Traditional Greek Spreads *** Served with Grilled Pita

“” cucumber and dip with garlic and dill 16. ½ pint Greek chickpea puree with cracked coriander, Chef Pano’s extra virgin 10. ½ pint oil, lemon red pepper roasted red pepper puree with feta 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 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, , 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 cheese baked in country filo, yogurt & arugula-olive salad stuffed grape leaves stuffed with , tomato and mint, cumin yogurt “dolmathes” 8. 4 pcs spinach pies melted spinach, leeks & feta, crisped in flaky filo “spanokopita” 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 cucumber, Holland pepper, red onion and Chef Pano feta cheese 13. 1 pint Lobster Morsels pappou Pano’s lightly crisped lobster morsels, Greek honey mustard 20.

Entrees Fresh

Fish Filets Sautéed Fresh Fish Filets Served with Wilted Wild Kale, Lemon Potatoes, Capers and Lemon Vinaigrette

Faroe Salmon 28 Snapper 30 Halibut 34 Grouper 30 Arctic Char 29

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 29. 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 mkt. segments, brown butter “”

Meats marinated in olive oil, lemon juice, garlic, rosemary, thyme and oregano. Grilled on a skewer over an oak wood fire. Served over rice with wilted wild kale, garlic roasted fingerling potatoes and tzatziki

Chicken 26 Leg of Lamb 27 Beef Tenderloin 38

Kyma Classics salmon sautéed, organic pearl barley risotto, arugula coulis 28. snapper sautéed snapper, Greek style ratatouille of eggplant, zucchini, yellow 30. squash, roasted roma tomatoes, potatoes and garlic “briam” grouper butter roasted with garlic and thyme over Greek beluga lentils, root 30. vegetables trout stuffed with traditional spinach-rice and grilled. side of tomato sauce. 26. prawns baked in the oven with tomato, , 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 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 brussels 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 Style Dinner Kits Includes Greek Salad and

Take home and cook at your leisure tonight or the following day. Simply place in the oven at 375 degrees for 30 minutes. mousaka Greek style shephards’ pie, layers of Aunt Rena’s meat sauce, 96. (Serves 4) caramelized eggplants and potatoes, topped with béchamel. pastichio Greek style lasagna, long macaroni noodle, Aunt Rena’s meat 96. (Serves 4) sauce, topped with béchamel, baked in the oven with mizithra cheese. lamb shanks Slow braised lamb shanks, orzo pasta, fresh tomato compote, 76. (Serves 2) Chef Pano’s extra virgin olive oil, mizithra cheese.

Dessert

“baklava” (4) filo rolled with walnuts, baked and finished with spiced syrup 7. blueberry custard pie blueberry custard pie, blueberry sauce 8. Wines To Take Home Based on Availability

sparkling wines avissi, prosecco 20. perrier-jouet grand brut, champagne 60.

perrier-jouet blason rose 90.

white wines red wines semeli white, sauv. blanc-moschofilero 20. paranga red, merlot-xino-syrah 20. - crisp acidity, citrus and minerality - red fruit, cherry, soft tannins boutari, moschofilero 25. buketo red, agiorgitiko-cab-merlot 25. - floral, citrus fruit, long finish - ripe dark fruits, dark chocolate, velvety skouras, chardonnay 30. alpha estate axia, xinomavro-syrah 30. - french oak, rich, smooth - light oak, spices, blackberry alpha estate, sauvignon blanc 30. napa cellars, pinot noir 30. - melon, honeysuckle, well structured - dark berry, vanilla, fine tannins papagiannakos, 20. papagiannakos kalogeri, cabernet 35. - aroma of pine and lemon - french oak, red fruit, spices, round tannins

beer second self thai wheat 4. mythos 4. orpheus atalanta plum saison 5. stella artois 5. scofflaw ipa 5. dale’s pale ale 5.

wine packs

Chef Pano’s Greek Wine Greek Wine Brunch Pack Starter Pack (3 bottles) de anos ut, moschofilero (6 bottles) O P Br Boutari, moschofilero Driopi Nemea Rose, agiorgitiko Sigalas Steel, assyrtiko Boutari, moschofilero Alpha Estate Axia, malagousia 95. Argilos, agiorgitiko Estate Chrisohoou, xinomavro St. John Commandaria, xynisteri-mavro Greek Rose Party Pack 215. (3 bottles) Tselepos Amalia Brut Rose, agiorgitiko Driopi Nemea Rose, agiorgitiko ’s Finest Red Blends Idylle rose, syrah-grenache-agiorgitiko (3 bottles) Gerovassiliou Avaton, 115. limnio-mavroudi-mavrotragano La Tour Melas Cyrus One, Taste of the cabernet franc-merlot-agiorgitiko Kir Yianni Blue Fox, Mediterranean Islands syrah-merlot-xinomavro-cabernet (3 bottles) 250. Argyros Estate, assyrtiko Sigalas MM, mavrotragano-mandilari Gentilini Eclipse, mavrodaphne Tsiakkas, xynisteri 155.