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Five star hotel dining for Cyprus Dream weddings - venue 4 |
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TO START WITH.... Salmon tartar with scallop and lime Green asparagus with raw ham, pan-fried duck foie gras, olive oil and balsamic dressing, mustard cream Prawns turn over flavoured with tarragon, crunchy salad with a roasted prawn Chilled melon Gazpacho with vanilla flavour Lemon sherbet Morels and wild mushroom tartlet with fine herbs cream froth Ceviche of scallop with mango, passion fruit and kiwi’s coulis Marinated home-made Norwegian salmon with horseradish mousseline and selected salad Fresh pan-seared tuna with capers, lemon, cherry tomatoes and olives. Minted couscous with a thick fried tomato, feta cheese and capers with olive oil Assorted Cyprus meze served with tahini, houmous, tarama, tzatziki, served with grilled pitta bread Vegetable Tian served with vine tomato, celery and mozzarella, Aragula salad with pesto and balsamico reserve Crispy baby Romaine with sundried tomato and olives served with mustard dressing, parmesan tuile Young asparagus with French beans salad, shaved parmesan, olive dressing Grilled vegetables with goat cheese, rocket, pesto and balsamico reduction SOUP Asparagus cream soup over glazed with curry cream Wild mushroom cream soup |
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THE MAIN AFFAIR...Roasted rack of lamb with a crust of spiced bread, four spice light jus Pan-fried sea bass flamed with pastis Prime fillet of beef with a shallot red wine reduction and bitter chocolate Dutch milk-fed veal escalope with chives cream sauce Beef tenderloin served with Béarnaise sauce Roasted farmed chicken breast with gravy jus Slow-cooked pork cutlet with herbs and jus, pommery mustard sauce Grilled balsamic chicken breast with Cyprus lime Grilled French duck breast with Thai red curry, fragrant rice and steamed vegetables Roasted sea bass on brained fennel, pernod emulsion with olive oil Ragout of wild mush room in a phyllo pastry, tomato, coulis and sprout salad Mediterranean tartlet with smoked cheese Farfalle pasta with black olive, grilles pepper, Pommery mustard cream Baked aubergine with couscous and bean ragout |
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dDESSERT OPTIONS...Rum Baba served in a fine glass with a cold pear espuma Tiramisu Crème brulee Chocolate cappuccino with Grand Marnier flavoured orange Gratinated apple on almond cream, honey ice cream Freshly cut grapefruit scented with rose syrup, brittle pistachio nuts Lukewarm chocolate Moelleux served with vanilla ice cream Vanilla and chocolate Pannacotta with strawberry Passion fruit parfait with an exotic salsa Marinated strawberry with fresh mint, lemon sherbet Ice nougat with wild berries Pineapple Carpaccio with banana ice cream Trio of pastry chef chocolate inspiration Orange semolina cake served with citrus compote |