Catered Menu Options This is a list of ALL items that we can cater. If you prefer to create your own meal, prices will be dependent upon your selections.

Spanakopita/ Spinach Pie Pastry

Spinach and Feta cheese wrapped in phyllo dough.

Tyropita

Phyllo dough folded around our spicy fiery feta dip. Baked in the oven for a flaky, warm pastry.

Dolmades/ Stuffed Grape Leaves

Dill and herb-scented rice finished with lemon juice and olive oil, rolled in grape leaves.

Keftedes/ Greek Meatballs

Herb-spiced ground beef and lamb bite-sized meatballs served in a savory roasted tomato sauce, Feta cheese left on side.

Keftethakia

Mom’s recipe Greek meatballs. A blend of lamb, beef, and breadcrumbs infused with mild Greek spices, scented with Ouzo. Served with citrus Greek yogurt.

Zucchini Drops

Shredded zucchini drops blended with Feta cheese, bell peppers, and fresh herbs and served with a citrus yogurt and roasted tomato sauce.

Loukaniko

Butterflied, grilled Greek recipe pork sausage, tossed in olive oil, lemon, garlic, and
oregano. Served with toothpicks.

Opa Ribs

Tender, falling off the bone, baby-back pork ribs, finished with a tangy Greek honey glaze.

All spreads served with our famous warm pita bread.

Tzatziki

Traditional Greek yogurt, cucumber, dill, and roasted garlic spread.

Fiery Feta

Roasted red peppers, whipped with Feta cheese and plenty of spice!

Kalamata Spread

Kalamata, green, and black olives mixed with Greek olive oil.

Skordalia

Potatoes whipped with olive oil, garlic, and a touch of vinegar, served cold.

Melitzanosalata

Fire-roasted eggplant married with garlic, shallot, and herbs.

A dressing of Greek olive oil and red wine vinegar, along with Feta cheese are on the side for optional toppings. Greek Yogurt Ranch is also an option.

Horiatiki/Traditional Greek Village Salad

Tomatoes, cucumbers, bell peppers, red onions, and Kalamata olives, tossed in Greek herbs.

Greek Green Salad

Romaine lettuce and spinach chopped with dill and tossed with Greek herbs.

Greek Beet Salad

Slow Roasted Red and Yellow Beet Salad served with baby greens, sprinkled with walnut crumbles, feta cheese, fresh oregano and Greek olive oil. Served with our potato and garlic spread.

Persephone’s Potato and Green Bean Salad

Red potatoes, and blanched green beans tossed with red onions, tomatoes, and fresh dill.

Greek Slaw

Shredded red and green cabbage, with shredded carrots, tossed in a garlic, lemon vinaigrette. (This salad MUST be dressed when served)

Athenian Orzo Pasta Salad

Cold orzo pasta, accented with tomatoes, onions, and fresh basil.

Chicken Souvlaki

Skewered tender chunks of grilled, white-meat chicken breast, finished with garlic, oregano, Greek olive oil, and lemon juice.

Lamb Souvlaki

Grilled skewers of tender pieces of juicy lamb loin, with mixed, alternating vegetables.

Beef Souvlaki

Tender chunks of freshly cut filet mignon cubes, skewered, grilled and dressed with
lemon, oregano, olive oil, and garlic.

Pork Souvlaki

Skewered pieces of fresh-cut pork tenderloin, drizzled with olive oil, lemon juice,
garlic, and oregano.

Seafood Souvlaki

Grilled skewers of alternating fresh prawns and scallops, finished with Greek olive oil and garlic dressing

Vegetable Souvlaki

Grilled skewers of zucchini, onions, bell peppers, and mushrooms.

Build your own Mini Pita Sandwich
Grab a pita and fill it with your favorite proteins or vegetables from above..Then dress it with Tzatziki, our yogurt and cucumber spread. Lastly, garnish with tomatoes, onions, and mint, and enjoy!

Shredded Beef Roast

Greek herb and garlic rubbed beef roasts slowly cooked, then shredded, or “pulled”.

Roasted Greek Lemon Chicken

Whole chickens, roasted with lemon, oregano, olive oil, and garlic. The chicken skin is crispy, and the meat, juicy. Sliced, and served with both white and dark meat options.

Moussaka

Traditional Greek Casserole made of layered eggplant, potato, herb-spiced ground beef
and lamb. It is seasoned with shallot, garlic, and fresh thyme, and finished with a béchamel sauce.

Vegetable Moussaka

A layered Greek casserole of thinly sliced potatoes, zucchini, bell peppers, and onions. Seasoned with shallots, garlic, fresh thyme, and tomato. Served with a béchamel sauce on the side.

Greek Macaronada Pasta

Long, hollow pasta “straws”, tossed with sautéed zucchini, bell peppers, onions, carrots, celery, and mushrooms. The sauce is that of vegetable drippings, seasoned with garlic, herbs, and Greek olive oil.

Greek Catch of the Day

Baked filets of Tilapia served with a Greek lemon yogurt sauce. Grilled

Solomos/Salmon

Grilled salmon filets served over sautéed spinach and drizzled with a lemon, oregano, and garlic Greek olive oil

Paithakia/Lamb Chops

Australian, free range, rib-cut lamb chops, grilled and finished with a drizzle of lemon, oregano, and garlic olive oil.

Wild Rice Pilaf

Wild rice and brown rice sautéed with onions, bell peppers, carrots, celery and fennel.

Seasonal Roasted Vegetables

Roasted vegetables, including zucchini, onions, bell peppers, and mushrooms, finished with lemon, oregano, Greek olive oil, and garlic.

Opa! Greek Potato Wedges

Freshly sliced potatoes drizzled with lemon juice, oregano, olive oil, and garlic. Crumbled Greek Feta cheese and our secret recipe Opa! sauce are left on the side for an
optional garnish/dressing.

Greek Mac & Cheese

Fiery Feta dip, mozzarella, and kasseri cheeses mixed with elbow macaroni, and grilled corn. Topped with bread crumbs and broiled in the oven.

Fasolakia/ Green Beans

Blanched green beans sautéed in a garlic, accented with a light tomato sauce.

Baklava

A traditional Greek dessert of warm layered phyllo dough, walnuts, cinnamon, and sugar
drizzled with Greek honey.

Greek Yogurt

Imported Greek yogurt folded with honey. Served with candied walnuts and seasonal fresh berries.

Fruit Souvlaki

Mini skewers of seasonal fresh fruit including, strawberries, kiwi, pineapple, and
raspberries, drizzled with caramel and raspberry sauces, and Nutella, chocolate hazelnut spread.