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Five star hotel dining for Cyprus Dream weddings - venue 4 |
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OPEN BAR WITH CYPRUS
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OPEN BARSLOCAL DRINKSSelected wines of Cyprus including Red, White and Rosé, selected Cyrus Brandies Brandy Sour – a local long drink Ouzo and Zivania, Selected Sherries of Cyprus Local Beers Chilled Fruit Juices, Soft Drinks and Mineral Water
Accompanied by salted dried nuts, potato crisps, green and black olives, pretzels, carrot, cucumber and turnip sticks |
EXOTIC & TROPICAL
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CHAMPAGNE RECEPTION Ruinart, Bollinger, Moet & Chandon (Selection of 2 from the above) Chilled Fresh Orange Juice and Creme de Cassis Accompanied by salted dried nuts, potato crisps, green and black olives, pretzels, carrot, cucumber and turnip sticks |
MedCOLD HORS D’ŒUVRESTo enrich your cocktail reception a wide range of hors d’ouevres and sweets are available Tomato bruschetta with basil |
MHOT HORS D’ŒUVRES Wild mushroom tartlets with lemon hollandaise |
DELUXE HORS D’ŒUVRESParfait of goose liver on pear salad, brioche
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SWEETSTartlets with fresh fruits or strawberries
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A variety of Wedding Gala Menus and Buffets are listed below. |
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ORPHEUS Beef Carpaccio with rocket and Parmesan shavings Pan- roasted chicken breast supreme with pesto, Pumpkin risotto and sautéed artichokes Vanilla and berry ice cream on marble sauce and almond tuile |
ELEONORSalad of king prawns, shaved fennel, rocket and pink grapefruit, Citrus dressing Pan- fried Sea bass fillet, local spinach, spring potato, and lemon butter sauce Yoghurt and cherry terrine with caramelised nut |
EPICUREAN
Italian style seafood salad with celery,
Roasted tomato soup with black olive tapenade
Grilled beef medallions served with gratin potatoes, roasted peppers and Black pepper jus
Duo of chocolate mousse on orange compote |
LETHE
Vitello tonnato with sun-dried tomatoes and rocket
Mushroom cappuccino with port
Pan-roasted lamb loin with tapenade crust, Herb mash, grilled zucchini and lamb reduction
Passion fruit Panna cotta on almond biscuit and exotic fruit salsa
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OPIUM
Foie gras terrine with pear and star anis compote, toasted brioche
Sea bass escabeche with crispy vegetables, lime aioli
Lemon granité
Roasted rack of lamb on a mini röesti, Ratatouille and port wine sauce
Black and white chocolate Millefeuille Pistachio sauce |
MUSE
Scallop Ceviche with minted cous cous,
Cream of parsnip
Seared tuna with squid ink linguini and basil cream
Oven roasted beef fillet with wild mushroom mouselline, fondant potatoes and garlic jus
Tiramisu accompanied with chocolate ice cream |
LYRACarpaccio of salmon and swordfish with rocket
Seared tuna on broad bean risotto, Keta caviar beurré Blanc, Parmesan tuile
Tomato and lobster consommé with basil
Red wine granite
Five spice duck breast with vegetable spring roll,
Citrus crumble cheesecake on red berries coulis |
QUEEN VERENIKISPan-fried Foie gras,
Tiger prawn risotto with saffron cream
Spicy coconut curry soup
Braised sea bass on crushed truffle potatoes,
Champagne granité
Veal tenderloin wrapped in Parma ham,
Chilled fruit brunoise on mango soup
Iced honey parfait with raspberry coulis, sesame seed cracker
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| The International Experience Buffet | |
COLD APPETIZERSCold roast beef served with grain mustard mayonnaise and vegetablesCured ham, salami and Mortadella platterThai glass noodle salad with Baby shrimp on avocado & corn salad Tuna Carpaccio with salsa verde Rocket salad leaves with parmesan slivers Diced tomatoes with feta and basil in balsamic dressing Marinated mushrooms with basil leaves Crudities with yoghurt dip Curry cauliflower salad with bacon & spring onion Grated carrots with raisin in orange dressing Grilled and marinated vegetables in olive oil, garlic and Balsamico dressing Spring onions, mushrooms and tomato salad Assorted fresh greens from the garden Rocca, lettuce and cucumbers Oven fresh rolls and French baguette Caesar dressing, balsamic vinaigrette, Italian dressing, Marie Rose sauce, Tomato-olive dressing, lemon & olive oil dressing
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MAIN COURSERavioli with asparagus, chopped tomatoes and pesto cream Braised salmon with mustard vinaigrette Chicken ‘Dijon’ pané Lamb Navarin Spare ribs with barbeque sauce Beef Stroganoff Stir-fried rice with eggs and peas Gratinated potatoes Selection of garden vegetables
DESSERT AND CHEESESInternational cheese board with fruits and crackers Wide selection of dessert specialities from around the world |
| A Taste of Cyprus Buffet | |
COLD APPERTIZERSMarinated octopus in vinegar Village salad Green salad with tomatoes, Beetroot with roasted garlic Potato salad with capers ,White bean salad Artichokes in olive oil, Marinated Mushrooms Rocca and coriander, Black and green olives Tahini, Taramas and Tzatziki Fried aubergines with yoghurt and garlic
COLD CUTSAND CHEESESHiromeri with melon, Lounza with fruit Feta cheese, halloumi and kefalodiri cheese
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FROM THE CHARCOAL GRILLSword fish in olive oil and lemon, Sheftalies BBQ Pork and Chicken Lounza and halloumi, Paphos sausages MAIN COURSESAssorted vegetables filled with rice and fresh herbs, Moussaka, Lamb kleftiko, Beef stifado, Deep-fried squid, Ravioli Cyprus style roasted potatoes, Spinach rice, Cauliflower Kappamas, pourgouri, grilled mushrooms
Selection of Cyprus bread
DESSERTSFresh seasonal fruits Variety of local desserts including: Paklava Pourekia and Lokoumades Yoghurt with walnut syrup & nuts Assorted candied fruit in syrup |
| BBQ Buffet | |
COLD MEAT AND FISHSmoked and marinated salmon with Hiromeri cured local ham with melon
SALADSTomato mozzarella salad Caesar salad Tarama, Tzatziki, Humus Potato salad with chives Mixed green leaves Tomato and red onion salad Couscous salad with mint and parsley Black and green olives Village salad Rice salad with pimentos and corn
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HOT FROM THE GRILLBBQ Lamb and chicken Prawn and snapper skewer Lamb chop Shieftalies Beef fillet medallion Spare ribs with B.B.Q sauce Sword Fish Steaks Corn on the cob Jacket potatoes with sour cream
DESSERTSLemon cheese cake Strawberries and cream Local fruit soup Tiramisu Baklavas Seasonal fruit Crème Brulée with rosewater Cyprus Delights |