Hellenic Community Catering Menu

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MAKARIA MENU

Please choose one item from each category to build your courses. Price is subject to but not limited based on market value. Custom meal, dietary restrictions & any other specialty needs are available upon request.

BREAD:

  • Artisan French Baguette – Whipped Butter
  • Herb Focaccia – Olive Oil & Balsamic Vinegar
  • Warm Pretzel Bun – Whipped Butter

SALAD:

  • Classic Greek Salad – Roma Tomato, Green Pepper, Red Onions, Kalamata Olives, Greek Feta, Olive Oil & Aged Balsamic Vinegar
  • Tuscan Blend – Carrot & Beet Swirls, Greek Oregano & Aged Balsamic Vinaigrette
  • Greek Rocket Salad – Watermelon Cubes, Dried Figs, Feta, Apple Cider Vinaigrette

FISH – Granville Island Finest At Sea

CHOICE OF ONE FISH:   CHOICE OF ONE TOPPING:
Pacific Spring Salmon Lemon Infused Panko Crust
Haida Gwaii Halibut French Beurre Blanc
Pacific Ling Cod Fresh Basil Pulp & Mandarin Orange
Black Sable Fish Roasted Red Pepper or Orange Hollandaise
Fresh Avocado & Grape Tomato Salsa
Sundried Tomato Chutney
Greek Kalamata Olive Tapenade
Peach & Roasted Red Pepper Chutney

 

ACCOMPANIMENTS & VEGETABLE – make one selection of each to complete your entrée –  DIETARRY RESTRICTION OR ANY SPECIAL REQUEST please contact the executive chef.

STARCH:

  • Butter Milk Whipped Potatoes
  • Yam Infused Mashed Potatoes
  • Lemon & Oregano Roasted Potatoes
  • Baked Yam Medallions
  • Baked Garbanzo & Lentil Mashed
  • Baked Potato – Green Onions & Sour Cream
  • Steamed Basmati Rice
  • Lemon & Mint Risotto
  • Greek Rice Pilaf

VEGATABLES – Seasonal (May Vary)

  • Heirloom Tri Color Carrots
  • Broccolini
  • Brussel Sprout
  • Wilted Kale
  • Spaghetti Squash
  • Asparagus
  • Roasted Cauliflower
  • Roasted Heirloom Beets
  • Grilled Broccoli

DESSERT – one platter per table of ten guests or individually plated

  • Assorted French Pastries (platter)
  • Assorted Seasonal Fruit (platter)
  • Assorted Mini Cheese Cakes (platter)

Individual desserts can be customized with the Executive Chef

Sandwiches- please choose one sandwich bundle

NO.1

Seasonal Vegetable Mirror – Ranch Dressing

Assorted Sandwiches – Egg Salad, Tuna Salad, Roasted Vegetable & Hummus, Ham & Cheddar Cheese

Seasonal Fresh Fruit Board

Bite Size Italian Pastries

NO.2

House Made Vegetarian Soup

Assorted Artisan Sandwiches – Black Forest Ham & Swiss, Roast Beef, Calabrese Salami, Kalamata Olive Muffaletta  & Smoked Cheddar, Sliced Egg & Chipotle Tuna

Seasonal Vegetable Mirror – Ranch Dressing

Seasonal Fresh Fruit Board

Bite Size Italian Pastries

 

NO.3

Warm Baguette & Butter

Greek Salad –  Red Wine Balsamic & Oregano Vinaigrette & Ranch Dressing

Chicken or Pork Souvlaki – tzatziki

Seasonal Vegetables

Greek Rice Pilaf

Seasonal Fresh Fruit Board

Bite Size Italian Pastries

Plated Service

please choose one item from each category to build your courses. minimum – four courses – bread, salad, entrée & dessert. price is subject to but not limited based on additional course selection. custom meal selection also available upon request.

