Mixer or Cocktail Party Selection of Hors D’ Oeuvres

Traditional Greek Appetizers

GRAPE LEAF DOLMADES – stuffed with ground beef, rice, and herbs

OR Vegetarian with just rice, currants, pine nuts and herbs

TIROPITA TRIANGLES – blend of Greek feta and other cheeses wrapped in flaky phyllo baked to golden brown and buttery

SPANIKOPITA – Spinach, feta cheese, herbs and spices baked in phyllo, cut in pin wheels for presentation

FENNEL, OLIVE, AND GOAT CHEESE TART – Puffy Pastry baked flaky topped with sautéed fennel, goat cheese, and olive medley tapenade cut into easy to eat pieces

CHICKEN, BEEF OR TENDER PORK MINI SOUVLAKI – Marinated tender chicken breast, tender beef tenderloin or pork shoulder cubed, marinated, skewered and grilled to a perfect tenderness dipped in an olive oil, lemon, garlic, and oregano sauce

LAMB CHOP LOLLIPOPS – Small tender lamb chops seasoned and grilled perfectly

**GREEK LAMB TACOS (NEW ITEM) – Butterflied and braised leg of lamb to fall off the bone tenderness. Juices from roasting reserved for extra flavor. Tacos are served on mini flour pitas with Greek salsa our version of pico de gallo

Salsa is fresh tomatoes, cucumbers, bell peppers, red onions, fresh mint and parsley, fresh lemon and lime juice, extra virgin olive oil, salt, and pepper mixed and good grated feta added at the end.

ROASTED EGGPLANT SALAD (DIP) “MELIGANOSALATA” Served with warmed pita cut in triangles

GRILLED TENDER OCTOPUS – tender octopus boiled to tenderness then marinated and grilled. Finished in a traditional extra virgin olive oil, plenty of garlic, fresh parsley, oregano, salt and pepper mixture.  Cut in easy to eat pieces

GREEK GYRO MEATBALLS | “KEFTEDAKIA”  – Generous size, tender and full of flavor with lots of Greek herbs and spices. The herbs and spices are the same as what is used to make traditional Greek gyro.   Meatballs are skewered for easy handling and eating served on an individual portion plate drizzled with a light and  creamy tzatziki sauce

ZUCCHINI AND FETA CAKES | “KOLOKITHOKEFTEDES” –  Shredded Zucchini, fresh dill, mint, parsley, green onions, feta, spices and lightly fried


VEGETABLE PLATTERS – French carrots, cherry tomatoes; cauliflower, sugar snap peas, tricolor peppers, cucumbers  and other seasonal vegetables  served with a Greek yogurt “tzatziki” and rich hummus for dipping



Additional Event Appetizers

BEEF TENDERLOIN ON GARLICY BUTTER CROSTINI TOPPED WITH A CREAMY BERNAISE or CARMELIZED ONIONS AND A HORSERADISH CREAM SAUCE -Tender beef grilled to perfection sliced just right on top of a homemade French bread crostini brushed with butter and garlic and a generous spoonful of a luscious béarnaise or sweet caramelized onions and a tangy horseradish cream

CRISPY POTATO LATKE – Topped with smoked salmon lox OR  smoked whitefish finished with a spoonful of sour cream, capers, sprig of dill and squeeze of lemon or a generous spoonful of red caviar

**VERY GARLICKY SAUTÉED OR GRILLE JUMBO TIGER PRAWNS – Marinated in olive oil, 14 cloves of garlic, wine and spices and served with crusty baguette for dipping

STUFFED MUSHROOM CAPS – Filled with sautéed onions, spinach, garlic, parmesan cheese, herbs and spices topped with bread crumbs and more cheese – OR a savory sausage stuffing OR Stuffed with a lump crab mix and baked in the oven

CRAB CAKES – Served with a garlic lemon aioli  

FRIED CHICKEN WINGS SERVED WITH TWO SAUCES – Homemade buffalo sauce with blue cheese dressing for dipping and Sweet Teriyaki sesame glaze

BBQ PULLED PORK MINI SLIDERS – On a homemade brioche roll topped with crunchy cabbage slaw


MINI BURGER SLIDERS – Topped with spicy sriracha aioli, sweet pickle rounds, and caramelized onions to top them off

TRADITIONAL ITALIAN ANTIPASTI PLATTER – A lovely platter with Prosciutto Wrapped Melon, marinated Boccacino (baby fresh mozzarella balls) artichoke hearts, olive medley, roasted red peppers and pepperoncini, marinated mushrooms, assortment of Italian salami


STREET TACOSchoice of beef, chicken, grilled fish or shrimp topped with thinly sliced cabbage, homemade salsa either roasted tomato or green tomatillo with fire roasted pasilla peppers, lime wedges on the side

MINI POLENTA CAKE TRIFLES – served with a tomato jam chutney AND a wild mushroom mixture all homemade


SEASONAL FRUIT PLATTER – Seasonal fruits, grapes, strawberries and pineapple 

GOURMET CHEESE PLATTER – Assortment of traditional and gourmet cheeses (soft double cream bries, goat, blue cheeses, smoked gouda, Emmental swiss, Manchego… just to name a few of a large variety)

SLICED ARTISAN MEAT PLATTER or (“BUTCHERS BLOCK”) – Russian Kielbasas and salamis, ham, genoa, prosciutto, capicola, and other salamis

Accompanied by whole grain mustard, pickles, black olives and caper berries

(Cheese and meat platters are accompanied by a variety sliced crusty breads and crackers)

HOT SAUSAGE PLATTER – Bratwursts, Smoky Keilbasas, Andouille and other  varieties cut in easy to eat pieces served with French bread, whole grain mustard and caper berries