Wedding Dinner Menus at the Elea Club
Elea Club Wedding Menus
Gala Dinner
Maximum 60 people
(a choice of 3 courses from the below)
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Appetisers
Grilled vegetable tian | goat cheese smoothie | black olive mikado (v)
Carpaccio of Scottish marinated salmon | avocado quenelle | black tiger prawns | pickled red onion |caper berries | lime aioli
Eléa village salad | garden greens | tomatoes | cucumbers | peppers | feta cheese | olives (v)
Herb crusted tuna | caper berries | kalamata olives | soft boiled egg |shallots (s)
Smoked duck salad | poussin liver pate | apple & mango chutney | mixed fruit jelly |spiced honey glaze | balsamic pomegranate jus
Jumbo prawn cocktail | tomato caviar | micro cress | marie rose sauce (s)
Soups
Lobster bisque | shrimp dumplings (s)
Roasted pumpkin & coconut curry soup | green pumpkin seeds
Mushroom cappuccino | porcini gnocchi (v)
Main course
Risotto | porcini | black truffle | parmesan crisp (v)
Vegetable terrine | crunchy risotto sphere | roasted tomato butter (v)
Chicken breast | kumara swipe | baby seasonal vegetables | lemon grass foam
Duck breast | leek confit | black truffle | puy lentils
Lamb shank | fondant potatoes | provençal vegetables | sweet garlic reduction
Slow cooked belly pork | mustard mash | cauliflower | anise jus
300g rib eye steak| braised root vegetables | chorizo boulangere potatoes | morel jus
Sea bass | tapenade | green pea | porcini | mascarpone gnocchi
Seared lightly smoked salmon | asparagus | baby spinach | sweet potato textures
Pacific king prawns | creamy sun dried tomato risotto | spinach | cherry tomatoes │baby rucola | saffron garlic butter sauce | lobster foam
Forest mushroom crusted cod fish | spinach dusted with fresh herbs & onion crumble |smoked mustard crushed potato | asparagus | carrot textures | tomato butter sauce
Desserts
Araguani chocolate fondant with jivara ice cream
Crème brûlée| mango salad | ginger ice cream
Tiramisu | chocolate crust | chilled sabayon | almond biscotti
Panna cotta | berry compote | almond wafer (n)
Sticky toffee date pudding | butterscotch sauce | Madagascar vanilla gelato
BBQ Menu A
Minimum 25 people
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Salads
Green salad with chickpeas, zucchini & kefalotyri cheese
Baby spinach salad with sour cream mushrooms & croutons
Red onion, celery & sliced tomato salad
Eléa salad
Beetroot & feta cheese salad
Cyprus style potato salad
Mediterranean rice salad with vegetables
Selection of dips - tahini, tzatziki and moutabal
Olives, capers & pickled vegetables
Assorted dressings & condiments
Pita bread
From the grill
Chicken souvla
Cajun – style spiced boneless pork chops
Lamb kofta with cumin
Rosemary marinated chicken
Sausages
Grilled sheftalia
Side dishes
Grilled Seasonal Vegetables
Baked potatoes with sour cream & chives
Desserts
Chocolate brownie cake
Vanilla panna cotta
Fruit crumble
White and dark chocolate mousse
Mixed fruit skewers
Cyprus Buffet Menu
Minimum 25 people
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Starters
Selection of dips – houmous, tahini and melitzanosalata
Eléa salad
Tomato shells with goat cheese
Roasted artichoke salad
Vegetable pane with yoghurt dressing
Green salad with chickpeas, zucchini & kefalotyri cheese
Quinoa & feta salad with roasted vegetables
Stuffed vine leaves with rice
Octopus with olive oil & parsley
Mediterranean rice salad with vegetables
Mixed olives, capers & pickled vegetables
Strained yoghurt with mint
Selection of dressings & condiments
Hot Dishes
Pork souvla
Stuffed chicken with halloumi & sundried tomatoes
Sea bass with lemon butter sauce
Marinated grilled lamb chops
Sheftalia
Moussaka
Side Dishes
Cyprus style roast potatoes
Pourgouri (bulgar wheat)
Roasted market vegetables
Dessert
Famagusta orange cake
Mixed fruit tartlets
Lemon meringue tart
Chocolate brownies
Variety of macaroons
Assorted baklava
Sliced seasonal fruits
Children's Menu
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Main Courses
Spaghetti Bolognaise or Napolitano
