Greek Menu


Appetizer Options
(3.00 per person)
Marinated feta, peppers and assorted olives
Chevre bites rolled in an assortment of spices and herbs, drizzled in olive oil and served with crusty bread
Tzatziki with crudite and pita, a refreshing dip of yogurt, garlic cucumber, dill, salt, and olive oil
Roulades of grilled zucchini around roasted red bell pepper and feta with basil and mint leaves
Greek salad skewers, cucumber, feta, red onion and tomato doused with a lemon and oregano vinaigrette
Roasted red pepper hummus served with pita chips and fresh crudite
Dolmas, pockets of rice, tomatoes and garlic wrapped in grape leaves Spanakopita bites, phyllo dough wrapped around pockets of spinach, Parmesan, and feta, seasoned with dill, parsley, garlic, and scallions
Greek meatballs made with pork and lamb, served with tzatziki
Grilled Halloumi With a Fig-Ouzo Sauce
Grilled calamari, marinated in lemon and oregano, served with crusty bread
Fresh kumquats, halved and piled high with creamy mascarpone with pistachios (seasonal)
Cucumber cups filled with bay shrimp tossed in Greek yogurt and spices


Main Course
(select two)
Grilled chicken, marinated with greek yogurt, lemon and spices
Mousaka, a traditional Greek dish of layered eggplant, ground beef tomatoes and bechamel, rich with the flavors of feta, garlic, oregano, and cinnamon. Vegetarian option available
Prawns Tourkolimano, shrimp sautéed in a sauce of tomato, white wine, oregano, fresh mint, basil, parsley and finished with a crumble of feta cheese. Served over a bed of Orzo
Skewers of grilled salmon and red peppers, seasoned with paprika, dill, oregano, garlic and lemon. Served with warm pita and tzatziki

$40 per person plus appetizer selections

Side Options
(select two)
Cous-cous with kalamata olives, red onion and sundried tomatoes

Roasted baby potatoes tossed with Greek yogurt, garlic, and mint
Orzo tossed with roasted eggplant, feta, fresh basil leaves, and tomatoes drizzled with olive oil

Artichoke hearts roasted in garlic butter and fresh parsley with fresh lemons and capers Red potatoes with garlic, rosemary and sea salt

Roasted eggplant with parsley, capers and tomatoes in a light vinaigrette

Salad Options
(select one)

Baby spinach, fresh mint, pistachios and tomato wedges dressed with a creamy lemon vinaigrette

Cucumber salad, tossed with kalamata olives, feta, red onion, tomatoes, fresh parsley, mint, and basil, dressed with olive oil and lemon

Chunks of sweet watermelon, garnished with peppery arugula, macerated red onions, salty feta and drizzled with a balsamic reduction