Wedding Dinner Menus at the Minthis Hills

Minthis Hills Wedding Menus

Mediterranean Menu

Minimum 30 persons

 

 *  *  *  *  *  *  *

SELECTION OF DIPS & APPETIZERS

Smoked aubergine dip, taramas, humus, guacamole, selection of olives, marinated mushrooms

Pickled vegetables, pickled vegetables

 

MIRROR DISPLAYS

Smoked and cured fish

Marinated aubergines with feta cheese and pomegranate

Charcuterie mirror platter- prosciutto, salami milano, spianata romana, praga ham

Shot glasses: baby prawn ceviche, smoked salmon tartare with crème fraiche

 

MOUTHWATERING SALADS

Greek salad with mini dacos

Panzanella salad

Lentil salad with smoked duck breast and dry fruits

Grilled marrows salad with blue cheese dressing

Beetroot potato salad with pickled egg

Coleslaw with green apple and spring onions

Rocket salad with parmesan flakes, pomegranate and walnuts

Mixed green salad with brie, crispy pancetta and caramelized peanuts

 

HOT ITEMS

Beef steak with tarragon and pepper sauce

Sea bass fillet with fennel pure and shellfish sauce with prawns

Corn fed chicken breast with grainy mustard sauce

Maple syrup glazed meat balls

Honey glazed duck breast with braised cabbage and apples

Four cheese ravioli with truffle

Baked caserecce bolognaise with cherry tomatoes and aubergines

Selection of market vegetables, pesto baked zucchinis with Parmesan and sundried tomatoes

Potatoes with herbs and comte cheese/wild rice with coriander and spring onion

 

CARVERY

Pork leg with crackling, caramelized apples, pear chutney with ginger, red wine sauce

 

HOT LAMPS

Falafel, cheese croquettes

 

DESSERTS EXTRAVAGANZA

Pistachio panna cotta with chocolate crumble, crème brulee

Churros, mini cream baklavas, chocolate praline cake, charlotte rouge

Baked cheese cake, cream mille-feuille, peach tarts, cardinalios

Selection of mignardises, seasonal fruits

Gastronomy Menu

Minimum 30 persons

 

 *  *  *  *  *  *  *

 

SELECTION OF DIPS & APPETIZERS

Guacamole, smoked aubergine dip, feta cheese dip, beetroot yogurt, olive paste, sweet peppers and walnut dip

Selection of olives, marinated mushrooms , sundried tomatoes, pickled vegetables

 

MIRROR DISPLAYS

Smoked and cured fish selection - smoked salmon, herrings mackerel

Charcuterie mirror platter-prosciutto, salami milano, spianata romana, praga ham

Whole poached salmon

Homemade liver pate with strawberry balsamic chutney

Baby prawns ceviche in shot glasses, smoked salmon tartare with herbed cream cheese

 

MOUTHWATERING SALADS

Potato salad with octopus, anise seeds and shaved fennel

Coleslaw with green apple and spring onion

Greek salad with dacos

Rocket salad with parmesan flakes, pomegranate and walnuts

Mixed green salad with brie, crispy pancetta and caramelized peanuts

Smoked duck salad with raspberry vinaigrette, green beans and ciabatta croutons

 

HOT ITEMS

Beef steaks with morel mushrooms and port wine

Pork fillet with smoked paprika halloumi cheese and apricot relish

Fillet of salmon with orange-curry crust set on leek ragout

Lamb kofta with garlicy yogurt dip

Corn fed baby chicken with noodles and grainy mustard sauce with capers and sundried tomatoes

Lobster ravioli with shellfish sauce and crunchy gamberi, ricotta spinach riccioli

Cheesy new potatoes

Green beans with pancetta, cherry tomatoes and basil

Saffron rice with parsley and almonds

 

CARVERY

Roasted leg of lamb, pork leg with crackling

 

HOT LAMPS

Halloumi croquettes, thai chicken kebab

 

DESSERTS EXTRAVAGANZA

Lebanese mahalepi with pistachio, orange scented crème brulee

Caramel profiteroles, churros, mini cream baklavas,

chocolate praline cake

Raspberry cheese cake, ivory white chocolate cake,

peach tarts, cardinalios

Selection of mignardises, macarons, seasonal fruits, cheese board

Strawberries with basil sugar

Gala Dinner

DINNER SET MENU

11-40 persons

 

CREATE YOUR OWN THREE COURSE MENU

 

ONE STARTER OF YOUR CHOICE

 

-Octopus carpaccio served with olive vierge, baby greens and balsamic pearls

-Seared scallops served on fennel puree, artichokes served with sauternes butter sauce

-Lobster ravioli on steamed courgettes and orange scented nage

-Roasted tomato and pepper soup with garlic, served with crunchy pitta bread

-Cretan whole-wheat rusk topped with fresh grated tomato and cretan feta cheese

 

ONE MAIN COURSE OF YOUR CHOICE

 

-Duck breast served with quinces, confit potatoes and onion marmalade

-Lamb shank served with crushed potatoes, baby vegetables and taro crisps

-Truffle egg tagliatelle served with parsley, slices of truffle and parmesan

 

**The below main courses hold a supplement**

-Roasted sea bass fillet with saffron rouille, baby fennel and new potatoes

-Salmon steak served with warm potato and avocado salad, yogurt sauce with lemon confit

-Beef fillet with foie gras, morel sauce, caramelized shallots and glazed baby carrots

-Roasted tiger prawns served with lentil puree, and mussel chowder

 

ONE DESSERT OF YOUR CHOICE

 

-Baked cheese cake served with red fruits sorbet

-Jivara chocolate cake with apricot jelly

-Tonka chocolate cake with bourbon vanilla ice cream

-Araguani chocolate mousse with apricot jelly and cream, amaretto gelato and caramelised almonds

-Plate of freshly cut seasonal fruits

© Cyprusdreamweddings - Cyprus Registration No.: HE119840

Privacy Policy   -  Terms & Conditions 

Booking Form

Office: Limnaria Complex 139, 85 Poseidonos Avenue, P.O. Box 61304, 8133

Kato Paphos, Cyprus | Email: info@cyprusdreamweddings.com

Call Us (+357) 26 813 050  (+357) 26 952 510 | Mobiles: (+357) 99 528410 | (+357) 99 472586

www.cyprusselectvillas.com | www.cyprusvillaweddings.com | www.cyprusweddingservices.com

 

Kerry Barker Wedding Planner, Cyprus Weddings, Pafos Weddings, Cyprus Beach Weddings, Villa Wedding Cyprus, Pafos Beach Weddings, Hotel Weddings Paphos Cyprus, Wedding abroad Paphos Cyprus, Getting married Cyprus, Book Cyprus Wedding, Kerry Barker Wedding Planner Paphos Cyprus, Sand Sea and Brides to be Cyprus Kerry