Greek Catering Menu

Printable Catering Menu
Booking Request

orektika APPETIZERS

1 lb. serves 8 to 10 people

  • htipiti spicy hot feta cheese spread
    creamy blend of roasted hot peppers and Feta • 12/lb
  • taramosalata fish roe spread
    delicate puree of cured fish roe and potatoes • 12/lb
  • melitzanosalata roasted eggplant spread
    rustic blend of roasted eggplant and bell peppers • 12/lb
  • skordalia garlic dip
    tangy blend of fresh garlic and potatoes or bean hummus • 11/lb
  • tzatziki yogurt blend
    creamy yogurt with grated cucumber, fresh garlic and dill • 11/lb
  • dolmadakia vegetarian stuffed grape leaves
    stuffed with rice and herbs, served cold with tzatziki  • 1.50/each
  • tiropitakia cheese triangles
    select Greek cheese baked in filo until golden • 47/dozen (pan of 3 doz.)
  • spanakopitakia a individual spinach pies
    fresh spinach and greens blended with aged Greek cheese, baked until golden • 47/dozen (pan of 3 doz.)
  • keftedakia small meat balls
    tender and juicy, these bite-sized meat balls are made of ground beef, onions, garlic and parsley pan fried  • 10/dozen (10 doz. minimum)
  • smirneika
    tender and juicy small meat balls (keftedakia) braised in a tomato and herb sauce • 12/dozen (10 doz. minimum)
  • Mediterranean chicken wings
    • 13/dozen (10 doz. minimum)

SOUPES SOUPS

1 lb. serves 8 to 10 people

  • avgolemono traditional egg-lemon soup
    housemade chicken broth blended with fresh lemon and creamy whipped eggs • 12/quart
  • fakés me spanaki lentil and spinach soup
    hearty lentil soup with tomatoes, spinach, onions, celery and fresh garlic • 12/quart
  • soup of the day
    • 12/quart

SALATES SALADS

½ pan (11x20x2) serves 8 to 12 • full pan (11x20x4) serves 20 to 25

  • salata Greek salad PDO
    fresh greens, ripe seasonal tomatoes, onions, our imported Feta, Greek olives and peppers tossed with our Greek EVOO vinaigrette  • 35/half pan  • 70/full pan
  • horiatiki Niata village salad PDO
    from our village to table, this authentic Greek salad is brimful of ripe seasonal tomatoes, market fresh cucumbers, red onions and our imported Feta, Kalamata olives and Salonica peppers, tossed with our classic Greek EVOO • 40/half pan  • 80/full pan
  • spring salad PDO
    baby spring greens, fresh tomatoes, peppers, scallions, parsley, our imported Feta, Kalamata olives, Salonica peppers and grated kefalotiri cheese, tossed in our Greek EVOO vinaigrette • 35/half pan  • 70/full pan
  • mavromatiki black pea salad
    black-eyed peas tossed in a Greek olive oil and red wine vinaigrette, with Greek olives, fresh scallions, tomatoes, bell peppers, parsley, mint and oregano • 40/half pan  • 80/full pan
  • patatosalata Greek potato salad
    potatoes, onions, bell peppers, celery, olives, parsley, mint and oregano combined with a Greek olive oil and red wine vinaigrette • 40/half pan  • 80/full pan

PITES FILO PIES

1/2 pan (9×11) serves 9 to 12 as dinner portion – up to 20 as small portion
full pan (11×20) serves 18 to 24 as dinner portion – up to 40 as small portion

  • spanakopita spinach pie
    fresh spinach and greens blended with select Greek cheese, baked until golden • 35/half pan  • 70/full pan
  • tiropita Greek cheese pie
    select Greek cheese baked in filo until golden • 35/half pan  • 70/full pan
  • kolokithopita zucchini pie
    fresh cut zucchini and select Greek cheese baked in filo until golden  • 35/half pan  • 70/full pan
  • prassopita leek pie
    fresh cut leeks and select Greek cheese baked in filo until golden  • 35/half pan  • 70/full pan

ENTREES

1/2 pan (9×11) serves 9 to 12 as dinner portion – up to 20 as small portion
full pan (11×20) serves 18 to 24 as dinner portion – up to 40 as small portion

