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Five star hotel dining for Cyprus Dream weddings - venue 3

Champagnes & Sparkling Wines

Champagnes

"R" Ruinart, Brut

Reims, France

Bollinger Special Cuvée, Brut

Reims, France

Moët et Chandon, Brut

Epernay, France

Laurent-Perrier, Brut

Reims, France

Veuve Clicquot, Brut

Reims, France

Louis Roederer, Premium Brut

Louis Roederer, Reims, France

Mum Cordon Rouge

Reims, France

Ruinart Rosé, Brut

Reims, France

Dom Ruinart 1996, Brut

Reims, France

Dom Perignon 1995, Brut

Moët et Chandon, Epernay, France

La Grande Dame 1995, Brut

Veuve Clicquot Ponsardin, Reims, France

Dom Ruinart Rosé 1990, Brut

Reims, France

Cristal 1996, Brut

Louis Roederer, Reims, France

Sparkling Wines

Flair de Limassol

Henkell Trocken

Asti Spumante

Proseco

Cocktail Reception

Suggestions

TRADITIONAL CYPRUS RECEPTION
- 1 HOUR

Local white and red wines, Brandy Sour, Ouzo Special, Sherry,

Local Beers, Soft Drinks, Chilled Fruit Juices

EXOTIC & TROPICAL FRUIT PUNCH RECEPTION
- 1 HOUR

A variety of two alcoholic and two non-alcoholic fruit punches,

complemented with fresh seasonal fruit

CYPRIOT AND INTERNATIONAL SPARKLING WINE RECEPTION - 1 HOUR

Flair de Limassol, Asti Spumante, Pol Remy,

Veuve du Verney, Henkell Trocken

GRAND AMATHUSIA COCKTAIL RECEPTION
- 1 HOUR

Full International Drinks Bar: Martini, Dubonnet, Campari, Pernod, Gin,

Vodka, Rum, Ordinary Whisky, Selected Cypriot wines, Beers,

Mineral water, Freshly squeezed orange juice and Soft Drinks

CHAMPAGNE COCKTAIL RECEPTION
- 1 HOUR

Ruinart, Moet & Chandon, Bollinger, Laurent Perrier, Veuve Cliquot

Above Cocktail Receptions will be accompanied by selected salted nuts, Potato Crisps, Stuffed Olives,
Carrot, Cucumber & Turnip Sticks and Cheese Straws

Canapes

Cocktail Reception

Suggestions

DELUXE COLD CANAPES

Three-cheese Mousse on Rye Bread
Blue Cheese Mousse on Tartlets with Walnuts
Brie Cheese on Nut Bread
Halloumi Cheese with Orange Segments
Tarama on Crostini with Shrimps
Smoked Scotch Salmon with Horseradish Sauce
Quai Eggs on Blinis with Salmon Caviar
Smoked Trout with Mustard Dill
Choux filled with Anchovy & Smoked Salmon Tartar
Guacamole and Shrimp Tartlets
Smoked Ham Hiromeri with Seasonal Fruits
Parma Ham rolled in Mexican Tortillas
Roast Beef Rolls with Asparagus
Beef Carpaccio with Tuna Mousse
Smoked Chicken Breast with Indian Chutney
Smoked Duck Breast with Peach Chutney
Gravlax on Pumpernickel with Dill Mustard Sauce

Cocktail Reception

Suggestions

GOURMET COLD CANAPES

Lobster Medallion with Servuga Caviar
Smoked Salmon Sushi Balls
Smoked Salmon with Gorgonzola rolled in Mexican Tortilla
Jumbo Prawns with Avocado Tartar on Crostini
Servuga Caviar in Blinis Surprise
Foie Gras Parfait on Wholegrain Baguette
Blue Cheese Balls in a Pistachio Crust
Sun-Dried Tomato and Mozzarella on Baguette
Steak Tartar with Green Pepper on Rye Bread
Parma Ham Cornet
Mini Peking Duck Pancakes with Plum Sauce
Prawn Tartlets with Quail Eggs and Caviar

