Traditional Greek Spreads Served with Grilled Pita, Great to Share with Cocktails spreads cucumber- yogurt spread with cucumber, garlic and dill “” 5. red pepper- roasted red pepper puree with feta “htipiti” 5. potato-garlic potato puree with garlic and oil “” 5. eggplant grilled eggplant puree with yogurt and walnuts “melitzanosalata” 5. assortment of all 4 spreads 14. additional grilled pita 5. vegetarian meze dolmades grape leaves stuffed with , tomato and mint, cumin yogurt 9. giant white beans kastorian white bean stew with tomato, onions and dill “” 7. eggplant stew layers of caramelized eggplant, melted vidalia onions and tomato, baked 9. zucchini fritters tempura fried zucchini, feta and mint, saffron yogurt 9. cheese “saganaki” sautéed cheese with , lemon and Chef Pano’s olive oil 11. seafood meze tuna tartare ahi tuna tartare over wild mushrooms “a la grecque”, shredded filo tuile 16. oysters caviar roasted oysters, champagne emulsion “avgolemono”, ossetra caviar (2pcs) 16. calamari “pasta” thin sliced calamari sautéed with zucchini, and capers, saffron yogurt 12. signature octopus grilled over an oak-wood fire, marinated red onions, olives and capers 22. mussels “Niko” Mussels out of the shell, CP feta cheese, lemon, ouzo, green bell peppers 14. scallop Santorini seared scallops over a puree of yellow split peas from Santorini, capers 12. lobster morsels pappou Pano’s lightly crisped lobster morsels, Greek honey mustard 20. filo pastry meze melted spinach and leeks with feta, crisped in flaky filo triangles (4pcs) 12. cheese “kataifi” kaseri cheese baked and melted in a shredded filo, truffle essence 12.

BBF lamb pie braised leg of lamb baked in country filo with arugula-olive salad and yogurt 14. meat meze pork ribs slow grilled, coriander-oregano crust, lemony coriander yogurt (3-bones) 12. veal sweetbreads crisped with yellow and green zucchini, eggplant, tomato, truffle essence 13. lamb meatballs served over a white navy bean stew “fasolatha”, preserved lemon yogurt 14. “mousaka” individually baked layers of greek style bolognaise, caramelized eggplant, 12. cheese and mint, topped with béchamel salad meze romaine salad with Vidalia onions, feta dressing, crumbled croutons and mizithra cheese 11. watermelon salad watermelon, Vidalia onions, Chef Pano feta cheese, Kyma garden herbs 12. tomato salad cucumber, holland pepper, red onion and Chef Pano feta cheese “horiatiki” 13. baby beet salad warm sheep’s milk cheese “”, buttered walnuts and beet sorbet 13. meze dinner tasting (designed for the entire table to share) per person 39. share a complimentary assortment of all four spreads choose and share a selection of five meze appetizers  octopus and lobster morsels - 5. supplement per person

Chef Pano Tasting Dinners Experience traditional Greek dining by sharing one of the following three options Each tasting is designed for the entire table to share

meze dinner tasting per person 39. share a complimentary assortment of all four spreads choose and share a selection of five meze appetizers meze dinner tasting and specialty entrée tasting per person 44. share a complimentary assortment of all four spreads choose and share any three meze appetizers choose and share one of the entrée specialties split in half per person meze dinner tasting and whole fish tasting per person 49. share a complimentary assortment of all four spreads choose and share any three meze appetizers choose and share one of the whole fish varieties, half a pound per person

 octopus and lobster morsels - 5. supplement per person  dover sole and beef ribeye - 10. supplement per person

seafood specialties salmon “” skewered and sautéed over pearl barley risotto, arugula coulis, lemon 26. trout “yemista” stuffed with traditional spinach-rice and grilled, tomato, capers, scallions 27. prawns “saganaki” giant prawns sautéed and braised in a sauce of tomato, ouzo and feta 32. cod fish “briam” pan roasted over caramelized eggplant, zucchini, tomatoes, potatoes 32.

Pasta Specialties All of our pastas are handmade daily. clam pasta little neck clams, linguini pasta, melted leeks, morel mushrooms, white 27. wine garlic emulsion, “Lefkatha” crab pasta jumbo lump crab, spaghetti pasta, tomato, garlic, basil crumbs, “Syphnos” 28. lobster pasta grilled and presented 1lb nova scotia lobster, fettuccini pasta, tomato, 34. lemon, chili flake, “Athens” lamb pasta 12-hour braised leg of lamb, pappardelle pasta, spring english peas 28.

meat specialties lemon chicken pan-roasted, Napflion style tomato-potatoes, honey glazed cipollini onions 28. leg of lamb grilled, white navy bean cooked with tomato, sweet onions and carrots 29. lamb shank slow braised, tiny pasta pearls “trahana”, tomato compote, mizithra cheese 32. lamb chops (3) 3-day marinated, grilled over an oak wood fire, Greek fries, “tzatziki” 38. filet mignon 8oz. grilled and basted with olive oil, lemon and oregano, lemon potatoes, 44. parsley sauce beef ribeye for two prime, bone-in, 22oz. grilled and basted with olive oil, lemon per person 28. and oregano, lemon potatoes, parsley sauce

about our whole fresh fish…

Kyma sources whole fish from all over the world, 18 to 36 hours out of the water. Our chefs grill & baste each fish with olive oil and lemon while whole. Once cooked, our staff fillets each fish for your enjoyment.

When ordering your fish, we recommend ½lb. to 1lb. per person. We invite you to pick out your whole fish from our display.

All fish are served with Chef Pano’s Cretan extra virgin olive oil, Santorini capers and Tuscan kale.

whole grilled fish, 40 per lb tsipoura (porgy family) . full flavor, semi firm, flaky lavraki (bass family) Greece. mild flavor, tender, delicate skate fish (ray fish) Maine. pan roasted - medium flavor, tender, delicate arctic char (salmon family) Iceland. medium flavor, tender, delicate red snapper (porgy family) Florida. full flavor, semi firm, flaky dover sole (flat fish) Holland. pan roasted - medium flavor, firm, dense (mkt price)

whole fish specialties royal dorade “klimatofila” for one 44. wrapped in grape leaves with lemon, thyme and bay leaf and cooked on rock salt. served with a side of baby beets and coriander. side of arctic char “unilateral” for two, 16 ounce filet per person 29. wood grilled, cooked from the bottom up, presenting the temperature of the fish on top of the filet. we recommend a temperature of medium. salt crusted European sea bass “lavraki” for two per person 44. whole lavraki baked in salt. served with Tuscan kale, lemon vinaigrette.

sides meze gold quinoa salad Greek olive oil, lemon juice, preserved lemon, pine nuts and scallions 7. brussel sprouts lightly caramelized, carrot, leeks, olive oil, lemon, chives 8. giant white beans Kastorian white bean stew, tomato, onions, dill “gigandes plaki” 7. eggplant stew layers of caramelized eggplant, onions and tomato sauce 9. greek fries crisped in olive oil, crushed red pepper, grated kefalotiri cheese 8. lemon potatoes fingerling potatoes, lemon vinaigrette, fleur de sel, chives 7.

Chef Pano Product Line modern greek cooking chef Pano’s new cookbook, autographed, personalized 37.5 chef Pano olive oil organic extra virgin olive oil from , Greece, 750ml 24. chef Pano green olives Whole green olives from Chalkidiki, Greece, 220g (7 ounces) 12. chef Pano kalamata olives Greece’s favorite olive from Kalamata, Greece, 220g (7 ounces) 14.

Vegan-Vegetarian Menu Available Upon Request

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs, may increase your risk of food borne illness