Wedding Reception & Served Dinner

Cocktail Reception:  Selection of Olives and two types of Pickles  4 Served Canapés  2 Active Stations

Beverages:  House Wine by Barkan label  Local Beer  Mineral and Sparkling Water  Soft Drinks  Option for Imported Alcohol Bar for a minimum of 150 guests - $15 + VAT per person

Additional Information:  The hotel will provide 1 server for every 15 guests; Additional staff available for a supplement of $150 + VAT.  The hotel is able to provide white\cream linens.  Children’s menu – available for up to 10% of the entire number of guests, between ages 4-12 years. The menu includes schnitzel or hamburger served with light fries and corn. The price will be 25% off the disclosed price. These prices do not include VAT.

Served Hors d’Oeuvres:  Salmon Ceviche with Chili and Pineapple  Rice Paper filled with Root Vegetables, Ginger and Cilantro  Red Tuna Sashimi, Tobiko, and Wasabi Cream  Roasted Sirloin filled with Japanese Root Vegetable Salad  Beef Braciole Crostini with Shemaji Mushrooms  Macaroon of Chicken Liver Pate in a Pistachio Wrap and Tomato Chutney  Roasted Sirloin with Crisp Spinach Leaves and Reduced Beef Stock

 Mini Hamburger, Chili, Mayonnaise, and Crispy Lettuce Leaves  Denise Fillet Wrapped in Kataifi Dough and Tehina  Champion Mushrooms filled with Spinach and encrusted in Panko Crumbs  Artichoke Crostini with House Pickled Sardines  Artichoke and Tomato Crostini with Basil

Stations:  Sashimi Station:  Red Tuna, Salmon and Drum Fish (served on a block of Ice)  Salmon Ceviche, Drum Fish Tartar with Kalamata Olives and Tomatoes  Served with Soy Sauce, Mayonnaise, Wasabi, Chili and Sesame Oil  Carving Station: Roasted Sirlion with Spinach, served with Reduced Beef Stock, Roasted Vegetables and Garlic Confit  Tempura Barbounia Station (served in baskets): Served with Fries and Remoulade Sauce, Pickled Sardines on Rustic Bread, Anchovy Crostini and Artichoke Chips  Charcuterie Carving Station (Selection of Pickled and Smoked Meats):  Lamb Prosciutto, Sirloin Braciole, Pickled Rib-Eye, Smoked Turkey, and Cornbeef  Served with a selection of Cornichons, Pickled Lemon and Eggplant, Rustic Bread, Dijon Mustard and Aioli  Salmon Station:  Carved Smoked Salmon served with Capers, Salmon Roe and Crispy Lettuce  Salmon Ceviche, Smoked Salmon Cream served with a selection of Rustic Breads  Israeli Station: Shawarma, Falafel, Sabich, Humus with Mushrooms, Lamb and Pine Nuts, served with Fried Eggplant, Tehina, Israeli Salad and Roasted Hot Peppers  Dim Sum Station:  Dim Sum Steamed in Bamboo Baskets, filled with Mushrooms, Spinach and Sweet Potato - served with Soy, Sesame Oil, Ginger and Wasabi  Spring Eggroll with Vegetables

 Foie Gras - Goose Liver Station – available for a supplement of $25 per person:  Duck Liver Macaroon with Coconut Milk  Roasted Duck Liver Portions with Berry Sauce and Brioche Toast  Risotto and Pasta Station: Mushroom Risotto with Truffle Oil, Sweet Potato Ravioli with Coconut Milk and Mushroom Ravioli with Tomato and Basil Sauce  “Reuben Sandwich” Station Corned Beef on Rustic Bread - served with Sour Kraut, Lettuce, Mayonnaise, Pickled Eggplant, Tomatoes and Cornichon  Soup Station:  Thai Soup with Lemongrass, Curry and Coconut Milk - served with Cherry Tomatoes, Soy Sprouts, Mushrooms and Cilantro  Cream of Celeriac Espresso with Duck Liver  Cream of Pumpkin Espresso and Porcini Mousse  Sushi Station – available for a supplement of $25 per person: Sushi, Sashimi, Nigiri - served with Soy Sauce, Sweet & Sour Sauce and Pickled Ginger

