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)

Pickled sea bream | preserved lemon | slow cooked egg | hazelnut dukkah (s)

Eléa village salad | garden greens | tomatoes | Cucumbers | peppers | feta cheese | olives (v)

Herb crusted tuna | caper berries | kalamata olives | soft boiled egg |shallots (s)

Thinly sliced beef fillet | cognac glaze | radish | celery | fruit chutney

Jumbo prawn cocktail | tomato caviar | micro cress | tomato caviar | marie rose sauce (s)

 

 

Soups

Lobster bisque | shrimp dumplings (s)

Duck and shiitake consommé | candied beetroot

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 | kumera 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 boulanger potatoes | morel jus

Sea bass | tapenade | green pea | porcini | mascarpone gnocchi

Seared lightly smoked salmon | asparagus | baby spinach | sweet potato textures

Wok fried king prawns | udon noodles |shiitake mushrooms | teriyaki glaze

Tuna “la plancha” | Moroccan couscous | pomegranate | crispy pancetta |gin & lime jus

 

Desserts

Araguani chocolate fondant with jivara ice cream

Crème brûlée| mango salad | ginger ice cream

Tiramisu | chocolate crust | chilled sabayon | almond biscotti

Floating island | caramel nibs | crème anglaise

Pannacotta | berry compote | almond wafer (n)

Sticky toffee date pudding | butterscotch sauce | Madagascar vanilla gelato

Buffet Menu

Minimum 25 people

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Salads

Selection of Cold Meze – Houmous, Tahini, Tabouleh and Melintzanosalata (V)

Tomato Shells with Goats Cheese

Artichoke & Broad beans A La Greque

Grilled Wild Mushrooms

Vegetable Pane with Yoghurt Dressing

Green Salad with Chickpeas, Zucchini & Kefalotyri Cheese

Stuffed Vine Leaves with Rice

Grilled Vegetables with Oregano & Pine Nuts

Strained Yoghurt with Mint

Octopus with Olive Oil & Parsley

Pasta with Basil & Tomatoes

Rice with Raisins & Mushrooms

Salad Bar with Assorted Dressings & Condiments

 

Hot Dishes

Pork Souvla

Stuffed Chicken with Halloumi & Sundried Tomatoes

Sea Bass with Lemon Butter Sauce

Pork Afelia with Coriander Seeds & Village Wine

Moussaka

Cyprus Style Roasted Potatoes

Pourgouri (Bulghar wheat)

Imam Bayaldi

Rice Pilaff

 

Dessert

Vanilla Millefeuille

Individual White and Dark Chocolate Mousse

Chocolate Mud cake with Cream Cheese Coat

Warm Apple and Raisin Crumble with Vanilla Sauce

Assorted Baklava

Mango Passion Crème Brûlée

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

International Buffet Menu

Minimum 25 people

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Salads
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, Moutabel, Tabouleh and Baba Ghanouj
Smoked Assorted Fish Platter with Onions, Capers and Lemons
Assorted Lettuce & Condiments

Salad of Fennel, Cucumber and Orange
Thai Beef Salad
Grilled Octopus Salad with Potato, Olive Oil and Spanish Paprika
Chilled Gazpacho Shots

 

Hot Dishes
Hungarian Chicken Breast Paprikash
Grilled Lamb Chops with Rosemary Sauce
Spanish Style Pork Stew and Bayildi
Grilled Sea Bass with Herb Butter
Cheese Gratin Vegetable Lasagne
Stir-fried Vegetables with Fresh Herbs
Seafood Fried Rice with Crispy Onions
Roast Potatoes with Rosemary

 

From the carving station (Select One)

Roasted Pork
Roasted Leg of Lamb
Roast Beef and Yorkshire Puddings

 

Desserts
Vanilla Millefeuille
Individual White and Dark Chocolate Mousse
Assorted Fruit Tartlets
Sour Cherry Cream Cheese Cake
Chocolate Mud Cake with Cream Cheese Coat

Assorted Fruit Tartlets
Warm Apple and Raisin Crumble with Vanilla Sauce
Assorted Baklava
Mango Passion Crème Brûlée

Seasonal Sliced Fruits

Meditteraean Buffet Menu

Minimum 25 people

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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 Ciprianni
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
Green Bean and Tomato Salad
Pork Tonato
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 Balsamico Jus
Pork Picatta with Pine Nuts, Mushrooms and Parmesan in Masala Sauce
Breast of Chicken in Red Vermouth, Olives and Fennel Seeds
Spezatino di Manzo with Dumplings (Beef Stew)
Lasagne
Pizza Tomato, Basil, Mozzarella
Pizza eggplant, Prosciutto, Onions, Garlic and Herbs
Roasted Vegetables with Herbs
Parmesan and Saffron Cakes
Garlic Potatoes with Rosemary

 

Desserts
Bignolata (mini profiteroles filled with coffee cream)
Fruit Tartlets
Mini Lemon Meringue
Mixed Berry Crumble
Apricot Clafoutis
Pannacotta
Tiramisu
Pistachio and Amarena Cherry Crème Brûlée
Selection of individual Mousses
Sliced Fruits