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Cold entrees: mixed dips (tzatziki, possibly taramasalata and possibly babaganoush), dolmades, olives, pickled vegetables and homemade bread.
Hot entree: Saganaki cheese
Hot platter: consists of gyro, keftethes, chicken souvlaki, loukaniko, prawns, mussels, calamari and atlantic salmon accompanied with rice pilaf, lemon baked potatoes and Greek salad.
Sweets: Assorted Greek sweets including galaktoboureko, baklava and Turkish delight.