BUTLERED HORS D'OEUVRES Spanakopita spinach and spring onion in phyllo Petite Crab Cake with garlic and lemon caper mayonnaise Artichoke Goat Cheese Dip on Pita Triangle
Tarama Canape with Pickled Eggplant paste made from cod roe on canape
BUTLERED PLATES
7 COURSES Grape Leaves, Hummus, Baba Ghanoush and Kalamata Olives and Corsican Feta
Crispy Calamari Salad with miso dressing
Vegetarian Moussaka eggplant and vegetables layered in a fresh tomato sauce Grilled Salmon with Currant and Rosemary over
lentil salad
Stuffed Shrimp Santorini with feta cheese
Grilled Chicken with ouzo marinade on chickpea patties Lollipop Lamb Chop with mint and pistachio crust with cous cous with mirepoix of vegetables
DESSERTS Fresh Figs
Baklava phyllo layered with nuts and honey Pumpkin and Almond Cake from Sifnos
