OUR WEDDING RECEPTIONS

 

SAMPLE MENUS  

MERCURY

Shrimp Cocktail

Shrimps served on a bed of Crispy Lettuce

topped with Thousand Island sauce

* * * *

Cream of Wild Mushroom Soup

* * * *

 Chicken Breast stuffed with Crab meat

served on Lobster sauce

 

Saffron Potatoes &  selection of freshly cooked

Seasonal Vegetables

* * * *

Venetian Tiramisu

* * * * *

Coffee & Mints

                                             

              

VENUS

Crab Meat Terrine with Cream Cheese

served  with Cilantro and Mango relish

* * * * 

Sundried Tomatoes Cappuccino

garnished with Crispy Prosciutto

* * * *

Pork Fillet Medallions with Pistachio Crust

and Juniper Berries sauce

served with Gratin Potatoes

and freshly cooked Seasonal Vegetables

* * * *

Apple Pie served with Vanilla Parfait and Cinnamon sauce

* * * * *

 Coffee & Mints

                                                           

  

MARS

Almond pancakes rolled with Hiromeri and Anari cheese

served with crispy salad  and Orange dressing

* * * *

 Cream of Vegetable soup with herbed Croutons

* * * *

Roasted Duck Breast glazed with Honey and Peppercorns

served with fried Risotto stuffed with Foie Gras

carrot Mousse flavoured with Ginger

* * * *

Chocolate Terrine served with Mint sauce

* * * * *

Coffee & Mints 

                             

                              

 JUPITER

Cream of Chick Pea Soup

garnished with Fetta cheese and Olive Oil

* * * *

Seafood and Mushroom Bomboniere

with Champagne sauce in a crispy Pastry basket

* * * *

 Roasted Rack and Loin of Lamb

with Hazelnut and Coffee Bean Crust

served with fondant Potatoes Lamb jus

and Truffle Infused Oil with Breadcrumbs and Parsley

* * * *

Coconut mousse on Chocolate Brownies

served with Wild Berries Coulis

* * * * *

Coffee & Mints

                                                           

 

SATURN

 Avocado cake with Black Tiger Prawns, 

Parmesan Gofrette, Mango and Ginger sauce

* * * *

 Quail Essence flavoured with Port Wine

garnished with Porcini Tortellini   

* * * *

Salmon and Halibut fillet

with Pink Cream sauce and Basil Pesto

served with Potato Mille Feuille

and seasonal Vegetables 

* * * *

 White Chocolate and Mint Panna Cotta

served with Strawberry sauce  

* * * * *

 Coffee & Mints 

                             

                              

  NEPTUNE

Smoked Salmon with Crab Meat and Avocado

served with Palm Hearts and Dill sauce

* * * *

Clear Langoustines Soup with Coconut Foam

* * * *

Prime Fillet of Beef with Coliriac Puree

Portobello Mushroom and Green Asparagus

served with Cabernet Wine and Peppercorn sauce

* * * *

Milk Chocolate Mousse filled with Pear Crème Brulée

served with Orange sauce 

* * * * *

Coffee & Mints

                                                           

 

Min 25 persons

Any 6 salads

CYPRUS BUFFET

  • A. SALADS
  • 1. VILLAGE SALAD
  • 2. MARINATED FRIED HALLOUMI CHEESE with olive oil and mint
  • 3. ROCKET SALAD with crispy pitta bread, cherry tomatoes and kefalotyri
  • 4. BEETROOT SALAD
  • 5. POTATO SALAD with onions, parsley and fresh coriander
  • 6. SPINACH AND MUSHROOM SALAD
  • 7. MARINATED OCTOPUS AND KALAMARI with herbs and olive oil
  • 8. TOMATO, FETTA and ONION SALAD with oregano
  • 9. BEANS with TUNA FISH
  • B. DIPS & ACCOMPANIMENTS
  • 1. TZATZIKI with garlic, cucumber and dry mint
  • 2. TAHINI
  • 3. LADOLEMONO - YOGHURT
  • C. COLD CUTS
  • 1. Hiromeri (traditional smoked ham)
  • D. HOT DISHES
  • 1. CYPRUS MIXED GRILLED (Halloumi, Lountza, Sheftalia)
  • 2. MOUSAKAS
  • 3. BEEF STIFADO
  • 4. LAMB KLEFTIKO
  • 5. CHICKEN WITH OKRA
  • 6. RAVIOLI WITH HALLOUMI CHEESE
  • 7. POURGOURI PILAF
  • 8. POTATOES WITH WINE & CORIANDER
  • 9. BAKED VEGETABLES
  • E. FRESH FRUITS & CYPRIOT SWEETS [Baklavas, Daktyla, Rizogalo (rice pudding)]
  • F. COFFEE & MINTS

