Dinner Packages (Fusion Cuisine)

DINNER PACKAGES
 

All Dinner  Packages include the following:

Plated Service OR Buffet Service OR Platter Service

Open Bar - Serving Imported And Domestic Beers, Soft Drinks, Mineral Waters And Juices

Open Bar serving Premium Brand Liquors available EXTRA

Selection of house wine (Cypriot, Greek, Italian or French) to be served with dinner

Formal Table Linen

Elegant chairs with covers

Formal Table set up

Servers

Event planning services

Party City offers the following Dinner packages:

 

BUFFET SERVICE PACKAGES

 

Guests Number

100-250

251-500

501-750

751-1000

1001-1250

1251-1500

1500-1750

1750+

Select

               

Elegant

               

Exclusive

               

Elite

               

 

Buffet Service Menu Choices

 

Soups, Salads & Appetizers

Displays

Main Courses

Food Chef Stations

Accom-paniments

Desserts

Dessert Chef Stations

SELECT

4

 

4

 

3

4

 

ELEGANT

5

 

5

 

3

6

 

EXCLUSIVE

6

1

6

 

3

8

 

ELITE

6

1

7

1

4

8

1

 

 

PLATTER SERVICE PACKAGES

 

Guests Number

100-150

151-200

201-250

251-300

301-350

351-400

401-450

451-500

Elegant

               

Exclusive

               

Elite

               

 

 

Platter Service Menu Choices

 

Soups, Salads & Appetizers

Main Courses

Accompaniments

Desserts

Dessert chef station

ELEGANT

2

3

2

2

 

EXCLUSIVE

3

4

3

3

 

ELITE

4

5

4

4

1

 

 


PLATED SERVICE PACKAGES

 

Guests Number

100-150

151-200

201-250

251-300

301-350

351-400

401-450

451-500

Elegant

               

Exclusive

               

Elite

               

 

Plated Service Menu Choices

ΜΕΝΟΥ

Soup, Salad & Appetizer

Sorbet Intermezzo

Main Courses

Dessert

ELEGANT

1

 

1

1

EXCLUSIVE

2

 

1

1

ELITE

3

1

1

1

BUFFETS & PLATTER SERVICE SELECTIONS

 

SOUPS/SALAD & APPETISERS

 

SOUPS

Cream of wild mushrooms

Tomato soup scented with gin and basil

Cream of celery with gorgonzola cheese

Gazpaccio ( cold)

Cream of vegetables topped with fried onions

Potato and leek topped with fried leeks

Yogurt & cucumber with fresh mint( cold)

***

DIPS

(Choice of two)

Tahini,  Yogurt, Tzatziki,  Taramosalata,  Tahini, Eggplant

***

APPETISERS  & SALADS

Thai beef salad (mixed peppers, sliced roast beef, lime dressing)

Nicoise salad (tuna, green beans, potato, onions, capers, olive oil)

Caesar salad (romaine lettuce with croutons, crispy bacon and parmesan cheese)

Caprese ( mozzarella with tomato and fresh basil)

Goat cheese on a bed of greens with fig balsamic glaze

Greek salad (cucumber, tomatoes, green peppers, onion, fetta cheese)

Mexican salad (sweet corn and red kidney beans)

Mixed greens with roquefort dressing

Rocket leaves with grilled halloumi Cheese and carob honey

Rocket salad with pomegranate and parmesan flakes

Rocket salad with sun dried tomatoes and parmesan shavings – balsamic dressing

Mixed Salad leaves with roasted sesame & soy dressing

Spinach salad with croutons and crispy bacon

Spinach salad with marinated mushrooms and bacon

Tomato salad with fetta cheese and oregano

Village salad (mixed green, tomato, cucumber, capers, onions)

*

Thai noodle salad (mixed peppers, onions, egg noodles, soy dressing)

Pasta salad with prosciutto & salami & fresh peppers

Mexican pasta salad (guacamole, fresh peppers, Mexican spices)

*

Potato salad with capers

Potato salad with mustard dressing

*

Potato salad with tuna

Kalamari salad

Rice salad with seafood and lime

Caesar salad with baby shrimps

Seafood salad with crispy greens and olive oil dressing

Seafood salad with rice , corn and fresh peppers

Shrimp salad with fresh peppers

Shrimp salad with rice fresh peppers

*

Avocado salad with celery and fresh coriander

Beetroot salad

Chicken mango spicy salad

Coleslaw

Fatoush salad

Waldorf salad (apples, walnuts, celery, yogurt, mayonnaise)

Tambouleh (parsley, bulghur wheat, onions, tomato and lemon dressing)

***

Grilled artichokes served with herbs and garlic oil

Grilled vegetables Antipasti

Grilled vegetables with parmesan and balsamic dressing

Smoked and marinated salmon

 

Displays

Charcuteries

Parma ham with melon

Seafood antipasti

Smoked salmon with traditional garnishes

Pyramide of jumbo prawns accompanied with spicy coctail sauce

Green asparagus with italian dressing

 

