Kyma

kalamata olive, tomato & CP olive oil puree "pate"

roasted red pepper, feta cheese & jalapeno puree "htipiti"

chickpea, CP olive oil, lemon & coriander hummus "revthiasalata"

grilled eggplant, yogurt & crushed walnut puree "melitzanosalata"

kaluga reserve "the new beluga", crème fraîche, chives, potato blinis (1-ounce)

today's oysters on the half shell, saffron mignonette, greek style cocktail sauce (6)

"greek style", european seabass, preserved lemon, jalapeno, tomato, mint

ahi tuna tartare over wild mushrooms "a la grecque", shredded filo tuile

stuffed with bulgur, tomato & mint, cumin yogurt "dolmathes"

sautéed ribbons of calamari with zucchini, olives & capers, saffron yogurt

peruvian bay, sautéed, yellow split pea puree "fava santorini", capers, onions

zucchini chips & fritters, tempura fried, preserved lemon yogurt

signature wood grilled octopus, marinated red onions, greek olives and capers

"saganaki" sautéed graviera cheese, ouzo, lemon & CP olive oil

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

pappou pano's maine lobster morsels lightly crisped, greek honey mustard

crispy veal sweetbreads, butternut squash "agnolotti", walnuts, white truffle oil

slow cooked & grilled 3-bone slab, coriander-oregano crust, coriander yogurt

braised leg of lamb crisped in country filo, arugula-olive salad, yogurt

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

cucumbers, holland pepper, red onion, feta cheese & CP olive oil "horiatiki"

watermelon & feta, watermelon sorbet, kyma garden herbs

baby beets, warm sheep's milk cheese "manouri", beet sorbet, roast walnuts

kastorian giant white bean stew, tomato, onions, dill "gigandes plaki"

layers of eggplant, tomato sauce & caramelized onions

fingerling potatoes, lemon vinaigrette, fleur de sel, chives

lightly caramelized, CP olive oil, lemon, chives

crisped in olive oil, crushed red pepper, grated kefalotiri cheese

braised until tender, CP olive oil & lemon "horta"

medium flavor, semi firm, flaky

mild flavor, tender, delicate

mild flavor, tender, delicate

medium flavor,tender,delicate

medium flavor, tender, delicate

medium flavor, firm, dense, pan roasted

wood grilled from the bottom up, presenting the temperature of the fish on top of the filet. we recommend a temperature of medium

whole lavraki baked in salt & served with tuscan kale, CP olive oil, lemon

"saganaki" sautéed & finished in the oven with tomato, ouzo & feta

grilled nova scotia lobster, homemade spaghetti, lobster emulsion

sautéed, organic pearl barley risotto, arugula coulis

olive oil poached, shuman farms vidalia onion fondue, baby tomatoes,green grapes, first pressed tomato coulis

sautéed, greek style ratatouille of zucchini, eggplant, yellow squash,roma tomatoes, confit of garlic & potatoes

3-day marinated & grilled over an oak wood fire, greek fries, "tzatziki"

braised leg of lamb, pappardelle pasta, english peas, sheep's milk cheese

slow braised, imported orzo pasta, tomato-lamb broth, mizithra cheese

"souvlaki", golden quinoa salad, pea puree, pickled pearls, radish, "tzatziki"

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

8 Course Menu Below

oven roasted kumamoto oysters, champagne emulsion, osetra caviar

ahi tuna tartare, wild mushrooms "a la grecque", kataifi crunch, shaved Piemonte summer truffle

our signature grilled octopus, braised salsify, tomato garlic emulsion

Maine lobster, lemony Cretan wedding rice, ouzo poached foie gras, Piemonte summer truffle

sauteed, potato garlic agnolotti, crushed walnuts, scallions (10. supplement per person)

organic watermelon, Vidalia onion, imported feta from Lesvos, Kyma garden herbs

salt crusted sea bream imported from Greece, cp olive oil,lemon, shaved Piemonte summer truffle

Greek donut, wild thyme honey, cinnamon rolled version baklava, pistachio ice cream blueberry custard pie, blueberry sorbet

kalamata olive, tomato & CP olive oil puree "pate"

roasted red pepper, feta cheese & jalapeno puree "htipiti"

chickpea, CP olive oil, lemon & coriander hummus "revthiasalata"

grilled eggplant, yogurt & crushed walnut puree "melitzanosalata"

kaluga reserve "the new beluga", crème fraîche, chives, potato blinis (1-ounce)

today's east & west coast oysters, saffron mignonette, cocktail sauce (6)

