Cucumber and yogurt dip with garlic and dill. Served with grilled pita.

Chickpea puree with cracked coriander, chef pano's extra virgin olive oil, and lemon. Served with grilled pita.

Roasted red pepper puree with feta cheese 4 pint. Served with grilled pita.

Grilled eggplant puree with yogurt and walnuts. Served with grilled pita.

Chef pano's kalamata olive puree with extra virgin olive oil 14 pint. Served with grilled pita.

40z portions of Red Pepper spread, Olive Tapenade, Hummus, and eggplant puree.

Grilled over an oak-wood fire, marinated red onions, olives, and capers

Braised leg of lamb and melting kasseri cheese baked in-country filo, yogurt, and arugula-olive salad.

Pappou pano's lightly crisped lobster morsels, greek honey mustard.

Cucumber, holland pepper, red onion, and chef pano feta cheese.

baby beet salad, warm sheep's milk cheese "manouri", buttery walnuts.

Slow cooked pork ribs, grilled and crusted with coriander and oregano served with coriander yogurt.

crisped in olive oil, sweet pea, walnuts, pickled ramps, truffle oil

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

tempura fried, preserved lemon yogurt

peruvian bay, yellow split pea puree “fava santorini”, capers, onions

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

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

crisped in olive oil, potato garlic “agnolotti”, crushed walnuts, white truffle oil

Ahi Tuna Tartare over wild mushrooms “a la grecque”, shredded filo tuile

Greek royal dorade frilled whole and deboned for your pleasure

Pan-roasted whole and deboned for your pleasure, fried capers, lemon, brown butter. Served with wilted wild kale and lemon potatoes.

European sea bass, grilled whole, and deboned for your pleasure. Served with wilted wild kale, lemon potatoes, capers, and lemon vinaigrette.

wood grilled from the bottom up, presenting the temperature of the fish on top of the filet

Sauteed, organic pearl barley risotto, and arugula coulis.

Baked in the oven with tomato, ouzo, and feta "saganaki."

3-day marinated and grilled over an oak wood fireside of tzatziki.

Leg of lamb, slow-braised, homemade ziti, and sheep's milk cheese.

"pasta", nova scotia lobster, tomato, lemon, chili flakes, spaghetti pasta, lobster emulsion.

prime, bone-in, 22oz, grilled with olive oil, lemon and oregano, lemon potatoes, parsley sauce.

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

Sauteed snapper, greek style ratatouille of eggplant, zucchini, yellow squash, roasted Roma tomatoes, potatoes, and garlic " brim "

slow braised lamb shank, imported greek orzo pasta, tomato compote, lamb jus, mizithra cheese, chives

Kastoria white bean stew, tomato, onions, and dill.

Layers of caramelized eggplant melted Vidalia onions, and tomato slowly baked.

Fingerling potatoes, lemon vinaigrette, fleur de sel, and chives.

Cooked until very tender, extra virgin olive oil, and lemon.

Crisped in olive oil, crushed red pepper, and grated kefalotiri cheese.

lightly caramelized, CP olive oil, lemon, chives

Filo rolled with walnuts, baked and finished with spiced syrup.

Blueberry custard pie and blueberry sauce.

“loukoumades”, made to order, chef pano’s wild thyme honey, crushed walnuts, cinnamon

homemade yogurt, chef pano’s forest honey, butter-roasted walnuts