BREAD:

  • Artisan French Baguette – Whipped Butter
  • Herb Focaccia – Olive Oil & Balsamic Vinegar
  • Warm Pretzel Bun – Whipped Butter
  • Russian Rye Bread – Smoked Paprika Hummus

SALAD:

  • Classic Greek Salad – Roma Tomato, Green Pepper, Red Onions, Kalamata Olives, Greek Feta, Olive Oil & Aged Balsamic Vinegar
  • Tuscan Blend – Carrot & Beet Swirls, Greek Oregano & Aged Balsamic Vinaigrette
  • Heirloom Spinach – Seasonal Berries, Red Onions, Candied Cashews, Goat Cheese, Chardonnay & Maple Vinaigrette
  • Greek Rocket Salad – Watermelon Cubes, Dried Figs, Feta, Apple Cider Vinaigrette

PROTEIN

BEEF – STERILING SILVER MINIMUM 21 – 28 DAY AGING

  • 48 hour Beef Short Rib – Greek Malbec Demi Glaze
  • Prime Rib – Au Jus
  • Port Infused & Braised Veal Shank – Wild Mushroom Au Jus
  • Beef Flank Rouladine – Roasted Red Peppers, Burrata, Fresh Basil & Artichoke Pesto, Port Pan Sauce

CHICKEN FRASER VALLEY HALAL NATURAL

  • Panko Crusted Chicken Parmesan – Field Vegetable Marinara, Fresh Mozzarella
  • Butter Roasted Chicken Supreme – Cremini Mushroom & Dried Apricot Pan Sauce
  • Fresh Herb & Lemon Infused ¼ Chicken – Pan Au Jus
  • Baked Chicken Roulade – Greek Fig Spread, Goats Cheese, Spinach, Roasted Tomato, Chicken Demi Glaze
  • Chicken Cordon Bleu – Fresh Mozzarella, Double Smoked Black Forest Ham, Panko Crusted
  • Greek Chicken Souvlaki

FISH – Granville Island Finest At Sea

CHOICE OF ONE FISH:   CHOICE OF ONE TOPPING:
Pacific Spring Salmon Lemon Infused Panko Crust
Haida Gwaii Halibut French Beurre Blanc
Pacific Ling Cod Fresh Basil Pulp & Mandarin Orange
Black Sable Fish Roasted Red Pepper or Orange Hollandaise
Fresh Avocado & Grape Tomato Salsa
Sundried Tomato Chutney
Greek Kalamata Olive Tapenade
Peach & Roasted Red Pepper Chutney


PORK
STERILING SILVER NATURAL

  • Butter Poached 9oz Pork Chop – Ambrosia Apple & Fennel Slaw
  • Honey & Almond Crusted Pork Tenderloin – Blue Cheese Drizzle, Crispy Leeks
  • Traditional Pork Loin Schnitzel – Lemon & Caper Compound Butter or Spanish Mushrooms

VEGETARIAN – SEASONAL SELECTION

  • Black Eggplant Parmigiano – Parmesan Infused Panko Crust, Field Vegetable Marinara, Fresh Mozzarella
  • Roma Tomato, Red Onion, Yam Medallions & Grilled Zucchini Tart – Egg Custard
  • Zucchini Boat – Roasted Tomato, Yam, Cauliflower, Red Onion, Buffalo Mozzarella, Baked Assorted Bean Mashed, Balsamic Reduction

ACCOMPANIMENTS & VEGETABLE – MAKE ONE SELECTION OF EACH TO COMPLETE YOUR ENTRÉE –  DIETARRY RESTRICTION OR ANY SPECIAL REQUEST PLEASE CONTACT THE EXECUTIVE CHEF.

