Serves up to 12

Days needed for prep 2

Platter deposit required $ 25 per platter

MEDITERRANEAN PLATTER $ 45.

 hommus, babagasoush, tzatziki,

roasted red pepper salad, Ionian dolma, assortment of olives, and pita bread

Harvest Platter $ 45.

grilled eggplant, marinated artichokes, zucchini caponata,

oven roasted tomatoes, feta cheese

SALUMI AND CHEESE PLATTER $ 45.

 cured meats, Mediterranean Cheeses,

 kalamata tapenade, roasted pepper salad and grilled bread

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Three Dips platter $ 40.

served with warm pita - choose :

Kopanisti

Hommus

Tzatziki

Babaganous

Kalamata Tapenade

Green Olive Tapenade

Dolmathes Stuffed Grape leaves Platter $ 25.

rice, currants, pine nuts and fresh herbs

served with tzatziki

Spanakopita Platter $ 24.

spinach and feta in layers of phyllo

Tyropita Platter $ 24.

a blend of greek cheeses wrapped in phyllo

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Souvlaki skewer platter

with roasted tomatoes, tzatziki and pita

served as a sandwich or open faced

CHICKEN SOUVLAKi $ 84.

chicken marinated in oregano, lemon and garlic

LAMB SOUVLAKi $ 93.

marinated in a spicy Mediterranean rub

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 Cocktail size skewer platter

served with tzatziki

CHICKEN SOUVLAKI  $ 38.

chicken marinated in oregano, lemon and garlic

LAMB SOUVLAKI  $ 50.

marinated in a spicy Mediterranean rub

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Sliders

by the dozen

Slow Braised Pork  Shoulder  $ 48.

Mediterranean rub, braised greens, lemon aioli

 Anderson’s Ranch House Ground Leg Of Lamb  $ 54.

 kopanisti, caramelized onions

 divine Shrimp Cake  $ 54.

lemon caper Aioli

 Olive Oil Poached Tuna  $ 48.

capers, kalamata, roasted tomatoes, arugula pesto

 Falafel Crispy Cake  $ 48.

Romaine slaw, tahini – lemon dressing

 SALAD SELECTION

Greek Salad, sheeps milk feta, olives and a lemon & fresh oregano dressing

Baby leaf salad, with fresh herbs, spring scallions and manouri.

Gigantes ala Greque, pickled artichokes, carotts, celery and leeks in a coriander vinaigrette.

Roasted beet, with garlic skordalia.

Greek lentil, fire roasted peppers, mint, and feta, finished with citrus vinaigrette.

Red bliss potato, red onion, parsley leaf and whole grain mustard vinaigrette.

Black eyed pea, roasted peppers, tarragon mustard vinaigrette.

GREEK Orzo, eggplant roasted pepper, olives, basil and manouri.

Braised greens, Simple with lemon and oil.

Entree selection

CHICKEN SOUVLAKI, marinated in olive oil, lemon, garlic and oregano.

LAMB SOUVLAKI, marinated in spicy Mediterranean rub.

CORIANDER CRUSTED PORK TENDERLOIN, marinated in coriander – cumin, orange and thyme.

LEG OF LAMB, rubbed in Greek aromatic spices and roasted.

LAMB RISSOLES, green olives and cinnamon tomato sauce

PASTITSIO, Vios terrine of baked pasta layered with aromatic meat sauce and béchamel.

MOUSSAKA, another favored with potato, and eggplant.

VEGETARIAN MOUSSAKA, sweet potatoes, eggplant and zucchini, layered with wild mushroom mix and topped with béchamel.

GREEK STYLE ROASTED CHICKEN, with garlic, lemon and oregano.

SHRIMP AGEAN, jumbo shrimp in tomato fennel sauce, laced with ouzo and served with feta and dill.

SIDES

grilled Broccoli Rabe with roasted garlic oil , kalamata olives and capers

SautEed Spinach and rice casserole with fresh herbs and lemon

roasted cauliflower carmelized w/ olive oil and garlic

Grilled Vegetables market variety

baked gigantes in a sweet tomato, bay leaf sauce

Bulgur pilaf with braised greens, walnuts and cranberries

DESSERTs

Freshly baked cookies, brownies or bars

Baklava and Galaktobouriko.

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