Wedding Dinner Menus at the Minthis Hills
Minthis Hills Wedding Menus
Buffet Menu Option 1
Minimum 40 persons
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SALADS & APPETIZERS
King Prawns With Spicy Mary Rose Sauce, Avocado Chunks And Crunchy Lettuce (U,E,B)
Red Tuna Carpaccio With Avocado Cream, Candied Onions And Caper Berries (B,S)
Green Baby Leaves, Truffled Pecorino, Semidried Tomatoes, Pomegranate And Pumpkin Seeds (D,S,N)
Oven Baked Celeriac With Goat's Cheese Spheres, Beluga Lentils And Local Brittle (V,K,P,D,N)
Smoked Fish Selection With Wasabi Mayonnaise, Tobiko And Wakame Salad (F,K,D,U,E)
Chicory Salad With Blue Cheese, Wild Forest Berries And Caramelized Nuts (D,N)
Moroccan Spiced Chicken Terrine, Selection Of Nuts And Seasonal Fruit Relish (D,E,N,P,S)
Grilled Vegetable Antipasti With ‘Epsima’ Glaze And Wild Rocket (V)
SELECTION OF DIPS
Smoked Aubergine (K,V), Chickpea Hummus (K,V)
Olive Tapenade (V), Tzatziki (D,V), Spicy Fetta Spread (D,V)
SALAD STATION
Cucumber, Cherry Tomato, Spring Onion, Shredded Carrots, Pickles,
Quinoa, Sweetcorn, Croutons (G), Marinated Olives, Capers,
Fresh Mixed Leaves, Cabbage, Wild Rocket, Baby Spinach
CHOICE OF DRESSING
Herb Vinaigrette (U,V), Honey Mustard Sauce (U,V)
Cocktail Sauce (U,E), Olive Oil, Aged Balsamic Vinegar
CARVERY STATION
Whole Roasted Baby Chicken Marinated With Garlic And Herbs Lamb Leg Stuffed With Village Halloumi And Spinach (D,G)
Apple Sauce (V), Horseradish Sauce (D,E,V), Mint Sauce (V)
Selection Of Mustards And Condiments (U)
HOT DISHES
Chargrilled Angus Rib Eye Steaks And Wild Mushroom Jus Flamed With Port Wine (D,S)
Braised Pork Belly With Soya And Maple, Smashed Sweet Potatoes And Resting Jus (Y,K,D)
Oven Baked Salmon Fillet Marinated With Cajun Spices, Served With Exotic Salsa (F)
‘Grantortellone’ Stuffed With Porcini Mushroom And Creamy Black Truffle Sauce (D,V)
Seafood Risotto With A Crustacean ‘Ouzo’ Sauce And Fennel Ragout (F,M,B,C,D)
Roasted Baby Potatoes ‘Persillade’ With Matured Parmigiano Reggiano (D)
Oven Baked Seasonal Vegetable Selection With Herbs From The Garden (V)
Steamed Lemon Rice, Malaysian Spices And Toasted Almonds (N,V)
DESSERTS
Chocolate Tart, ‘Black Forest’ Twist With Sour Cherries Confit In Kirschwasser Liqueur (D,G,E,Y)
Slow Cooked Silky Rice Pudding With Strawberry Gel, Marinated Berries And Strawberry Ganache (D)
Duo Of Dark And White Chocolate Pana Cotta, Crunchy Cacao Crumble And Strawberry Coulis (D,G,N)
Valrhona Caramelia Mousse, Hazelnut Praline, Moist Dark Chocolate Cake And Caramel Choux (D,G,E,N,Y)
Gâteau Au Café With Espresso Ganache, Marzipan Sponge And Cacao Glaze (D,G,E,N)
Tropical Cake With Coconut Dacquoise, Mango Mousse And Passion Fruit Jelly (D,G,E,N)
Lotus Cheesecake With Speculoos Biscuit And Bisco_ Spread (D,G,E,N)
Platter With Selection Of Local And Imported Fruits (V)
Buffet Menu Option 2
