Villa Catering Menu

V i l l a C a t e r i n g M e n u S t a r t e r s D R U N K E N P O R K 6.5 D i p s Sautéed in tomato Saltsa with peppers, onions and garlic, simmered with red Wine. T A R A M A 4.5 O Y S T E R M U S H R O O M S A U T É E 7.5 Fish Roe dip served with olive oil, thyme and olives. With olive oil, butter, thyme and garlic. M E L I T Z A N O S A L A T A 4.5 H E L L E N I C P I E 6 Eggplant dip drizzled with olive oil, garnished with onion and parsley. Spinach, Zucchini or Feta traditional Pie with homemade Phyllo and fresh local ingredients. T Z A T Z I K I 4 T O M A T O B U T T E R B E A N S 6.5 Cucumber and Yoghurt dip with olive oil and herbs. Cooked in tomato Saltsa with onion, garlic, and celery. S P I C Y C H E E S E D I P 4.5 B A K E D E G G P L A N T S 6.5 Made from yoghurt, feta and chilli, garnished with chilli peppers and herbs. Stuffed with ground beef, topped with Béchamel sauce and Kefalotiri M a i n s | M e a t B a s e & M o r e | G I O U V E T S I 11 12 15 Oven baked Orzo Casserole with Beef, Lamb or Octopus in traditional tomato sauce, evaporated with red Wine and a touch of Kefalotiri. S O F R I T O 13 K L E F T I K O 12 Veal fillet, braised in white Wine, garlic and white herb sauce, served with Carnaroli rice. Traditional slow cooked Lamb, marinated in garlic, olive oil and lemon juice, served with fresh roasted potatoes. P A S T I T S A D A 11 12 M O U S S A K A Rooster or Beef braised in rich tomato Saltsa, topping 10,5 Bucatini. Traditional Greek dish with potatoes, zucchini, eggplants, ground beef and Béchamel sauce. S T I F A D O 11 14 17 B E E F L A S A G N A 11 Traditional Beef, Prawns or Octopus Stew with shallots, tomato and spices, served with Greek yogurt-mashed With ground beef and Béchamel sauce, served with potatoes, rice or crispy cheese rolls on the side. pepper, thyme and basil. | I o n i a n S e a f o o d | P E L A G O S R I S O T T O 17 | P l a n t B a s e & V e g a n D i e t | Arborio rice Risotto with Prawn, Squid, Cuttlefish, Mussels and Octopus, flavoured with white Wine, Saffron and a hint of Chilli. R O A S T E D V E G E T A B L E S 10 R A T A T O U I L L E M E D I T E R R A N E A N L I N G U I N E 19 25 With Zucchini, Aubergine, Potatoes, Red Onions and tomatoes, sprinkled with Olive Oil and herbs. Prawn or Crab pasta, in basil tomato sauce sautéed with onion, garlic and Mediterranean Chilli, simmered with V E G A N M O U S A K A 12 Ouzo. With eggplants and mushroom sauce coated with blended potatoes, soy milk, margarine and nutmeg. I O N I A N S Q U I D 19 Stuffed with Tomato, Feta and Peppers, sprinkled with S T U F F E D V E G E T A B L E S 8 aromatic olive oil and herbs, served with rice. Chopped vegetables’ Risotto, stuffed in Peppers, Tomatoes, Aubergine and Onions served with oven F I S H E R M A N ’ S B O U R D E T O 18 baked potatoes. White fish, on the bone or filleted, cooked with onion, garlic and olive oil in Spicy Tomato Saltsa, simmered V E G A N S T E W 9 with Red wine. Green Beans or Peas accompanied with potatoes, braised in tomato sauce and Olive Oil, mingled with B I A N C O 17 chopped onion, garlic, spices and herbs. Cod fish slices, cooked in traditional lemon and olive oil white sauce, sprinkled with sweet red pepper and parsley, served with Roasted potatoes. S a l a d s C O N S T A N T I N O P L E 7 Cooled Cabbage Salad with carrots, celery and peppers, D e s s e r t s marinated with olive oil, vinegar and lemon juice. H O R I A T I K I 8 C H E E S E C A K E 6 Greek Salad, with tomato, sliced cucumber, peppers, red Greek yoghurt cheesecake, topped with honey, chopped onion, olives and feta cheese. walnuts and thyme. C H E F S A L A D 9 P O R T O K A L O P I T A 5 Lettuce Salad with cherry tomatoes, bacon, smoked Traditional Greek orange cake with Phyllo, vanilla, turkey, gruyere cheese, cheddar and boiled eggs, in syrup and cinnamon. mayonnaise and yoghurt dressing, served with croutons and fresh thyme. B R O W N I E S 4.5 Soft and moist chocolate brownies with vanilla, coated B E E T R O O T A N D F E T A 8 with melted white couverture. Beetroot and feta cubes with roughly chopped parsley and lemon vinaigrette. B A K L A V A 5.5 Buttery Phyllo pastry, filled with chopped nuts, coated with honey and cinnamon syrup. * Tailor-Made Menues available ** Prices Per Person *** Dishes for 4/6/8.

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