“Tzatziki” Cucumber and Yogurt Dip with Garlic and Dill 16. ½ Pint Greek Hummus Chickpea Puree with Cracked Coriander, Chef Pano’S Extra Virgin 10
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Traditional Greek Spreads *** Served with Grilled Pita “tzatziki” cucumber and yogurt dip with garlic and dill 16. ½ pint Greek hummus chickpea puree with cracked coriander, Chef Pano’s extra virgin 10. ½ pint olive oil, lemon red pepper feta roasted red pepper puree with feta cheese 12. ½ pint eggplant yogurt grilled eggplant puree with yogurt and walnuts 14. ½ pint fava “santorini” imported yellow split peas from Santorini, puréed 10. ½ pint olive tapenade Chef Pano’s kalamata olive puree with extra virgin olive oil 8. ½ pint feta jalapeño feta cheese puree with jalapeño 9. ½ pint additional grilled pita 2. each Appetizers smokey salmon salad, lightly smoked mayo, sour dough toast 11. ½ pint signature octopus grilled over an oak-wood fire, marinated red onions, olives, capers 21. ¼ lb. lamb meatballs white navy bean stew, preserved lemon yogurt, scallions 13. 5 pcs spicy lamb pie the lamb pie that beat bobby flay! braised leg of lamb & melting 13. each kasseri cheese baked in country filo, yogurt & arugula-olive salad stuffed grape leaves stuffed with bulgur, tomato and mint, cumin yogurt “dolmathes” 8. 4 pcs spinach pies melted spinach, leeks & feta, crisped in flaky filo “spanakopita” 11. 4 pcs navy bean soup white navy bean stew with tomato, carrots and celery 9. 1 pint lentil soup imported Greek beluga lentils, root vegetables, Chef Pano olive oil 9. 1 pint romaine salad Vidalia onions, feta dressing, crumbled croutons, mizithra cheese 11. 1 pint Greek salad cucumber, Holland pepper, red onion and Chef Pano feta cheese 13. 1 pint Entrees Fresh Fish Filets Sautéed Fresh Fish Filets (6 ounces each) Served with Wilted Wild Kale, Lemon Potatoes, Capers and Lemon Vinaigrette Faroe Salmon 28 Snapper 27 Halibut 29 Bronzino 29 Arctic char 28 Grouper 28 Whole Fish Served with wilted wild kale, lemon potatoes, Capers and lemon vinaigrette “lavraki” european sea bass, grilled whole and deboned for your pleasure 38. arctic char “unilateral”, an 8 ounce side of char, cooked over a wood fire from the 28. bottom up, presenting the temperature of the fish on top – Chef Pano recommends a temperature of medium. dover sole pan roasted whole and deboned for your pleasure, fried capers, lemon 49. segments, brown butter “Souvlaki” Grilled Meats on the skewer (8 ounces a portion). Marinated in olive oil, lemon juice, garlic, rosemary, thyme and oregano. Grilled over an oak wood fire. Served with wilted wild kale, garlic roasted fingerling potatoes and tzatziki Chicken 26 Leg of Lamb 27 Beef Tenderloin 38 Kyma Classics salmon sautéed, organic pearle barley risotto, arugula coulis 28. snapper sautéed snapper, Greek style ratatouille of eggplant, zucchini, yellow 27. squash, roasted roma tomatoes, potatoes and garlic “briam” grouper butter roasted with garlic and thyme over Greek beluga lentils, root 28. vegetables trout stuffed with traditional spinach-rice and grilled. side of tomato sauce. 26. prawns baked in the oven with tomato, ouzo, feta “saganaki” 30. lamb pasta leg of lamb, slow braised, homemade ziti, sheep’s milk cheese. 26. lamb chops 3-day marinated & grilled over an oak wood fire. side of “tzatziki” 36. Sides sides gold quinoa salad Chef Pano extra virgin olive oil, lemon juice, preserved lemon, 7. 1 pint pine nuts and scallions giant white beans Kastorian white bean stew, tomato, onions, dill 7. 1 pint eggplant stew layers of caramelized eggplant, melted Vidalia onions and tomato 9. 1 pint slowly baked lemon potatoes fingerling potatoes, lemon vinaigrette, fleur de sel, chives 7. 1 pint brussel sprouts lightly caramelized, extra virgin olive oil, lemon, chives 8. 1 pint garlic potatoes caramelized fingerling potatoes finished with garlic and parsley 7. 1 pint chilled beets oven roasted baby beets, Chef Pano olive oil, red wine vinaigrette 8. 1 pint tuscan kale cooked until very tender, extra virgin olive oil, lemon 7. 1 pint greek fries crisped in olive oil, crushed red pepper, grated kefalotiri cheese 8. 1 pint Family Meals for two, four or more! Plus Greek Salad and Grilled Pita Take home and cook at your leisure or the following day. Simply place in the oven at 350 degrees for up to 25 minutes. mousaka Greek style shepards’ pie, layers of Aunt Rena’s meat sauce, 25. Per caramelized eggplants and potatoes, topped with béchamel person pastichio Greek style lasagna, long macaroni noodle, Aunt Rena’s meat sauce, 25. Per topped with béchamel, baked in the oven with mizithra cheese. person lamb shanks slow braised lamb shanks, orzo pasta, fresh tomato compote, Chef 30. Per Pano’s extra virgin olive oil, mizithra cheese. person Dessert dessert “baklava” (4) filo rolled with walnuts, baked and finished with spiced syrup 7. blueberry custard pie blueberry custard pie, blue berry sauce 8. .