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

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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.

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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

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Stuffed ravioli with fricassee of scallops, mushrooms and baby artichokes, infused with lavender butter sauce

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Roasted blue booster tail on asparagus ragout and grilled arrow tomato, mashed root celery, vanilla lobster foam

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 Smoked salmon stuffed with mousse of smoked trout served with a horseradish tomato sauce

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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

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Mixed rice stuffed vegetables with parsley sauce

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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

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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

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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

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Crumbled chocolate mousse served with wild berries salsa

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 Apple tart with vanilla ice cream

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Strawberry cake served with strawberry tartar

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 Chocolate cake with wild berries

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 White chocolate bavarois with raspberries and red berry coulis

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Chocolate tart garnished with orange slices

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Nougatine parfait with caramel sauce

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Orange and chocolate terrine, served with strawberry coulis

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 Chocolate cake with pecan nuts and walnuts marinated in Cherry brandy

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Refreshing lime bavarois with citrus sauce

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Walnut tart baklava and vanilla ice cream