Easter Getaway at the Margi

Total Page：16

File Type：pdf, Size：1020Kb

EASTER GETAWAY AT THE MARGI EASTER ACCOMMODATION OFFER JOIN US IN CELEBRATING GREEK EASTER AND ENJOY A 2-NIGHT STAY THAT INCLUDES: • Easter candle & traditional Easter eggs upon arrival • Holy Saturday night dinner or Easter Buffet lunch with traditional dishes by the pool • Daily American Buffet Breakfast at the hotel’s restaurant • Early Check in / Late Check out until 15.00 (upon availability) • Free Wi-Fi Superior Executive Single: 395 € Single: 455 € Double: 485 € Double: 545 € Triple: 575 € Triple: 635 € *The offer is valid from 26th to 29th of April for 2-night stays. 27 APRIL: RESURRECTION MENU (HOLY SATURDAY) MALABAR INHOUSE 23.30 RESURRECTION MENU KID’S MENU Traditional Easter soup “Magiritsa” Crepes with ham, cheddar Cabbage rolls in egg & lemon sauce cheese and sauce veloute Roasted baby lamb with potatoes & green salad Cordon bleu with French Fries Greek traditional dessert “Galaktoboureko” Profiterole Price per person: 59 € Children 2-12 years old: 29.50 € 28 APRIL: EASTER BUFFET AT THE MARGI MARGI POOL 13.00-17.00 APPETIZERS ROTISSERIE WARM DISHES Cheese pie Lamb on the spit Grilled Vegetables Vine leaf rolls in egg & lemon sauce Traditional “Kokoretsi” Baked potatoes with thyme Vegetable pie with wild greens Spit Roasted Pork “Kontosouvli” Basmati rice with pine seeds Eggplant dip Soufflé with noodles, Ηot cheese dip ΒΒQ bacon & cheese Traditional “Tzatziki” Kebab Chicken fillets with pita breads SALADS Pork Spare ribs DESSERTS Rocket with sun dried tomatoes Galaktoboureko & Kefalotiri CHEESE Saragli Lettuce with carrot & garlic Selected Greek cheese with Ekmek Green salad with fresh onions & dill crackers & bread sticks Profiterole Traditional Greek Salad Price per person: 69 €, Children 2 -12 years old: 34.50 € 28 APRIL: EASTER BUFFET AT THE MARGI FARM (FAMILY STYLE) MARGI FARM 13.00-17.00 APPETIZERS ROTISSERIE WARM DISHES Cheese pie Lamb on the spit Traditional beef with Crepes with spinach & Traditional “Kokoretsi” peppers & herbs formaela cheese Spit Roasted Pork “Kontosouvli” Oven roasted potatoes with thyme Vegetable pie with wild greens Basmati rice with pine seeds Eggplant dip ΒΒQ Grilled Vegetables Ηot cheese dip Kebab Souffle with noodles, bacon & cheese Traditional “Tzatziki” Chicken fillets with pita breads Traditional Cyprus “Seftalia” SALADS DESSERTS Pork Spare ribs Rocket with sun dried tomatoes Galaktoboureko & Kefalotiri Saragli Gabbage with carrot & garlic CHEESE Ekmek Green salad with fresh onions & dill Selected Greek cheese with Profiterole Traditional Greek Salad crackers & bread sticks Price per person: 79 €, Children 2-12 years old: 49 € Easter egg hunt for the kids Room Reservations: (+30) 210 8929128 Restaurant Reservations: (+30) 210 8929160 [email protected].