Greek style... European seabass, preserved lemon, jalapeño, tomato, mint

ahi tuna tartare, wild mushrooms "a la grecque", shredded filo crunch

ouzo cured faroe islands salmon, kaluga reserve caviar, yogurt crème fraiche, preserved lemon, crushed pink peppercorns

stuffed with bulgur, tomato & mint, cumin yogurt "dolmathes"

sautéed ribbons of calamari with zucchini, olives & capers, saffron yogurt

peruvian bay, sautéed, yellow split pea puree "fava santorini", capers, onions

zucchini chips & fritters, tempura fried, preserved lemon yogurt

signature wood grilled octopus, marinated red onions, greek olives, capers

"saganaki" sautéed graviera cheese, ouzo, lemon & CP extra virgin olive oil

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

pappou pano's maine lobster morsels lightly crisped, greek honey mustard

crispy veal sweetbreads, potato garlic "agnolotti", walnuts, white truffle oil

slow cooked & grilled 3-bone slab, coriander-oregano crust, coriander yogurt

braised leg of lamb crisped in country filo, arugula-olive salad, yogurt

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

watermelon, feta cheese, watermelon sorbet, kyma garden herbs

cucumbers, holland pepper, red onion, feta cheese & CP olive oil "horiatiki"

baby beets, warm sheep's milk cheese "manouri", beet sorbet, roast walnuts

kastorian giant white bean stew, tomato, onions, dill "gigandes plaki"

layers of eggplant, tomato sauce & caramelized onions

fingerling potatoes, lemon vinaigrette, fleur de sel, chives

lightly caramelized, CP olive oil, lemon, chives

crisped in olive oil, crushed red pepper, grated kefalotiri cheese

braised until tender, CP olive oil & lemon "horta"

mild flavor, tender, delicate

medium flavor, semi firm, flaky

medium flavor, tender, delicate

medium flavor, tender, delicate

medium flavor, firm, dense, pan roasted

wood grilled from the skin side up, presenting the temperature of the fish on top of the filet with cp olive oil, lemon & capers. chef pano recommends a temperature of medium. served with a side of tuskan kale

wrapped in wine leaves with lemon, thyme, bay leaf & steamed in bamboo on rock salt. served with a side of baby beets

slow baked in course sea salt & finished with cp olive oil, lemon & tuscan kale

"saganaki", sautéed & finished in the oven with tomato, ouzo & feta

grilled nova scotia lobster, homemade spaghetti, lobster emulsion

sautéed, organic pearl barley risotto, arugula coulis

olive oil poached, vidalia onion fondue, peeled baby tomatoes & green grapes, first pressed tomato coulis

pan-roasted, greek style ratatouille of zucchini, eggplant, yellow squash, roma tomatoes & confit of garlic & potatoes

3-day marinated & grilled over an oak wood fire, greek fries, "tzatziki"

braised leg of lamb, pappardelle pasta, sheep's milk cheese, gratinée

slow braised, orzo pasta, tomato, lamb broth, fresh herbs, mizithra cheese

"souvlaki", lemony quinoa salad, cucumber-yogurt spread "tzatziki"

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

Select one of our signature whole fish finished with Chef Pano's extra virgin olive oil, lemon & capers. Also served with braised kale and Greek Style Lemon Potatoes (salt crusted whole fish – supplement $10 per person)

Grilled whole Nova Scotia lobsters, grilled Spanish octopus, steamed little neck clams, sautéed Maine scallops, grilled leeks, fingerling potatoes, lemon vinaigrette, & drawn butter

Prime bone-in beef ribeye (22 oz.), Joyce farms organic chicken breast, Heritage Farms pork ribs & 3-day marinated Australian lamb chops, basted & grilled with a lemon-garlic vinaigrette, served with caramelized fennel, eggplant stew, tzatziki & parsley-caper puree

8 Course Menu Below

oven roasted kumamoto oysters, champagne emulsion, osetra caviar

ahi tuna tartare, wild mushrooms "a la grecque", kataifi crunch, shaved Piemonte summer truffle

our signature grilled octopus, braised salsify, tomato garlic emulsion

Maine lobster, lemony Cretan wedding rice, ouzo poached foie gras, Piemonte summer truffle

sauteed, potato garlic agnolotti, crushed walnuts, scallions (10. supplement per person)

organic watermelon, Vidalia onion, imported feta from Lesvos, Kyma garden herbs

salt crusted sea bream imported from Greece, cp olive oil,lemon, shaved Piemonte summer truffle

