International Experience Buffet

Minimum 40 people

​

 *  *  *  *  *  *  *

 

Appetisers and refreshing salads

Antipasti with International Cold Cuts

Whole Poached Salmon “Bellevue”

Selection of Smoked & Marinated Seafood

Grilled Mediterranean Vegetables with Balsamic Vinegar

Traditional Village Salad

Potato Salad with Crispy Bacon and Cornichons

Green Asparagus with Italian Vinaigrette

Shrimp, Avocado & Black Olive Salad

Caesar Salad with parmesan shavings & Garlic Croutons

Selection of mixed garden greens & vegetables

Selection of dressings & condiments

Cypriot Dips: tahini, tarama, tzatziki

Rocket Salad Leaves with Almond Slivers and

Cherry Tomatoes

Pickled Vegetables

 

Main courses

Roasted chicken breast, wild mushrooms, Marsala jus

Sautéed strips of beef in a pepper cream sauce

Medallions of pork, caramelized apple, grain mustard jus

Spanish Seafood Paella

Baked Salmon on spinach a la crème, sautéed shrimps

Porcini Mushroom ravioli with cream sauce

Basmati Rice

Roasted New Potatoes with Butter & Green Herbs

Selection of Garden Vegetables

 

Carving station

Slow-Cooked Roasted Beef, Roast Lamb Leg and Loin

Selection of Mustards, Red Wine Sauce and Horseradish Cream

 

Desserts and cheeses

International Cheese Board with Fruit and Crackers

Wide Selection of Dessert Specialties from around the world

Selection of Fresh Fruit

Taste Of Cyprus Buffet

Minimum 40 people

​

 *  *  *  *  *  *  *

 

Appetisers and refreshing salads

Marinated Octopus in Olive Oil and Oregano

Village Salad with Feta

Rocket Salad with Cherry Tomatoes

Beetroot with Garlic in Olive Oil and Red Vinegar

Potato Salad with Capers and Onions

Artichokes in Olive Oil and sliced Olives Marinated Mushroom Salad

Black and Green Olives

Tahini, Tarama, Tzatziki

Fried Aubergines with Yoghurt and Garlic

Hiromeri with Melon and fresh Mint

Smoked Lountza with Fruit

Feta and Kefalotyri Cheese

 

From the charcoal grill

“Sheftalies”

Pork and Chicken Souvla

Grilled Halloumi and Lountza

 

Main courses

“Moussaka” baked meat & vegetable pie

Pourgouri (Cypriot Couscous)

Lamb Kleftiko

Beef Stifado

Deep fried calamari

Ravioli with Halloumi Cheese

Cyprus-style Roast Potatoes

Grilled Mediterranean vegetables

Selection of Cyprus Bread

 

Desserts

Fresh Seasonal Fruit

Variety of local desserts including:

Baklava, Galaktopoureko, Mahalepi, Assorted Candied Fruit in Syrup,

Semolina cake with orange syrup.

Chocolate Mousse

Forest Berry Cheesecake

Seasonal Fruit Tartlets

Gala Dinner Menu​ Selector  

 

 *  *  *  *  *  *  *

 

STARTERS

Organic Goat Cheese Brûlée, with bouquet of garden greens,

crispy parmesan tuile, and orange-Balsamic vinaigrette

 

Carpaccio of Beef Fillet, peppered rocket leaves and

parmesan flakes, roasted pine nuts & extra virgin olive oil

 

Home Smoked Breast of Barbary Duck with celery & green bean salad,

shallot and blackcurrant compote, walnut-sherry vinaigrette

 

Smoked Salmon and Cream Cheese Roulade with green asparagus dusted

with gremolata, lime and grain mustard crème fraiche

 

Selection of Cyprus Dips, Village Salad and warm Pitta Bread

 

Truffled Quenelles of Duck Liver parfait caramelized apple, celeriac remoulade

 

Tian of vine ripe tomatoes & buffalo Mozzarella, cucumber carpaccio,

rucola-pine nut salad, aged balsamic reduction, basil oil

 

Shaved Prosciutto & Watercress Salad, oven roasted cherry

tomatoes, shaved Parmesan, aged balsamic & extra virgin olive oil

 

Salad of Organic Baby Spinach “Doyenne du Comice” pear,

Roquefort cheese, raspberry-hazelnut vinaigrette

 

 

SOUPS

 

Cream of Leek & Potato Soup

with smoked bacon l dons

 

Spiced Butternut Squash Soup

with roasted pumpkin seeds

 

Roasted Tomato & Bell Pepper Soup

with crispy pancetta

 

Classical French Onion Soup

with cheese crouton

 

Cream of Asparagus Soup

with coriander cream

 

Cream of Wild Mushroom Soup

scented with truffle oil

 

Beef Consomme "Au Port"

with truffle quenelles

 

