A LA CARD RECEPTION MENUS
HORS D’OEUVRES
Cold |
Marinated salmon tartar on mini tartlet |
Smoked salmon cornets on whole wheat baguette |
Raita spoon with Cajun prawn |
Smoked Mackerel on Brown baguette with sour cream |
Poached shrimp with cocktail sauce |
**** |
Prosciutto cornets with melon on white bread |
Salami cornets with cocktail onions |
Smoked turkey breast with grape |
Smoked duck breast wrapped on fresh fig (seasonal) |
Pork fillet with commandaria jelly on white bread |
**** |
Gazpacho soup Shooters |
Roast Vegetable with olive oil and herbs in a spoon |
Camembert cheese on baguette with walnuts |
Mini mozzarella caprese |
Mini choux filled with fetta mousse |
|
Hot |
Butterfly prawns with sweet chilly sauce |
Prawns kebab |
Coconut Shrimp with Thai curry |
**** |
Beef sate |
Middle east Koupes with pork |
Middle east Koupes wtih mushroom |
Halloumi wraped with bacon |
Chicken drumsticks with BBQ sauce |
Cajun chicken |
Chicken tandoori kebabs |
Pork satay with spicy peanut sauce |
Lebanese kofta (chopped meat with spices on a stick) |
Pork Meatballs |
Sheftalia |
**** |
Breaded mozzarella sticks |
Spring rolls with sweet & sour sauce |
Vegetable samosas (triangle phyllo pastry filled with vegetables and spices) served with yogurt dip |
Breaded mushrooms with garlic sauce |
Vegetable pies |
Fetta cheese pies |
|
Desserts |
Mini éclair |
Mini coque |
Mini fruit tartlets |
Mini chocolate tartlets |
Mini Brownies |
Mini choux |
Strawberries covered with dark and white chocolate (seasonal) |
|
RECEPTION FOOD DISPLAYS
Minimum of 50 Persons Required
International Cheese display
Assortment of local and imported cheeses accompanied with crackers, kritsinia, and grapes
/ person
Cruidite display with dips
/ person
Charcuterie Display
Salami, prochiutto, Hiromeri, Turkey breast, Smoked porkloin
Served with pickles, gherkins and onions
/ person
Smoked fish display
Marinated salmon, Smoked salmon and smoked mackerel
Served with capers and sour cream
/ person
Exotic Fruit display
Seasonal fruit displayed in extraordinary presentation
/ person
Seafood on Ice
Oysters, Shrimp, Clams
Served with lemon wedges, cocktail sauce and chilly sauce
/ person
RECEPTION CHEF’S STATIONS
Minimum of 50 Persons Required
(Chef is required for every 100 guests)
Pasta Station #1
Pasta (choice of two)
Penne, Farfale, Tortenllini, Rigatoni
Sauce (choice of two)
Napolitane (tomato and basil sauce)OR Carbonara(fresch cream with panceta)OR Pesto(basi, pinenuts, parmesan cheese and olive oil)OR Arabiatta(tomato sauce with peppers and chilli)OR Siciliana(eggplants , green peppers and capers in tomato sauce)ORAl fredo( cream , parsley and parmesan cheese)ORMarinara(seafood and tomato sauce)ORDi Founghi(wild mushroom sauce)ORBolognaise(beef mince meat with red wine and tomato)ORSmoked salmoncream sauce with chives
Bread Sticks and assortment of grated cheeses
Chopped Red, Green, Chili and Yellow Peppers and Onions, Sliced Sausage and Pepperoni
/ person
Pasta Station #2
Pasta (choice of two)
Penne, Farfale, Rigatoni
Sauce (choice of two)
Napolitane(tomato and basil sauce) OR Carbonara(fresch cream with panceta)
ORPesto (basi, pinenuts, parmesan cheese and olive oil) OR Arabiatta(tomato sauce with peppers and chilli) OR Siciliana(eggplants , green peppers and capers in tomato sauce)OR Al fredo ( cream , parsley and parmesan cheese)
Bread Sticks and assortment of grated cheeses
/ person
Caramelized Gamon
Served with Dijon Mustard
/ Person
Pork OR Chicken OR Beef Gyro
Served with zanziki sauce, tahini, tzatziki, tirokafteri, onions, tomatoes, parsley, garlic mayonnaise and pita bread
/ Person
Roast beef sirloin
Served with Mustard
/ person
Roast leg of lumb with herbs
Served with mint sauce
/ person
Roast leg of lamb care provencale
/ person
RECEPTION DESSERT DISPLAYS
Minimum of 50 Persons Required
Fondue Station
Dark and White Chocolate Fondue
Pound Cake, Seasonal Fruit, Brownies & Marshmallows
/ person
Greek Dessert Station
Baclava, Kataifi, Galaktopoureko, Gliko koutaliou, Rizogalo, Halouva
/ person
Viennese Pastry Table (Choice of six)
Baclava, Kataifi, Galaktopoureko, Daktila , Pishies
Tiramisou, Chocolate cake, Cheese cake, Black forest, Fruit cake
Apple pie
Gliko koutaliou
Rizogalo
Halouva
Chocolate Eclairs
Cream Puffs
Assorted Mousses
Assorted Petit Fours
Panna cotta with raspberries
White chocolate and passion fruit mousse
Coconut and mango parfait
Fresh fruit salad scented with coconut rum
/ Person
RECEPTION CHEF’S DESSERT STATION
(Chef is required for every 100 guests @ 75 euro each)
Sunday Station
Chocolate, Vanilla and Strawberry Ice Cream
With Chocolate, Caramel and Strawberry sauces
Chocolate flakes, Croquant, M&M’s and Whipped Cream
/ Person
Crepe Station
Bananas Foster, Grand Marnier, Chocolate
Ice cream and Whipped Cream
/ person
Locumades Station
/ person
PRE-SET RECEPTION MENUS
For minimum 50 guests
CASUAL-ELEGANT RECEPTION
FOOD
Butler pass and displayed Hors d’oeuvres (15 pcs per person)
Smoked salmon cornets on whole wheat baguette (c)
Halloumi wraped with bacon (c)
Mini mozzarella caprese (c)
Prawns kebab (h)
Beef sate(h)
Middle east Koupes with pork(h)
Chicken tandoori kebabs (h)
Prosciutto cornets with melon on white bread(h)
Variety of mini pastries
BAR
Two hours open bar serving house beer, wine and soft drinks
Butler pass house wine
(EXTRA for every additional bar hour)