"Baklava" (4 pcs)

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

Blueberry Custard Pie

Blueberry custard pie and blueberry sauce.

Warm Rice Pudding

Creamy Rice Pudding with Candid Figs

"Tzatziki" (1/2 Pint)

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

Greek Hummus (1/2 Pint)

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

Red Pepper Feta (1/2 Pint)

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

Eggplant Yogurt (1/2 Pint)

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

Olive Tapenade (1/2 Pint)

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

"Pikilia" - Assortment of four spreads

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

Giant White Beans (1 Pint)

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

Eggplant Stew (1 Pint)

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

Lemon Potatoes (1 Pint)

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

Garlic Potatoes (1 Pint)

Caramelized fingerling potatoes finished with garlic and parsley.

Tuscan Kale (1 Pint)

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

Greek Fries (1 Pint)

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

Signature Octopus (1/4 lb)

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

Spicy Lamb Pie

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

Lobster Morsels

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

Greek Salad (1 Pint)

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

Beet Salad (1 Pint)

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

Pork Ribs

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

Sweetbreads

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

Navy Bean Soup

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

Tsipoura

Greek royal dorade frilled whole and deboned for your pleasure

Dover Sole

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

"Lavraki"

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

Lamb Chops

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

Salmon Entree

Sauteed, organic pearl barley risotto, and arugula coulis.

Prawns

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

Lamb Pasta

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

Lobster Pasta

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

Beef Ribeye for two

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

Beef Tenderloin

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.

Snapper Entree

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

lamb shank

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