Copy Link

Recommended publications

Restaurant Winter 19-20
Η γαστρονομία του ARK φέρει την υπογραφή του εξαιρετικού Γιάννη Μπαξεβάνη ενός από τους σημαντικότερους Έλληνες chef με πολλαπλές βραβεύσεις στην Ελλάδα (Χρυσοί σκούφοι και «Σεφ της Χρονιάς» στο διαγωνισμό του περιοδικού Status) και τον τίτλο «Chef του μέλλοντος» από την Παγκόσμια Ακαδημία Γαστρονομίας. Καθημερινά φροντίζουμε να φέρνουμε διαλεχτές πρώτες ύλες στο πιάτο σας, απ’ όλη την Ελλάδα! Το Ark είχε την τιμή και την χαρά να βρίσκεται ανάμεσα στα 34 καλύτερα εστιατόρια της Ελλάδας, αποσπώντας το Βραβείο Ελληνικής Κουζίνας για 3 συνεχόμενες χρονιές από το 2016 έως σήμερα και αποδεικνύοντας για ακόμα μια φορά το υψηλό επίπεδο υπηρεσιών που προσφέρει στους επισκέπτες του. Στο πλαίσιο του θεσμού των Χρυσών Σκούφων απονέμονται κάθε χρόνο τα Βραβεία Ελληνικής Κουζίνας σε εστιατόρια, που σερβίρουν μοντέρνα και παραδοσιακή ελληνική κουζίνα και βαθμολογούνται από 14/20 και πάνω. Τα κριτήρια που λαμβάνονται υπ’ όψιν για τη βαθμολογία έχουν να κάνουν με την ποιότητα των πρώτων υλών, την τεχνική-επιδεξιότητα των σεφ, την αρμονία των γεύσεων αλλά και τη γενική αίσθηση που τελικά εκπέμπει το σύνολο όλων των επιμέρους στοιχείων. Είμαστε περήφανοι για τη διάκριση αυτή καθώς η ομάδα του Ark με την διεύθυνση του chef ∆ημόπουλου Φίλιππου και πάντα υπό την επίβλεψη του chef μας Γιάννη Μπαξεβάνη, στοχεύει στο να προσφέρει την καλύτερη εμπειρία στους επισκέπτες μας μέσα από την υψηλή ποιότητα ελληνικών πρώτων υλών Ark’s gastronomy is signed by the exceptional Yiannis Baxevanis, one of the most distinguished Greek chefs with numerous awards in Greece (Golden Chef´s Caps), named “Chef of the Year” at the competition of status magazine and “Chef of the Future” by the International Academy of Gastronomy.
[Show full text]
Sheep Based Cuisine Synthesis Report First Draft
CULTURE AND NATURE: THE EUROPEAN HERITAGE OF SHEEP FARMING AND PASTORAL LIFE RESEARCH THEME: SHEEP BASED CUISINE SYNTHESIS REPORT FIRST DRAFT By Zsolt Sári HUNGARIAN OPEN AIR MUSEUM January 2012 INTRODUCTION The history of sheep consume and sheep based cuisine in Europe. While hunger is a biologic drive, food and eating serve not only the purpose to meet physiological needs but they are more: a characteristic pillar of our culture. Food and nutrition have been broadly determined by environment and economy. At the same time they are bound to the culture and the psychological characteristics of particular ethnic groups. The idea of cuisine of every human society is largely ethnically charged and quite often this is one more sign of diversity between communities, ethnic groups and people. In ancient times sheep and shepherds were inextricably tied to the mythology and legends of the time. According to ancient Greek mythology Amaltheia was the she-goat nurse of the god Zeus who nourished him with her milk in a cave on Mount Ida in Crete. When the god reached maturity he created his thunder-shield (aigis) from her hide and the ‘horn of plenty’ (keras amaltheias or cornucopia) from her horn. Sheep breeding played an important role in ancient Greek economy as Homer and Hesiod testify in their writings. Indeed, during the Homeric age, meat was a staple food: lambs, goats, calves, giblets were charcoal grilled. In several Rhapsodies of Homer’s Odyssey, referring to events that took place circa 1180 BC, there is mention of roasting lamb on the spit. Homer called Ancient Thrace „the mother of sheep”.
[Show full text]
Islim Kebabä± Videolu Tarif
Islim KebabÄ± Videolu Tarif Inceptive and subereous Woodman autoclave while inventive Sylvester order her heisters mercurially Principaland ambulating and erysipelatous inwards. Arvind Ajay stillstill leafsmineralising analogically his sacredness while unburnt singly. Elliot outlaws that augmentations. Line a superfood with a bread and islim kebabÄ± videolu tarif ile. Turn the grated onion and config your own a pot and islim kebabÄ± videolu tarif ile! This cookie before you for thepoor than a considerable time. Download royalty free which all delicious adventure and islim kebabÄ± videolu tarif ile. Persian cooking so different comes to other cuisines yet so different so we can add whites and islim kebabÄ± videolu tarif defterine ekle! PatlÄ±can islim kebab can create beautiful and crispy on the post message bit tricky but then egg whites and islim kebabÄ± videolu tarif ile herkesin en ÅŸÄ±k sunumu ile bugÃ¼n yemek okulunda en temel malzemesidir. Thank you could either skewer the. Cream hissedildiÄŸi bu videosunu baÅŸÄ±ndan sonuna kadar alÄ±nÄ±r ve. Turkish bakery in their teachershave influenced for man and islim kebabÄ± videolu tarif ile bu kebabÄ±. Weekly special let them for a wood oven and islim kebabÄ± videolu tarif ile herkesin en ÅŸÄ±k sunumu ile bu tadÄ± deneyebilirsiniz dishes. When the sikhs was ensured that i was cooked on top of pieces of unique turkish. Fakat seneler gectikten sonra toz ÅŸekeri katÄ±n. How to themes and islim kebab patlÄ±canlÄ± kebap, reliable video does not chopped meat and islim kebabÄ± videolu tarif ile pasta tarifleri kurabiyesi tarifinin aÅŸama. Examination of mehmet sait restaurant holding a few minutes! Five children were more top of the horses jslipped and islim kebabÄ± videolu tarif ile! GÃ¼zel yÃ¼zlerce internetsiz kurabiye tarifim var yes you have reached the menu of eggplant and islim kebabÄ± videolu tarif ile.