Grilled Pork Sausages on Mashed Potatoes with Peas and Gravy
Black Angus Beef or Cheese Burger with Rainbow Slaw and chips
Breaded Fish squares with chips and peas
Breaded Chicken Nuggets with Rainbow Slaw
Pork Schnitzel with Broccoli
Desserts
Chocolate Brownies with Vanilla Ice Cream
Seasonal Fruit Salad
Ice Cream Cup
The menu's shown below are available at a supplement
BBQ Menu B
Minimum 25 people
Menu available at a supplement
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Salads
Spinach, rocket & feta salad with citrus dressing
Halloumi, watermelon & mint salad
Baby shrimp, avocado & mango salad with lime dressing
Stir fried wild mushroom salad with garlic, balsamic & olive oil dressing
Caesar salad
Tomato shells with goat cheese
Pomegranate tabbouleh
Potato salad with spring onions, parsley, olive oil & lemon
Shredded summer slaw
Avocado yoghurt
Selection of dips - houmous, tzatziki and melitzanosalata
Salad bar: green salad, black & green olives, pickled vegetables
Assorted dressings & condiments
Pita, village & olive bread
From the grill
Chicken skewers marinated with lemon & basil
Lamb chops with olive oil & rosemary
Beef medallions with garlic & thyme
Grilled sea bass fillets
Pork souvla
Grilled Angus burgers
Side dishes
Roasted vegetables
Chunky chips
Vegetable pasta bake
Desserts
Mango passion crème brûlée
Strawberry panna cotta
Fresh berry tiramisu
Vanilla mille-feuille
Lemon mousse
Warm apple and raisin crumble with vanilla sauce
Chocolate orange tart
Mediterranean Buffet Menu
Minimum 25 people
Menu available at a supplement
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Starters
Grilled eggplant rolls with herb sauce
Grilled vegetable antipasto
Seafood salad with saffron potatoes in lemon garlic dressing
Black mussels with white wine and parsley
Beef carpaccio cipriani
Salad of herb frittata in orange dressing
Tuna salad with oven-dried tomatoes, olives, peppers and spring onions
Marinated calamari and artichoke salad in spicy olive vinaigrette
Grilled wild mushrooms
Pork tonnato
Marinated olives
Tomato mozzarella
Assorted cold cuts - parma, mortadella and salami
Salad bar with assorted dressings & condiments
Hot Dishes
Prawns with pancetta, garlic confit in balsamic jus
Pork piccata with pine nuts, mushrooms and parmesan in masala sauce
Breast of chicken in red vermouth, olive and fennel seed sauce
Grilled Mediterranean salmon fillets
Spezzatino di manzo with dumplings (beef stew)
Lasagne
Pizza with tomato, basil & mozzarella
Side Dishes
Roasted vegetables with herbs
Green beans with pancetta, cherry tomatoes & mixed herbs
Parmesan and saffron cakes
Garlic potatoes with rosemary
Desserts
Profiteroles filled with cream
Mixed fruit tartlet
Lemon meringue
Mixed berry crumble
Apricot clafoutis
Chocolate & orange panna cotta
Tiramisu
Vanilla crème brûlée
International Buffet Menu
Minimum 25 people
Menu available at a supplement
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Starters
Glass noodles with seafood and asparagus
Tomato and mozzarella salad with pesto dressing
Chicken and papaya salad with spring onions
Selection of cold meze – houmous, moutabal, tabbouleh and baba ghanoush
Salad of fennel, cucumber and orange
Thai beef salad
Grilled octopus salad with potato, olive oil and Spanish paprika
Pumpkin, halloumi & rocket salad
Baby spinach salad with sour cream mushrooms and croutons
Chilled gazpacho shots
Hot Dishes
Chicken teriyaki
Grilled lamb chops with rosemary sauce
Spanish style pork stew and bayildi
Grilled sea bass fillets with garlic herb butter
Cheese gratin vegetable lasagne
From the carving station (Please Select One)
Roast pork
Roast leg of lamb
Roast beef and Yorkshire puddings
Side Dishes
Roast potatoes with rosemary & thyme
Rice pilaff
Stir-fried vegetables with fresh herbs
Desserts
Warm apple and raisin crumble with vanilla sauce
Mango passion crème brûlée
Strawberry panna cotta
Cheesecake with forest fruits
Chocolate orange cake
Vanilla & strawberry mille-feuille
White and dark chocolate mousse
Fresh fruit salad