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Wedding Dinner Menus at Aphrodite Hills
Buffet

Aphrodite Hills Wedding Menus

Traditional Cyprus Meze

(minimum 30people)

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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

Oven Style Potatoes

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 Medallions

Cajun BBQ Pork Spare Ribs

Chopped Fillet Burgers

Cajun Style Salmon

Marinated Baby Lamb Chops

 

Garnishes

Jacket Potatoes

Grilled Seasonal Vegetables

Corn on the Cob

Mustard Station & Sauces

 

Desserts

Apple Crumble

Chocolate cake

Kataifi

Baklava

Panna Cotta

Baked Cheese Cake

Panna Cotta and fresh seasonal fruits

 

 

Minimum number of 50 guests is the requirement to serve the above BBQ Menu on a Buffet.

For under 50 guests this menu will be served family style

Cherish Wedding Menu - Family Style

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Variety of Homemade Bread Rolls & Local Bread, Tahini, Taramasalata, Houmous, Tzatziki

 

Grilled Vegetables platter

Stuffed Vine Leaves

Village Salad with Feta Cheese

Beetroot Salad with celery and walnuts

Marinated Mushrooms with cilantro, oregano, olive oil, lemon

Caesar Salad with Cherry Tomatoes & Pomegranates

 

Roast Leg of Lamb filled with Halloumi & Ratatouille

Ancient Greek-Style Pork Belly Braised Sous-vide in Red Wine

Herb-Crusted Chicken Breast filled with Mozzarella & Sun-Dried Tomatoes

Roasted Salmon Medallions, Teriyaki Sauce

Chicken Fajitas, Sour Cream Dip

Vegetarian Lasagne

Seasonal Vegetables

Wild Rice with Vegetables

Baby Potatoes

 

Cheesecake

Black Forest Gateau

Tiramisu

Charlotte aux Fruits

Crème Brûlée

Panna Cotta

Brownies

Seasonal Fresh Fruits

Cherish Wedding Buffet

(minimum 50 people)

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Cold Decorated Displays

Italian Antipasti Corner accompanied by

Grilled Vegetables Platter

Stuffed Vine Leaves

Tomato & Mozzarella with baby rocket

 

Salads

Village Salad with Feta Cheese

Beetroot Salad with celery and walnuts

Marinated mushroom with cilantro, oregano, olive oil, lemon

Caesar Salad with Cherry Tomatoes & Pomegranates

Prawn Salad with Chicory & Cashew Nuts

Rocket and parmesan salad, pine nuts, pomegranate

 

Dips & Accompaniments

Cocktail Sauce,

Tahini, Taramasalata, Houmous, Tzatziki, Guacamole,

Blue Cheese, Caesar Dressing

Black Olives, Green Olives

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

Ancient Greek-style Pork Belly sous-vide in Red Wine

Herb Crusted Chicken Breast filled withMozzarella & Sun-dried Tomatoes

Seafood Penne with Prawns & Black Shell Mussels,Pink Vodka Sauce

Roasted Salmon Medallions, Teriyaki Sauce

Chicken Fajitas , Sour Cream Dip

Vegetarian Lasagne

Seasonal Vegetables

Wild Rice with vegetables

Dauphinoise Potatoes

 

Dessert Buffet

Cheese Cake

Black Forest Gâteau

Tiramisu

Charlotte aux Fruits

Crème Brûlée

Panna Cotta

Brownies

Chocolate Orange Cake

Cheese Platter

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

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