Main Dishes

 

PASTA

Pasta:Choice of ONE pasta

Penne OR Tagliatelle OR Farfale

Sauce:Choice of ONE sauce

Napolitane(tomato and basil sauce)

Carbonara (fresch cream with panceta)

Pesto (basi, pinenuts, parmesan cheese and olive oil)

Arabiatta (tomato sauce with peppers and chilli)

Siciliana (eggplants , green peppers and capers in tomato sauce)

Al fredo ( cream , parsley  and parmesan cheese)

Marinara (seafood and tomato sauce)

Di Founghi (wild mushroom sauce)

Bolognaise sauce (beef mince meat with red wine and tomato)

Smoked salmon cream sauce with chives

Canelloni filled with spinach and fetta cheese

Lasagne al Forno

Farfale with tomato cream sauce

Tortellini with prosciutto and cream sauce

Ravioli stuffed with spinach and ricotta cheese

 

Chef Station

(Chef is required for every 100 guests )

Choice of Two pasta and choice of two sauces

 

CHICKEN

Chicken breast filled with mozzarella , sun dried tomato and basil served with light tomato sauce

Chicken breast with cacciatore sauce

Chicken curry

Chicken kebabs

Chicken kebabs with fresh vegetables marinated in olive oil and herbs

Chicken strips with paprica and fresh peppers sauce

Grilled chicken breast with lemon sauce

Grilled chicken marinated with herbs

Thai chicken with coconut and fresh peppers
Chicken with cashew nuts

Chicken a la king (with peppers and fresh cream)

Chicken breast filled with spinach and fetta cheese

Chicken breast filled with mango - Thai sauce

Chicken breast filled with mushrooms and goat cheese

Chef Station

(Chef is required for every 100 guests )

Chicken Gyro (Served with tahini, tzatziki,  tirokafteri, onions, tomatoes, parsley, garlic mayonnaise and pita bread)

 

PORK

Fillet of pork with wild mushroom sauce and truffle oil

Grilled pork loin steaks with mushroom cream sauce

Pork fillet marsala

Pork fillet with wild mushroom sauce

Pork fillets with celery and walnut cream sauce

Pork medallions gratinated with mozzarella

Roast pork loin with thyme sauce

Pork loin steaks with mushroom sauce

Slow cooked pork in wine with mushrooms

Chef station

(Chef is required for every 100 guests)

Roast pork

Roast pork loin stuffed with apricots

Caramelized Gamon (Served with Dijon Mustard)

Pork Gyro (Served with tahini, tzatziki,  tirokafteri, onions, tomatoes, parsley, garlic mayonnaise and pita bread)

 

BEEF/LAMB

Italian beef stew

Beef curry

Beef fillet mignon with mild pepper sauce (add extra)

Chef station

(Chef is required for every 100 guests )

Tenderloin of beef with sauce béarnaise (add extra)

Beef Gyro
(Served with zanziki sauce, tahini, tzatziki,  tirokafteri, onions, tomatoes, parsley, garlic mayonnaise and pita bread)

Roast beef sirloin - Served with Mustard (add extra)

Roast leg of lumb with herbs -Served with mint sauce(add extra)

Roast leg of lamb care provencale

 

FISH

Baked perch fillet with herb crust

Baked salmon with herb crust

Baked salmon with butter lime sauce

Baked Fillet of fish with herb crust

Fillet of fish with italian tomato sauce

Grilled tuna with tomato and olive sauce

Perch fillet on spinach leaves with saffron sauce

Seafood paella

Steamed salmon with shrimps cream sauce

Thai prawns with coconut and mango

 

ACCOMPANIMENTS

Vegetables

Baked eggplants and tomatoes with herbed cheese crust

Baked vegetables with tomato sauce and fetta cheese

Broccoli florets with almond flakes

Cauliflower au gratin (with fresh cream and cheese)

Eggplants with parmesan cheese and fresh tomatoes

Grilled vegetables with herbs and olive oil

Spicy eggplants in tomato sauce

Steamed vegetables

Vegetable curry

 

Potatoes

Roast potatoes with herbs

Care potatoes with herbs (cube cut)

Boulangere potatoes (sliced cooked in vegetable stock)

Dauphinoise potatoes (with fresh cream, garlic and cheese)

Duchese potatoes (mush potato cooked in oven)

Cajun roasted potatoes (with Cajun spices)

Jacket potatoes (with butter and herbs)

 

Rice

Basmati rice

Fried rice

Fried rice with vegetables

Jasmin rice

Steamed rice

 

DESSERT DISPLAYS

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

Mini pastries tower plate

 

Fondue Station

Dark and White Chocolate Fondue

Pound Cake, Seasonal Fruit, Brownies & Marshmallows

 

Greek Dessert Station

Baclava, Kataifi, Galaktopoureko, Gliko koutaliou, Rizogalo, Halouva

 

CHEF’S DESSERT STATION

(Chef is required for every 100 guests )

 

