Chef Pano Karatassos of Kyma — Atlanta, GA
November 2006


Olive Oil Poached Georgia Bank Scallop, Yellow Split Pea Puree, Red Onion-Caper Salad

Steamed Mussels, Ouzo, Feta Cheese, Green Holland Peppers

Kyma Cheese Pie

Olive Oil Poached Maine Halibut in a Black Truffle Crust, Pickled Pearl Onions, Garlic Confit, Wild Mushrooms