Kyma

potato, caper, CP olive oil, lemon, scallion & dill puree “caparisalata”

roasted red pepper, feta cheese & jalapeno puree “htipiti”

chickpea, CP olive oil, lemon & coriander hummus “revthiasalata”

grilled eggplant, yogurt & crushed walnut puree “melitzanosalata”

kaluga reserve “the new beluga”, crème fraiche, chives, potato blinis (1-ounce)

today’s east & west coast oysters, saffron mignonette, cocktail sauce (6)

Greek style... European seabass, preserved lemon, jalapeño, tomato, mint

ahi tuna tartare, wild mushrooms “a la grecque”, shredded filo crunch

ouzo cured faroe islands salmon, yogurt-crème fraiche, preserved lemon, crushed pink peppercorns

beef tenderloin, tomato, cumin, dijon, cornichon, caper, preserved lemon, dill

stuffed with bulgur, tomato & mint, cumin yogurt “dolmathes”

Peruvian bay, sautéed, yellow split pea puree “fava Santorini”, capers, onions

signature wood grilled octopus, marinated red onions, Greek olives, capers

“spanakopita” spinach & leeks with feta cheese crisped in flaky filo triangles

crisped in olive oil, cabbage, kalamata olives, scallions, dill, lemon vinaigrette

jumbo lump crab cake, citrus vinaigrette, bosc pears, clementines, mint oil

kasseri cheese baked in shredded filo, white truffle oil “kataifi”

Papou Pano’s Maine lobster morsels lightly crisped, Greek honey mustard

crispy veal sweetbreads, potato garlic “agnolotti”, walnuts, white truffle oil

slow cooked & grilled 3-bone slab, coriander-oregano crust, coriander yogurt

braised leg of lamb, pulled & crisped in country filo, arugula-olive salad, yogurt

white navy bean soup, puree of carrot, onion, celery & tomato

little gem lettuces, vidalia onions, feta cheese dressing, crumbled croutons

cucumbers, holland pepper, red onion, feta cheese & CP olive oil “horiatiki”

baby beets, warm sheep’s milk cheese “manouri”, beet sorbet, roast walnuts

Kastorian giant white bean stew, tomato, onions, dill “gigandes plaki”

layers of eggplant, tomato sauce & caramelized onions

fingerling potatoes, lemon vinaigrette, fleur de sel, chives

lightly caramelized, CP olive oil, lemon, chives

braised until tender, CP olive oil & lemon “agria-horta”

crisped in olive oil, crushed red pepper, grated kefalotiri cheese

greece. mild flavor, tender, delicate

greece. medium flavor, semi firm, flaky

florida. medium flavor, tender, delicate

iceland. medium flavor, tender, delicate

holland. medium flavor, firm, dense, pan roasted, mkt. price

wood grilled from the skin side up, presenting the temperature of the fish on top of the filet. Chef Pano recommends a temperature of medium. served with lemon potatoes and wild greens.

fettuccini pasta, saffron mussel emulsion, preserved black alba truffle slices

slow baked in course sea salt to retain it’s moisture, finished with cp olive oil, lemon potatoes and wild greens.

“saganaki” served over fennel-onion fondue, tomato, ouzo, feta

hon-shimeji mushrooms, celeriac buttons, lobster emulsion, chervil

olive oil poached, melted leeks & clams ragout, lemon garlic emulsion

sautéed, imported Greek beluga lentils, root vegetables, lentil-foie emulsion

genuine red snapper, pan-roasted, Greek style ratatouille of zucchini, eggplant, yellow squash, roma tomatoes & confit of garlic & potatoes

3-day marinated & grilled over an oak wood fire, Greek fries, “tzatziki”

braised leg of lamb, pappardelle pasta, sheep’s milk cheese, chives

slow braised, orzo pasta, tomato, lamb broth, fresh herbs, mizithra cheese

grilled & basted with olive oil, lemon & garlic. served with grilled salsify & parsley sauce

prime 22oz. bone-in ribeye, grilled & basted with olive oil, lemon & garlic. served with grilled salsify & parsley sauce