Served Menu Option 1 - $135 + VAT per person:  At Table’s Center: Aioli, Olive Oil, Balsamic Vinegar and Rosemary Focaccia  First Course: Baked Drum Fish Fillet in Olive Oil and Thyme, Spinach, Roasted Fennel, Artichoke Confit and Fish Bisque Foam  Main Course:  Rib-Eye Steak, Baked Baby Potatoes, Zucchini, Parsley Root, Tomato Confit and Reduced Beef Stock OR  Baby Chicken filled with Veal, Chestnuts and Cinnamon - served with Roasted Sweet Potato, Caramelized Shallots, and Reduced Chicken Stock  Dessert: Sweet Delight - Hazelnut Dacquoise, Nut Crunch, Whipped Ganache with Chocolate Shavings

Option 2 - $135 + VAT per person:  First Course:  Salmon Miso, Baby Cucumber Salad with Ginger, Sesame Seeds and Tehina OR  Greens Salad with Avocado, Almonds, Asparagus, Pear Segments in a Date-Mustard Vinaigrette  Main Course:  Marbleized Rib-Eye Steak, Roasted Beetroot, Crispy Jerusalem Artichoke Confit, Snap-Peas and Reduced Beef Stock OR  Lamb Cheek and Tongue Stew with Root Vegetable Cream, Shemaji Mushrooms, Squash and Reduced Lamb Stock  Served Dessert: Four Flowers - Walnut Sable Cookie, 66% Chocolate Cream and 4 Flower Couli: Mango, Passion fruit, Banana and Cocoa

Option 3 - $145 + VAT per person:  At Table’s Center: Aioli, Olive Oil and Balsamic Vinegar, Smoked Eggplant and Foccacia  First Course: Denise Fillet ala Plancha, Spinach, Tomato Confit, Roasted Fennel and Orange Vinaigrette  Intermezzo: Lemon & Mint Sorbet (served on Ice)  Main Course:  Lamb Osso Bucco with Roasted Root Vegetables, Roasted Potatoes with Thyme and Reduced Lamb Stock OR  Roasted Beef Fillet, Cream of Peas, Caramelized Shallots, Shemaji Mushrooms and Reduced Beef Stock  Served Dessert: Lemon Tart - Lemon Cream, served on a Vanilla Sablé Cookie with a Honey Merengue and Mint

Option 4 - $145 + VAT per person:  At Table’s Center: Variety of Focaccias, Tempura Cauliflower, Tehina, Aioli and Anchovie

 First Course:  Red Tuna, Salmon, and Drum Fish Sashimi - served with Wasabi Cream, ginger and Root Salad with Soy (served on a block of ice) OR  Drum Fish in a Herb Crust with Cream of Beetroot, Zucchini Salad, Soy Sprouts and Ginger  Main Course:  Duck Leg Confit and Roasted Duck Breast with Sweet Potato Cream, a Hot Mushroom Salad and Berries OR  Beef Fillet Medallions, Root Vegetable Cream, Roasted Shemaji Mushrooms, Baby Squash and Beef Stock Foam  Served Dessert: Exotic Pavlova - Crispy Merengue, Exotic Cream with Tropical Fruit

Option 5 - $185 + VAT per person:  At Table’s Center: Aioli, Chimichuri, Olive Oil, Charred Eggplant and Rustic Bread  First Course:  Sirloin Braciole, Capers, Caramelized Cherry Tomatoes, Cornichons and Basil Oil OR  Roasted Sea Bass, Artichoke and Garlic Confit, Spinach and Dill Dressing  Main Course:  Baby Rack of Lamb, Sweet Potato Cream, Roasted Root Vegetables and Reduced Lamb Stock OR  Slow Roasted Lamb Osso Bucco, Squash, Roasted Beetroot and Sweet Potato Chips - served with Chardonnay Sauce  Served Dessert: Lemon Tart - Lemon Cream, served on a Vanilla Sablé Cookie with a Honey Merengue and Mint

Option 6 - $195 + VAT per person:  At Table’s Center: Aioli, Olive Oil, Focaccia  Chef’s Introduction: Cannelloni filled with Red Tuna Tartar and Smoked Tomato Gazpacho  First Course: Squash Blossoms filled with Drum Fish, Tehina, Pickled Lemon and Tomato Confit  Intermezzo: Pear Sorbet with Caramelized Pears (served on Ice)  Main Course:  Baby Rack of Lamb, Roshetti Potatoes, Bok Choy and Reduced Lamb Stock OR  Roasted Beef Fillet, Celeriac Cream, Roasted Beetroot, Artichoke Confit with Reduced Beef Stock  Served Dessert: Exotic Pavlova - Crispy Merengue, Exotic Cream with Tropical Fruit