Private Events & Catering Guide

Dionysus Room

The Dionysus Room (Board Room) offers versatility as both a polished dining space and a modern sanctuary for meetings. It is suited to corporate meetings, educational seminars and celebratory events, including dinner parties, board meetings and presentations.

• 24 seated guests
• Fully enclosed and soundproof
• AV availability
• $2,000 minimum

Service options: Plated Dinners, Greek Sharing Feast, Symposium Soiree (hors d’oeuvres).

Demeter Room

Named after the Greek Goddess of the harvest and abundance, the Demeter Room is ideal for private dinners, cocktail parties and exclusive wine-pairing events, as well as corporate events, conferences, banquets, rehearsal dinners and social receptions.

• 32 seated guests at round tables or 36 seated guests at banquet tables
• AV for presentations
• Fully enclosed
• Option to include a private patio and satellite bar
• $3,000 food and beverage minimum

Service options: Plated Dinners, Greek Sharing Feast, Symposium Soiree (hors d’oeuvres).

Artemis Table

The Artemis Table is our most versatile space. Portable walls can be moved to make a variety of sized spaces for smaller and larger parties alike. Located close to our bar, parties can be arranged to allow guests to order directly from the bar. It accommodates board meetings, corporate events, social events and banquets.

• 35 seated or 60 standing guests
• High-top table option
• Direct bar access
• $1,000–$3,000 minimum

Service options: Plated Dinners, Greek Sharing Feast, Symposium Soiree (hors d’oeuvres or Attended Food Stations).

Parea Patio

The Parea Patio is an inviting outdoor space that combines charm and functionality for corporate events, social receptions and dinner parties.

• 40 seated or 50 standing guests
• Direct bar access
• Event versatility and heat lamps
• $1,500 minimum

Service options: Plated Dinners, Greek Sharing Feast, Symposium Soiree (hors d’oeuvres), Attended Food Station, Attended Grill Station.

Perivoli Garden

Named after the Greek word for “garden,” the Perivoli Garden is an outdoor venue with lush landscaping and thoughtfully designed features, offering a serene, sophisticated setting for corporate events, weddings, ceremonies, receptions and banquets.

• 103 seated or 150 standing guests
• Heat lamps and satellite bar
• $5,000 minimum

Service options: Plated Dinners, Greek Sharing Feast, Symposium Soiree (hors d’oeuvres), Attended Food Station, Attended Grill Station, Feast of the Gods.

The Market

In The Market, guests embark on an epicurean voyage. Fresh seafood is displayed in a glass case for guest selection. The open grill bar kitchen makes direct interaction between chefs and guests possible, creating a setting for chef-led dinners, corporate events, social events and dinner parties.

• 30 seated guests
• Seafood display and open bar grill
• Chef-led dinners
• $7,000 minimum

Service options: Chef Led Dinners, Plated Dinners, Greek Sharing Feast.

Full Restaurant Buyout

For large events, please send us an inquiry for a full restaurant buyout. Our warm, elegant indoor and outdoor spaces accommodate weddings, parties, corporate gatherings, banquets, receptions and ceremonies.

• 368 seated or 700 standing guests
• Grand-scale events
• Indoor and outdoor space
• Dance floor options
• $30,000 minimum

Service options: Plated Dinners, Greek Sharing Feast, Symposium Soiree (hors d’oeuvres), Attended Food Station, Attended Grill Station, Feast of the Gods.

Guests will be presented with menus and have entrée orders taken at the beginning of their dinner service.

Bronze · $75 per person

Shared mezedes: Tzatziki, Melitzanosalata, Fava, Tirokafteri.
First course: Greek Village Salad.
Entrée choices: Chicken Souvla, Moussaka, Halibut Plaki, Kritharota.
Dessert: Shared Assorted Greek Desserts.

Silver · $100 per person

Shared mezedes: Tzatziki, Melitzanosalata, Fava, Tirokafteri, Dolmades, Tiropita, Soutzoukakia.
First course: Greek Village Salad.
Entrée choices: Filet Mignon, Grilled Bone-in Pork Chop, Shrimp Saganaki, Chicken Souvla, Kritharota.
Dessert: Shared Assorted Greek Desserts.

Gold · $125 per person

Shared mezedes: Tzatziki, Melitzanosalata, Tirokafteri, Fava, Spanakopita, Grilled Octopus, Grilled Shrimp, Soutzoukakia.
First course: Greek Village Salad.
Entrée choices: Filet Mignon, Lamb Chops, Grilled Bone-in Pork Chop, Pan-seared Barramundi, Chicken Souvla, Kritharota.
Dessert: Shared Assorted Greek Desserts.

All menus are subject to local taxes and service fee.