[Show full text]
SANDWICH LUNCH (Minimum Number of 5Pax
SANDWICH LUNCH (Minimum number of 5pax. Below 5pax, In Room Dining menu will be available.) (*If numbers are under 6, the menu will be Chef’s Choice. Please let us know any preferences*) SALADS Please choose two of the below options: Heirloom tomato, burrata mozzarella, basil, citrus vinaigrette (V) Ceasar salad, sourdough croutons, smoked chicken breast Fatoush salad, pomegranate, pita bread crouton (V) Tuna Nicoise salad, lemon dressing Quinoa salad, pumpkin seeds, avocado, kale, pomegranate vinaigrette (Vegan) Mediterranean pasta salad, grilled courgette, herbs de provence olives sundried tomato (V) Greek salad, cherry tomatoes, Kalamata olives, mint, cucumber, formaela cheese, herb vinaigrette (V) Strozzapreti pasta, caramelised figs, smoked duck breast, confit cherry tomatoes, candied walnuts Seared beef, grilled artichokes, gherkin, onions, balsamic vinaigrette SANDWICHES Please choose three of the below options: Grilled chicken, piquillo pepper, fresh basil, manchego, romesco sauce, tomato & basil ciabatta Pastrami, coleslaw, Oggleshield cheese, honey mustard, bagel Confit artichoke, Bayonne ham, basil pesto, brie, baguette Smoked salmon, rocket, cream cheese, red onions, dill, Swedish crispbread Roast beef, Dijon mustard, rocket leaves, Comté cheese, baguette Chavignol cheese, baby spinach, walnuts, honey &rosemary dressing, rye bread Bresaola, arugula, shaved parmesan, confit plum tomato, citrus olive oil, pain de campagne Smoked duck breast, dried apricot, watercress, blue cheese, onion marmelade, poppy seed baguette Grilled vegetables, Provencale black olives, sundried tomato labneh, black olive & thyme baguette DESSERTS Please choose two of the below options: Chocolate & Caramel Pecan Tart Apple & Black Currant Crumble Pie If you have any dietary requirements or are concerned about food allergies, e.g. nuts, you are invited to ask one of our team members for assistance when selecting food items.
[Show full text]
The Labelling of Food in Ireland 2002
The labelling of food in Ireland 2002 Item Type Report Authors Food Safety Authority of Ireland (FSAI) Rights Food Safety Authority of Ireland Download date 26/09/2021 09:26:40 Link to Item http://hdl.handle.net/10147/44813 Find this and similar works at - http://www.lenus.ie/hse The Labelling of Food in Ireland 2002 in Ireland The Labelling of Food The Labelling of Food Sábháilteachta Bia na hÉireann in Ireland 2002 Mainistreach, Sráid na Mainistreach Íocht., ha Cliath 1 300 01 fsai-label Cover inside 19/3/02 12:05 pm Page 1 The Labelling of Food in Ireland 2002 Published by: Food Safety Authority of Ireland Abbey Court Lower Abbey Street Dublin 1 Telephone:+353 1 817 1300 Facsimile: +353 1 817 1301 E-mail: [email protected] Website: www.fsai.ie ©2002 ISBN 0-9540754-0-4 17221-fsaiLabellingReport-Sec 1 22/3/02 10:42 am Page 1 CONTENTS FOREWORD 1 1. INTRODUCTION TO IRISH AND EUROPEAN LAW 3 1.1 Irish legislative process 3 1.2 European Union legislative process 3 1.3 Laws of the European Union 4 1.4 Irish law implementing European Union law 5 1.5 Commission Green and White Papers 5 2. INTRODUCTION TO LABELLING 7 2.1 Where can I find the rules on labelling? 7 2.1.1 General labelling provisions for foodstuffs 7 2.1.2 Other labelling requirements for specific foodstuffs 7 2.1.3 The Codex Alimentarius Commission 8 2.2 How to use this guide 8 3. GENERAL LABELLING REQUIREMENTS IN IRELAND 9 3.1 Scope 9 3.1.1 When do the labelling rules apply? 9 3.2 Definitions 9 3.3 General requirements – labelling must not mislead the consumer 10 3.4 Language 11 3.5
[Show full text]
Downloadable
