Wedding Dinner Menus at the Annabelle Hotel
Annabelle Hotel Wedding Menus
Plated Set Menu 1
Amorosa Restaurant and Asteras
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Marinated Scallop
With vanilla, lime, Granny Smith and mango salad
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Pumpkin and Sweet Potato Cannelloni
Cucumber and dill relish
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Sorbet
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Roasted Lightly Smoked Beef Tenderloin
Spiced duck foie gras, port and red wine reduction
***
Yoghurt and Lemon Parfait
Blackcurrant and almond dacquoise
Plated Set Menu 2
Amorosa Restaurant and Asteras
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Asian Red Tuna Tartar
Crunchy daikon, toasted sesame and coriander pesto Light wasabi and yoghurt sauce
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Clear Crustacean Soup
Lobster and prawn ravioli, flavoured with lemon grass
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Spiced Seasonal Vegetable Tagine
Citrus and coriander reduction
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Sorbet
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Roasted Lamb Loin
With fresh oregano, black olive crust and Bayaldi,
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Dark chocolate sphere
Crispy praline and light chocolate cream
Sharing Menu 1
Amorosa Restaurant and Asteras
(all menu items are served sharing style on the table)
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Beef tenderloin tataki, pickled egg and kimchi salad
Prawn ravioli flavoured with lemon grass, chili-lime salsa
Warm white asparagus, duck foie gras and dried fruit vinaigrette
***
Roasted veal tenderloin, peanuts and coconut sauce
Corn fed chicken tagine, spiced coriander jus
Grilled scallop, mango salad and chili oil
***
Caramelized pecan tart, light chocolate cream
Lemon ricotta cheesecake with citrus sauce
Sharing Menu 2
Amorosa Restaurant and Asteras
(all menu items are served sharing style on the table)
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Vitello tonnato, fine slices of veal and tuna sauce
Green mango and daikon salad, ponzu vinaigrette
***
Green pea risotto flavoured with black truffle
Pan-fried foie gras medallion, green apple salsa
***
Sorbet
***
Smoked beef tenderloin, port and red wine reduction
Roasted wild sea bass, black beans and fennel marmalade
Pan-fried red mullet, Sicilian caponata with almond and mint
***
Brittany sablé, light dark chocolate mousse Coconut opera
Buffet Menu 1
Minimum 30 pax
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Salads and Cold Appetisers
Traditional Greek salad, Kalamon olives, Fetta and capers (D, V)
Tomato with Anari Caprese Style with Pesto (D, V, N)
Chicken Caesar salad with marinated anchovies and Parmigiana (U, E, G, F, D)
Seafood salad, avocado, sweet potatoes and coriander (B, M, F, D)
Rocket salad, dried tomatoes, sauteed Oyster mushrooms and Balsamico (S, V)
Live Salad Station
Cucumber, tomato, peppers, spring onion, carrots, lentils, tuna in oil, beetroot, marinated olives, capers, gherkins, fresh mixed leaves Choice of Dressing
Olive oil, Balsamic vinegar, mustard vinaigrette (U)
Hot Dishes
Baked salmon filet steaks with fresh tomatoes, basil and olive oil salsa (F)
Stuffed chicken roulade with Halloumi and mint (D, C, A, S)
Slow cooked belly of pork with “Maratheftiko” wine and coriander (C, A, S)
Vegetarian moussaka with chickpea stew (D, G)
Roasted village potatoes with onions and tomatoes (V)
Steamed mixed seasonal vegetables (V)
Desserts
Walnut cake, praline cream and caramelized nuts (D, G, E, N)
Annabelle chocolate cake with raspberry gel (D, G, E, N)
Tutti fruitti baked cheesecake (D, E, G)
Vanilla panna cotta with seasonal fruit compote (D, A)
Fresh seasonal fruit selection
Buffet Menu 2
Minimum 30 pax
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Salads and Cold Appetisers
Italian “Panzanella” salad Tomato Caprese salad
Beef Carpaccio, rocket leaves and mustard emulsion
Five spiced duck salad, mango and watercress
Prawn and pineapple salad
Olivier salad
Live Salad Station
Cucumber, tomato, peppers, spring onion, carrots, French beans, couscous, potatoes, boiled eggs, beans, lentils, tuna in oil, beetroot, croutons, marinated olives, capers, gherkins, fresh mixed leaves
Choice of Dressing
Olive oil, aged Balsamic vinegar, mustard seed Italian, citrus, thousand islands, French, Caesar
Hot Dishes
Beef sirloin with peppercorn sauce
Slow cooked belly of pork with “Maratheftiko” wine and coriander
Chicken “Fafa”, spinach and coconut sauce
Steamed sea bass, lemon grass and coconut sauce Baked potatoes, yogurt and herbs
Seasonal steamed vegetables
Cantonese egg fried rice
Desserts
Tutti fruitti baked cheesecake
Apple tart with almond and vanilla
Bitter chocolate with orange
Greek yoghurt jelly with honey and crystallised pistachio
Mini lemon merengue pie
Fresh seasonal fruit
Buffet Menu 3
Minimum 30 pax
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Salads and Cold Appetisers
Greek village salad
Green beans salad with Hiromeri
“Louvana” - Yellow lentil salad with cumin and root vegetables
“Kapama” - Fried cauliflower, Tahini dressing and sesame seeds
Local baby potatoes salad with fresh herbs and “Village” sausage Cypriot crudités - Variety of local & crunchy seasonal vegetables Okra with tomato sauce and feta crumble
“Koupepia” - Wine leaves stuffed with rice and herbs
Taramosalata, Hummus, Tzatziki, Melitzanosalata Marinated olives
Cheese Station
Halloumi cheese, fresh Anari, Feta, Kefalotiri with crackers dried fruit and honey nuts
Soup Station
Fakes - traditional Cypriot light sour lentil soup
Hot Lamps
Pork Lountza, grilled Halloumi, Koupes, fried calamari Local Pitta bread with olive oil & oregano
Hot Dishes
Beef “Stifado”, beef stew with cinnamon
“Afelia” - Slow cooked pork belly with Maratheftiko wine and coriander
“Tavas” - Leg of lamb cooked with cumin and root vegetables
“Pastichio” - Pasta with mincemeat and béchamel
Grilled Sea bass with garlic and oregano
Village roast potatoes with tomatoes and oregano
Bulgur wheat with tomato sauce
Sautéed seasonal vegetables
Desserts
Pistachio Baklava
“Anarotourta” - Anari mousse and baklava layers Cinnamon and rose water rice pudding Famagusta orange cake
Masticha Cream Brulée Chocolate Tevani
Kids Menu
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Starters
Small Greek village salad (G, D)
or
Tomato and Buffalo Mozzarella Caprese(G, D, N)
or
Julius cheese croquettes, lettuce and Caesar sauce (G, D, N, E, F)
Main course
Chicken breast Cordon Bleu, tomato marmalade (G, N, E)
or
Steamed salmon scallop, citrus gremolata (F)
or
Grilled Beef tenderloin medallion, big Bob sauce
Accompaniment, green beans, baby roasted potatoes or French fries
Sweet tooth
Iced vanilla and strawberry sandwich (D, E, G, N)
or
Funky milk Chocolate Lollipop (D, E, G, N)
or
Rainbow upside down fruits Jelly