Minimum 40 persons
available at a supplement
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SALADS & APPETIZERS
Heirloom Tomato Variations, Italian Mozzarella, Basil Pesto And Balsamic Pearls (D,V,N)
Tuna Tartare Layers, Avocado Cream, Cucumber And Beetroot, Passion Fruit Mayonnaise (F,D,U,E,K)
Mix Quinoa 'Tabbouleh' With Chicory, Cranberries Candied Nuts And Power Seed Grissini (N,V,K,G,D)
Sardinia Fregola Salad With Cherry Tomatoes, Baby Spinach And Ricotta Cheese (N,D,V)
Thinly Sliced Marinated Angus Beef Tenderloin, Matured Parmigianino And Black Truffles (U,D)
Smoked Duck Breast Salad With Pickled Red Cabbage, Candied Nuts And Forest Fruits (S,N)
Caramelized Celeriac Slices, Buche De Chevre Spheres And Pomegranate ‘Pico De Gallo’ (N,D,V,K)
Fine Selection Of Local And Imported Cold Cuts With Pickled Vegetables And Marinated Olives (G)
Seared Sesame Tuna ‘Tataki’ And Wok Fried Vegetables With Asian Spices (F,Y,K)
SELECTION OF DIPS
Smoked Aubergine (K,V), Chickpea Hummus (K,V)
Olive Tapenade (V), Tzatziki (D,V), Spicy Fetta Spread (D,V)
SALAD STATION
Cucumber, Cherry Tomato, Spring Onion, Shredded Carrots, Pickles, Quinoa, Sweetcorn, Croutons (G), Marinated Olives, Capers, Fresh Mixed Leaves, Cabbage, Wild Rocket, Baby Spinach
CHOICE OF DRESSING
Herb Vinaigrette (U,V), Honey Mustard Sauce (U,V)
Cocktail Sauce (U,E), Olive Oil, Aged Balsamic Vinegar
CHEESE STATION
Buche De Chèvre (D), Brie De Meaux (D),
Blue Cheese (D), Authentic Halloumi (D), Kefalotyri (D)
Crackers (G), Grissini’s (G)
Fruit Chutney (S), Truffle Flavoured Honey (V)
CARVERY STATION
Marinated Angus Beef Striploin, With Thyme And Rosemary
Whole Roasted Baby Chicken Marinated With Garlic And Herbs
Lamb Leg Stuffed With Village Halloumi And Spinach (D,G)
Apple Sauce (V), Horseradish Sauce (D,E,V), Mint Sauce (V)
Selection Of Mustards And Condiments (U)
HOT DISHES
Angus Beef Fillet Steaks With Forest Mushrooms And Black Truffle Sauce (C,U,D)
Caramelized Pork Tenderloin With Grainy Mustard Sauce And Candied Apples (U)
Classic Italian ‘Cioppino’ Seafood Stew Flavoured With Sa Ron And Chunky Tomato Sauce (M,B,F)
Seared Seabass Fillet, Sauteed Greens, Citrus And Pomegranate Salsa (F)
Asparagus And Mascarpone ‘Panciotti’ With Coriander Jus And Toasted Almond Flakes (D,E,G,N)
Wild Forest Mushroom Risotto, Honey Miso, Citrus Aroma And Flamed Gorgonzola (Y,D)
Gratinated Potatoes ‘Dauphinoise’ With Aged, Matured Parmigiano (D)
Oven Baked Heirloom Seasonal Baby Vegetables With Extra Virgin Olive Oil (V)
Vegetable 'Paella' Rice With Mediterranean Spices And Toasted Nuts (V,N,P)
DESSERTS
Chocolate Mousse Cake With Moist Sponge, Salted Caramel, Ferrero Rocher Glaze (D,G,E,N,P)
Raspberry And Vanilla Mousse With Almond Cream, Flamed Meringue And Crunchy Sable (D,G,E,N)
Millefeuille With Vanilla Cream Infused With Tonka, Salted Caramel And Candied Pecans (D,G,E,N)
