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Baker

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FOOD CONCEPTS

Buffet Menu

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ΜΕNU 1

WELCOMEDRINK

Sparkling Wine rosé

LEMOMADE with spearmint leaves

ACOMPANIED WITH

MINI TORTILLAS with chicken salad and vegetable

BRUSCETTA with goat cheese and fig marmalade

SALADS

GREEK SALAD

Tomato, cucumber, olives, feta cheese and virgin oil

POTATO SALAD

Potato salad with orange, pancetta, coriander, caper, herbs and mayonnaise

TABBOULEHSALAD

Tabbouleh salad with pomegranate and crispy small pitas, baked in the oven

PROSCUITTO SALAD

Feast of green salad with prosciutto, colored cherry tomato from Santorini, pine cone with aromatic vinaigrette by grape syrup

PLATEU

Variety of European types of cheese with dried and fresh fruits

MAIN DISHES

MARINATED CHICKEN LEGS with Mediterranean aromas and mustard sauce

JUICEBURGERS served with sauce of yogurt and paprika

SMALL STEAKS BY PORK NECK marinated with ginger andcitrus fruits

SIDE DISHES

POTATO WEDGES baked in the oven with oregano

CHEESEPIE with traditional oil phyllo

CREPE ΒΥ RYE FLOUR with sea food mousse (or with ham and cheese or with spinach)

GRILLED EGGPLANT with parsley, sesame spread “tahini” and fresh tomato

PASTA STAND live

GREEK MEDITTERANEAN PASTA

with cherry tomatoes, smoked pancetta and pesto of arugula

RISSOTO with wild mushrooms, figs and balsamico

CARVING

Roasted pork leg marinated with a range of aromatic herbs, baked for 12 hours

DESSERTS

CAKE with a mix of chocolate and vanilla mousse with crispy base of praline

SEASONAL FRUITS served in platters

LOUKOUMADES with walnuts and honey and a ball of ice cream

BEVERAGE PACKAGE

White and red wine, ALOS by “Lazaridis” Estate

Soft drinks (Fanta, Sprite, Coca-Cola, & light, Soda, Tonic)

Bottled Water and Beers

ΜΕNU2

WELCOME DRINK

Sparkling Wine rosé

LEMONADE with spearmint leaves

ACOMPANIED WITH

CANAPE of salmon with cream cheese

SPRING ROLLSwith vegetables

SALADS

CRETAN “NTAKOS” SALAD (CAKE)

Decorated with a basis of rusk, feta cheese, cherry tomato and caper

QUINOA SALAD

Quinoa salad with chopped parsley, colorful cherry tomatoes, caper, fresh basilica, pomegranates, chopped cucumber and sauce with honey, lemon and mustard

GREEN SALAD

Feast of green salad with fresh seasonal fruits and citrus fruits

AVOCADO SALAD 

with arugula, valerian, avocado and parmesan

PLATEAU

Variety of different types of European cheese with dried and fresh fruits

MAIN DISHES

CHICKEN Stuffed with peppers, bacon and sauce of dried tomato and olive

BEEF ΚΕBAB with baked tomato, onion

Accompanied with small pitas, yogurt sauce and paprika

THIN PANCHETTA with oxymel, basilica and dried fruits

SIDE DISHES

FRENCH BUTTER POTATOES

QUICHE LORENNE with broccoli and 4 types of cheese

VEGETABLES with minced meet and béchamel of soya

ΒRIANI RICE withplums, apricots, roasted onionsand almonds

LIVE STATION

GNOCCHI with sauteé mushrooms and arugula

RIGGAΤΟΝΙ with salmon and cream with ouzo anddill

RISSOTO with tomato, pine cone, raisin, spearmint and smoked cheese “Metsovone”

CARVING STATION

Pork shank baked in the over, wrapped in wax paper for 14 hours

SWEET BUFFET 

CAKE with a mix of chocolate and vanilla mousse with crispy base of praline

SEASONAL FRUITS served in platters

LOUKOUMADES with walnuts and honey and a ball of ice cream

Trilogy of sorbet and ice cream (kayak)

Greek syrup desserts in shots

Fraisier American with coulis of strawberry

BEVERAGE PACKAGE (Served & Bar)

White and red wine, ALOS by “Lazaridis” Estate

Soft drinks (Fanta, Sprite, Coca-Cola, & light, Soda, Tonic)

Bottled water and beers

 

OPEN BAR

Whisky, Vodka, Gin, Tequila, Rum (basic)

Beverage, juices, bottled water

Cocktail List

Daiquiri strawberry and Frozen margarita

Included:

Full bar, Bar equipment (Blender, cocktail glasses etc.)

Variety of fruits for bar needs (fresh limes, lemons, oranges)

And all the necessary accoutrements