Tomatoes, onions, cucumbers, olives, and barrel aged feta.
Arugula, candied walnuts, and skordalia.
Barrel aged feta and melitzanosalata.
Beets, carrots, mushrooms, feta, chick peas, romaine, croutons, and spicy feta dressing.
Farro, greens, and citrus vinaigrette.
Farro, greens, and fig-balsamic.
Horta, greek fava, and caper sauce.
Giganted, red pepper, haricots vert, and preserved lemon.
Almonds, pine nuts, plums, mavrodaphne gravy, and greens.
Lentil rice, greek fava, and smoked tomato broth.
½ tray. Serves 12-16 as an appetizers.
24 pieces per ½ tray.
Serves 3 as entree or 6-7 as appetizers in 1/2 tray.
Greek fava, horta, and caper sauce in ½ tray. Serves 8-12.
Yogurt, pine nuts, and honey red wine reduction in ½ tray, 24 count. Serves 8.
Layered casserole of ground beef, tubular pasta, tomatoes, and onions baked with béchamel sauce in ½ tray. Serves 8.
Layered casserole of potatoes, eggplant, oyster mushrooms, prune puree, and béchamel in ½ tray. Serves 8.
Ouzo scented tomato sauce, feta, and horta in ½ tray, 30 count. Serves 8-12.
Braised lamb, tomato, pearl onion, and citrus yogurt in ½ tray. Serves 8-12.
Orzo, cinnamon scented tomato sauce, Kalamata, zucchini, cress, and graviera cheese in ½ tray. Serves 8-12.
Priced per sandwich, on ciabatta.
Served with farro salad. Priced per skewer (2 per person recommended).
Priced per pie.
½ tray, serves 12-15.
Per ½ tray.