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Wedding Menus

Whether your prefer drinks with canapes or a five - course gala dinner, we have the experience to meet all your high requirements and we promise to deliver an array of warm memories. Our selection of menus will complete your special day and our chefs will create the perfect dining experience for you and your guests.

WEDDING MENUS 2013

SET MENUS

Soups
Bowl of fresh Minestrone soup served with garlic bread-sticks
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Pea cream soup infused with fresh mint & crispy dices of smoked lard
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Green creamy asparagus soup with Parmesan, croutons and dices of grilled red pepper
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Andalucían gazpacho with cubes of vegetables & fried tortilla sticks

Starters
Roulade of grilled red peppers, Mozzarella & plum tomato finished with a basil dressing
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Terrine of chicken, pistachios & herbs wrapped in bacon, served with redcurrant & orange dressing
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Pate of smoked salmon & dill with baby capers & lemon salad
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Golden fried tiger prawns, calamari & breaded filet of cod served with a light Tartar sauce & lemon
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Avocado folded with whole grain mustard & crispy ice berg lettuce on a bed of tomatoes with pesto
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Tomato and Mozzarella salad
Slices of Buffalo mozzarella and sun ripped tomatoes with fresh basil & drizzled with olive oil
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Main Courses
Pan fried fillet of Pork set on French Style Peas, cider jus & roasted small potatoes
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Grilled fillet of beef on a creamy potato gratin, tips of green asparagus, with a red wine reduction
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Oven baked corn fed chicken breast on small vegetables ragout sauce
& mashed potatoes infused with herbs
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Tender roasted Care of lamb set on mash, flavoured with whole grain mustard,
cherry tomatoes & Commandaria sauce
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Filet of Cod poached in Madeira-Rosé wine served with shrimps & vegetables timbale
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Oven baked filet of sea bream layered with olive oil - herb mayo and crunchy tomato salsa
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Fresh filet of salmon filled with sautéed spinach on a bed of rice & drizzled with a bisque sauce

Pasta Courses
Egg noodles wok fried with fine vegetables, soy, ginger, garlic, mushrooms and soy sprouts
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Tagliatelle folded with morels, courgettes in a creamy sauce with chive
Desserts
Apple pie with vanilla ice cream & caramel sauce
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Crème brulée of chocolate with raspberry sorbet
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Panacotta with hazelnuts and chocolate ice cream
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Tiramisu with raspberry sauce & chocolate ice cream
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Eton mess (fresh strawberry cream with crouched meringue & strawberry coulis)
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Sherry trifle with fresh berries

ITALIAN NIGHT

Cold buffet
Napoli Salami filled with cream cheese and herbs
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Parma ham with melon
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Vitelo di Tonardo
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Thin slices of air dried beef Bresaola on small leaves with Truffle oil
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Grilled display of vegetables with olive oil & balsamico
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Courgette gratinated with cheese
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Artichoke & grilled red peppers marinated with herbs and olive oil
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Tomatoes baked with eggs and cured ham with oregano
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Garlic & lemon marinated olives with thyme
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Tomatoes & Mozzarella drizzled with Pesto sauce
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Octopus salad with peppers, onions, garlic & fresh basil

Soup
Minestrone
Pasta station

Spaghetti – Penne – Tagaliatelli - Papadelle
Sauces
Bolognese sauce - Pesto sauce with parsley & lemon
Alfredo sauce - Tomato sauce
Hot Dishes
Chicken breast fried with cured ham and herb
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Saltimbocca of beef stuffed with sage & Parma ham
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Lasagna
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Tuna fish Milanese with tomato sauce
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Creamy Risotto with Truffle oil, lemon zest & prawns
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Roasted potatoes with rosemary
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Daily market sautéed vegetables with fresh herbs

Desserts
Panna Cotta with passion fruit
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Classic Tiramisu
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Chocolate Profiteroles
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Tartuffo
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Display of fruit with fresh fruit salad

