
Wedding Dinner Menus at Aphrodite Hills

Aphrodite Hills Wedding Menus
Traditional Cyprus Meze
(minimum 20 people)
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Breads
Grilled Paphitiki Pitta with Oregano
Village Bread with Prozimi
Koullouri with Mastiha & Mechlepi
Cold Starters & Dips
Traditional Village Salad with Feta Cheese
Tzatziki, Tahini, Houmous, Eggplant Dip, Fava Bean Dip
Black Olives, Green Olives Tsakistes
Lemon Wedges
Hot Starters
Koupepia - Stuffed Vine Leaves
Grilled Halloumi
Grilled Loukaniko & Lountza
Grilled Garlic Mushrooms
Yiouvetsi - Pasta with Vegetables & Anari Cheese
Fried Pork Meatballs
Feto Mpoukies - Feta Parcels
Main Dishes
Beef Stifado
Pork Souvlakia & Sheftalia
Grilled Chicken Kebabs
Grilled Pork Belly Krasato
Lamb Kleftiko
Potatoes Antinaktes - White Wine & Coriander
Seasonal Traditional Vegetables
Desserts
Selection Cyprus Desserts
Local Fruits
Happily Ever After
BBQ Wedding Buffet
Refreshing Salads
Tomato & Onion Salad with Feta & Oregano
Green Salad tossed with Ranchero Dressing
Avocado, Pink Baby Shrimps, Celery & Mango
Village Salad with Feta Cheese
Dips & Dressings
Taramasalata, Tahini, Tzatziki, Houmous, Roasted Pepper Dip,
Selection of Pickled Vegetables, Olives
Honey Mustard Dressing, Balsamic Vinaigrette,
Mayonnaise Dressing, Marie Rose Sauce
Bread Station
Selection of Homemade Rolls Grilled Pitta Bread,
Cyprus Bread with Olive & Oregano
From the Grill – Live Cooking
Three types of Sausages
Marinated Tandoori Chicken Skewers
Marinated Ginger Beef Rib Eye Steak
Cajun BBQ Pork Spare Ribs
Chopped Fillet Burgers
Tennessee Grilled Fillet of Grouper
Marinated Baby Lamb Chops
Garnishes
Jacket Potatoes
Grilled Tomatoes, Eggplants & Spring Onions
Corn on the Cob
Mustard Station & Sauces
Desserts
Fruit Charlotte
Pear Tart
Kataifi
Baklava
Rizogalo
Baked Cheese Cake
Panna Cotta
Fresh Fruits
Minimum number of 40 guests is the requirement to serve the above BBQ Menu on a Buffet.
For under 40 guests this menu will be served family style
True Love Wedding Buffet
(minimum 50 people)
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Cold Displays
Smoked Salmon Wrap with Philadelphia Cheese & Avocado
Antipasti Platter with Charcuteries & Grilled Vegetables
Tortilla de Patatas with Chorizo Sausage
Eggplant Tempura with Sesame Seeds, Tomato Relish
Shots of Melon Gazpacho with Mint
Salads
Village Salad
Beetroot, Apple, Orange Segments & Pomegranate Salad garnished with Peanuts
Spinach & Rocket Salad with Brie Cheese, Citrus Dressing
Szechuan Noodle Salad
Crab & Pineapple Salad with Iceberg Lettuce & Cashew Nuts
Potato Salad
Dips
Balsamic Vinaigrette
French Dressing
Tahini
Taramasalata
Eggplant Dip
Olives
Preserved Lemons
Bread
Focaccia
Pitta Bread
French Baguette
Koulouri
Carving
Slow-Roasted Pepper-Crusted Leg of Lamb
with Pecorino Cheese, Lamb Jus
Heated Lamps
Tandoori Chicken Wings
Honey Glazed Gammon, Pineapple Sauce
Main Dishes
Beef Bourguignon with Mushrooms, Bacon & Shallots
Grilled Chicken Skewers with Yogurt & Garlic
Salmon & Grouper Medallions on Leek & Pepper Ragoût, Saffron Sauce
Penne Pink Vodka Sauce with Rocket & Black Olives
Seasonal Vegetables
Cumin & Almond Basmati Rice Pilaf
Baby New Potatoes with Lemon & Thyme
Desserts
Sachertorte
Pear Tart
Black Forest Gâteau
Blood Orange Bavarois
Baked Cheese Cake with Forest Fruits
Strawberry Mousse in Glasses
Brownies
Savarin aux Fruits
Tiramisu
Lemon Meringues
Fruit Display
Cherish Wedding Buffet
(minimum 50 people)
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Cold Decorated Displays
Italian Antipasti Corner accompanied by
Grilled Vegetables & Chutneys
Stuffed Vine Leaves
Tomato Mozzarella
Vitello Tonnato with Ciabatta Croutons
Grilled Eggplant Rolls with Anari Cheese, Pine Nuts & Herbs,
Salads
Village Salad with Feta Cheese
Beetroot, Potato & Pickled Egg Salad
Mushrooms à la Greque
Caesar Salad with Cherry Tomatoes & Pomegranates
Prawn Salad with Chicory & Cashew Nuts
