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Buffet Menu

Our buffet menu suggestions are a rich combination of a variety of options for every taste. The finest quality ingredients star in every version, from fresh salads to the various stands and the range of main dishes, up to the live cooking and carving stations of our chef and the unique desserts that offer that much needed sweet finale.

SEATED BUFFET MENU I

Salads

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

Salmon Stand

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

Cheese station

Variety of European cheeses with dried and fresh fruit

Main courses

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

Desserts

Mousse gateau with crunchy praline base in individual portions
*Presentation cake upon consultation

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

SEATED BUFFET MENU II

Salads

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

Cold appetisers

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

BBQ choices

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

Accompaniments

Baby oven-baked potato confit

Open village tart with vegetables and Mastelo cheese

Boiled seasonal vegetables (beetroot, amaranth leaves, celeriac)

Carving Station

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

Pasta Stand

Orzo with lemon cream and ‘ladotyri’ cheese from Mytilini

Rigatoni with cherry tomatoes, broccoli and mint pesto

Risotto Live Stand

Risotto with green asparagus, saffron and grilled talagani cheese

Cheese Platter

Large cheese platter with fresh fruit and selection of breads

Desserts

Mousse gateau with crunchy praline base in individual portions
*Presentation cake upon consultation

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