Wedding Dinner Menus at the Minthis Hills
Minthis Hills Wedding Menus
Mediterranean Menu
Minimum 40 persons
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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 40 persons
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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
40 - 70 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