CATERING MENU TO-GO

our full catering menu to take home
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meze/starters

  • Dolmades/Stuffed Grape Leaves Grape leaves stuffed with a blend of fresh herbs, spices and rice.

  • Spanakopita/Spinach Pie Pastry Spinach and feta wrapped in a warm flaky phyllo.

  • Dodonis Imported Greek Feta Cheese & Olives

  • Loukaniko/Greek Sausage Pork sausage, grilled, diced, and tossed with lemon, olive oil, garlic and Greek herbs.

  • Keftedes/ Greek meatballs Spiced ground beef and lamb mixed with herbs and spices, that will leave you asking for more.

  • Zucchini Drops Shredded zucchini blended with feta cheese and fresh herbs, molded into drops and served on a bed of tzatziki, topped with our zesty marinara sauce and finished with fresh mint.

  • Tyropita/Fiery Feta Cheese Pastry 

  • Opa Ribs Tender, falling off the bone, baby-back pork ribs, finished with a tangy Greek honey glaze.

 

DIPS/sPREADs

All spreads served with our famous warm pita bread.

CHOOSE SERVINGS FOR 10-12 OR SERVINGS FOR 18-25

  • Tzatziki- Traditional Greek yogurt, cucumber, dill, and roasted garlic spread.

  • Fiery Feta Dip- Roasted red peppers, whipped with Feta cheese and plenty of spice!

  • Kalamata Olive Spread- Kalamata, green, and black olives mixed with Greek olive oil.

  • Skordalia- Potatoes whipped with olive oil, garlic, and a touch of vinegar, served cold.

  • Melitzanosalata- Fire-roasted eggplant married with garlic, shallots, and herbs.

 

SALATES/salads

A dressing of Greek olive oil and red wine vinegar, along with Feta cheese are on the side for optional toppings. Greek Yogurt Ranch is also an option.
  • Horiatiki/Traditional Greek Village Salad Tomatoes, cucumbers, bell peppers, and red onions, tossed in a light dressing of Greek herbs, olive oil, and red wine vinegar, topped with Kalamata olives and Feta cheese.

  • Small 4 quart bowl or 1/2 pan serves 25
  • Large (2) 4 quart bowls or full pan serves 50

 

  • Greek Beet Salad Slow roasted red and yellow beet salad served with baby greens, sprinkled with walnut crumbles, Feta cheese, fresh oregano and Greek olive oil. Served with our potato and garlic spread.

  • Small 16" tray, piled high serves 25
  • Large (2) 16" trays, piled high serves 50

 

  • Greek Green Salad Romaine lettuce and spinach chopped with dill and tossed with red onions, Greek olive oil, and red wine vinegar.  Topped with diced tomatoes and Feta cheese.

  • Small 4 quart bowl or 1/2 pan serves 15
  • Large (2) 4 quart bowls or full pan serves 30

 

  • Greek Caesar Salad- Hearts of romaine lettuce, lightly coated with Greek olive oil mixed with Feta cheese, then topped with our Kalamata spread and sprinkled with pita chip croutons.

  • Small  1/2 pan, 4 quarts serves 8-10
  • Large full pan, 8 quarts serves 18-20

 

  • Avgolemono Soup

 

KIRIA PIATA/MAIN DISHES

  • Chicken Souvlaki Skewered tender chunks of grilled, white-meat chicken breast, finished with garlic, oregano, Greek olive oil, and lemon juice.

  • Lamb Souvlaki Grilled skewers of tender pieces of juicy lamb loin, with mixed, alternating vegetables.

  • Beef Souvlaki Tender chunks of freshly cut filet mignon cubes, skewered, grilled and dressed with 
    lemon, oregano, olive oil, and garlic.

  • Pork Souvlaki Skewered pieces of fresh-cut pork tenderloin, drizzled with olive oil, lemon juice, 
    garlic, and oregano.

  • Seafood Souvlaki Grilled skewers of alternating fresh prawns and scallops, finished with Greek olive oil and garlic dressing

  • Vegetable Souvlaki Grilled skewers of zucchini, onions, bell peppers, and mushrooms.

  • Moussaka Traditional Greek Casserole made of layered eggplant, potato, herb-spiced ground beef 
    and lamb. It is seasoned with shallot, garlic, and fresh thyme, and finished with a béchamel sauce.

  • Paithakia/Lamb Chops Australian, free range, rib-cut lamb chops, grilled and finished with a drizzle of lemon, oregano, and garlic olive oil.

  • Pasticio- A hearty casserole made of layers of pasta and ground beef, seasoned with cloves and nutmeg and topped with a delicious béchamel sauce.

 

side dishes

  • Wild Rice Pilaf Wild rice and brown rice sautéed with onions, bell peppers, carrots, celery and fennel.

  • Half pan serves 20
  • Full pan serves 40
  • Seasonal Roasted Vegetables Roasted vegetables, including zucchini, onions, bell peppers, and mushrooms, finished with lemon, oregano, Greek olive oil, and garlic.

  • Half pan serves 15
  • Full pan serves 30


  • Opa! Greek Potato Wedges Freshly sliced potatoes drizzled with lemon juice, oregano, olive oil, and garlic. Crumbled Greek Feta cheese and our secret recipe Opa! sauce are left on the side for an 
    optional garnish/dressing.

  • Half pan serves 20
  • Full pan serves 35


  • Greek Mac & Cheese Fiery Feta dip, mozzarella, and kasseri cheeses mixed with elbow macaroni, and grilled corn. Topped with bread crumbs and broiled in the oven. *Add Greek Sausage

  • Half pan serves 15
  • Full pan serves 30


  • Horta/Sauteed Swiss Chard

  • Half pan serves 10
  • Full pan serves 20

 

pita sandwiches

  • Includes Pita, tzatziki, tomatoes, red onions, and mint! *does not include protein/vegetable

  • 1 serving
  • 25 servings

     

  • Seasoned Gyro meat

  • 1lb serves 2-3

 

desserts

  • Baklava A traditional Greek dessert of warm layered phyllo dough, walnuts, cinnamon, and sugar 
    drizzled with Greek honey.

  • Fruit Souvlaki Mini skewers of seasonal fresh fruit including, strawberries, kiwi, pineapple, and 
    raspberries, drizzled with caramel and raspberry sauces, and Nutella, chocolate hazelnut spread.