMMUS
Puréed chickpea.
MELITZANOSALATA
Puréed eggplant with yogurt, garlic and walnuts.

sharing plates

(Serving 2-3 people)

VEGGIE PIKILIAS
Melitzanosalata, hummus, tzatziki, spanakopita, Greek olives, fresh tomatoes and cucumbers, pita bread.
MEZEDOPIKILIA
Kolokithokeftedes (zuchinni fritters), french fries, Greek sausage, Greek meatballs, Saganaki cheese and pancetta, served with tzatziki sauce, pita bread.
BALOS PIKILIAS
Kolokithokeftedes (zucchini fritters), stuffed mushrooms, chicken souvlaki(chicken breast skewer, green pepper, tzatziki), swordfish souvlaki(grilled swordfish skewer, green pepper, onion and basil aioli), spanakopita, zuchinni chips, pita bread.

small plates


CALAMARI Kalamarakia
Cornmeal-crusted, flash-fried domestic calamari. Served with basil aioli.
OCTOPUS Oktapodi
Sashimi grade Spanish octopus, fava, shaved onion, capers, sundried tomato vinaigrette.
SPANAKOPITA
Phyllo dough pouches stuffed with baby spinach, leeks, herbs, feta cheese, yogurt-feta mousse.
MAVROMATIKA
Black-eyed peas, tri colored peppers, mushroom, onion, parsley, red wine vinegar, Greek olive oil and balsamic vinegar.
GRAPE LEAVES Dolmades
Hand-rolled dolmades stuffed with rice and herbs. Served with yogurt sauce
KAKAVIA
Balos seafood stew with fresh fish of the day. Mussels, shrimp, calamari, potato and fresh vegetables.
FRIED CHEESE Saganaki Kefalograviera
Kefalograviera flambé, grape preserves.
MUSSELS Mydia Achnista
Steamed with shallots, garlic, dill, Ouzo and white wine.

salads


GREEK VILLAGE Horiatiki
Tomato, Cretean cucumbers, sliced red onion, cubanelle pepper, Kalamata olives, Arachova feta, Greek olive oil.
GREEN Prasini
Baby arugula, romaine, garden herbs, scallions, green olives, crumbled Manouri cheese, fennel vinagrette.
BEET Pantzaria
Roasted beets tossed in aromatic Greek yogurt with fennel and fresh fruit on a bed of greens.
GRILLED VEGETABLES PSITA LACHANIKA
Eggplant, zucchini, green and yellow peppers, mint yogurt and Haloumi cheese.

whole fish on the grill

GROUPER, RED SNAPPER, BLACK SEA BASS
Check the seafood display for avalibility and other daily bounty


20 oz BRANZINO Lavraki
Delicate, white flesh with a mild, sweet flavor.
20 oz ROYAL DORADO Tsipoura
Tender white flesh with a rich, succulent, meaty flavor.
All whole fish choices are offered with greens and your selection of side from the options listed below. Please allow 20 minutes per pound of fish.
GREEK ISLAND PIKILIAS
(serve 2-3 people)
Swordfish, salmon, fried or grilled calamari, shrimp, whole dorado or branzino

mains


SALMON Solomos
Grilled Faroe Islands salmon, eggplant, zucchini, mushroom and peppers in a fennel vinagrette.
*Enjoy with a glass of white: Moschofilero
LAMB CHOPS* Paidakia
Marinated and cooked to order. Baby rosemary potatoes with Kefalograviera cheese.
*Enjoy with a glass of red: Xinomavro
SEAFOOD PASTA Astakomakaronada
Fresh lobster, shrimp, calamari and mussels with pasta in a tomato sauce.
*Enjoy with a glass of white: Moschofilero
CHICKEN Kotopoulo Psito
½ all-natural pan seared chicken, fresh herbs, oven-roasted lemon potatoes, natural jus.
*Enjoy with a glass of white: Moschofilero
MOUSSAKA
Layered eggplant, potato and seasoned chopped sirloin, topped with béchamel sauce. Garnish of Greek village salad.
*Enjoy with a glass of red: Xinomavro
RIBEYE* Brizola Sharas
20 oz prime, grilled to order. Braised fresh green beans, baby rosemary potatoes with Kefalograviera cheese.
*Enjoy with a glass of red: Agiorgitiko
FILLET MIGNON* Moshari Fileto
8 oz Angus prime, grilled to order. Haricot vert, baby rosemary potatoes with Kefalograviera cheese.
*Enjoy with a glass of red: Xinomavro
ORZOTTO (VG) Giouvetsi Me Laxanika
Orzo pasta with spinach, sundried tomatoes, mushrooms, Greek olive oil and tomato sauce with Kefalograviera cheese.
*Enjoy with a glass of white: Aidani
SEAFOOD ORZOTTO Orizo Me Thalassina
Orzo pasta with shrimp, calamari, mussels, spinach, sundried tomatoes, mushrooms, Greek olive oil and tomato sauce with Kefalograviera cheese.
*Enjoy with a glass of white: Moschofilero
PASTICHIO PASTITSIO
Beef ragu bucatini and béchamel.
*Enjoy with a glass of red: Xinomavro

sides


LEMON POTATOES Patates Lemonates
Idaho potatoes roasted with lemon, garlic and oregano.
GREEK FRIES Patates Tiganites
Hand-cut Idaho potatoes, crumbled feta and dried Greek mountain oregano.
SPINACH RICE Spanakorizo
Baby spinach, rice, leeks and herbs.
GIGANTE BEANS Gigandes
Oven-roasted in light tomato sauce with fresh herbs and Greek olive oil.
STEAMED GREENS Horta
Braised seasonal greens (ask your server).

