Greek Theme Catering

Mezethes…little bites
Appetizers
FETA AND OLIVES
Imported feta cheese with Kalamata olives.
ROASTED RED PEPPERS
Charbroiled and marinated with herbs, topped with feta.
CHARBROILED KALAMATA OLIVES
Roasted Kalamata olives marinated in olive oil, garlic and lemon.
GOAT CHEESE & TOAST
Served with roasted red peppers on sesame toast.
ROASTED PORTOBELLO
Charbroiled portobello mushrooms marinated with herbs.
GRAPE LEAVES / DOLMADES
Stuffed with ground beef, rice and herbs, topped with avgolemono.
STUFFED MANITARIA
Mushrooms stuffed with a blend of Greek cheeses.
SPANAKOPITA
Filo triangles stuffed with cheese, spinach and herbs, topped with feta sauce.
BAKED FETA
Feta wrapped in puff pastry and topped with a fruit jelly and roasted almonds.
MEATBALLS / SOUTZOUKAKIA
Beef meatballs in a tomato sauce.
Dips
Kopanisti – feta cheese whipped with roasted red peppers
Tzatziki – fresh yogurt with garlic, cucumber and dill
Taramosalata – Greek caviar paté
Humous – pureed chickpeas, garlic and olive oil
Kalamata Olive Spread – olive paté
Eggplant Spread – charred eggplant, garlic, tahini and parsley
Served With Points
Salad
VILLAGE / HORIATIKI SALATA
Tomatoes, onions, cucumbers, green peppers, Kalamata olives and feta.
GREEK / ELLINIKI SALATA
Romaine lettuce, tomatoes, onions, cucumbers, green peppers, Kalamata olives and feta.
SPINACH SALATA
Fresh spinach with mushroom, onion, tomato and feta. Served in a honey lemon dressing.

Greek Specialties ENTREES
VEGETARIAN

SPANAKOPITA
Filo triangles stuffed with a herbed mixture of cheeses and spinach. Topped with feta sauce.

STUFFED TOMATO AND PEPPER / YEMISTA
Tomato and Pepper stuffed with rice, grated eggplant, zucchini, potato, herbs served on a bed of yogurt.

VEGETARIAN MOUSAKA
Layer of grilled eggplant, potato and zucchini, topped with béchamel.

CHICKEN

CHICKEN BREAST OREGANO
Generous pieces of chicken marinated in a lemon-oil-oregano mixtue, then baked.

CHICKEN KOTOPOULO
Sliced chicken breast mixed with basil, red pepper, mushroom, garlic and kefalograviera cheese in a creamy wine sauce.

STUFFED CHICKEN / KOTA YEMISTI
Chicken breast stuffed with spinach and goat cheese topped with a saffron cream sauce

SEAFOOD

FISH PLAKI

Baked Filets of haddock with tomatoes and onions, delicately seasoned.

HADDOCK LEMONATO
Pan fried haddock in a lemon butter wine sauce.

SALMON MEDITTERANIO
Salmon fillet wrapped in puff pastry, topped with goat cheese

HADDOCK WITH PARSLEY AND LEMON
Fresh baked haddock with a smooth parsley sauce.

STUFFED HALIBUT
Tender NS halibut fillet baked and stuffed with spinach, scallions, sun-dried tomato and kefalograveira cheese. Topped with a feta sauce.

BEEF / LAMB

SOUZOUKAKIA

Meatballs slowly simmered in a tomato wine sauce.

SOUVLAKIA

Lean, tender marinated cubes of lamb, skewered and broiled.
BEEF STEFATHO
Tender cubes of beef braised with onions in an aromatic sauce.

HERBED ROTISSERIE LEG OF LAMB
Topped with sautéed mushrooms and onions.

ROTISSERIE LAMB / SOUVLA
Lamb seasoned with herbs and garlic topped with demiglaze.

MEDITTERANEAN PEPPER STEAK
10 oz New York strip loin certified Angus beef, marinated and charbroiled. Topped Mediterranean peppercorn sauce.

PASTITSIO
Seasoned ground beef and lamb on a layer of thick macaroni topped with béchamel.

MOUSAKA
Seasoned ground beef and lamb on a layer of grilled eggplant, potato and zucchini, topped with béchamel.

HOT SIDES
OPA! GREEK PIATO
Choice of stuffed pepper or tomato, mousaka or pastitsio and meat souvlaki.
RICE PILAF

Steamed rice laced with butter.
GREEN BEANS AND ZUCCHINI YIAHNI

Simmered in a tomato sauce.

DESSERTS
Greek delights
Delicate sweets scented with fine flavours like nuts and rosewater. Loukoumia in Greek, from the Island of Syros
Baklava
The king of Greek pastries. A sweet bite of light, crunchy filo, and walnuts from Arcadia (it’s along a rocky road in the mountains, so not many people make it tothese beauties). Perfect with coffee, or after a siesta, like the Greeks.
Kataïfi
A little parcel of angel’s hair pastry, pistachios, honey syrup and citrus.