
Wedding Dinner Menus at the Elysium Hotel

Elysium Hotel Wedding Menus
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
BBQ Buffet
Minimum 40 people
* * * * * * *
Appetisers and refreshing salads
Antipasti with International cold cuts
Platter with local & international cheeses
Grilled Vegetables with Balsamic Vinegar
Traditional village salad with feta cheese
Caesar Salad with Crispy Prosciutto
Potato Salad with crispy bacon and cornichons
Pasta Salad with basil pesto & sundried tomato
Mediterranean seafood salad with black olives
Green asparagus with Italian vinaigrette
Shrimp, avocado & black olive salad
Sweetcorn salad with bell peppers & parsley
Caesar salad with parmesan shavings & garlic croutons
Selection of mixed garden greens & vegetables
Mexican Guacamole & Cheese Salsa
Mixed Pickled Vegetables
A wide variety of Dressings
Hot specialities
Catch of the Day with Lemon and Olive Oil
Lamb Chops with Garlic & Thyme
Medallions of beef fillet with garlic butter
Mini Burgers with Cheese and Caramelized Onions
Seafood Kebabs with lemon & Herbs
Pork & Chicken Souvla
Grilled Halloumi & Lountza
Cyprus Sausages
“Sheftalies”
Corn on the Cob
Baked Jacket Potatoes
Selection of Seasonal Vegetables
Penne Pasta with Tomatoes, Mushrooms and Cream Sauce
Desserts
“Rum Savarin”
Brownies with Pecan Nuts, Pistachio Crème Brûlée, Chocolate Mousse, Selection of Seasonal Fruit, Strawberry Cheesecake, Chocolate and Banana Tart, Cherry Clafoutis Fruit Tartlets.
Traditional Meze
Minimum 25 people
* * * * * * *
Starters
Olives and assorted Pickles
Cypriot Village Salad
Assorted Dips (Tahini, Taramas, Tzatziki, Hummus, Tyrokafteri)
with Warm Pitta Bread
Marinated Rocket with Olive Oil and fresh Lemon Juice
Hiromeri with Kefalotyri Cheese
Main Courses
Pourgouri (Cypriot Couscous)
Keftedes (Meat Balls)
Halloumi Cheese Ravioli
From our char-coal grill
BBQ-style Chicken marinated with local herbs
Grilled Halloumi, Lountza and Cyprus Sausages
Lamb Chops flavoured with fresh Rosemary and Virgin Olive Oil
Beef Medallion with local Herbs
Fillet of Pork served with Red Wine and Coriander Roasted Spring Potatoes flavoured with Garlic and Thyme Mediterranean Grilled Vegetables
Desserts
Galaktopoureko Baklava
Daktyla (stuffed pastry with nuts)
Orange Semolina Cake
Chocolate Brownies
Seasonal Fruit Tartlets
Candied Fruit
Sliced Fresh Fruit
NOTE THAT THIS MENU IS ONLY AVAILABLE FOR WEDDING RECEPTIONS TAKING PLACE AT EITHER MEDITERRANEO TAVERNA OR THE BRASSERIE MESSINA
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.