ANCIENT GREEK MENU COLLECTION
ORDER AUTHENTIC GOURMET MENUS, ORIGINATING FROM GREEK ART, HISTORY AND LITERATURE, SERVED ON DESIGNED TABLESCAPES REFLECTING THE HELLENE SPIRIT.
TASTE HISTORY.
ORDER AUTHENTIC GOURMET MENUS, ORIGINATING FROM GREEK ART, HISTORY AND LITERATURE, SERVED ON DESIGNED TABLESCAPES REFLECTING THE HELLENE SPIRIT.
TASTE HISTORY.
FLYING COCKTAIL OR DINNER
THE COCKTAIL INCLUDES THE FAMOUS OINOMELON WINE WITH FENNEL OLIVE RELISH AND FIVE CANAPÉS CONTAINING DELICATE TASTERS AS GOAT CHEESE, OLIVE, POMEGRANATE, HONEY, MINT BULGUR MIX AND DELICATE MINI OMELETTE WITH LEEK, BUFFALO SAUSAGE, SESAME, CARDAMOM, CUMIN FOLLOWED BY DESSERT. THE FLYING DINNER WITH ELEVEN TASTES INCLUDES A RICH ARRAY OF CANAPES WITH GRILLED OREGANO STUFFED MUSHROOMS, MINI AEGINA PISTACHIOS SOUFFLÉS TOPPED WITH POMEGRANATE GLAZE, SAFFRON MUSSELS AND BLACK PORK SKEWERS SLOW-COOKED IN WINE FOLLOWED BY DESSERT. A PALATE TEASER TO IMPRESS ANY WEATHERED GOURMET. 
BUFFET MENU I
Delicious ancient tastes including aperitif with two hors-d'oeuvres and Oinomelon wine followed by buffet proper hosting five delicious tastes. Dishes include known recipes as smoked buffalo sausage & green-pea dip, seasonal mixed salad with rocket, asparagus, artichoke, cucumber, pomegranate and pine kernels, with a dash of truffle oil, marinated beef filet with celery puree and chicken with olive dishes, followed by desserts - the Ypotirida. 
BUFFET MENU II
DELICIOUS ANCIENT TASTES INCLUDING AND OINOMELON WINE APERITIF WITH TWO HORS-D'OEUVRES INCLUDING BIRD LIVER PÂTÉ TOPPED WITH POMEGRANATE GLAZE. THE BUFFET PROPER FOLLOWS WITH SEVEN DISHES INCLUDING THE OCTOPUS IN FENNEL DISH AND THE GRILLED SHRIMPS IN SAFFRON SAUCE DISH, THE MARINATED BEEF AND QUINCE DISH, CHICKEN IN WINE SAUCE AND MUSHROOMS, AS WELL AS OTHER DISHES FAMOUS FROM ANCIENT GREEK HISTORY. THE MENU FEATURES TWO DESSERTS KNOWN FROM ARISTOPHANES. 
SEATED SERVED MENU I
DELICIOUS ANCIENT APERITIF WITH TWO HORS-D'OEUVRES INCLUDING BIRD LIVER PÂTÉ TOPPED WITH POMEGRANATE GLAZE AND OINOMELON WINE. THE SEATED MENU FOLLOWS WITH THREE COURSES. THE MENU INCLUDES SEASONAL MIXED SALAD WITH ROCKET, ASPARAGUS, ARTICHOKE, CUCUMBER, POMEGRANATE AND PINE KERNELS, WITH A DASH OF TRUFFLE OIL, SLOW COOKED BLACK PORK – A REVIVED BREED DISH ACCOMPANIED BY A VEGETABLE RECIPE AND BUTTERY RED BEET/BUCKWHEAT MIX. DESSERT INCLUDES AROMATIC TEA, YOGURT WITH APPLE GERANIUM AND NUT SELECTION AND PALATHI MINI CAKES. 
SEATED SERVED MENU II
DELICIOUS ANCIENT APERITIF WITH TWO HORS-D'OEUVRES OF ROASTED MUSHROOM SKEWERS AND A BIRD LIVER PÂTÉ TOPPED WITH POMEGRANATE GLAZE ESCORTED BY THE FAMOUS OINOMELON WINE. THE SEATED MENU FOLLOWS WITH FOUR COURSES. THE INTRODUCTORY COURSE INCLUDES ROOT VEGETABLES AND DOLLOP OF MYTTOTOS, AN OPENING COURSE WITH TOPE WITH BERRY SAUCE DISH AND MAIN COURSE PRESENTING SLOW COOKED BLACK PORK – REVIVED BREED DISH ACCOMPANIED BY VEGETABLE RECIPE AND BUTTERY RED BEET/BUCKWHEAT MIX. DESSERT DISH INCLUDES AROMATIC TEA, AND YPOTIRIDA WITH THYME AND SELECTED NUTS. 
BESPOKE 7 PLATE DEGUSTATION WITH WINE PAIRING
History-filled seven plate degustation with eclectic tastes. Matched with researched Grand Cru wines of Greek Antiquity, two caviar based dishes and other extraordinary dishes- to impress even the most demanding gourmet palate. (Minimum 8 persons) 
'THE GAME OF CUPCAKES' DESIGNED BY MATINA AGIO , PLAYED AT THE DESSERT TABLE.
(CUPCAKES DESIGNED BY THE SWEET SPOT, EXCLUSIVELY FOR HGG)
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