Medierrane

DELUXE HOT FINGER SPECIALITIES

Pork Souvlaki in Pitta Pockets
Sheftalia with Tzatziki
Deep-fried Koupes (Meat or Vegetarian)
Ginger Hoi Sin Chicken Sticks
Chicken Nuggets with Barbecue Sauce
Mini Pizza
Quiche Lorraine
Courgette Balls with Yoghurt Dressing
Traditional Greek Cheese Pies
Cheese Balls with Almond Chips
Spring Rolls with Soya Sauce
Vegetable Samos
Spinach Pie
Vegetable Balls with Spicy Sauce
Goujons of Sea with Sauce Remoulade
Seafood Ball in a Sesame Crus
Salmon Teriyaki Skewers
Prawns Pane
Mexican Meat Empanadas
Deep-Fried Forest Mushrooms

M

GOURMET HOT FINGER SPECIALITIES

Jumbo Prawns in Rice Filo
Crab Cake with Tomato Remoulade
Beef Tortillas with Avocado Mousse
Curried Coconut Chicken Sticks
Diced Pheasant baked in Filo Pastry
Crispy Duck rolled in Pancake
Mushroom Cups filled with Blue Cheese
Chinese Spring Rolls with Shrimps & Vegetables
Chicken & Beef Teriyaki
Lamb Kebab in Arabic Pitta
Mini Lamb Kofta in Pitta

SWEETS

Chocolate Cups with Pistachio Buttercream
Chocolate Truffles dipped in White Chocolate
Fruit Pralines
Assorted Mini Strudels
Sweet Viennese Delicacies
Oriental Sweet Bourekia with Anari & Cinnamon
Mini Opera Cake
Coffee Eclairs
Coconut Tartlets
Macaroons with Ganache
Chocolate Brownies with Coffee Cream
Mini Chocolate Truffle Cakes
Mini Sticky Orange and Almond Cakes
Dates filled with Praline
Fruit Tartlets
Florentines
Choux with Parisienne Cream
White Chocolate Squares with Coconut

International Buffet
This buffet can be prepared for minimum 30 persons

SALADS AND STARTERS

Geisha
Nicoise salad
Red mullet salad
Mechouia salad
Café de Paris salad
Tabouleh with seafood
Frankfurt salad
Friandise
Tomatoes and mozzarella
Tortellini salad
American salad
Fish salad, Tahiti style
Martiniquaise salad
Village salad
Lentil salad

DISPLAYS

Stuffed tomatoes
Seafood terrine
Assorted smoked mackerel
Avocado with crab meat and shrimps

MAIN DISHES

Curried vegetarian samboussek
Crispie pies of salmon and vegetables
Grilled kofta with oriental rice
Poached plaice fillet
Veal Zurichoise
Beef stew sangha
Roast pork loin with red cabbage & apples
Chicken teriyaki served with stir fried vegetables
Potatoes Dauphinois
Lasagna al forno
Assorted vegetables
Steamed rice

DESSERTS

Fresh Fruit basket
Fresh Fruit salad
Black Forest
Cream caramel
Apple strudel
Mozart cake
Charlotte
Apricot bavaroise
Swiss roll
Mille Feuille
Strawberry mousse
Bread and butter pudding

Dinner Menu Creations

Zeus

Grilled Tiger Prawns with Aubergine Tartar
Served with Pesto

Tomato Soup Flavoured with Ginger and Tarragon Leaves

Roast Pork Fillets in Mushroom Crust on Port Wine Sauce

Potato Cake

Stir Fried Vegetables

Saffron Apple Tart Served with Honey Ice Cream

Freshly Brewed Coffee

Friandises

Apollo

Prosciutto di Parma with Green Salad
Parmesan Chips and Orange Segments

Clear Wild Mushroom Soup with Chives

Halibut Fillet with Fresh Salmon Mousse on Lobster Armagnac Sauce

Asparagus Risotto

Fresh Market Vegetables

Raspberry Timbale with Fresh Fruit Coulis

Freshly Brewed Coffee

Friandises

Hera

Marinated Salmon Tartare on Potato Cake with Tomato Caponata

Cream of Celery Soup with Blue Cheese

Duck Medallions on Red Cabbage with Raspberry and Balsamic Vinegar Sauce

William Potatoes

Dry Pear Mille-Feuille with Champagne Cream

And Chocolate Sauce

Freshly Brewed Coffee

Friandises

Dionysos

Smoked Salmon Rolled with Avocado Ratatouille
Garnished with Shrimps and Beluga Caviar

