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Baptism Catering warm buffet food Menu 2

Menu No2 warm food buffet

The menu can be adjusted to the number of people you wish.

Cold appetizers
Cheese platter with sun-dried tomato dip chutney
(with gruyere, kasseri, manouri, roquefort, regato, cheddar, dried fruit, breadsticks)
Brioche sliced bread in a variety of flavors
(with ham, gouda cheese and mayonnaise, chicken with mustard sauce,
turkey, gouda cheese and aromatic sun-dried tomato sauce)

Salad Bar
Politiki
with white cabbage, red cabbage, carrot, celery, green apple, walnuts, cranberry and citrus vinaigrette dressing

Cretan Dakos
with Cretan barley rusks fermented with olive oil, grated feta PDO cheese, tomato,
olives, oregano and virgin olive oil

Grilled pecorino cheese salad from Amfilochia
with lettuce, iceberg, escarole, radicchio, carrot, grilled pecorino cheese
Amfilochias, dried fig, walnuts, cranberries and balsamic vinaigrette dressing with olive oil

Hot appetizers
Vegetable spring rolls with sweet and sour dipping sauce
Crepes with spinach, kasseri and Cretan gruyere

Meats
Chicken fillets cooked with parmesan sauce and vegetables
Pork fillets cooked with mustard sauce and herbs
Mykonos sausage cooked with citrus sauce and vegetables

Accompanying
Mixed rice (white and wild) with fresh vegetables and herbs
Tortellini ala cream with cream and Amfilochia kefalograviera
Baked potatoes flavored with thyme and olive oil
A variety of breads (white and wholemeal)

Sweets pots
Sweet shots in a plastic pots and a variety of flavors
(cookies, lotus, chocolate, caramel, cheesecake)
Donut in a variety of flavors
(hazelnut praline, Bavarian cream, lotus speculoos)

Soft drinks - Drinks
Flavored water with rosemary and orange
Coca-cola, sprite, orangeade
Orange, peach and mixed juice
Bottled water, sparkling water
White – red wine from Nemea
Beers

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The above prices are subject to shipping costs.
The above prices are subject to VAT.

ISO certification

The company has installed and implements a Quality Management System,
Food Safety & Environment
according to international standards ISO 22000:2005.