Minimum of 12 guests. The host will select three entrées for the table. Selections are due within four days of the event date. Menu items are subject to change based on availability.

Appetizers

Meze Platter, Spanakopita, Soutzoukakia, Grilled Shrimp.

Salad

Greek Village.

Entrées · Choice of Three

Moussaka, Chicken Souvla, Clay Pot Lamb, Grilled Bone-in Pork Chop, Halibut Plaki, Kritharota.

Supplemental Entrées

Brizola · $165
Salt Baked Fish · $185
Supplemental entrée prices are per item, not per person.

Dessert

Assorted Greek Desserts.

All menus are subject to local taxes and service fee.

For before-party cocktail receptions.

Bronze Tier · $25 per person

• Spanakopita: Feta cheese, spinach, phyllo, leek, dill.
• Zucchini Croquettes: Battered fried zucchini patties, tzatziki.
• Dolmades: Grape leaf, rice, mint, dill, green onion, yogurt.
• Tiropitakia: Phyllo-wrapped cheese, honey, sesame.

Gold Tier · $40 per person

• Grilled Shrimp: Lemon, olive oil, herb pistou.
• Tuna Crudo: Olives, cucumber, fennel, orange supremes, citrus aguachile.
• Grilled Octopus: Fava, grilled eggplant salad, olive oil, aged vinegar.
• Spanakopita: Feta, spinach, leek, dill, phyllo.

All menus are subject to local taxes and service fee.

Stationed platters for standing events.

$25 per person

• Tzatziki: Greek yogurt, cucumber, garlic, dill, olive oil.
• Melitzanosalata: Roasted eggplant, lemon, olive oil, garlic, walnuts.
• Fava: Split pea, red onion, capers.
• Tirokafteri: Creamy feta, hot chile pepper, olive oil.
• Dolmades: Grape leaf, rice, mint, lemon, dill, green onions, yogurt.

$55 per person

• Meze Platter: Tzatziki, Melitzanosalata, Fava, Tirokafteri, pita.
• Soutzoukakia: Lamb and beef meatballs simmered in tomato.
• Grilled Shrimp: Lemon, olive oil, herb pistou.
• Grilled Octopus: Fava, grilled eggplant, olive oil, aged vinegar.

All menus are subject to local taxes and service fee.

Food will be presented in platters at attended stations. 30-person minimum.

Bronze · $65 per guest

One salad, two sides, two entrées and one dessert.

Silver · $85 per guest

Two salads, three sides, two entrées and Assorted Greek Desserts.

Gold · $100 per guest

Two salads, three sides, three entrées and Assorted Greek Desserts.

Salads

• Greek Village: Seasonal heirloom tomatoes, sweet peppers, red onion, cucumber, olives, feta, Maldon salt, Greek olive oil, oregano.
• Local Strawberry: Artisan greens, macerated berries, goat cheese, radish, sunflower seeds, Champagne, basil vinaigrette.
• Roasted Beets: Roasted gold and red beets, cheese, arugula, walnuts, sesame.

Sides

• Spanakorizo: Carolina Gold rice, braised spinach, leeks, dill, lemon, Greek olive oil.
• Gigandes Plaki: Giant white beans, crushed tomato, mirepoix, dill, Greek olive oil.
• Yakhni Patates: Potatoes slow-cooked in tomato essence.

Entrées

• Clay Pot Lamb: Grape leaves, dill, white wine.
• Souvla: Chicken marinated select cut, tzatziki, cucumber and tomato salad, paprika sauce, grilled pita.
• Beef Short Rib Giouvetsi: Orzo, cipollini, onion, black garlic, red wine, tomato sauce, Kasseri cheese.
• Moussaka: Ground sirloin, eggplant, potato, bechamel, Kasseri cheese.
• Shrimp Saganaki: Tomato sugo, feta.
• Kritharota: Orzo, spinach, feta, roasted cherry tomato, beech mushroom, lemon, dill.
• Tenderloin: Only available with Gold.
• Grilled Seasonal Fish: Only available with Gold.

All menus are subject to local taxes and service fee.

Giorgios Hospitality Group focuses on cultivating each guest’s experience while creating a timeless story, providing unique and memorable dining experiences with passion and enthusiasm, “one guest, one plate at a time.”

Naos Hellenic Cuisine, an extension of Giorgios Bakatsias’ Kipos brand, celebrates the food and culture of his homeland.

“NAŌS,” meaning “temple” or “shrine” in Greek, embodies its name as a sanctuary for gastronomy and hospitality.

Drawing inspiration from the ancient Greek tradition of philoxenia—a warm and gracious welcome to all—Naos invites guests to indulge in the flavors of Hellenic cuisine, with fresh, simple ingredients from the land and sea, elevated to their highest potential.