Clear Duck Soup Garnished with Wild Mushrooms

Beef Tournedos Topped with Foie Gras on Truffle Coulis

Berny Potatoes

Fresh Market Vegetables

Biscuit Basket Filled with Fresh Strawberries

Chocolate Mousse and Mint Sauce

Freshly Brewed Coffee

Friandises

Ambrosia

Smoked Trout complemented with Avocado and
Baby Shrimp Salad

Cream of Grilled Courgette Soup with Red Onions

Chicken Breast Filled with Wild Mushroom on Thyme Juice

Gratinée Potatoes

Fresh Market Vegetables

Chocolate Cappuccino Mouse

Freshly Brewed Coffee

Friandises

Athena

Medallion of Foie Gras on Sliced Roasted Duck Breast with Pomegranate Sauce

Beef Tea with Cheese Straws

Oven Baked Smoked Salmon Steak with
Chive Butter Sauce

Sun-Dried Tomatoes

Saffron and Mushroom Risotto

Stir Fried Vegetables

Mango Iced Soufflé Served with Strawberry Coulis

Freshly Brewed Coffee

Friandises

Gourmet Gala Dinners

Nuits Saint Georges

Smoked Lamb Loin with Ratatouille,

Tomato and Mint Coulis

Clear Tomato Soup with Spinach Dumplings

Saffron Mushroom Risotto with Scampi and Pesto

Mandarin Sorbet Flavoured with Mint

Grilled Salmon Steak on a Bed of Leeks,
Sun-Dried Tomatoes and Coriander Butter Sauce

Boiled New Potatoes

Fresh Market Vegetables

Champagne Charlotte with Mixed Berries

Freshly Brewed Coffee

Petits Fours

Magnol

Smoked Salmon with Avocado Profiteroles
Garnished with King Prawns and Dill Pesto

Essence of Quail

Grilled Scallops with Crispy Bacon on

Stir Fried Vegetables

Cucumber and Mint Sorbet

Duck and Goose Medallion with Honey and
Balsamic Sauce on Red Cabbage

Potato Cake

Grilled Banana on Small Pancakes with Honey Parfait and Cinnamon Sabayon

Freshly Brewed Coffee

Petits Fours

Gevrey - Chambertin

Grilled Lobster Medallion on Tomato, Avocado Confit and Coriander Pesto

Clear Tea of Pigeon with Mushroom Quenelles

Salmon Ravioli with Green Asparagus in Champagne Sabayon

Apple Granita with Sage

Lamb Loin Fillet with Goats Cheese and Black Olives in Rosemary Juice

Gratin Potatoes

Roasted Vegetables

Mango and Kiwi Ice-Soufflé with Chocolate Chips and Saffron Juice

Freshly Brewed Coffee

Petits Fours

Saint Emilion

Lamb Carpaccio Rocket Salad Served with Balsamic Truffle Sauce

Clear Rabbit Soup Garnished with Quenelles and Chives

Rosette of Caramelized Scallops on Smoked Salmon with Green Herb Leaves, Served with Saffron Juice

Melon Sorbet with Peppermint

Ostrich Medallions with Morel and Cream Peppercorn Sauce

Potato Cake

Fresh Market Vegetables

Cheese Paté with Poached Pear in Champagne

Coffee and Rum Mousse Served with Nut Biscuit

Freshly Brewed Coffee

Petits Fours

Haut-Brion

A Symphony of Smoked Duck Breast Tossed with Green Salad, Figs and Blue Cheese Honey Sauce

Clear Wild Mushroom Soup with Forest Herbs

Lobster and Shrimp Quenelles on Spaghetti Vegetables and Scampi Biscuit

Coconut Sorbet with Rum

Roast Tenderloin of Veal on Foie Gras with
Green Peppercorn Sauce

Grapes Potatoes with Parsley

Fresh Market Vegetables

Cheese Terrine with Walnuts and Se same Seeds on Rocket Leaves and Apple Vinegars

Biscuit Basket Filled with Chocolate Mousse Served with Mint and Strawberry Sauce

Freshly Brewed Coffee

Petits Fours

Gourmet Vegetarian & Fish Menu
Chablis Premier

Carpaccio of Courgette with Sun-Dried Tomatoes,
Rocket Leaves, Parmesan Flakes and
Green Herb Dressing

Clear Tomato Soup with Asparagus

Spinach Ravioli with Gorgonzola Cream Sauce

Peppermint Sorbet

Roasted Salmon Steak with Onion Crust on
Stir Fried Vegetables with Coriander Butter Sauce

Served with Saffron Risotto

Ice Coconut Baked Alaska with Chocolate Sauce

Freshly Brewed Coffee

Petits Fours