Cake-shaped dakos salad, decorated with a rusk base, feta cheese, cherry tomatoes and capers

Quinoa salad with finely chopped parsley, multi-coloured cherry tomatoes, capers, fresh basil, pomegranate, finely chopped cucumber and a honey, lemon and mustard dressing

Green salad with fresh seasonal fruit and citrus juice dressing

Avocado salad with rocket, valerian and marinated mushrooms

Aubergine cake with yogurt and parmesan

Gravlax salmon with fennel and orange
(cut before the guests and served with potato rings and sour cream)

Chicken stuffed with carrots, cheese mousse and pesto sauce

Diced grilled pork marinated with honey vinegar

Beef steak with grilled tomato and onion served with small pitas, yogurt and paprika sauce

Short fin squid stuffed with bulgur wheat, vegetables, and turmeric and ouzo sauce

Our chef prepares live

Gnocchi with tomato sauce, peppers and chorizo

Rigatoni with salmon and cream with ouzo and dill

Risotto with beetroot and orange

Carving station

Our chef serves your guests cuts of Picanha beef
Accompanied by 2 sauces: Béarnaise with mint and tomato & honey vinegar sauce

Variety of European cheeses with dried and fresh fruit

Mousse gateau with crunchy praline base in individual portions

Seasonal fruit platters

Mini donuts with walnuts and honey

Kayak ice cream in 3 flavours
(choice of vanilla, chocolate, strawberry, pistachio, lemon or strawberry sorbet)

Traditional Greek spoon sweets

American Fraisier gateau with strawberries

Tomato salad with mozzarella and rocket pesto, black olives and caper leaves

Ratte potato salad with smoked tuna and feta vinaigrette

Mixed green salad with baby leaves, fresh seasonal fruit, pine nuts and citrus vinaigrette

Greek Caesar salad with lettuce, crispy ‘siglino’ smoked pork from Mani, crunchy croutons and sour cream with black garlic

White and red vegetable salad, carrot, cucumber and radishes with oil, lemon and mustard dressing

Smoked salmon gateau with ‘anthotyro’ cream cheese mousse and 2 types of caviar on crispy thin crackers

Steamed prawns marinated in mint, served in pumpkin baskets

Whole grilled croaker fillets, with ouzo and fennel

Beef burgers with tomato chutney and mint hummus and grilled pitas

Spit-roasted chicken (leg) with peppers and herbs

Smoked pork ribs cut into thin slices with grilled onion

Baby oven-baked potato confit

Open village tart with vegetables and Mastelo cheese

Boiled seasonal vegetables (beetroot, amaranth leaves, celeriac)

Whole fillets of breaded grilled beef with herbs and Dijon mustard carved before your guests and served with 3 kinds of sauces: Béarnaise / pepper sauce / pesto with hazelnuts

Orzo with lemon cream and ‘ladotyri’ cheese from Mytilini

Rigatoni with cherry tomatoes, broccoli and mint pesto

Risotto with green asparagus, saffron and grilled talagani cheese

Large cheese platter with fresh fruit and selection of breads

Mousse gateau with crunchy praline base in individual portions

Seasonal fruit platters

Mini donuts with walnuts and honey and one ball of ice cream

Kayak ice cream in 3 flavours
(choice of vanilla, chocolate, strawberry, peanut, lemon or strawberry sorbet)

Selection of ‘eastern’ desserts

Chocolate cake & lemon pie