  • mousaka
    layers of eggplant, potatoes, seasoned ground beef and select Greek cheese, topped with béchamel sauce and baked until golden  • 45/half pan  • 90/full pan
  • pastitsio
    layers of Greek pasta, seasoned ground beef and select Greek cheese, topped with béchamel sauce and baked until golden  • 45/half pan  • 90/full pan
  • vegetarian mousaka
    potatoes, zucchini, mushrooms and eggplant, topped with béchamel sauce and baked until golden • 45/half pan  • 90/full pan
  • vegetarian pastisio
    ayers of Greek pasta, seasonal vegetables and select Greek cheese, topped with béchamel sauce and baked until golden  • 45/half pan  • 90/full pan
  • dolmades meat-stuffed grape leaves
    seasoned ground beef and rice, wrapped in tender grape leaves, gently steamed and topped with a creamy egg-lemon sauce   • 3.50 each
  • gyros
    richly-seasoned beef/lamb, slow-roasted on a vertical spit, hand-carved to order  • 12/lb (3 lb. minimum)
  • chicken gyros
    richly-seasoned chicken breast, charbroiled and sliced   • 13/lb (3 lb. minimum)
  • souvlakia meat skewers
    4 ounces of tender pieces of meat marinated in olive oil, fresh lemon and signature seasonings, skewered and charbroiled (two skewers as main meal; one skewer as sandwich; one skewer cut in half as appetizer)

    • pork loin 4.00  • chicken breast 4.75

  • shish kebobs
    8 ounces of tender chunks of marinated meat, skewered with fresh bell peppers and onions, charbroiled

    • pork loin 8.95  • chicken breast 8.95

  • arni psito fournou roast leg of lamb
    oven-roasted with fresh lemon, garlic and herbs until succulent  • 120.00-150.00 (by weight)
  • kota riganati roasted chicken
    oven-roasted chicken (¼ or ½) with olive oil, fresh lemon, garlic and oregano, charbroiled to perfection   • 5.25 quarter  • 8.95 half

SIDES

½ pan (9×11) serves 10 to 15 • full pan (11×20) serves 20 to 30

  • rice pilaf
    • 20/half pan  • 40/full pan
  • oven-browned potatoes
    with olive oil, lemon, garlic and oregano  • 25/half pan  • 50/full pan
  • fasolia Grecian green beans
    braised with tomatoes, onions, peppers and olive oil • 30/half pan  • 60/full pan
  • arakas stewed sweet peas
    stewed sweet peas with olive oil, onions, tomatoes, parsley and dill • 30/half pan  • 60/full pan
  • spanakorizo spinach rice
    spinach and rice with scallions, tomatoes, olive oil and mint  • 30/half pan  • 60/full pan
  • yemista piperyia vegetarian stuffed green pepper
    baked large green pepper filled with fresh herbs, vegetables and rice, topped with Feta   • 5.25 each
  • imam bayildi vegetarian stuffed eggplant
    open-faced roasted eggplant, stuffed with peppers, onions, celery and a fresh herb blend, baked then sprinkled with aged Greek cheese, finished under broiler  • 7.95 each
  • grilled pita bread
    • 0.85 each

GLYKA SWEETS

½ pan (9×11) serves 10 to 15 (except where indicated) • full pan (11×20) serves 20 to 30

  • baklava
    chopped walnuts, sugar and cinnamon layered with filo, baked to a crispy golden brown, topped with a honey sugar syrup  • 40/half pan  • 80/full pan
  • galaktobouriko
    custard wrapped in filo, baked and drizzled with honey   • 40/half pan  • 80/full pan
  • kadaifi
    shredded filo with chopped nuts and spices, baked and drizzled with honey  • 40/half pan  • 80/full pan
  • milfé
    layers of puffed pastry filled with creamy Greek custard • 40/half pan (16 – 24 pieces)
  • rizogalo
    creamy Greek rice pudding sprinkled with cinnamon  • 35 half pan (12 – 16 servings)
  • crème caramel Greek caramel pudding
    creamy Greek rice pudding sprinkled with cinnamon  • 40 half pan (12 – 16 servings)
  • kourabiedes powder sugared almond cookies
    • 1.75 each
  • melomakarona honey walnut cookies
    • 1.75 each
  • seasonal gourmet desserts and breads
    please inquire

Menu items and pricing are subject to change.