Greek donut, wild thyme honey, cinnamon rolled version baklava, pistachio ice cream blueberry custard pie, blueberry sorbet

potato, caper, CP olive oil, lemon, scallion & dill puree "caparisalata"

roasted red pepper, feta cheese & jalapeno puree "htipiti"

chickpea, CP olive oil, lemon & coriander hummus "revthiasalata"

grilled eggplant, yogurt & crushed walnut puree "melitzanosalata"

kaluga reserve "the new beluga", crème fraîche, chives, potato blinis (1-ounce)

today's east & west coast oysters, saffron mignonette, cocktail sauce (6)

jumbo claws, key west florida, crab mustard sauce

Greek style... European seabass, preserved lemon, jalapeño, tomato, mint

ahi tuna tartare, wild mushrooms "a la grecque", shredded filo crunch

ouzo cured faroe islands salmon, yogurt-crème fraiche, preserved lemon, crushed pink peppercorns...

"Ródos style", tomato, cumin, dijon, cornichon, caper, preserved lemon, dill

stuffed with bulgur, tomato & mint, cumin yogurt "dolmathes"

Peruvian bay, sautéed, yellow split pea puree "fava santorini", capers, onions

signature wood grilled octopus, marinated red onions, Greek olives, capers

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

crisped in olive oil, cabbage, kalamata olives, scallions, dill, lemon vinaigrette

jumbo lump crab cake, citrus vinaigrette, bosc pears, clementines, mint oil

kasseri cheese baked in shredded filo, white truffle oil "kataifi"

Papou Pano's Maine lobster morsels lightly crisped, Greek honey mustard

crispy veal sweetbreads, potato garlic "agnolotti", walnuts, white truffle oil

slow cooked & grilled 3-bone slab, coriander-oregano crust, coriander yogurt

braised leg of lamb, pulled & crisped in country filo, arugula-olive salad, yogurt

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

little gem lettuces, vidalia onions, feta cheese dressing, crumbled croutons

cucumbers, holland pepper, red onion, feta cheese & CP olive oil "horiatiki"

baby beets, warm sheep's milk cheese "manouri", beet sorbet, roast walnuts

kastorian giant white bean stew, tomato, onions, dill "gigandes plaki"

layers of eggplant, tomato sauce & caramelized onions

fingerling potatoes, lemon vinaigrette, fleur de sel, chives

lightly caramelized, CP olive oil, lemon, chives

braised until tender, CP olive oil & lemon "agria-horta"

crisped in olive oil, crushed red pepper, grated kefalotiri cheese

mild flavor, tender, delicate

medium flavor, semi firm, flaky

medium flavor, tender, delicate

medium flavor, tender, delicate

medium flavor, firm, dense, pan roasted

Wood grilled from the skin side up, presenting the temperature of the fish on top of the filet. Chef Pano recommends a temperature of medium. Served with lemon potatoes and wild greens

2 ½ pound nova scotia lobster, fettuccini pasta, saffron mussel emulsion, scallions

slow baked in course sea salt to retain it's moisture, finished with cp olive oil, lemon potatoes and wild greens

"saganaki" served over fennel-onion fondue, tomato, ouzo, feta

celeriac buttons, pickled hon-shimeji mushrooms, lobster emulsion, tarragon

olive oil poached, melted leeks & clams ragout, lemon garlic emulsion

sautéed, imported Greek beluga lentils, root vegetables, lentil-foie emulsion

genuine red snapper, pan-roasted, Greek style ratatouille of zucchini, eggplant, yellow squash, roma tomatoes & confit of garlic & potatoes

3-day marinated & grilled over an oak wood fire, greek fries, "tzatziki"

braised leg of lamb, pappardelle pasta, sheep's milk cheese, chives

slow braised, orzo pasta, tomato, lamb broth, fresh herbs, mizithra cheese

Grilled & basted with olive oil, lemon & garlic. Served with grilled salsify & parsley sauce

Prime 22oz. bone-in ribeye, grilled & basted with olive oil, lemon & garlic. Served with grilled salsify & parsley sauce