1001 NIGHTS BUFFET

Cold buffet
Tomato, cucumber and onion salad with mint & parsley
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Green beans cooked in olive oil with tomatoes
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Veal liver in cubes deep-fried with chilli, served with onions and lemon
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Caviar of aubergine with toasts
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Yoghurt dip with dill and garlic
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Deep fried aubergine with tomato
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Feta cheese with rocket leaves
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Bulgur with onion and tomato sauce
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Mussels cooked with spicy rice
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Chicken salad with walnuts & cinnamon
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Carving station
Shawarma of marinated veal, served in pita bread, salad & hummus
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Hot Buffet
Falafel chickpeas fritters
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Grilled lamb Kõfte with chilli & parsley
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Grilled oregano marinated Lamb chops
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Doner kebab, served with fried pita bread,
yoghurt-garlic & tomato sauce
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Aubergine and spicy beef meatball on skewer
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Grilled sea bream with oriental spices
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Pilaf rice with sultanas
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Roasted potatoes
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Steamed season mixed vegetables
Dessert
Oven baked fruit
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Baba with caramel sauce
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Pineapple gratin
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Coconut moussé
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Lemon tart
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Oven baked apples with cinnamon & raisins

CYPRUS MEZE

Selection of Pita Bread & Cyprus Bread
Cold Dishes

Traditional Village Salad
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Local dips: Tzatziki ,Taramosalada & Tahini served with crispy pitta triangles
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Assorted olives
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Potato, Caper & spring onions Salad
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White Beans & Tomato Salad
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Pickled Octopus Salad
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Sliced Hiromeri Ham with Rocket Leaves & Kefalotyri
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Hot Dishes
Grilled Halloumi and Lountza served with pitta
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Keftedes, pork and potato meatballs
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Grilled village sausage marinated in red wine
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Sliced oregano flavoured aubergine layered with Feta cheese & tomatoes baked
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Koupepia, vine leaves stuffed with rice and minced meat
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Grilled souvlaki and sheftalia
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Chicken pieces Afelia , way coriander and sweet wine
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Beef stew onion stew, stifadho
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Roasted seabass fillet served with Ladolemono Sauce
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Village cheese ravioli served with halloumi and mint
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Roasted Potatoes with Garlic, lemon juice & Oregano
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Mediterranean Vegetables with herbs infused olive oil
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Desserts
Yoghurt with Honey & Almonds
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Baklava
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Galatopoureko
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Siamali
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Fresh Seasonal Fruits
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Coffee or tea & Petit Fours

CARVERY BUFFET

Selection of Freshly baked breads & rolls
Salad Buffet

Rocket leaves topped with long baked vine tomatoes
and slices of smoked breast of duck drizzled with Balsamico glaze
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Cyprus village salad with rocket leaves, coriander, parsley, crispy green lettuce,
tomatoes, cucumber, olives and topped with Feta cheese
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Oven baked mushrooms stuffed with blue cheese & herb crust on green leaves
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Potato salad folded with chive, caper, and creamy yogurt curry dressing
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Coronation chicken salad with raisins & almonds
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Tiger prawns set on a classic Caesar salad drizzled with Parmesan flakes,
cherry tomatoes & Croûtons
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Fried cubes of Aubergine cooked with onions, peppers, and cumin & fresh tomatoes

Hot dishes
Marinated roasted Sirloin with herb crust
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Rosemary & garlic roasted leg of lamb
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Honey-mustard glazed leg of pork
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Baked filet of Cod on butter sautéed baby spinach
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& Shrimps bisque with chive & fresh cream
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Penne in wild forest mushroom sauce
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Rich reduced gravy
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Potatoes folded in a creamy leek sauce and gratinated with Emmental cheese
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Yorkshire puddings
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Fresh steamed market vegetables
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Accompaniments:
horseradish cream, mint sauce, cranberry sauce, apple sauce,
port wine-Mushroom cream sauce, green Madagascar pepper corn sauce & Béarnaise sauce

Dessert
Cheese cake with Champagne sauce
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Chocolate Terrine with White Chocolate Sauce
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Orange ‘Jaffa’ Cake with Chantilly Cream
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Fresh Seasonal Fruit Salad
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Bitter chocolate mousse layered on chocolate sponge cake
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Coffee or tea & Petit Fours

