Wedding Menu No1

Welcome

ponts (welcome drink)
cold soup (zucchini soup scented with sage and rosemary)
bread variety (breads-breadsticks-rusks) with dips

Cream Starters

baba ganoushe
dips
cold assortment platters

Finger Food

zucchini fritters

Appetizers

spinach pie
tsiros (marinated fish)
red mullet – octopus
chicken wings
tricolore (brochette with meatballs-cherry tomatoes and spicy sauced cheese)

Bar Plates

carpaccio beef
carpaccio octopus
roast shrimps
butterfly with black and white sesame
butterfly

Salads

yogurt beetroot quenelle with smoked garlic and vinegar essences
mykonian salad (green, “louza” with mustard, tahini, lemon and mykonian spicy cheese dressing)
legume salad (legume variety with tahini and honey dressing)

Main Courses

spicy flounder or perch
curvin piccania
peloponnese lampkin

Trimmings

roast grandma’s potatoes quartered with rosemary and thyme fried rice fresh vegetables mixed with sesame oil and soy sauce
Greek tempura (battered cauliflower)
Greek spinach and rice (spanakorizo)

Desserts

honey balls with kaymak ice cream
fresh seasonal fruits variety
cheese deli platter with dips

After paradise

beef broth soup

Wedding Menu No2

Welcome

ponts welcome drinks
cold celeriac soup
bread variety (breads-breadsticks-rusks) with dips

Cream Starters

humus
vegetable dips

Finger Food

tomato fritters

Appetizers

tuna pie with traditional phyllo
mykonian sausage with roast traditional goat and mutton cheese
dolmadakia gialantzi (stuffed vine leaves with risotto primavera)
brochettes with rice croquette, cherry tomatoes and meatballs with spicy sauce
tempura shrimps with sweet and sour sauce

Bar Plates

carpaccio octopus
carpaccio beef
roast shrimps
butterfly with black and white sesame

Salads

chickpea salad
greek traditional salad with authentic mykonian sour cheese
green salad composé (with smoked salmon, brik, botargo, shrimp and french dressing)

Main Courses

fisherman’s lambkind
salmon brochette sautéed with sesame
mykonian chicken leg (slow-cooker)
carvin piccania

Trimmings

roast grandma’s potatoes quartered with rosemary and thyme fried rice fresh vegetables mixed with sesame oil and soy sauce
greek tempura (battered cauliflower)
gorgonzola broccoli
boiled vegetables
greek spinach and rice (spanakorizo)

Desserts

mediterranean glass (poached pear in sweet wine, cheese mousse and star anise or honey balls with yogurt ice cream and grape spoon preserve)

After paradise

cheese deli platter with dips
broccoli soup