PDF of Anna's catering menu

Since opening in 1997, Anna’s Restaurant has established itself as one of Columbus’s best and authentic Greek restaurants. Over the years we have established a loyal and dedicated customer base. Due to overwhelming demand from our customers we have established ourselves as caterers as well.

We can make your special event a reality by designing a custom menu tailored to your taste for a true Greek dinning experience. Anna has created an extensive menu that is perfect for any occasion. As we have continued to grow over the years our goal remains the same: to provide you with delicious, Authentic Greek Food made fresh from     scratch.  You and your quests will taste the difference! We guarantee it!

click here for a PDF version of the catering_menu

Anna’s Catering Menu Order Form

Let us cook for you!

If have any questions or feedback, please email Anna  or call (614) 799-2207.

Catering Services

Anna’s Pita Sandwiches and Salads 

Customer Favorites

Special Order Menu

A la carte

Salads

Party Platters

Homemade Delicious Deserts

Healthy facts about are menu you might not know.

Ingredients

5 Lamb Shanks

½ cup flour

salt, pepper

1 teaspoon allspice balls

Step 1

¼ cinnamon stick

3 -4 bay leaves

¾ olive oil

1 cup grated onions

4 garlic cloves sliced

1 cup dry red wine

2 tablespoons tomato paste

1 ½ cups diced tomato

1 box spaghetti your choice

grated migithra cheese (can be substituted by Pecorino Romano cheese) Opa!!!

Step 2

*One large pot or pressure! *****If using a pressure cooker then keep heat on medium high until the pressure cooker raises its temperature signal. Let it cook for 1 ½ hrs in a regular pot and 40 minutes in the pressure cooker. There should be no steam left in the pressure cooker before opening the lid.

Instructions

Wash and strain Lamb Shanks.  Sprinkle salt and pepper over your lamb shanks for seasoning and then set aside.  Have your flour in a bowl and ready for dusting.  Place a regular pot or preferably a pressure cooker on the stove and pour the olive oil in. Be generous with your olive oil.  Make sure the heat is on medium high while your oil is getting warmed up, then begin dusting your lamb shanks with

Step 3

flour.  Now that your pot should be ready for simmering, add as many lamb shanks as you can fit into your pot. Do not overlap the meat.  You want to get a nice sear but not crisp or burned. You want just enough to seal the juices into your lamb.  Once all of the lamb shanks have been seared, you then want to put them aside on a platter and cover them with foil while preparing your sauce. Lower your heat to medium.

Using the same pot that the lamb was seared in, add in your grated onions, sliced garlic, salt and pepper while stirring constantly.  You will see that the onions and garlic will cook fairly quickly.  Now add your dry red wine and cook it down for 5 minutes.  Add your diced tomatoes, tomato paste, cinnamon, allspice and bay leaves. Bring to a slight boil.

Put your lamb shanks into the sauce and make sure your pot has just enough juice to cover the meat.  If needed add some of your boiling water. Turn your heat to medium high and put a lid on it.  Once it begins to boil bring the heat down to medium low and let it cook!   When the lid of your pressure cooker or pot is safe to remove, take the lid off and place the lamb shanks on a platter then cover with foil.

Step 4

Now the fun part! Bring your sauce to a boil, taste if salt and pepper is needed then throw your pasta in! Let the sauce cook your spaghetti and watch the flavors come alive.  Use your boiling water to add to the pot if needed. You want just enough water to cover the pasta.  Be sure to stir the pasta frequently so that it does not stick to the pot.  Do not overcook your Makaronatha. Remember that even though you turn the heat off, the pasta will continue cooking a little so be sure to turn it off while it’s still got a little bite to it.  Once the heat if off, cover pot and let rest for 5 to 10 minutes before serving.

Plate your Makaronatha and lay the Lamb Shanks over it.  Top it with Migithra Cheese!!

Helpful hints!!!  While meat is cooking in sauce, be sure to keep a pot of salted boiling water to the side if needed for your’ pasta.  This will help the process along.

Step 5

Every Monday is Ladies Night 4:oo p.m. till 9:00 p.m.

$1.00 off house wine and 50% off select appetizers

Recipe of the Month

Anna’s Tiropita (Greek Cheese Pie)

Shopping List

• 1  (9/12 x13 x2 inch) pan
• 1 box  Phyllo Dough (approximately 20 sheets of dough)
• 2 stiks of unsalted butter (wide painting brush for buttering the layers)
• 2 cups  crumbled Feta Cheese
• 1 cup  Larg. Cottage Cheese
• 1 ½ cup Ricotta
• 3 eggs
• 3 Table spoons olive oil
• Chopped Parsely or cinlantro  (optional)

Helpful Hints

1. Be sure to take your fillo dough out of the freezer  and place into fridge the night before preparing and take out of fridge one hour before making your Tiropita.
2. Clarified your butter.
1.  Melt  butter over low heat until it foams. Remove foam, allow milk solids to settle to the bottom and discard .  This will give you a better quality of butter.
3. When layering your Tiropita be sure to fold in the sides into the  pan to prevent the feta mixture from spilling out on to the sides . You should do this towarads the end.
4. Preheat oven to 350° F.

