At the Entrance

Fruit ponce & sangria

Pass on Arrival

empanada & mini spring rolls

Cheese Station

Plate with a variety of fine Greek cheeses
Accompanied by wheat breadcrumbs

Salad Bar

Cretan Traditional Salad

(with heftazymo nut, tomato, cucumber, onion, fresh pepper, hard slice of Kalavryton and extra virgin olive oil)

Tricolore Salad

(with spring onion, dill, virgin olive oil dressing and aged Papadimitriou balsamic vinegar)

Prince Salad

(fresh vegetables, carrot, cherry tomatoes, capers and handmade dressing with virgin olive oil and lemon)

Aida Green Salad

Salad with white cabbage and red parsley, celery, orange, bell peppers, Messinian virgin olive oil and apple cider vinegar

Hot and Cold Appetizers

Crepes with gruyere and ham
Cubed grilled eggplant with Santorini tomato sauce and feta
Traditional Gianniotiki vegetable pie
Traditional Trikalini cheese pie

Meats

Grilled chicken fillets marinated with mustard sauce
Pork chops with thyme
Traditional burgers (come with bbq sauce)
Slow cooked veal with vegetables or Roast pork chicken (boneless fillet)

Toppings

Pasta souffle with cheese, bacon and sour cream
Baked ragout potatoes with Dijon sauce
Wild rice with vegetables

Baker's Basket

Variety of freshly baked breads such as brioche,
crissini, giapatini, white and whole wheat baguettes

Dessert

Individual cake for guests

Seasonal Fruit

A variety of seasonal fruits
(pineapple, pears, apples, grapes, oranges, bananas)

Beverages

During the dinner on the tables of the guests there will be
bottled wine, white and red for free consumption,
Soft drinks (coca-cola, oranges, 7up), iced water, iced beers
Champagne for the couple

Also Request an offer for:

Full open bar:

If you want a full open bar with all alcoholic drinks (simple bottles)
and 2 types of cocktails

Full open bar premium cocktails

Types of cocktails you can choose from

1) Mojito
2) Margarita
3) Berry Daiquiri
4) Martini passion fruit

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