STARCH:

  • Butter Milk Whipped Potatoes
  • Yam Infused Mashed Potatoes
  • Lemon & Oregano Roasted Potatoes
  • Scalloped Potatoes
  • Baked Yam Medallions
  • Baked Garbanzo & Lentil Mashed
  • Baked Potato – Green Onions & Sour Cream
  • Steamed Basmati Rice
  • Lemon & Mint Risotto
  • Greek Rice Pilaf
  • Barley Risotto
  • Potato Gnocchi or Parisian Gnocchi

VEGATABLES – SEASONAL (May Vary)

 

  • Heirloom Tri Color Carrots
  • Broccolini
  • Brussel Sprout
  • Wilted Kale
  • Spaghetti Squash
  • Asparagus
  • Roasted Cauliflower
  • Roasted Heirloom Beets
  • Grilled Broccoli 

APPETIZER PLATTERS – ONE PLATTER PER TABLE OF TEN GUESTS

COLD:

  • Antipasto 3 Different Ways
  1. Mixed olives, roasted red pepper, pepperoncini, feta sticks, genoa salami, cucumber sticks, dolmades
  2. Marinated artichoke, mixed olives, marinated mushroom, pepperoni sticks, prosciutto, grape tomatoes, grilled eggplant medallions, kefalograviera
  3. Grilled zucchini, pearl onions, soppressata, prosciutto wrapped melon, roasted red peppers, marinated mozza balls, grilled eggplant
  • Roma Tomato Bruschetta – Garlic Crostini – Balsamic Reduction (per dozen)
  • Hummus & Roasted Black Eggplant Dip – Grilled Greek Pita
  • Watermelon & Marinated Feta Skewers – Balsamic Drizzle (per dozen)

HOT:

  • Spinach & Greek Feta Rolini (per dozen)
  • Greek Feta Rolini (per dozen)
  • Crispy Cauliflower – Sundried Tomato & Feta
  • Phyllo Wrapped Greek Sausage – Dijon Mustard (per dozen)
  • Sterling Sliver Beef Sliders (per dozen)
  • Mini Poutine (per dozen)
  • Sesame Crusted Chicken Drumettes (per dozen)
  • Lemon & Fresh Mint Arancini (per dozen)
  • Greek Orange Infused Meatballs – Roasted Tomato Chutney (per dozen)

DESSERT – ONE PLATTER PER TABLE OF TEN GUESTS OR INDIVIDUALLY PLATED

  • Assorted French Pastries (platter)
  • Assorted Seasonal Fruit (platter)
  • Assorted Mini Cheese Cakes (platter)

Individual desserts can be customized with the Executive Chef

HORS D’OEUVRES

Items below are served by the dozen – minimum order four dozen or per person

Custom orders available – any dietary restriction please contact our executive chef

Hot Assortment

  • Bite Size Spinach Pies “SPANAKOPITA”
  • Bite Size Cheese Pies “TIROPITA”
  • Greek Sausage “LOUKANIKO” – Dijon Mustard
  • Mini Crab Cakes – Blackberry Tartar Sauce
  • Spanish Chorizo Cigars – Cranberry Mustard Aioli
  • Greek Style Meatballs “KEFTEDAKIA”
  • Rosemary & Garlic Marinated Lamb Lollipops – Raspberry Mint Sauce
  • Mini Beef Wellington Bites
  • Assorted Mini Quiche
  • Beef Sliders – Chipotle Aioli
  • Lemon & Fresh Mint Arancini – Balsamic Reduction
  • Rock Crab Stuffed Mushroom Caps
  • Real Canadian Mini Poutine
  • Sesame Crusted Chicken Drumettes
  • Open Face Pulled Pork Baguette Melt – Brie, Apple Slaw

 

