beach_menu

OPEN BAR WITH CYPRUS
AND INTERNATIONAL DRINKS

Selected wines of Cyprus including Red, White and Rosé, selected Cyprus Brandies

Brandy Sour, Ouzo and Zivania, Imported Aperitifs

Imported Spirits – House Brands including Vodka, Gin and Rum, Beers,

Chilled Fruit Juices, Mineral Still & Sparkling Water

Champagne, Cognacs and deluxe Brands are not included

Accompanied by

salted dried nuts, potato crisps, green and black olives, pretzels, carrot, cucumber and turnip sticks

OPEN BARS

LOCAL DRINKS

Selected 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
FRUIT PUNCH RECEPTION

A variety of alcoholic and non-alcoholic fruit punch, garnished with fresh seasonal fruit

Accompanied by

salted dried nuts, potato crisps, green and black olives, pretzels, carrot, cucumber and turnip sticks

SPARKLING WINE RECEPTION

Anti Spumante, Henkell Trocken, Prosecco

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

CHAMPAGNE RECEPTION

Ruinart, Bollinger, Moet & Chandon
Nicolas Feuillatte Brut and Nicolas Feuillatte Rose

(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

COLD HORS D’ŒUVRES

To enrich your cocktail reception a wide range of hors d’ouevres and sweets are available

Tomato bruschetta with basil
Shrimp cocktail in a pastry tartlet
Smoked Ham with melon
Rosette of smoked salmon with dill
Guacamole with nachos
Houmus on Crostini with paprika crust
Grilled eggplant roulade with spinach
Italian salami with red onion jam
Smoked trout mousse with caper berry
Herbed cream cheese in a pastry shell
Sea bass with tapenade
Smoked chicken with green asparagus and black olive

HOT HORS D’ŒUVRES

Wild mushroom tartlets with lemon hollandaise
Crostini with roasted peppers, mozzarella and basil
Mini spring rolls with sweet Thai chilli sauce
Spiced lemon chicken Yakitori
Vegetarian Samosa with mango chutney
King prawns in a coconut crust
Beef and cumin parcels with tahini
Chicken teriyaki with pineapple salsa
Pork Satay with peanut sauce
Chicken wings with barbeque sauce

DELUXE HORS D’ŒUVRES

Parfait of goose liver on pear salad, brioche
Butterfly prawn on chilli dip
Tuna tartare with wasabi mayonnaise
Thai glass noodles with smoked duck fillet
Pink lamb fillet with fig chutney
Ash chevre cheese rolled in herbs
Smoked halibut with keta caviar on pumpernickel bread
Marinated scallops on saffron dressing
Marinated Salmon on sweet mustard honey sauce

SWEETS

Tartlets with fresh fruits or strawberries
Selection of fine pralines
Petit fours
Fruit skewers dipped in chocolate
Thin apple tart
Lemon meringue tartlets
Famagusta cake
Cream puffs with fruit mousse
Vanilla éclair with mocha cream

A variety of Wedding Gala Menus and Buffets are listed below.

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

ELEONOR

Salad 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
and chocolate sauce

EPICUREAN

Italian style seafood salad with celery,
Lemon garlic aioli

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

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,
Avocado salsa

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

LYRA

Carpaccio of salmon and swordfish with rocket
and harlequin vinaigrette

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,
Honey and orange jus

Citrus crumble cheesecake on red berries coulis

QUEEN VERENIKIS

Pan-fried Foie gras,
Sautéed endive and Madeira glaze

Tiger prawn risotto with saffron cream

Spicy coconut curry soup

Braised sea bass on crushed truffle potatoes,
Basil oil

Champagne granité

Veal tenderloin wrapped in Parma ham,
Goat cheese risotto and braised kohlrabi
Port wine sauce

