Weddings

Junior Swimming Pool & lawn

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Athena Hall or Veranda

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Diana Hall

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Athena & Diana Hall

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O’Brien’s Terrace

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Hotel Public Areas

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BUFFET MENU - A

Salads

  • White and red Quinoa salad with cherry tomatoes, cucumber, mix lettuce and mix berries. 
  • Mediterranean root salad with mix beans, spring onion and black sesame.
  • Salad with fried Halloumi, cabbage, fresh coriander, and crispy pitta bread.
  • Granny smith apple salad with baby celery, homemade mayonnaise, pecans, and sumac seeds.
  • Tomato and cucumber salad with ladontakos and soft crumble cheese and selection of olives.
  • Mix seafood salad with ginger lime and mild chilly.

Platters

  • Cured marinated salmon platter with lemon gel and parsley foam.
  • Chicken terrine with pistachio and sun-dried tomato, surrounded with mango chutney and celery roots.
  • Individual shot glass melon soup with mint and prosciutto.

Main Dishes

  • Marinated Pork fillet on a bed of celeriac pure with Coumandaria sauce
  • Beef tournedos on wild mushroom ragout with light thyme juice.
  • Chicken roulade on peppers, pineapple, and carrot ragout with sweet and sour sauce
  • Baked salmon on vegetables spaghetti with lemon infuse.
  • Potatoes gratin with sweet potatoes and 18 months old parmesan cheese.
  • Oven baked vegetable millefeuille.
  • Penne pasta with Italian spicy sausage fresh mozzarella and light tomato sauce.
  • Wild mushroom risotto served with parmesan foam and fresh ground pepper.

Live Cooking

  • Herbed crust Rack of lamb served with lamb jus.
    Or
  • Beef chuck with béarnaise sauce and mustard

Desserts

  • Chocolate mousse with caramelized pear and crispy biscuit
  • Galaktompoureko with vanilla aroma
  • Individual soft cheesecake flavoured with lemon
  • Mini Pavlova with fresh strawberries
  • Mpourekia with anari cheese
  • Cheesecake with cherry flavour
  • Mini yogurt panna cotta with candy cucumber
BUFFET MENU - Β

Salads

  • Tomato, Onion, baby Spinach and green Peppers
  • Beetroot with Parsley, Garlic, and herbed Vinaigrette
  • Rocket salad with cherry Tomatoes and Halloumi chunks
  • Shredded Cabbage, Spring Onion, Coriander leaves, Olive oil/lemon dressing
  • Tomato, Cucumber and Mint
    Potato, Spring Onion, Parsley, Celery, Olive Oil and Lemon juice
  • Green salad with Kefalotyri slivers and village Bread croutons

Display

  • Prosciutto on display with seasonal Fruits
  • Smokes Salmon display with traditional accompaniments Decorated whole poached Salmon with Saffron sauce

Dips

Mouhamara | Guacamole | Tahini with carob syrup | Melitzanosalata | Crudities

Hot Items

  • Pork fillet with Red Cabbage Confit and whole Grain Mustard sauce
    OR
  • Marinated pork souvla
    Grilled Chicken with Mushroom ragout
    OR
  • Marinated chicken souvla
  • Pork Belly marinated in red wine and Coriander on mashed Kolokasi
  • Roasted Lamb Loin with Lamb Jus
  • Honey roasted root Vegetables
  • Grilled Seabass fillet with Ladolemono on artichoke ragout
    Dauphinoise Potatoes
    OR
  • Roasted Potatoes with herbs
  • Buttered Seasonal Vegetables

Carvery

  • Beef chuck with béarnaise sauce and mustard

Desserts

  • Individual Chocolate Cake
  • Coconut panna Cota with Strawberry jelly
  • Italian Tiramisu
  • Black Forest gateaux
  • Cherry pie
  • Cyprus Baklava
  • Seasonal fruit display

Για περισσότερες πληροφορίες, μπορείτε να επικοινωνήσετε στο:

P.O.BOX 56748, 3309 LIMASSOL – CYPRUS Tel: +357 25 591111, Fax: +357 25 591112

E-mail: h_manager@odysseiahotel.com