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Elysium Hotel Wedding Menus Please close window to return to main page |
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Set Menu 1 ~ Artemis Selection of Cyprus appetizers
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Set Menu 2 ~ Venus Zucchinis and cheese pie with a tomato and basil dressing
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Set MENU 3 ~ Orpheus Melon, coriander and Parma ham soup
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CREATE YOUR OWN BY CHOOSING 1 STARTER, 1 MAIN COURSE AND 1 DESSERT |
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TO START WITH …*Foie gras terrine with pear and star anis compote, toasted brioche • Zucchinis and cheese pie with a tomato and basil dressing • Fondue of goat cheese and puff pastry with delicate coulis of berries • Magret of duck with oranges and onions • Chef Martin’s salad • Tartar of tuna with caviar in a crystal copula • *Timbale of foie gras and apples served with a dressing of vanilla oil • Salad of grilled pears and gorgonzola cheese • Thinly sliced fillet of salmon with almonds and lemon dressing • Duck comfit, accompanied with a delicate chutney of onions and grapes • *Scallops wrapped in Parma ham accompanied with home made potato puree and red onion compote • Mixed garden salad with grilled chicken, sundried tomato, pesto, parmesan flakes and garlic crouton • *Sea scallops wrapped in bacon accompanied with prawn and green salad • Garden mixed salad with crispy prosciutto, roasted pine nuts and sundried tomato pesto • Selection of Cyprus appetizers (*Supplement of € 5.00) SOUP Mussels and green pepper soup Wild mushroom cream soup Melon, coriander and Parma ham soup SORBET Sorbets of grapefruit and Campari Sorbet of lime and angostura Sorbet of basil and lemon Sorbet of mandarin and thyme Mandarin and basil granité Green apple and calvados sorbet |
THE MAIN AFFAIR… Oven roasted beef fillet with wild mushroom mousseline, fondant potatoes and garlic jus • Beef tenderloin cooked in teppanyaki style, served with rucula salad and parmesan, carrot, orange and ginger puree • Beef tagliatta with white beans, rocket and parmesan cheese • *Beef tenderloin topped with foie gras, accompanied with a delicate sauce of green pepper and plums • Grilled rack of lamb in green pepper sauce served with potatoes and grilled vegetables • Breaded loin of lamb with fresh ginger, lime leaves and lemon grass served on a bed of sweet potatoes • Lamb ravioli with butter and sage sauce • Roasted rack of lamb, served with a crispy crust of our garden herbs, gratin of potatoes and grilled seasonal vegetables • Veal chop glazed in red wine and shallots sauce, polenta and mozzarella • Roasted chicken breast stuffed with green asparagus, sundried tomato and mozzarella, in a delicate creamy sauce of coriander • *Scallops and black truffle risotto • Sea bass fillet served on a bed of grilled asparagus accompanied with steamed potatoes • Sea bass Caponata Sicilian style with green sauce • Roasted fillet of sea bass with Mediterranean vegetables, our signature potatoes and basil • Salmon fillet with Mediterranean sauce and seasonal vegetables • Grilled salmon fillet with steamed vegetables and tagliatelle al pesto • Breaded tuna in sesame seeds, accompanied with glazed leeks and carrots, soya and balsamic sauce • Cod fish in honey and vanilla sauce with kidney beans and sundried tomatoes (*Supplement of € 7.00) |
DESSERT Black and white chocolate Millefeuille, pistachio sauce • Kefir lime tart with ginger lemon sorbet • Marinated strawberries in balsamic vinegar and black pepper accompanied by a vanilla ice cream • Trilogy of Italian desserts • Five spices warm chocolate cake • Semifreddo of grappa accompanied with Amarena cherry sauce • Mousse of wild orange and dark chocolate • Famagusta orange cake, grapefruit sauce and vanilla ice cream • White chocolate pistachio terrine with amarena cherries • Viennese apple strudel with vanilla ice cream • Crumble cheesecake with amarena cherries |