Potato Salad
Dips & Accompaniments
Cocktail Sauce, Thousand Island, Tartar, Mayonnaise
Tahini, Taramasalata, Houmous, Tzatziki, Guacamole,
Blue Cheese, Caesar Dressing
Black Olives, Green Olives, Olive Tapenade
Vinaigrette, Balsamic Vinaigrette, Ladolemono, French Dressing
Bread Display
Variety of Homemade Bread Rolls & Local Bread
Carving Station
Crusted Slow-Roast Beef Strip Loin,
Mushroom Sauce & Béarnaise Sauce
Heat Lamps
Spring Rolls, Plum Sauce
Chicken Fajitas, Sour Cream Dip
Main Dishes
Roast Leg of Lamb filled with Halloumi & Ratatouille
Tian of Vegetables
Ancient Greek-style Pork Belly braised in Red Wine
Herb Crusted Chicken Breast filled with
Mozzarella & Sun-dried Tomatoes
Seafood Penne with Prawns & Black Shell Mussels,
Pink Vodka Sauce
Duo of Poached Salmon & Baked Grouper Medallions, Teriyaki Sauce
Vegetarian Lasagne
Seasonal Vegetables
Egg Fried Rice
Dauphinoise Potatoes
Dessert Buffet
Cheese Cake
Black Forest Gâteau
Tiramisu
Charlotte aux Fruits
Crème Brûlée
Gianduja
Panna Cotta
Brownies
Chocolate Orange Cake
Frutti di Bosco in Glasses
Seasonal Fresh Fruits
Gala Dinner Menu Selector
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Appertizers
From the Sea
Lobster medallion with avocado kernel, green wood apple, chutney, arugula and baby green salad,
drizzled with mild wasabi and orange dressing
Stuffed ravioli with fricassee of scallops, mushrooms and baby artichokes, infused with lavender butter sauce
Roasted blue booster tail on asparagus ragout and grilled arrow tomato, mashed root celery, vanilla lobster foam
Smoked salmon stuffed with mousse of smoked trout served with a horseradish tomato sauce
King prawn salad with lemon and ginger dressing
From the Earth
Goat’s cheese with grapes tart and fig compote on peppered honey jus, caramelized walnuts and rocket leaves
Mixed rice stuffed vegetables with parsley sauce
Artichoke and broad beans salad with vinaigrette of fresh herbs
Avocado with fresh vegetables and coriander cherry vinaigrette
From the Land
Black Angus beef carpaccio on rocket leaves, sun-dried tomato tapenade with olive mousse, parmesan biscuit
Foie gras terrine with crème blue and ice cream, fysalis confit and fig jam
Pan seared baby chicken, artichokes with mustard cream sauce
Main Course
From the Sea
Baked oven red mullet and silver sea bream fillets, wild baby new potato, glazed red beetroot and grilled zucchini, vanilla lemon emulsion
Fillet of sole and salmon on a caviar sauce, steamed potatoes and baby spring vegetables
Red mullet with fried spinach, spring onion and olive puree, ink tagliatelle lemon and olive oil sauce
Fillet of salmon with lemon butter sauce, mini vegetable ratatouille and fresh oiled parsley potatoes
Fillet of sea bass with oranges and green peppercorns sauce, puree potatoes and seasonal vegetables
From the Land
Pan-fried chicken breast stuffed with mozzarella cheese and sun-dried tomatoes, herbed roasted potatoes, seasonal vegetables, thyme sauce
Chicken supreme with a light vermouth sauce, puree potatoes and spring baby vegetables
Roasted breast of duck with plum sauce, oven baked potatoes and red cabbage
Honey and orange marinated wild boar on port wine sauce, sweet potato and organic winter vegetables
Milk fed baby veal loin with thyme and peppercorn sauce, sweet potatoes, glazed vegetables
Dessert
White chocolate mousse infused with orange sauce
Crumbled chocolate mousse served with wild berries salsa
Apple tart with vanilla ice cream
Strawberry cake served with strawberry tartar
Chocolate cake with wild berries
White chocolate bavarois with raspberries and red berry coulis
Chocolate tart garnished with orange slices
Nougatine parfait with caramel sauce
Orange and chocolate terrine, served with strawberry coulis
Chocolate cake with pecan nuts and walnuts marinated in Cherry brandy
Refreshing lime bavarois with citrus sauce
Walnut tart baklava and vanilla ice cream