Catering

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), melitzanosalata (roasted eggplant mousse), Tzatziki and
humus served with toasted pita and cuccumbers. 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 20/40)
Marinated with fresh herbs and spices. 60/120

Gyro (beef or chicken)
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
North Atlantic salmon filet with spinach, dill and avgolemono 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 tomato garlic wine sauce. 130/260

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

Athenian Shrimp
With fresh tomatoes, garlic and Feta cheese. 120/190

Stuffed Flounder Filet
With Feta cheese, spinach 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 avgolemono dill ssauce. 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, garlic, loukaniko (Greek sausage) and Feta cheese. 60/100

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

Stuffed Chicken
 Pan roasted breast of chicken stuffed with Kasseri
cheese loukaniko (Greek sausage) and spinach, in spinach bechamel sauce.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. 30/60

Gigantes
Giant lima beans braised with fresh herbs and tomatoes. 40/80

Spanakorizo
Spinach rice tomatoes and garlic. 40/80

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
 Baked custard with fillo, cinnamon and honey syrup. 80

Greek Yogurt. 40/80

With walnuts and honey.

Karidopita
 Walnut cake with honey syrup. 50

Greek Coffee Rice Pudding. 30/60

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