Cold Assortment

  • Trio of Dips – Hummus, Tzatziki & Black Eggplant Dip – Grilled Greek Pita
  • Stuffed Grape Leaves “DOLMADES”
  • Local Charcuterie Assortment Board (per person)
  • Classic Roma Tomato Bruschetta – Balsamic Reduction Drizzle
  • Seasonal Vegetable Mirror (per person)
  • Smoked Salmon Mouse Stuffed Cucumber Rounds
  • Cocktail Shrimp – Seafood Sauce
  • Antipasto 3 Different Ways
  1. Mixed olives, roasted red pepper, pepperoncini, feta sticks, genoa salami, cucumber sticks, dolmades
  2. Marinated artichoke, mixed olives, marinated mushroom, pepperoni sticks, prosciutto, grape tomatoes, grilled eggplant medallions, kefalograviera
  3. Grilled zucchini, pearl onions, soppressata, prosciutto wrapped melon, roasted red peppers, marinated bocconcini balls, grilled eggplant
  • Imported & Domestic Cheese Board (per person)
  • Greek Pita
  • Warm French Baguette & Butter
  • Assortment of Crackers (Gluten Free Available Upon Request

PRIX FIXE BUFFET PACKAGES

OUR BUFFETS ARE DESIGNED TO GIVE OUR CLIENTS A VARIETY & APPEAL BUT IT IS NOT AN ALL YOU CAN EAT SERVICE.

IRIS BUFFETGoddess of Rainbow; Messenger of the Gods

Mixed Green Salad – Red Wine Balsamic & Oregano Vinaigrette, Ranch Dressing

Spaghetti Bolognaise & Vegetarian Marinara, Garlic Toast

Assorted House Made Pizza – Thin Crust & Deep Dish

  • Mozzarella Cheese
  • Double Pepperoni
  • Deluxe – ham, pepperoni, green peppers & mushroom
  • Ham & Pineapple

Seasonal Vegetable Mirror – Ranch Dip

Vanilla Ice Cream

 

DIONYSUS BUFFET God of Wine

Assorted Bread & Whipped Butter

Tuscan Green Salad – Red Wine Balsamic & Oregano Vinaigrette, Ranch Dressing

Greek Salad – Red Wine Balsamic & Oregano Vinaigrette

Greek Style Rice Pilaf

Lemon & Oregano Roasted Yukon Gold Potatoes

Vegetarian Lasagna

Lemon Herb Nine Cut Chicken

Seasonal Vegetables

Baked Spring Salmon Filets – Lemon & Fresh Dill Beurre Blanc or Lemon Butter

Carved Top Round Baron of Beef – Au Jus 

Dessert:

French Assorted Pastries

 

POSEIDON BUFFETGod of the Sea

Assorted Bread & Whipped Butter

Tuscan Green Salad – Red Wine Balsamic & Oregano Vinaigrette, Ranch Dressing

Greek Salad – Red Wine Balsamic & Oregano Vinaigrette

Grilled Broccoli Salad – Red Onions, Roasted Cherry Tomatoes, Ambrosia Apple, Toasted Almond Slivers, Parmesan Cheese – Greek Yogurt Vinaigrette

Buttermilk Mashed Potatoes

Seasonal Vegetables

Steamed Basmati Rice

Fresh Pacific Sockeye Ratatouille

Creamy Paprika Chicken

Spinach & Ricotta Stuffed Shells, Roasted Tomato Sauce

Carved Prime Rib – Red Wine Demi Glaze

Dessert:

French Assorted Pastries

 

 

HEPHAESTUSGod of Blacksmith & Fire

Assorted Bread & Whipped Butter

Roasted Beet & Yam Salad – Honey Mustard Vinaigrette

Classic Caesar Salad – Garlic Croutons, Parmesan Cheese, Creamy Anchovy dressing

Greek Heirloom Spinach Salad – Cucumber, Cherry Tomato, Kalamata Olives, Red Onion, Feta Cheese, Balsamic & Oregano Vinaigrette

Roasted Mini Tri Color Potatoes

Spanish Rice Pilaf

Seasonal Vegetables

Braised Beef Flat Short Ribs

Panko Crusted Pacific Ling Cod – Fresh Avocado & Tomato Salsa

Rotini alla Puttanesca (vegetarian)

Carved Pork Roast – Au Jus

Dessert:

Fresh Seasonal Fruit & Assorted French Pastries

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