Yogurt spread with cucumber, garlic, and dill "tzatziki".

Roasted red pepper puree with feta cheese "htipiti".

Potato puree with garlic and olive oil "skordalia".

Grilled eggplant puree with yogurt and walnuts "melitzanosalata".

Grape leaves stuffed with bulgur, tomato and mint, cumin yogurt.

Kastorian white bean stew with tomato, onions and dill "gigandes plaki".

Ayers of caramelized eggplant, melted Vidalia onions and tomato, baked.

Tempura fried zucchini, feta, and mint, saffron yogurt.

Sautéed graviera cheese with ouzo, lemon and chef pano's olive oil.

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

Roasted oysters, champagne emulsion "avgolemono", ossetra caviar (2pcs).

Thin sliced calamari sautéed with zucchini, olives and capers, saffron yogurt.

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

Mussels out of the shell, cp feta cheese, lemon, ouzo, green bell peppers.

Seared scallops over a puree of yellow split peas from Santorini, capers.

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

Melted spinach and leeks with feta, crisped in flaky filo triangles (4pcs).

Kaseri cheese baked and melted in a shredded filo, truffle essence.

Braised leg of lamb baked in country filo with arugula-olive salad and yogurt.

Slow grilled, coriander-oregano crust, lemony coriander yogurt (3-bones).

Crisped with yellow and green zucchini, eggplant, tomato, truffle essence.

Served over a white navy bean stew "fasolatha", preserved lemon yogurt.

Individually baked layers of greek style bolognese, caramelized eggplant, kasseri cheese and mint, topped with béchamel.

With Vidalia onions, feta dressing, crumbled croutons, and mizithra cheese.

Watermelon, Vidalia onions, chef pano feta cheese, kyma garden herbs.

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

Warm sheep's milk cheese "manouri", buttered walnuts and beet sorbet.

Skewered and sautéed over pearl barley risotto, arugula coulis, lemon.

Stuffed with traditional spinach-rice and grilled, tomato, capers, scallions.

Pan roasted over caramelized eggplant, zucchini, tomatoes, potatoes.

Little neck clams, linguini pasta, melted leeks, morel mushrooms, white wine garlic emulsion, "lefkatha".

Jumbo lump crab, spaghetti pasta, tomato, garlic, basil crumbs, "Syphnos".

Grilled and presented 1lb nova scotia lobster, fettuccini pasta, tomato, lemon, chili flake, "Athens".

12-hour braised leg of lamb, pappardelle pasta, spring English peas.

Pan-roasted, napflion style tomato-potatoes, honey glazed cipollini onions.

Grilled, white navy bean cooked with tomato, sweet onions, and carrots.

Slow braised, tiny pasta pearls "trahana", tomato compote, mizithra cheese.

3-day marinated, grilled over an oak wood fire, Greek fries, "tzatziki".

8oz. grilled and basted with olive oil, lemon, and oregano, lemon potatoes, parsley sauce.

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

Wrapped in grape leaves with lemon, thyme and bay leaf and cooked on rock salt. Served with a side of baby beets and coriander.

Wood-grilled, cooked 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, lemon vinaigrette.

Greek olive oil, lemon juice, preserved lemon, pine nuts and scallions.

Lightly caramelized, carrot, leeks, olive oil, lemon, chives.

Kastorian white bean stew, tomato, onions, dill "gigandes plaki".

Layers of caramelized eggplant, onions and tomato sauce.

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

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

Chef Pano's new cookbook, autographed, personalized.

Organic extra virgin olive oil from Crete, Greece, 750ml.

Whole green olives from Chalkidiki, Greece, 220g (7 ounces).

Greece's favorite olive from Kalamata, Greece, 220g (7 ounces).