Pantheon Restaurant

Saganaki

Thick slab of kasseri cheese flambéed tableside, crispy-edged and molten within, squeezed with lemon to cut the richness

Grilled Octopus

Tentacles charred on the grill and finished with olive oil, lemon, and oregano — tender without being rubbery

Lamb Chops

Double-cut chops with a proper sear and pink center, served with roasted potatoes and lemon — the kitchen's signature protein

Spanakopita

Flaky phyllo layered with spinach and feta filling — buttery, not soggy, and better than most versions on the strip

Whole Grilled Fish

Market fish prepared simply with olive oil, lemon, and herbs — clean and unfussy, letting the fish speak for itself

Tzatziki

Dense, properly garlicky yogurt dip with fresh cucumber — thick enough to stand a pita chip upright

Greek Salad

Generous portion of tomato, cucumber, olives, and a full block of feta in olive oil — shareable and genuinely fresh

Moussaka

Layered eggplant and ground lamb under a thick béchamel — hearty and traditional, a solid comfort main

Calamari

Lightly battered rings fried to order — dependable but not distinguishing compared to the rest of the menu

Souvlaki

Pork or chicken skewers grilled over charcoal and served with pita and tzatziki — reliable, if unremarkable compared to the lamb