Loukaniko LemonatoFrom the region of Pelion. Lightly seasoned sausage w/ the unique flavors of orange & anise, oven-broiled, dressed w/ oregano & fresh lemon juice.
SaganakiYou can shout "Opa!" w/ us. Mild kefalotiri cheese, lightly dusted w/ flour & pan-fried then flamed at your table.
TiropitaThe kids' favorite. Triangles of filo dough, stuffed w/ creamy blend of feta & kasseri cheeses.
Oktapodi MarinatoFisherman's delight. Young tender octapus, slowly simmered in its own juices & then marinated in virgin olive oil, vinegar & a bouquet of herbs. Drizzled w/ fresh lemon juice & garnished w/ oregano.
SpanakopitaTraditional spinach pie. Triangles of filo dough, stuffed w/ fresh spinach, parsley, mint, dill & feta cheese.
Kalamari KrassataPanos' favorite mezes. Tender squid, sauted in a rich tomato & wine sauce, seasoned w/ clove & a touch of cinnamon. Spicy hot.
Kalamari NafplionFrom the fisherman's wife. Kalamari steak, marinated in olive oil, lemon juice, fresh garlic & herbs & then grilled. Served on a bed of skordalia (garlic mashed potatoes). Drizzled w/ balsamic vinegar reduction & topped w/ Panos' fresh arugula sauce.
Tomates, Feta, EliesFrom the island of Zakinthos. Fresh ripe tomatoes, feta cheese, kalamata olives, nicely drizzled w/ olive oil & topped w/ a touch of oregano.
Kalamata OlivesGift of the goddess Athena. The best of the Greek olives, cured in vinegar, finished w/ virgin olive oil & a touch of oregano.
Kota SouvlasOne of Panos' specialties. Boneless, skinless breast of chicken, marinated in olive oil, lemon, garlic, oregano & spices. Baked in the oven, served golden-brown & tender.
Kota PiperatiFrom Thrace. Boneless, skinless breast of chicken, topped w/ roasted red pepper puree, feta cheese & then baked.
Kota SpanakiFrom the isle of Corfu. Boneless, skinless breast of chicken baked in a sauce of onions, garlic, tomatoes, olive oil, fennel, bacon & fresh spinach. Topped w/ feta cheese.
Kota KopanistiFrom Ipiros. Boneless, skinless breast of chicken, topped w/ kopanisti (a mixture of feta cheese, olive oil, mint & spices) & toasted almonds, then baked. Garnished w/ fresh grapes.
Kota NafplionKleftiko or "bandit" style. Boneless, skinless breast of chicken, marinated in herbs, spices, olive oil & wine, then stuffed w/ kasseri & kefalotiri cheeses, canadian style bacon & garlic. Baked in a foil pocket.
Garidhes SkordaliaFrom Crete. Prawns marinated in olive oil, lemon, garlic & spices on a bed scordalia, topped w/ fresh onions, tomatoes & baked.
Garidhes Me FetaFrom Panos' home town, Nafplion. Prawns in a light zesty tomato sauce w/ wine & herbs. Topped w/ feta cheese & baked.
Garidhes IthakiA Homeric treat. Prawns in virgin olive oil, balsamic vinegar, hot pepper, roasted coriander & sea salt. The dish on which Odysseus dined when he returned from his famous travels.
Kalamari NafplionPanos' home town. Kalamari steak, marinated in olive oil, lemon juice, fresh garlic & herbs, then grilled. Served on a bed of skordalia (garlic mashed potatoes). Drizzled w/ balsamic vinegar reduction & topped w/ Panos' fresh arugula sauce.