Panos Kleftiko Greek Cuisine Menu and Prices

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Goes with everything. Two slices of warm pita bread.

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

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

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

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

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

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

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

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

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

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

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

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

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

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Just feta cheese, olive oil and oregano.

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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.

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

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

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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

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

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

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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 vi

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

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

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

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

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

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

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Spiced greek meatballs in tomato sauce. Served hot.

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Roasted eggplant topped with tomatoes and feta cheese, baked.

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

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

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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.

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

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

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

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

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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

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

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

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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.

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

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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.

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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.

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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. Bake

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

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

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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.

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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 reduc

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