catering menu

dips

served with warm pita

BABAGANOUSH  roasted eggplant, olive oil, lemon juice and tahini.

HOMMUS  chick pea puree with garlic, lemon and tahini.

TZATZIKI  Greek yogurt, cucumber, garlic and fresh herbs.

GREEN OLIVE TAPENADE  green olives, sweet red pepper, pine nuts and basil.

KALAMATA TAPENADE  black olives, orange zest and fresh thyme.

KOPANISTi  sheep's milk feta cheese, roasted red pepper and hot pepper. 

small bites

Spanakopita, Crafted by hand, feta cheese, spinach and dill are wrapped in alternating layers of tissue-thin phyllo and melted creamery butter.

Tyropita, A classic country preparation with three kind of Greek cheeses wrapped in flaky phyllo.

Zucchini cakes, with dollop of minted tzatziki.

Grape leaf DOLMA, Stuffed with rice, fresh herbs, pine nuts and currants, served with lemon yogurt

Crostini Toppings

Macedonian, Roasted eggplant, black olives, tomatoes, capers, basil, extra virgin oil and a hint of vinegar.

Santorini, Green olives, red peppers, pine nuts, fresh herbs and manouri.

Prasini, White bean pure with thyme, braised greens with garlic, pepper, extra virgin oil and lemon.

Olympus, Wild Mushroom with goat cheese and a red chili & thyme gremolata.

Cretan, Olive oil poached tuna, onion, tomato, and fresh herbs.

Mixed platters

MEDITERRANEAN PLATTER, serves 12.

Assortment of hommus, eggplant dip, tzatziki, roasted red pepper salad, assortment of olives, and pita bread.

Greek Mezze Platter, serves 12.

Fresh tastes are captured at harvest and preserved in the finest extra-virgin olive oil. Slices of grilled eggplant, marinated artichokes and mellow green olives. Grilled zucchini salad, oven roasted tomatoes, , home made Ionian dolma,, and it's a complete mezze platter.

SALUMI AND CHEESE PLATTER, serves 12.

An assortment cured meats, and a selection of Mediterranean cheeses, kalamata olive tapenade, roasted pepper, home made pickle salad and grilled crostini.

SALAD SELECTION

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

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

Roasted vegetable, grilled bread, basil, aged kalamata balsamic and sheep’s milk feta.

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, braised greens, wild mushroom, and mint.

Orzo, fried eggplant roasted pepper, olives, basil and manouri. Octopus, roasted carrots and chick peas, spice coriander dressing.

Braised greens, Simple with lemon and oil.

Entrees selection

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

LAMB SOUVLAKI, marinated in spicy Mediterranean rub.

gRILLED LAMB SLIDERS , caramelized onions and kopanisti .

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

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

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

MOUSSAKA, another favored with potato, and eggplant.

VEGETARIAN MOUSSAKA, layers of 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

Sauteed Broccoli Rabe with roasted garlic, 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.

Grilled Vegetables market variety.

Bulgur pilaf with braised greens, walnuts and cranberries.

DESSERT

Freshly baked cookies, brownies or bars Baklava and Galaktobouriko.