 

 

Min 25 persons

Any 6 salads

BBQ BUFFET

  • A. SALADS
  • 1. GREEN Salad
  • 2. AVOCADO with Crispy Lettuce & shrimps
  • 3. SWEET CORN with Pineapple, Ham & Peppers
  • 4. TOMATO & ONION Salad
  • 5. CEASAR Salad with Chicken
  • 6. TUNA Salad with Celery, Onion & Mayonnaise
  • 7. PASTA with crispy Bacon & Basil
  • 8. MARINATED VEGETABLES with Balsamic Vinegar & Herbs
  • 9. ROCKET Salad
  • B. DIPS & ACCOMPANIMENTS
  • 1. MELINTZANOSALATA (Aubergines Salad)
  • 2. HOUMOUS
  • 3. VINAIGRETTE - SOUR CREAM
  • C. COLD CUTS
  • 1. SMOKED MACKEREL & TURKEY
  • D. HOT DISHES
  • 1. CHICKEN SOUVLA (chicken on skewer)
  • 2. PORK SOUVLA (pork on skewer)
  • 3. LAMB CUTLETS
  • 4. SIRLOIN mini Steaks
  • 5. GRILLED VEGETABLES
  • 6. PASTA GRATINE
  • 7. BUTTERED RICE
  • 8. SPICY POTATOES WEDGES
  • 9. STEAMED VEGETABLES
  • 10. Béarnaise Sauce, BBQ Sauce & Mushroom Sauce
  • E. SWEETS & FRESH FRUITS
  • F. COFFEE & MINTS

 

 

 

Min 25 persons

Any 6 salads

MIXED  BBQ BUFFET

  • A. SALADS
  • 1. GREEK Salad
  • 2. COLESLAW salad with Pineapple
  • 3. AVOCADO with crispy Lettuce & Crab meat
  • 4. ROCKET SALAD with Prosciutto, Pomegranate & Parmesan cheese
  • 5. CHICKEN with grilled Artichokes, Sundried Tomatoes & garden Greens
  • 6. WALDORF Salad with Apples, Celery & Walnuts
  • 7. RICE with Baby Shrimps, fresh Dill & Bell Peppers
  • 8. FATTOUSH Salad with fresh Mint & Pitta Bread crisps
  • 9. TOMATO & FETTA cheese Salad
  • B. DIPS & ACCOMPANIMENTS
  • 1. TYROKAFTERI
  • 2. GUACAMOLE
  • 3. VINAIGRETTE - SOUR CREAM
  • C. COLD CUTS
  • 1. ROAST BEEF & TURKEY
  • D. HOT DISHES
  • 1. MARINATED LAMB CHOPS
  • 2. HAWAIIAN BBQ CHICKEN
  • 3. BEEF TENDERLOIN
  • 4. SEAFOOD MIXED GRILL ( Prawns & Salmon)
  • 5. GRILLED PORK FILETS
  • 6. PASTA GRATINE
  • 7. BASMATI RICE
  • 8. BAKED POTATOES
  • 9. GRILLED VEGETABLES
  • 10. Béarnaise Sauce, BBQ Sauce & Mushroom Sauce
  • E. SWEETS & FRESH FRUITS
  • F. COFFEE & MINTS