CHILDREN


CHICKEN TENDERS
Served with French Fries.
CHICKEN SOUVLAKI
Served with French Fries.
SPAGHETTI
Served with Greek meatballs and tomato sauce.
Served with just tomato sauce.
Served with butter.
PASTICHIO
Beef ragu bucatini and béchamel.
EXECUTIVE CHEF – THEODORE DIMITRAKOPOULOS
*Please ask your server about gluten free or vegetarian options. Please notify your server of food allergies before ordering. Consuming raw or undercooked meat, poultry, shellfish or eggs increase the risk of foodborne illness.

Lunch

starters


SPANAKOPITA
Phyllo dough pouches with baby spinach, leeks, herbs, feta cheese, yogurt-feta mouse.
KAKAVIA
Balos seafood stew with fresh fish of the day. Musssels, shrimp, calamari, potato and fresh vegetables.
GRAPE LEAVES
Hand-rolled dolmades stuffed with quinoa, rice, apricots and herbs. Served with tahini-lemon sauce.

SALADS

Add Chicken, Salmon, Shrimp, Octopus or Calamari

GREEK VILLAGE SALAD
Tomato, Cretean cucumbers, sliced red onion, cubanelle pepper, kalamata olives, Arachova feta.
BALOS GREEN SALAD
Sweet corn, cherry tomato, over romaine and baby greens with Manouri cheese.
BALOS BEET SALAD
Roasted beets, tossed in a fresh Greek aromatic yogurt, with fresh fruit on a bed of greens.
MAVROMATIKI SALAD
Blackeyed peas, tricolor peppers, in a balsamic vinaigrette.

light fare


CHICKEN SOUVLAKI
Artisan pita, Greek salad and tzatziki
BALOS FISH SANDWICH
With fresh fish of the day, lettuce and Greek fries
GREEK LAMB BURGER

Brioche bun, Balos yogurt sauce and Greek fries.
ORZOTTO

Orzo pasta with spinach, sun-dried tomatoes, mushrooms, Greek olive oil and feta cheese.
SHRIMP SAGANAKI

Fresh shrimp, with fennel scallion tomato sauce, white wine, ouzo and fish stock, herbs and seasoned Greek feta.
CRAB CAKE SANDWICH
Greens, lettuce, tomato and Greek fries.
PASTICHIO
Beef ragu bucatini and Béchamel.
GRILL SWORDFISH SOUVLAKI
Fresh kebabs marinated in herbs grilled and served with steamed greens, lemon and Greek olive oil.
IMAM BALDI
Roasted eggplant, squash, potato, onion, tomato sauce topped with feta cheese and greek olive oil.
SPETSIOTA
Fresh fish of the day with fresh vegetables and herbs.

Desserts


HOMEMADE BUTTER CAKE
With sweet Greek yogurt, walnuts and honey
GALAKTOBOUREKO

Vanilla bean scented custard layered with filo
BAKLAVA
Walnut, almond and gelato.

Prix Fixe lunch

Pick one from each $20

appetizers

SPANAKOPITA
Phyllo dough pouches stuffed with baby spinach, leeks, herbs, feta cheese, yogurt-feta mouse.
GRAPE LEAVES
Hand-rolled dolmades stuffed with quinoa, rice, apricots and herbs. Served with Tahini-lomon sauce.
CHOICE OF SPREADS
Tzatziki, whipped spicy feta, sun-dried tomato hummus, eggplant tahini pureéd, skordalia or taramasalata.

main courses

BRANZINO
Delicate, white flesh with a mild, sweet flavor, served with lemon potato and vegetable.
MOUSAKA
Layered eggplant, potato and seasoned chopped sirloin, topped with béchamel sauce.
DORADO
Dlicate white fish from the Mediterranean, served with lemon potato and vegetable.
FISH OF THE DAY
Chef’s choice

dessert

GREEK YOGURT
With walnuts and honey

spreads


TZATZIKI
(yogurt, cucumber and garlic)
WHIPPED SPICY FETA
SUN-DRIED TOMATO HUMMUS
(pureéd chickpea and tahini)
EGGPLANT TAHINI PUREED
SKORDALIA
(whipped potato and garlic)
TARAMASALATA
(cod roe and potato)
EXECUTIVE CHEF – THEODORE DIMITRAKOPOULOS
*Please ask your server about gluten free or vegetarian options. Please notify your server of food allergies before ordering. Consuming raw or undercooked meat, poultry, shellfish or eggs increase the risk of foodborne illness.

