Catering Menu

Half tray for about 8 to 10 people – Full tray 18 to 20 people

Starters

Cold Spreads
Tyrokafteri (spicy Feta cheese), taramosalata (caviar mousse), Santorini fava, Tzatziki and
humus served with pita. 40/60

Dolmathes
stuffed grape leaves with rice and fresh herbs. 40/80

 Spanakopitakia
Mini spinach pies. 40/80

Artisan Cheese Platter
A selection of traditional and exotic Greek cheeses. 45/85

Salads

Traditional Tomato Salad
ripe tomatoes red onions cucumbers green peppers Kalamata olives and our
own imported from Greece extra virgin olive oil. 40/70

Traditional Greek Salad
Romaine lettuce tomatoes red onions cucumbers green peppers Feta cheese
and red wine oregano vinaigrette. 40/70

Bulgur Salad
Chick peas tomatoes green onions, red onions, pine nuts
roasted red peppers cucumbers and fete cheese – lemon garlic vinaigrette. 40/70

Goat Cheese Salad
Mixed greens, tomatoes, figs, toasted almonds,
red onions and pomegranate vinaigrette. 40/70

Sandwiches

Souvlaki (pork or chicken)
Marinated with fresh herbs and spices. 60/120

Gyro
pita bread, lettuce, tomatoes, onions, and Tzatziki sauce. 60/120

Chicken Sandwich
Kasseri cheese, tomatoes, kalamata olive tapenade, and arugula. 50/100

Specialties

Salmon Avgolemono
Atlantic salmon filet with spinach, dill and lemon sauce. 90/170

Stuffed Shrimp (25/50)
with crab meat. 120/200

Seafood Yuvetsi
shrimp, clams, mussels, and calamari, tossed with fresh
herbs tomatoes, and garlic wine sauce. 130/260

Shrimp Kritharotto
Orzo, grilled vegetables, fresh herbs, pine nuts and goat cheese. 120/190

Athenian Shrimp
colossal shrimp with fresh tomatoes basil garlic sauce and Feta cheese. 120/190

Stuffed Flounder Filet
With Feta cheese and spinach wild rice and bechamel sauce. 100/200

Beef Short Ribs
Braised fork tender boneless short ribs served with
roasted pearl onion red wine sauce. 80/160

Keftedakia Avgolemono
Meat balls in lemon sauce. 50/90

Arni Yuvetsi Kritharaki
Braised savory lamb – orzo tomato pasta. 120/230

Lamb Chops(35/70)
with garlic rosemary and red wine. 160/250

Pork Tenderloin
 with mushrooms and onionds in Mavrodaphne demiglace. 60/120

Chicken with Sausage
Sautéed breast of chicken with mushrooms, loukaniko (Greek sausage)
and Feta cheese. 60/100

Chicken Santorini
Sautéed chicken breast, tomatoes and Feta cheese. 60/100

Stuffed Chicken
 Pan roasted breast of chicken stuffed with Kasseri
cheese loukaniko (Greek sausage) and spinach. 70/140

Chicken Spinach and Feta
Breast of chicken with fresh spinach, selected herbs, and garlic all topped with
Feta in a in light cream sauce. 60/100

Chicken Oreganato
Sautéed breast of chicken with oven roasted
potatoes and artichoke hearts in lemon butter sauce. 60/100

Moussakas
A traditional Greek classic-layered eggplant potatoes
zucchini ground beef and bechamel sauce. 60/120

Pastitsio
 Layers of pasta meat sauce and bechamel. 60/120

Spetsofai
Greek sausage, peppers, onions and tomatoes. 40/80

Orzo with Spinach and Grilled Vegetables
Garlic and roastred ren peppers ouzo tomato cream sauce. 40/80

Spaghetti and Meat Sauce
Thick spaghetti, hint of cinnamon and Kefalograviera cheese. 40/80

Sides

Horta
 Wild bitter greens with garlic and olive oil. 25/40

Gigantes
Giant lima beans braised with fresh herbs and tomatoes. 30/50

Spanakorizo
Spinach rice tomatoes and garlic. 25/40

Lemon Potatoes. 30/60

Grilled Vegetables. 40/80

Feta Cheese Bread. 20/40

Dessert

Baklava
Flaky filo dough layers of walnuts cinnamon and honey syrup. 70

Galaktoboureko
 Custard with fillo baked with cinnamon and honey syrup. 80

Greek Yogurt. 40

Karidopita
 walnut cake with honey syrup. 50

Greek Coffee Rice Pudding. 30