Chilled fruit brunoise on mango soup

Iced honey parfait with raspberry coulis, sesame seed cracker

Ravioli 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 CHEESES

International cheese board

with fruits and crackers

Wide selection of dessert specialities

from around the world

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Five star hotel dining for Cyprus Dream weddings - venue 4 A wide range of proposals listed in our Wedding Menus are available to add style and elegance to your event, from private open bars to Grande Champagne Receptions;
OPEN BAR WITH CYPRUS AND INTERNATIONAL DRINKS Selected wines of Cyprus including Red, White and Rosé, selected Cyprus Brandies Brandy Sour, Ouzo and Zivania, Imported Aperitifs Imported Spirits – House Brands including Vodka, Gin and Rum, Beers, Chilled Fruit Juices, Mineral Still & Sparkling Water Champagne, Cognacs and deluxe Brands are not included Accompanied by salted dried nuts, potato crisps, green and black olives, pretzels, carrot, cucumber and turnip sticks	OPEN BARS LOCAL DRINKS Selected 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 FRUIT PUNCH RECEPTION A variety of alcoholic and non-alcoholic fruit punch, garnished with fresh seasonal fruit Accompanied by salted dried nuts, potato crisps, green and black olives, pretzels, carrot, cucumber and turnip sticks SPARKLING WINE RECEPTION Anti Spumante, Henkell Trocken, Prosecco 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	CHAMPAGNE RECEPTION Ruinart, Bollinger, Moet & Chandon Nicolas Feuillatte Brut and Nicolas Feuillatte Rose (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
Med COLD HORS D’ŒUVRES To enrich your cocktail reception a wide range of hors d’ouevres and sweets are available Tomato bruschetta with basil Shrimp cocktail in a pastry tartlet Smoked Ham with melon Rosette of smoked salmon with dill Guacamole with nachos Houmus on Crostini with paprika crust Grilled eggplant roulade with spinach Italian salami with red onion jam Smoked trout mousse with caper berry Herbed cream cheese in a pastry shell Sea bass with tapenade Smoked chicken with green asparagus and black olive	M HOT HORS D’ŒUVRES Wild mushroom tartlets with lemon hollandaise Crostini with roasted peppers, mozzarella and basil Mini spring rolls with sweet Thai chilli sauce Spiced lemon chicken Yakitori Vegetarian Samosa with mango chutney King prawns in a coconut crust Beef and cumin parcels with tahini Chicken teriyaki with pineapple salsa Pork Satay with peanut sauce Chicken wings with barbeque sauce
DELUXE HORS D’ŒUVRES Parfait of goose liver on pear salad, brioche Butterfly prawn on chilli dip Tuna tartare with wasabi mayonnaise Thai glass noodles with smoked duck fillet Pink lamb fillet with fig chutney Ash chevre cheese rolled in herbs Smoked halibut with keta caviar on pumpernickel bread Marinated scallops on saffron dressing Marinated Salmon on sweet mustard honey sauce	SWEETS Tartlets with fresh fruits or strawberries Selection of fine pralines Petit fours Fruit skewers dipped in chocolate Thin apple tart Lemon meringue tartlets Famagusta cake Cream puffs with fruit mousse Vanilla éclair with mocha cream
A variety of Wedding Gala Menus and Buffets are listed below.
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	ELEONOR Salad 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 and chocolate sauce
EPICUREAN Italian style seafood salad with celery, Lemon garlic aioli 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
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, Avocado salsa 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
LYRA Carpaccio of salmon and swordfish with rocket and harlequin vinaigrette 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, Honey and orange jus Citrus crumble cheesecake on red berries coulis	QUEEN VERENIKIS Pan-fried Foie gras, Sautéed endive and Madeira glaze Tiger prawn risotto with saffron cream Spicy coconut curry soup Braised sea bass on crushed truffle potatoes, Basil oil Champagne granité Veal tenderloin wrapped in Parma ham, Goat cheese risotto and braised kohlrabi Port wine sauce Chilled fruit brunoise on mango soup Iced honey parfait with raspberry coulis, sesame seed cracker
The International Experience Buffet
COLD APPETIZERS Cold roast beef served with grain mustard mayonnaise and vegetables Cured ham, salami and Mortadella platter Thai glass noodle salad with coriander and minced pork Baby shrimp on avocado & corn salad Tuna Carpaccio with salsa verde Rocket salad leaves with parmesan slivers and cherry tomatoes 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	MAIN COURSE Ravioli 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 CHEESES International cheese board with fruits and crackers Wide selection of dessert specialities from around the world
A Taste of Cyprus Buffet
COLD APPERTIZERS Marinated octopus in vinegar Village salad Green salad with tomatoes, onions, peppers, oregano and feta cheese 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 CUTS AND CHEESES Hiromeri with melon, Lounza with fruit Feta cheese, halloumi and kefalodiri cheese	FROM THE CHARCOAL GRILL Sword fish in olive oil and lemon, Sheftalies BBQ Pork and Chicken Lounza and halloumi, Paphos sausages MAIN COURSES Assorted vegetables filled with rice and fresh herbs, Moussaka, Lamb kleftiko, Beef stifado, Deep-fried squid, Ravioli with halloumi cheese Cyprus style roasted potatoes, Spinach rice, Cauliflower Kappamas, pourgouri, grilled mushrooms Selection of Cyprus bread DESSERTS Fresh 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 FISH Smoked and marinated salmon with Mustard-dill sauce Hiromeri cured local ham with melon SALADS Tomato 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	HOT FROM THE GRILL BBQ 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 DESSERTS Lemon cheese cake Strawberries and cream Local fruit soup Tiramisu Baklavas Seasonal fruit Crème Brulée with rosewater Cyprus Delights

OPEN BAR WITH CYPRUS AND INTERNATIONAL DRINKS

OPEN BARS

LOCAL DRINKS

EXOTIC & TROPICAL FRUIT PUNCH RECEPTION

Med

COLD HORS D’ŒUVRES

M

HOT HORS D’ŒUVRES

DELUXE HORS D’ŒUVRES

SWEETS

Tartlets with fresh fruits or strawberries Selection of fine pralines Petit fours Fruit skewers dipped in chocolate Thin apple tart Lemon meringue tartlets Famagusta cake Cream puffs with fruit mousse Vanilla éclair with mocha cream

A variety of Wedding Gala Menus and Buffets are listed below.

ELEONOR

EPICUREAN

LETHE

OPIUM

MUSE

LYRA

QUEEN VERENIKIS

COLD APPETIZERS

Cold roast beef served with grain mustard mayonnaise and vegetables

Cured ham, salami and Mortadella platter

MAIN COURSE

DESSERT AND CHEESES

COLD APPERTIZERS

COLD CUTS

AND CHEESES

FROM THE CHARCOAL GRILL

MAIN COURSES

DESSERTS

COLD MEAT AND FISH

SALADS

HOT FROM THE GRILL

DESSERTS

OPEN BAR WITH CYPRUS
AND INTERNATIONAL DRINKS

EXOTIC & TROPICAL
FRUIT PUNCH RECEPTION

Tartlets with fresh fruits or strawberries
Selection of fine pralines
Petit fours
Fruit skewers dipped in chocolate
Thin apple tart
Lemon meringue tartlets
Famagusta cake
Cream puffs with fruit mousse
Vanilla éclair with mocha cream