Hors Doeuvres

Crostini:

Herb goat cheese with fig chutney
Cured salmon, dill cream cheese and pickled onion
Watermelon and Feta skewers

Dinner

Entree choices:

Stuffed Eggplant Papoutsakia with Kefalograviera Bechamel
Roasted Leg of Lamb with lamb jus
Roasted salmon wrapped in grape leaf with seafood avgolemono and fresh dill

Each Entree Includes: 

Starch and Vegetable
Greek Salad
Dinner rolls/butter

Dessert

Caterer's Choice
Coffee/Tea