Kyma Menu

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

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

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

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

wood grilled from the bottom up, presenting the temperature of the fish on top of the filet

stuffed with bulgur, tomato & mint, cumin yogurt “dolmathes”

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

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

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

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

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

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

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

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

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

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

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

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

stuffed with bulgur, tomato & mint, cumin yogurt “dolmathes”

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

tempura fried, preserved lemon yogurt

Ahi Tuna Tartare over wild mushrooms “a la grecque”, shredded filo tuile

peruvian bay, yellow split pea puree “fava santorini”, capers, onions

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

crisped in olive oil, potato garlic “agnolotti”, crushed walnuts, white truffle oil

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

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

Greek royal dorade frilled whole and deboned for your pleasure

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

wood grilled from the bottom up, presenting the temperature of the fish on top of the filet

Sauteed, organic pearl barley risotto, and arugula coulis.

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

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

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

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

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

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

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.

lightly caramelized, CP olive oil, lemon, chives

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

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

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

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

homemade yogurt, chef pano’s forest honey, butter-roasted walnuts

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

Blueberry custard pie and blueberry sauce.