Happy Hour

Cocktails $6


WHITE SANGRIA

GREEK ISLAND ICED TEA

RED SANGRIA

Wines $6


Muses Assyrtiko Blend
Thebes, Greece
Angeline Pinot Noir
Sonoma County, California
Muses Agiorgitiko Blend
Thebes, Greece
Angeline Cabernet
Sonoma County, California

Beers $5


Sam Adams Summer
Stella Cider
Angry Orchard

Small Plates


SAMPLER OF SPREADS
Tzatziki, melizanosalata, skordalia, taramasalata, humus, tirokafteri with pita and crudité
SPANAKOPITA
Phyllo-wrapped baby spinach, scallions, herbs, and feta
SOUTZOUKAKIA
Herbed lamb meatballs, pomodori sauce, feta, and yogurt mousse
CHICKEN SOUVLAKI
Marinated chicken breast, pita and tzatziki
BALOS CHIPS
Thinly sliced zucchini and eggplant chips
KAVOUROKEFTEDES
Mini crab cakes with basil aioli
CALAMARI
Pan-fried or grilled calamari, fresh lemon and basil aioli
LOUKANIKO
Greek country sausage, onions, peppers, ouzo, feta and a smoked tomato cream sauce
KOLOKITHOKEFTEDES
Zucchini and feta fritters with basil aioli

Prix Fixe Menu

At Balos, the true pleasure comes from creating your own menu at the ever-changing and abundant fish table. With your waiter as your guide, you are taken on an adventure of the freshest and most diverse selection caught by fishermen on the shores of the Mediterranean.

First Course


CALAMARIK Kalamarakia
Flash-fried domestic calamari. Served with basil aioli.
*Wine Pairing 3oz of Savantiano or Muse 9
SPANAKOPITA
1 Phyllo dough pouch stuffed with baby spinach, leeks, herbs,
feta cheese, yogurt-feta mouse.
*Wine Pairing 3oz of Savantiano or Muse 9
KOLOKITHOKEFTEDES
Marinated zucchini fritters in tahini sauce.
*Wine Pairing 3oz of Savantiano or Muse 9
GRAPE LEAVES Dolmades
3 Hand-rolled dolmades stuffed with rice and herbs. Served with yogurt sauce.
*Wine Pairing 3oz of Savantiano or Muse 9
OCTOPUS Oktapodi
Sashimi grade Spanish octopus, fava, shaved onion,
capers and vinaigrette. add $6
*Wine Pairing 3oz of Savantiano or Muse 9
SMALL GREEK VILLAGE Horiatiki
Tomato, Cretean cucumbers, sliced red onion, cubanelle pepper, Kalamata olives, feta, Greek olive oil.
*Wine Pairing 3oz Moschofilero
SMALL GREEN Prasini
Sweet corn, cherry tomatos over baby greens and romaine with Manouri cheese.
*Wine Pairing 3oz of Moschofilero

main course


CHICKEN Kotopoulo Psito
½ all-natural pan seared chicken, fresh herbs, oven-roasted
lemon potatoes, natural jus.
*Wine Pairing 3oz of Moschofilero
MOUSSAKA
Layered eggplant, potato and seasoned chopped sirloin,
topped with béchamel sauce.
*Wine Pairing 3oz of Muse 9
PASTICHIO Pastitsio
Beef ragu bucatini and béchamel.
*W ine Pairing 3oz of Nemea
ORZOTTO (VG) Giouvetsi Me Laxanika
Orzo pasta with spinach, sundried tomatoes, mushrooms, olive oil and kefalograviera cheese.
*Wine Pairing 3oz of Muse Estate Rosé
CHEF’S FISH OF THE DAY
Delicate white fresh fish with mild, sweet flavor. Served with
lemon potatoes and green beans.

*Wine Pairing 3oz of Muse Estate 9
BALOS SIRLION
Served with a Garbanzo Salad, including sundried tomatoes,
green olives, fresh mushrooms, raisins and peppers. Dressed with a light lemon and olive oil dressing.
*Wine Pairing 3oz, of Muse Estate Cabernet
SEAFOOD PASTA Astakomakaronada
Fresh lobster, shrimp, calamari and mussels with pasta in a
tomato based sauce. add $9
*Wine Pairing 3oz, of Muse Estate 9

Final course


SOFT BUTTER-CAKE
Topped with Greek yogurt and crumbled baklava.
*Wine pairing 3oz Samosmoscato
GALAKTOBOUREKO
Vanilla custard with lemon zest in layered phyllo.
*Wine pairing 3oz Samosmoscato
GELATO
Tahini vanilla gelato.
*Wine pairing 3oz Samosmoscato

*Please ask your server about gluten free or vegetarian options. Please notify your server of food allergies before ordering. Consuming raw or undercooked meat, poultry, shellfish or eggs increase the risk of foodborne illness.