Select two appetizers plus Greek salad

Select one of our signature whole fish finished with Chef Pano’s extra virgin olive oil, lemon & capers. Served with braised kale and Greek Style Lemon Potatoes (salt crusted whole fish – supplement 10 per person)

Select two appetizers plus Greek salad

Grilled whole Nova Scotia lobsters, grilled Spanish octopus, steamed little neck clams, sautéed Peruvian Bay scallops, grilled leeks, fingerling potatoes, lemon vinaigrette, & drawn butter

Select two appetizers plus Greek salad

Prime bone-in beef ribeye (22 oz.), Joyce farms organic chicken breast, Heritage Farms pork ribs & 3-day marinated Australian lamb chops, basted & grilled with a lemon-garlic vinaigrette, served with caramelized fennel, eggplant stew, tzatziki & parsley-caper puree

apple cider, aged winter syrup, kastra elion

don fulano reposado, amaro montenegro, barrows ginger liqueur, yuzu

noble oak double bourbon, beet juice cordial, vegan foam

kastra elion vodka, basil-oregano infused olive juice, feta stuffed olives

barr hill gin, st.germain, lavender, lemon, 1821 hibiscus syrup, maraschino cherry

wild roots pear vodka, citrus liqueur, fresh lemon

hanson organic cucumber vodka, hendricks gin, dill syrup, fresh lemon

belvedere vodka, pomegranate mix, lime

bulleit rye, 1821 rosemary-sage syrup, lemon, angostura aromatic bitters

400 conejos mezcal, pineapple, fresh lime juice, fresh jalapeno, tobasco

metaxa ouzo, fresh lemon juice, demerara syrup, mint chef pano’s favorite’

n/a sierra nevada beer, orgeat syrup, fresh lemon juice, pinapple juice, sprite

grapefruit juice, lime, simple syrup, sparkling water, jalapeno

orange juice, cranberry juice, demerara syrup

moschofilero

assyrtiko

malagousia

sauvignon blanc

sauvignon blanc

sauvignon blanc

chardonnay

chardonnay

chardonnay

pinot noir

pinot noir

pinot noir

cabernet sauvignon

cabernet sauvignon

cabernet sauvignon

malbec

merlot

red blends

red blends

red blends

European seabass, preserved lemon, jalapeno, kaluga reserve caviar, chives

ahi tuna tartare, wild mushrooms a la grecque, shaved black truffle from Italy

sauteed ribbons of calamari with zucchini, olives & capers, saffron yogurt

our signature grilled octopus & braised salsify, tomato garlic emulsion

Maine lobster, ouzo poached foie gras lemony Cretan wedding rice, shaved black truffle from Italy

sauteed, potato garlic agnolotti, crushed walnuts, scallions (10. supplement per person)

organic baby beets, warm sheep’s milk cheese beet sorbet

baked in salt dough, CP extra virgin olive oil, shaved white truffle from Italy

braised lamb shank, lemony pasta pearls, tomato compote, lamb cuisson, Kyma garden herbs (15. supplement per person)

Greek donut, wild thyme honey, cinnamon rolled version baklava, pistachio ice cream blueberry custard pie, blueberry sorbet

kalamata olive, tomato & CP olive oil puree “pate”

chickpea, CP olive oil, lemon & coriander hummus “revithiasalata”

yellow split pea puree, “fava Santorini”

kastorian giant white bean stew, tomato, onions, dill “gigandes plaki”

layers of eggplant, tomato sauce & caramelized onions

fingerling potatoes, lemon vinaigrette, fleur de sel, chives

white navy bean soup, puree of carrot, onion, celery & tomato

lightly caramelized, CP olive oil, lemon, carrot, leeks & chives

braised until tender, CP olive oil & lemon “horta”

caramelized fennel, white navy bean stew, puree of carrot, celery & onion

pan roasted eggplant, golden quinoa, tomato compote, olive oil, chives

“tzatziki” homemade yogurt with cucumber, garlic and dill

roasted red pepper, feta cheese & jalapeno puree “htipiti”

grilled eggplant, yogurt & crushed walnut puree “melitzanosalata”

stuffed with bulgur, tomato & mint, cumin yogurt “dolmathes”

