Lamb Pita with Hummus, Arugula, Onions & Feta.

Olive, arugula, and onions.

Tzatziki, arugula, tomatoes, and fries.

"Our signiature" Spanish octopus Greek pita filled with Tzatziki, Arugula, Onions, Feta

Superior Farms All-Natural Leg of Lamb. Slow-cooked for 12 hours, Vidalia onions and garlic.

Lamb Pita with Hummus, Arugula, Onions & Feta.

Pepper, arugula, and onions.

Tzatziki, arugula, tomatoes, and fries.

Olive, arugula, and onions.

"Our signiature" Spanish octopus Greek pita filled with Tzatziki, Arugula, Onions, Feta

Superior Farms All-Natural Leg of Lamb. Slow-cooked for 12 hours, Vidalia onions and garlic.

Heritage Farms All Natural Berkshire Pork. Butts and belly, slow-cooked for 6 hours and smoked paprika.

Joyce Farms All - Natural Chicken Breast. Marinated for 3 days in lemon, olive oil, rosemary, and garlic.

Faroe Island Salmon. Slowly baked with olive oil, lemon, and dill.

Meiji Tofu. Olive oil poached with thyme and garlic.

Superior Farms All-Natural Leg of Lamb. Slow-cooked for 12 hours, Vidalia onions and garlic. Served over a traditional Greek salad

Heritage Farms All Natural Berkshire Pork. Butts and belly, slow-cooked for 6 hours and smoked paprika. Served over a traditional Greek salad

Joyce Farms All - Natural Chicken Breast. Marinated for 3 days in lemon, olive oil, rosemary, and garlic. Served over a traditional Greek salad

Faroe Island Salmon. Slowly baked with olive oil, lemon, and dill. Served over a traditional Greek salad

Meiji Tofu. Olive oil poached with thyme and garlic. Served over a traditional Greek salad

Grilled pita.

Sautéed kefalograviera cheese and ouzo.

Tomato, cucumber, pepper, onion, and feta.

Lamb and cheese crisped in filo, over yogurt with arugula, and olives.

3 day marinated and grilled, and tzatziki.

Greek spices and kefalograviera cheese.

Greek yogurt, Chef P forest honey

(2) Pieces of Chef Pano's freshly made Baklava