Wrap it Up!!

In a large mixing bowl combine feta -cottage cheese and riccota.  With a fork mash together the three cheeses but be carefull not to puree them.  You still want  small chunks of feta but well combined.  Add, parsely , olive oil and eggs.  Again with a fork slowly mix the ingredients.  Set your feta cheese mixture aside.

Take the phyllo dough out of the package and cover with plastic or wax paper. lay a damp kitchen towel over  that  to prevent it from drying while you prepare the  Tiropita.Handling your Phyllo quickly is the key!

Brush a layer of melted butter onto the pan and begin layering your phyllo. Be sure to brush a layer of butter on each sheet of phyllo dough so that the Tiropita is crisp and flaky.

Seven layers on bottom, spread half of the feta mixture , three layers of phyllo in the middle and then add the rest of your feta mixture .  The top of the Tiropida should have ten phyllo dough layers.  Using a razor or carving knife cut into a few layers of the phyllo to form your squares.. You  should have  a total of 12 generous pieces 3×3 inches each.    Be sure to butter the top of  the Tiropita and bake for about 45 -50  minutes.The Tiropita should have a golden color and will rise a little.  Once  your Tiropita is baked, let it cool for about 20 minutes before cutting into.

****Something my father and I love doing is sprinkling cinnamon and sugar over the warm Tiropita.  İt really is a nice treat.

Good luck! and if you have any questions you know where to find me!!

Thank you for joining me with my Recipe of the Month!

Anna 

Anna’s has always had a gluten free menu but she has never advertised or posted what is gluten free until now. Please note that the items listen below are all gluten free as well as those marked with an * that have no wheat or dairy.

Zucchini bread

Locally grown zuchinni is best for this family  treat.

Ingredients

2 cups peeled and grated zucchini
2 whole eggs
2 cups of sugar
1 cup vegetable oil
2 teaspoons vanilla extract
3 cups flour
1 teaspoon baking soda
½  teaspoon baking powder
1 teaspoon salt
3 teaspoons powdered cinnamon
½ cup diced walnuts
½ cup of red raisons
1 cup diced Pineapple
Two  8 by 5 ½  inch pans  lightly coated with your favorite non-stick spray

Instuctions

Preheat the oven to 325  F.

In a large bowl combine the grated zucchini, eggs, sugar,oil and vanilla. Mix with a wisk but be sure not to be harsh with the batter. Set the zucchini mixture aside.  Begin putting your flour, baking soda, baking powder, cinnamon, diced walnuts and raisons in another bowl and set aside.  Diced pineapple is a nice touch but optional.

Using a spatula, slowly fold your wet ingredients into the flour mixture.  Be careful not to over beat the batter so that your bread rises.   Pour equal amounts into your slightly sprayed pans and bake for  1 hr and 20 minutes.  When checking to see if your bread is ready, poke the center with a tooth pick.  You can easily tell if it is cooked by checking to see if the sides of the bread have begun to pull away from the pan. Once you take your bread out, set aside for 10 minutes to cool and then place on wired rack ,so that the bread can breathe.

**** Served well with cream cheese, cup of tea or Greek coffee.

Thank you for joining me with my Recipe of the Month!

Anna

Enjoy!!

Well I finally created a Facebook page which I will be keeping up to date with specials, photos from events and other fun facts about the restaurant.

Gemista (stuffed tomatoes)

Ingredients:

• 15 medium size ripe tomatoes (use summer tomatoes for best results)
• Salt, pepper and a little sugar (sugar used for store bought tomatoes)
• 2 cups olive oil
• 2-3 medium onions finely chopped
• 1 glove garlic minced (can substitute 1 tbsp garlic powder)
• 2 cups Uncle Ben long grain rice
• 2 cups reserved tomato pulp
• 1 cup water
• 3 tbsp finely chopped parsley
• 1 tsp mint
• 1 tsp salt
• 1/2 tsp pepper
• 4 potatoes
• 1/2 cup tomato sauce

Instructions:

With a sharp knife cut a thin slice off the top of each tomato.
Scoop out the pulp from the tomatoes, being careful to leave a thin layer.
Drain the juice, chop the pulp and reserve.
Place tomatoes in a large baking dish.
Season with salt and pepper (if store bought tomatoes I always put a little sugar on top to help make the tomatoes sweeter)
In a separate pot, sauté the onion and minced garlic in 1 1/2 cups olive oil on a medium fire.
Once slightly golden add the rice, chopped tomato pulp water, parsley, dill, mint, salt and pepper to taste and let it cook for 10 minutes.
Next fill the tomatoes with the prepared stuffing and cover them with the tomato slices you cut off the top.
Quarter (wedges) the potatoes and add to the baking dish between the tomatoes along with 1/2 cup tomato sauce and 1/2 cup olive oil. Again spinkle with salt and pepper and  then place in a 350 degree oven for about 1 hour.  (optional: after baking sprinkle some Feta cheese on top)