Sunday Station

Chocolate, Vanilla and Strawberry Ice Cream

With Chocolate, Caramel and Strawberry sauces

Chocolate flakes, Croquant, M&M’s and Whipped Cream

 

Locumades Station

Served with honey and cinamon

 

Cotton Candy Station

 

PLATED SERVICE SELECTIONS

 

SOUPS

Cream of wild mushrooms

Tomato soup scented with gin and basil

Cream of celery with gorgonzola cheese

Gazpaccio ( cold)

Cream of vegetables topped with fried onions

Potato and leek topped with fried leeks

Yogurt & cucumber with fresh mint( cold)

 

SALADS

Trattoria salad with italian dressing

Rocket salad with sun dried tomatoes and parmesan shavings – balsamic dressing

Goat cheese on a bed of greens with fig balsamic glaze

Fresh garden greens with cherry tomatoes, croutons, crispy bacon and caesar dressing

Seafood salad with crispy greens and olive oil dressing

Rocket leaves with grilled halloumi Cheese and carob honey

Greek Village Salad with fetta cheese and oregano

 

APPETIZERS

 

Cold

Smoked salmon served with green leaves and lemon mustard dressing with dill

Mozzarella caprese with basil oil

Grilled vegetables with herbed goat cheese and rucola pesto

Prosciutto served with melon

Italian antipasti plate ( prosciutto, salami, mozzarella, grilled artichokes and cherry tomatoes)

Smoked duck and asparagus served with strawbbery balsamic glaze

Smoked salmon timbale with garden greens

Parmesan basket filled with rocket leaves, dried apricots and balsamic reduction

Avocado and shrimp timbale served on garden greens with mustard dressing

Foie gras and apple terine with sautern jelly

 

Hot

Duck foie gras  with onion marmalade on brioche served with greens and fig glaze

Saffron risotto with asparagus and parmesan slivers

Mushroom risotto drizzled with truffle oil and parmesan

Ricotta ravioli with  rocket cream sauce

 

 

SORBETS INTERMEZO

Any kind of fruit sorbet

 

MAIN COURSES

 

Lamb, Veal & Pork

Herb crusted lamb chops with mashed potato and ratatouille

Roast milk fed veal loin with morel sauce accompanied by roast herbed potatoes and vegetables

Medallion of pork with sage sauce accompanied with rice and seasonal vegetables

Medallion of pork gratinated with mozzarella served with basil cream sauce served with rice and seasonal vegetables

Roast pork fillet wrapped in chicken mouseline served on vegetable  linguini with chateux  potatoes and creamy marjoram sauce

 

Poultry

Chicken filled with mozzarella and sun dried tomatoes served with tomato basil sauce

Chicken filled with spinach and fetta cheese  served with tomato coullis in butter herb sauce

Grilled chicken with roast garlic sauce served with chateux potatoes and seasonal  vegetables

Duck breast with  sweet port wine reduction on a potato  vanilla rosti 

 

Beef

Fillet Mignons on mashed herbed potatoes served with wine emulsion and vegetables

Roast tenderloin of beef served on wild mushroom ragout with thyme sauce

Beef fillet on stir fried vegetables with black bean sauce and basmati rice

Beef Tournedo with Roquefort sauce served with chateaux potatoes and seasonal vegetables

Beef tournedo topped with foie grass served with balsamic sauce

 

Seafood

Baked norwegian salmon topped with herb crust served on chard leaves and potato parisienes

Baked norwegian salmon on herbed potato and pumpkin mashed rounded with tomato coullis  in butter rosemary sauce

Steamed perch fillet served on spinach leaves with saffron sauce and vegetable pearls

Fresh seabass fillet on parsley pesto sauce served with seasonal vegetables and steamed potatoes

Jumbo prawns with provencale sauce, served with vegetable fettuccini and parsley potatoes

Steamed Lobster tail with lemon grass and thai basil sauce, served with julienne vegetables and jasmine rice

 

Combination

Steamed chicken lime with prawns served with herb sauce on a bed of vegetable linguini

Duck breast & Roast Pork fillet served with commandaria and berries sauce

Fillet Mignon & Jumbo prawns served with fresh pepper mouseline

Chicken fillet & Pork medallions served with basil mushroom sauce

 

Vegetarian

Stir fried vegetables with ginger and oyster sauce, served in popodum basket with basmati rice

Vegetarean thai curry with jasmine rice

Vegetarian chow mein

 

DESSERTS

Fyllo tower filled with anari mousse served with cinnamon vanilla sauce

Strawberry shortcake with honey yoghurt ice cream

Panna cotta with raspberries

Tiramisu

Chocolate cake

Morello cheese cake

White chocolate and passion fruit mousse

Coconut and mango parfait

Apple pie with cream

Fresh fruit salad scented with coconut rum

Forest fruit cheesecake

Fruit platter with prickly pear ice cream

Poached rear in red wine served with cinnamon ice cream and wine syrup

Mini pastries tower plate

Ginger & Vanilla cream Brule

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