Alesta’s catering menu is built to be counted. Chicken, beef and lamb skewers are priced by the piece. Mezze arrives in 32 oz trays. Dolma and baklava have a stated count.
A host who knows the guest list can compose the food directly, whether the table is at an office, a winery or a private room.
Count the center of the plate first
The simplest starting point is one skewer per person, then adjust for the length of the event and the number of appetizers. A mixed order keeps the table open to guests who prefer chicken, beef or lamb.
Because the menu prices skewers individually, the group does not have to fit a fixed package before the rest of the table has been planned.
Build the rest around mezze
Hummus, baba ganoush, fava, atom and tzatziki come in the same 32 oz format, so the host can choose contrast rather than buying a different size of every dip. Dolma, spanakopita and rose-shaped baklava give the menu a clear beginning and end.
Delivery, setup, staffed service, minimums and lead times are not published. Those parts belong in the planning call, not in an assumption made from the food list.