zucchini chips & fritters, tempura fried, preserved lemon yogurt

“saganaki” sautéed graviera cheese, ouzo, lemon & CP olive oil

“spanakopita” spinach & leeks with feta cheese crisped in flaky filo triangles

crisped in olive oil, crushed red pepper, grated kefalotiri cheese

cucumbers, holland pepper, red onion, feta cheese & CP olive oil “horiatiki”

watermelon & feta, watermelon sorbet, kyma garden herbs

baby beets, warm sheep’s milk cheese “manouri”, beet sorbet, roast walnuts

braised whole leeks, organic pearl barley risotto, arugula coulis

wild mushrooms, caramelized onions, sheep’s milk cheese, pappardelle pasta

potato, dill

feta

coriander, lemon

yogurt, walnut

a tasting of the above Greek spreads with grilled pita

east & west coast oysters, saffron mignonette, cocktail sauce (4)

stuffed with bulgur, tomato & mint, cumin yogurt “dolmathes”

Greek style... euro seabass, preserved lemon, jalapeño, tomato, mint

braised until tender, cp olive oil & lemon “agria-horta”

“spanakopita” spinach, leeks & feta, crisped in flaky filo triangles

ahi tuna, wild mushrooms “a la grecque”, shredded filo crunch

fingerling potatoes, lemon vinaigrette, fleur de sel, chives

Peruvian bay, yellow split pea puree “fava Santorini”, capers, onions

sauteed kefalograviera cheese, Barbayanni ouzo & lemon

salmon & leeks, crisped in country filo, tara-mousse

Kastorian giant white bean stew, tomato, onions, dill “gigandes plaki”

signature grilled octopus, chickpea puree, marinated red onions

zucchini, feta & mint, tempura fried, saffron yogurt

crisped in olive oil, lemony cabbage salad thinly sliced, tzatziki

layers of eggplant, tomato & caramelized onions

Papou Pano’s thin crisped lobster morsels, honey mustard (2)

crisped in olive oil, crushed red pepper, grated kefalotiri cheese

braised leg of lamb, baked in country filo, arugula-olive salad, yogurt

tomatoes, cucumbers, peppers, red onion & feta cheese “horiatiki”

Mykonos style, smoked harissa yogurt

feta cheese dressing, Vidalia onions, mizithra cheese, crouton crush

“Greek lasagna”, short macaroni, Greek style bolognaise, bechamel

beet sorbet, warm sheep’s milk cheese “manouri”, roasted walnuts

layers of eggplant & Greek style bolognaise, kasseri, mint, bechamel

watermelon sorbet, feta cheese, Vidalia onion, Kyma garden herbs

Greece mild flavor, tender, delicate (per lb.)

Spain mild flavor, semi firm, delicate (per lb.)

Greece medium flavor, semi firm, flaky (per lb.)

Florida medium flavor, tender, delicate (per lb.)

Holland medium flavor, firm, dense – pan roasted

Iceland “for two” 16oz side, grilled “unilateral” (per person)

“saganaki” fennel-onion fondue, tomato, ouzo, feta

steamed & cracked, fettuccini pasta, saffron-mussel-emulsion, Florina peppers

The Ultimate Hot Seafood Tower, serves 2 or more. lobster, octopus, scallops, clams, potatoes & leeks (per person)

boneless, organic & grilled with preserved lemon, garlic & chili, served over lemony quinoa salad

3-bone slabs, slow cooked & grilled, coriander-oregano crust, Greek fries, tzatziki

3-day marinated, grilled with olive oil, lemon, oregano & garlic, Greek Fries, tzatziki

Braised leg of lamb, pappardelle pasta, caramelized onions & garlic, warm sheep’s milk cheese, mizithra

bone-in, grilled with olive oil, lemon, oregano & garlic, grilled salsify & parsley caper puree

“for two” grilled with olive oil, lemon, oregano & garlic, grilled salsify & parsley caper puree (per person)

The Ultimate Butcher’s Block, serves 2 or more. beef ribeye, lamb chops, pork ribs, chicken, eggplant, beans, parsley caper puree, tzatziki (per person)