BBQ BUFFET

Selection of Freshly Baked Breads
Cold Salad Buffet

Potatoes & Spring onions Salad folded with mayo and yogurt flavoured with Dijon mustard
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Melon & smoked cured ham topped with mint and Comandaria liquor
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Smoked salmon rolls filled with cream cheese, basil & truffle oil, served with rocket leaves
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Tzatziki made with fresh dill & garlic served with crispy fried pita bread
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Cubed breast of chicken folded with crispy sticky bacon & egg salad
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Green leaves with long baked cherry tomatoes, cheddar cheese & walnuts dressing
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Sautéed slices of peppers with reduced Balsamico dressing & basil
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Marinated carrots & white cabbage Cole Slaw salad
From the Grill & Main Courses
Grilled Teriyaki marinated chicken drums sticks
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Rosemary & garlic marinated lamb chops
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Spare ribs slowly cooked in pineapple juice then grilled & covered in homemade smoked BBQ sauce
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Charcoal Grilled Tiger prawns on skewers smeared with Piri-Piri Sauce
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Fresh Black Angus Rib Eye set on Bamboo skewers with pickled small onions
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Vodka & lime marinated fresh salmon on coriander and lemon grass sauce
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Oven baked Jacket potatoes filled with sour cream, folded with chive & citrus
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Grilled Mediterranean vegetables, flavoured with fresh thyme
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Chargrilled Corn on the Cob

Dessert Buffet
Green tea panacotta with rum savarin & red fruit sauce
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Pear cinnamon tart with zapayone and caramel sauce
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Almond Dacgoise
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Baked cheese cake with strawberry salsa
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Classic Tiramisu
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Coffee or tea & Petit Fours

CULINARY ART MENU 2013

Soups
Forest mushrooms cream soup
baked with a lid of puff pastry and sprinkled with Meldon sea salt
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Bisque of Tiger prawns with Champagne foam
and small dices of tomatoes & courgette
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Roasted tomato Consommé infused with lemon grass
with cornels of chicken with basil

Starters
Deluxe combination Sushi Platter
Sashimi shake, Sashimi maguro, Nigiri ika, Nigiri kabayaki, Spicy shake maki, Uramaki caterpillar & Crispy California uramaki all served with Wasabi & Soy sauce
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Timbale of Terrine of foie gras cooked with green apples & thyme,
served with grilled Cyprus bread & lettuce
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Smoked & Graved salmon layered with pepper smoked mackerel
with a horseradish cream & vegetable relish
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Filo baked salmon sticks, served with avocado Salsa
and sweet chilli sauce & pickled vegetables
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Scallops set on Truffle oil in fused mash and Sherry reduction
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Thin slices of Tuna fish poached in saffron on sautéed spinach
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Main courses
Braised lamb shank on whole grain mustard mash and red wine juice
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Grilled Black Angus Rib Eye steak with morels, green garden peas,
puree of carrots with a hint of fresh mint & jus
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Slices of breast of roasted duck, served with basmati rice, sesame oil folded leaves
& spaghetti of vegetables
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Bisque infused fresh salmon mousse layered with sheets of fresh pasta,
fish fume & wild rocket salad
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Pan fried filet of sea bream with tiger prawns, small root vegetables and Champagne
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Grilled Sashimi tuna on fennel ragout & wasabi coated crispy prawns

Desserts
Lemon sorbet with Campari served in Champagne glace
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French chocolate cake with raspberry coulis & vanilla ice cream folded with cinnamon
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Fresh strawberry marinated with Balsamic glaze & black peppers
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Poached peach fillet with chocolate & marzipan baked
with a lid of puff pastry on vanilla sauce
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Gratinated Clafoutis with berries and served with vanilla ice cream


SET MENUS
 €58,00 for a 3 course menu (soup or starter & main course & dessert) €64,00 for a 4 course menu (soup & starter & main course & dessert) (Minimum 25 persons) A maximum of 2 choices per course can be offered All requirements including quantities need to be ordered 48 hours in advance



ITALIAN BUFFET
1001 NIGHTS BUFFET
CYPRUS MEZE
CARVERY BUFFET
BBQ BUFFET
Price up to 100 adults: €65,00 per person (minimum 25 persons) 100 – 200 adults: 10% discount - Over 200 adults: 15% discount
CULINARY ART MENU 2013
€72,00 for 4 course menu (soup & starter & main course & dessert) Minimum 25 persons A maximum of 2 choices per course can be offered All requirements, including quantity need to be ordered 48 hours in advance
All above prices include taxes