SORBETS

 

Lemon & Lime Sorbet

Mango Sorbet

Mandarin & Basil Granite

 

MAIN MEATS

​

Roasted Breast of Chicken filled with sundried tomatoes & mozzarella cheese, wrapped in pancetta with parmesan mash & thyme jus

 

Supreme of Chicken with spicy tamarind glaze on pok choi & couscous, ginger & lemongrass cream

 

 Medallions of Pork Fillet, wild mushroom duxelle, hollandaise sauce, spiced pumpkin and chard risotto

 

 Pan-Fried Breast of Barbary Duck, cumin scented sweet potato puree, caramalised orange and ginger jus

 

Char-Grilled Fillet of Beef, puy lentils, crispy pancetta, artichoke puree & porcini froth

 

Pan Roasted Fillet Steak, potato & wild mushroom pave, braised tiny onions, oxtail red wine jus

 

Char-Grilled Medallions of Beef Fillet, leek & potato gratin, buttered seasonal vegetables, tarragon butter emulsion

 

Grilled Tournedos of Beef Fillet on truffle-scented mash, honey glazed shallots, Madeira jus

Roast Rack of Lamb, fava bean cassoulet, braised shank, and honey-thyme jus

 

Roast Loin of Lamb, parmesan polenta cake, red onion marmalade, mint & yoghurt relish

 

Roast Breast of Duck, caramelized endive, Jerusalem artichoke puree, wild berry gastrique

 

 

MAIN FISH

 

Pan Fried Fillet of Perch, white bean puree, spiced Puy lentils, spring onion emulsion

 

Mediterranean Seafood Risotto, shaved Grana Padano, oven-roasted cherry tomatoes

Teriyaki Glazed Supreme of Salmon on pok choi and shitake mushrooms, ginger and lemongrass cream

 

Gremolata Dusted Fillet of Salmon, leek, fennel and asparagus ragout, saffron butter emulsion

 

Baked Fillet of Atlantic Cod, garden peas, crispy pork belly, chive mash & minted foam

 

Pan-Fried Tranche of Cod chili & coriander crushed potatoes, grilled asparagus, citrus butter cream

 

Butter Basted Fillet of Red Snapper, smoked salmon and watercress risotto, lemon & extra virgin olive oil drizzle

 

Thyme Marinated Fillet of Monkfish, leek, fennel and asparagus ragout, wild mushroom nage

 

Crisp Fillet of Sea Bass, red onion soubise, braised pear onions, ‘cocotte’ potatoes, salsa Verde

 

Fried Fillet of Sea Bass confit baby potatoes, grilled asparagus, caper and raisin butter

 

 

VEGETARIAN MAINS

 

Escalope of Halloumi Cheese, tomato & mint coulis, peppered rocket and oven roasted baby potatoes

 

Wok-Fried Asian Vegetables with tofu and crispy fried Thai egg noodles

 

Spinach and Ricotta Cheese Tortellini with basil cream sauce, shaved Grana Padano

 

Wild Forest Mushroom Risotto gratinated with organic goat’s cheese, oven roasted cherry tomatoes, herb oil

 

Spiced Moroccan Couscous on char-grilled courgettes with panko crumbed free-range egg

 

Butternut Squash & Leek Quiche with a bouquet of seasonal garden greens, spicy tomato salsa

 

Thai Green vegetable Curry, mixed vegetables in Thai green curry sauce served with jasmine Thai rice

 

Tian of Grilled Mediterranean Vegetables gratinated with organic goat’s cheese, bell pepper coulis, basil pesto

 

Warm Tart of Charred Courgettes, goat’s cheese cream, confit tomatoes, rocket pesto.

 

DESSERTS

 

Classic Profiteroles with butterscotch cream and Chocolate-amaretto sauce

 

Passionfruit Crème Brûlée, caramelized brown sugar, “Nam Doc Mai” mango sorbet

 

Teardrop of Dark & White Chocolate Mousse, forest berry ragout, vanilla scented cream

 

Gianduja Semi-Freddo, hazelnut and chocolate frozen parfait, caramelized hazelnuts and Amarena cherries

 

Organic Yoghurt & Strawberry Cream, vanilla-pistachio tuile

 

Strawberry Pavlova, light & crispy meringue nests, vanilla scented cream and toasted almond slivers

 

Dark Chocolate Truffle Tart, stem ginger ice cream, kumquat-vanilla ragout

 

Trilogy of Italian Desserts: Tiramisu, panna cotta and strawberry cannoli cones

 

Forest Berry Cheesecake “Deconstructed” Quenelles of Cheesecake with biscuit crumb, seasonal berries & coulis

 

 

​

Choose 3 courses from the above

**Note that a four and five course menu can be create from the selections above at a supplement**

A maximum of two options for each course can be offered.

​