Panos Kleftiko Greek Cuisine

Goes with everything. Two slices of warm pita bread.

The best in town. Shepherds yogurt blended with cucumbers, fresh dill, garlic and virgin olive oil. A refreshing treat.

The crew's favorite. A cold dip of mashed potatoes picked up with fresh garlic, virgin olive oil, lemon and almond oil.

Humus from Asia minor. Ground chick peas blended with tahini, lemon, garlic and virgin olive oil.

Farmer's recipe. Roasted, cubed eggplant with onions, fresh tomatoes, garlic, fresh herbs and virgin olive oil.

Shepherd's treat. A mixture of feta cheese, virgin olive oil, fresh garlic, hot peppers and a touch of mint. Garnished with fresh grapes.

From macedonia. Roasted red peppers blended with virgin olive oil, fresh garlic, hot peppers and a touch of vinegar. Topped with crumbled feta cheese.

From asia minor. Tender grape leaves stuffed with rice and fresh herbs and topped with tzatziki.

A light bean salad. White beans with fresh parsley, onions, garlic, virgin olive oil and a touch of hot pepper.

Gigantic beans. Butter beans baked in light tomato sauce, served hot.

From thessaly. Black-eyed peas with fresh tomatoes, mint and garlic vinaigrette.

From the isle of sifnos. Artichoke bottoms, stuffed with smoked salmon, capers, onions and then baked.

The most popular cheese in greece. White soft sharp cheese, drizzled with virgin olive oil, tomatoes, garlic & herbs then baked in a foil pocket.

Produce of the village. Feta cheese, kalamata olives, mild pepperoncini peppers, drizzled with virgin olive oil and topped with oregano and fresh parsley.

Just feta cheese, olive oil and oregano.

From the region of pelion. Lightly seasoned sausage with the unique flavors of orange and anise, oven-broiled, dressed with oregano and fresh lemon juice.

Mild kefalotiri cheese, lightly dusted with flour and pan-fried then flamed at your table.

The kids' favorite. Triangles of filo dough, stuffed with creamy blend of feta and kasseri cheeses.

Fisherman's delight. Young tender octapus, slowly simmered in its own juices and then marinated in virgin olive oil, vinegar and a bouquet of herbs. Drizzled with fresh lemon juice and garnished with oregano.

Traditional spinach pie. Triangles of filo dough, stuffed with fresh spinach, parsley, mint, dill and feta cheese.

Panos' favorite mezes. Tender squid, sauted in a rich tomato and wine sauce, seasoned with clove and a touch of cinnamon.

From the fisherman's wife. Kalamari steak, marinated in olive oil, lemon juice, fresh garlic & herbs and then grilled. Served on a bed of skordalia (garlic mashed potatoes). Drizzled with balsamic vinegar reduction and topped with panos' fresh arugula sauce.

From the island of zakinthos. Fresh ripe tomatoes, feta cheese, kalamata olives, nicely drizzled with olive oil and topped with a touch of oregano.

Gift of the goddess athena. The best of the greek olives, cured in vinegar, finished with virgin olive oil and a touch of oregano.

From thessaloniki. Mild pepperoncini peppers, cured in vinegar, dressed with olive oil and oregano.

Two thousand years of tradition. Kalamata olives baked in red wine and spices. The flavor of kalamata olives, multiplied exponentially.

An olive spread. Crushed greek kalamata olives mixed with spices and virgin olive oil. Topped with crumbled feta cheese.

Mister kokkova's favorite. Smoked boneless fillets of herring, dressed with fresh lemon juice, virgin olive oil and herbs. Topped with shredded onions.

Spiced greek meatballs in tomato sauce. Served hot.

Roasted eggplant topped with tomatoes and feta cheese, baked.

The kleftiko's best. Authentic village salad with cucumbers, tomatoes, green peppers, onions, feta cheese, kalamata olives, virgin olive oil and oregano.

From athens. Lettuce, cucumbers, tomatoes, green peppers, onions, feta cheese, olives and vinaigrette dressing.

From the island of crete. Bread rusks pre-soaked in a light vinaigrette dressing, with ripe vine tomatoes, green peppers, feta cheese, capers, kalamata olives and anchovies.

Not enough to feed a greek. Leaf lettuce, onions, feta cheese and vinaigrette dressing.

A house specialty. Slowly-roasted lamb baked together with onions, garlic, oregano, spices and feta cheese inside a round loaf country sourdough bread.

An eastern tradition. Boneless leg of lamb marinated with garlic, thyme, olive oil, lemon and spices and then slowly roasted.

From the isle of zakinthos.Our tender slow-roasted lamb, topped off with a zesty garlic aioli and then broiled.

Traditional specialty. Pot roasted lamb in individual eathenware pot, with a light tomato sauce, orzo pasta, kefalotiri cheese & yogurt, then topped with kasseri cheese and baked. Served with dinner salad, rice and vegetables.

Greek style lamb chops. Rack of lamb cut into lamb chops, marinated in olive oil, lemon and herbs.

Boneless pork loin chops. Pork loin chops marinated in olive oil, lemon, garlic, sage, thyme and oregano.

One of panos specialties. Boneless, skinless breast of chicken, marinated in olive oil, lemon, garlic, oregano and spices. Baked in the oven, served golden-brown and tender.

From thrace. Boneless, skinless breast of chicken, topped with roasted red pepper puree, feta cheese and then baked.

From the isle of corfu. Boneless, skinless breast of chicken baked in a sauce of onions, garlic, tomatoes, olive oil, fennel, bacon and fresh spinach. Topped with feta cheese.

From ipiros. Boneless, skinless breast of chicken, topped with kopanisti (a mixture of feta cheese, olive oil, mint and spices) and toasted almonds, then baked. Garnished with fresh grapes.

Kleftiko or bandit style. Boneless, skinless breast of chicken, marinated in herbs, spices, olive oil and wine, then stuffed with kasseri and kefalotiri cheeses, canadian style bacon and garlic. Baked in a foil pocket.

From crete. Prawns marinated in olive oil, lemon, garlic and spices on a bed scordalia, topped with fresh onions, tomatoes and baked.

From panos' home town, nafplion. Prawns in a light zesty tomato sauce with wine and herbs. Topped with feta cheese and baked.

A homeric treat. Prawns in virgin olive oil, balsamic vinegar, hot pepper, roasted coriander and sea salt. The dish on which odysseus dined when he returned from his famous travels.

Panos home town. Kalamari steak, marinated in olive oil, lemon juice, fresh garlic and herbs, then grilled. Served on a bed of skordalia (garlic mashed potatoes). Drizzled with balsamic vinegar reduction and topped with panos' fresh arugula sauce.