The Elite Wedding Menu
At Elite Reception Centre we believe that great food along with high quality service is the key to our success.
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1st Course - APPETIZERS
Choice of individual serving or platters per table
Italian Antipasto
(Chef's selection of cold meats including slices of proscuitto, Danish salami, mortadella, olives, giardiniere & cheese)
Greek Mezes
(Chef's selection of cold meats including slices of ham, Danish salami, fetta cheese, black olives, Taramosalata & Tzatziki)
Platters Per Table
Mezza
(Antipasto Platter including selection of tabouli, homous, labni, mixed nuts & Lebanese bread)
ACCOMPANIMENTS
Greek Salad or Garden Salad
Fresh Bread Rolls served with butter
2nd Course - ENTREE
Select two
Tortellini/Fettuccine Boscaiola (served in our cream sauce, with mushroom, onion & bacon)
Ravioli Parmesan (pockets of pasta filled with veal in Parmesan sauce with diced tomatoes)
Penne Napolitana (fresh penne served with traditional napolitana sauce)
Lasagna (traditional Italian lasagna, layers of pasta & beef with cheese)
Vegetarian Lasagna (specially prepared layers of pasta & vegetables)
Cream of Pumpkin Soup (served with freshly baked croutons garnished with a side of parsley& sour cream)
Cream of Chicken Soup (creamy & smooth with a sprinkle of chopped parsley)
BBQ Baby Octopus (served with oregano & lemon dressing)
Prawn Cocktail (marinated cocktail prawns served with a tangy cocktail sauce)
Golden Calamari Rings (golden fried crumbed calamari rings served with lemon & tartare sauce)
Prawn Cutlets (crumbed king prawns fried golden brown, served with lemon & tartare sauce)
Moussaka (traditional Greek dish, layers of potato, eggplant & mince, oven baked with bechamel sauce)
Chicken Vol Au Vent (puff pastry case filled with tender chicken fillet & mushroom, cooked in a valoute cream chicken sauce)
3rd Course - MAIN
Select two
All main meals served with seasonal vegetables
RED MEAT
Veal Scaloppini (Bianco) (tender veal served with cream mushroom sauce)
Veal Scaloppini (Rosso) (tender veal served with a sumptuous red sauce)
Veal Marsala (tender slices of veal with a creamy Marsala sauce)
Veal Parmigiana (delicious veal fillet covered with a slice of eggplant, topped with cheese & served with Napolitana sauce)
Roast Lamb (oven roasted loin of lamb served with Rosemary sauce)
Roast Beef (tender Roast Beef served with gravy)
Pork Medallion (succulent cut of pork accompanied with a special plum sauce)
POULTRY
Chicken Breast (grilled chicken breast served with a creamy mushroom sauce)
Chicken Kiev (sumptuous breast chicken fillet served with a mild garlic butter sauce)
Chicken Florentine (tender chicken breast filled with spinach, topped with cream sauce)
FISH
Grilled Perch (marinated in lemon & virgin olive oil)
4th Course - DESSERT
Danish Apple Strudel
Italian Tiramisu
Delicious Chocolate Tart
Profiteroles Au Chocolate
Caramelised Poached Pear
Mango or Passionfruit Cheesecake
Black Forest Cake
Sticky Date Pudding
Pavlova
Baklava
Galaktobouriko
Kataifi
Fresh Fruit Salad
Italian Cassatta
To compliment your meal, tea, coffee & after-dinner mints
OPTIONAL EXTRAS
Fruit Platters
Hot Seafood Platter
Marinated Octopus with lemon, garlic, parsley & olive oil dressing
Combination of calamari & chargrilled octopus
Cold Seafood Platter
Combination of fresh king prawns & oysters
Fresh King Prawns Platter (in the shell)
Oyster Platter