Gâteau Au Café With Espresso Ganache, Marzipan Sponge And Cacao Glaze (D,G,E,N)
Local Fruit ‘Pavlova’ With Mix Berries Mousseline And Vanilla Diplomat Cream (E,N,D)
‘Baba’ With Homemade Bergamot And Passion Liqueur Smooth Mascarpone Cream (D,G,E,N)
‘Minthis Style Macarons: Orange/Pine Nut And White Chocolate/Kalamansi (D,G,E,N)
Hot Dessert: Dark chocolate lava cake with salted toffee glaze (D,G,E,N)
Sharing Menu Option 1
40 - 100 persons
available at a supplement
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APPETIZERS AND SPREADS
SELECTION OF DIPS
Smoked Eggplant (D,V), Chickpea Hummus (V,K), Olive Tapenade (V)
Served With Freshly Baked Bread Selection
COLD STARTERS
Heirloom Tomato Variations With Creamy
‘Stracciatella’, Basil Salsa And Pine Nuts (N,D,V)
Moroccan Spiced Roasted Cauliflower Salad, Pickled
Vegetables And Toasted Sesame Seeds (K,D,S)
HOT STARTERS
Deep Fried Feta Wrapped In Baklava Filo Served With
Infused Honey With Lavender From Our Garden (D,G,K,V)
MAIN COURSES
Grilled Angus Beef Fillet With Sauteed Asparagus,
Celeriac Puree And Black Truffle Jus (C,D)
Pan Seared Sea Bass Fillet, Sauteed Seasonal Green Leaves,
Roasted Fennel And Cypriot ‘’Tsakistes’’ Olives Vierge (F,D)
Caramelized Pork Tenderloin With Grainy
Mustard Sauce And Candied Carrots (U)
Asparagus And Mascarpone ‘Panciotti’ With
Chlorophyl Jus And Toasted Almond Flakes (D,E,G,N)
DESSERTS
Coffee Tart With Almond Sable, Espresso Ganache
And Bailey’s Mousse (G,D,E,N)
White Chocolate ‘Mosaic’ Cake With Pistachios,
Crunchy Feuilletine And Wild Forest Fruits (G,N,E,D)
Sharing Menu Option 2
40 - 100 persons
available at a supplement
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APPETIZERS AND SPREADS
SELECTION OF DIPS
Smoked Eggplant (D,V), Chickpea Hummus (V,K), Olive Tapenade (V)
Served With Freshly Baked Bread Selection And Pitta Bread (G)
COLD STARTERS
Village Salad With Tomato, Cucumber, Pepper, Kalamon Olives, Feta And Organic Olive Oil From Our Own Production (D,V)
Moroccan Spiced Roasted Cauliflower Salad, Pickled Vegetables And Toasted Sesame Seeds (K,D,S)
HOT STARTERS
Deep Fried Halloumi, Coated In Sesame Seeds With Infused Honey With Lavender From Our Garden (D,G,K,V)
MAIN COURSES
Traditional Beef “Stifado” Spiced With Cloves And Cinnamon, Served With Baby Potatoes (S)
Grilled Lamb Chops With Herb Crust, Quinoa Tabbouleh And Mint Salsa (G)
Pork Belly “Afelia” Style With Village Red Wine And Coriander Seeds, Served With Cypriot Style Bulgur (G,C)
Tortellini Stuffed With Troodos Mountain Mushrooms And Creamy Black Truffle Sauce (D,V)
DESSERTS
Assortment Of Traditional Home Made Cypriot Desserts (G,D,E,N)
Childrens Menu
Set menu main course choices
Fish Goujons with french fries
Roast chicken breast with seasonal vegetables & potatoes
Penne pasta with Tomato & Basil sauce
Beef Burger in a bun with french fries