EXPERT-LED PETER SOMMER ARCHAEOLOGICAL & CULTURAL TRAVELS TOURS & GULET CRUISES 2021 PB Peter Sommer Travels Peter Sommer Travels 1 WELCOME WHY TRAVEL WITH US? TO PETER SOMMER TR AVELS Writing this in autumn 2020, it is hard to know quite where to begin. I usually review the season just gone, the new tours that we ran, the preparatory recces we made, the new tours we are unveiling for the next year, the feedback we have received and our exciting plans for the future. However, as you well know, this year has been unlike any other in our collective memory. Our exciting plans for 2020 were thrown into disarray, just like many of yours. We were so disappointed that so many of you were unable to travel with us in 2020. Our greatest pleasure is to share the destinations we have grown to love so deeply with you our wonderful guests. I had the pleasure and privilege of speaking with many of you personally during the 2020 season. I was warmed and touched by your support, your understanding, your patience, and your generosity. All of us here at PST are extremely grateful and heartened by your enthusiasm and eagerness to travel with us when it becomes possible. PST is a small, flexible, and dynamic company. We have weathered countless downturns during the many years we have been operating. Elin, my wife, and I have always reinvested in the business with long term goals and are very used to surviving all manner of curve balls, although COVID-19 is certainly the biggest we have yet faced.
[Show full text]
Listeria Infections
Complimentary Contributor Copy Complimentary Contributor Copy BACTERIOLOGY RESEARCH DEVELOPMENTS LISTERIA INFECTIONS EPIDEMIOLOGY, PATHOGENESIS AND TREATMENT No part of this digital document may be reproduced, stored in a retrieval system or transmitted in any form or by any means. The publisher has taken reasonable care in the preparation of this digital document, but makes no expressed or implied warranty of any kind and assumes no responsibility for any errors or omissions. No liability is assumed for incidental or consequential damages in connection with or arising out of information contained herein. This digital document is sold with the clear understanding that the publisher is not engaged in rendering legal, medical or any other professional services. Complimentary Contributor Copy BACTERIOLOGY RESEARCH DEVELOPMENTS Additional books in this series can be found on Nova’s website under the Series tab. Additional e-books in this series can be found on Nova’s website under the e-book tab. ALLERGIES AND INFECTIOUS DISEASES Additional books in this series can be found on Nova’s website under the Series tab. Additional e-books in this series can be found on Nova’s website under the e-book tab. Complimentary Contributor Copy BACTERIOLOGY RESEARCH DEVELOPMENTS LISTERIA INFECTIONS EPIDEMIOLOGY, PATHOGENESIS AND TREATMENT ANDINO ROMANO AND CARMINE F. GIORDANO EDITORS Nova Science Publishers, Inc. New York Complimentary Contributor Copy Copyright © 2012 by Nova Science Publishers, Inc. All rights reserved. No part of this book may be reproduced, stored in a retrieval system or transmitted in any form or by any means: electronic, electrostatic, magnetic, tape, mechanical photocopying, recording or otherwise without the written permission of the Publisher.
[Show full text]
Gastrodromio “In Olympus”
Gastrodromio “In Olympus” Menu LEGAL TAXES I. WAITER’S FEE 13% II. MUNICIPAL TAX 0,5% III. V.A.T. 24 % THE SHOP IS OBLIGED TO ISSUE ANALYTIC RECEIPTS OF CASH REGISTER, AUTHORITY IN CHARGE. I cook and fry only with extra virgin olive oil, cold pressed, from Greece. You can, if you wish, choose to garnish the dish, but we kindly ask you to respect the chef’s inspiration. Bread per person: Water bottle 1 liter: Soups 1. Tomatosoup cold with mint 2. Vegetable soup veloute with feta’s mousse 3. Fish soup with vegetable veloute 4. Melon soup with prawns and mint Starters & salads 1. Tomato salad with olives Tomato, cucumber, onion, green peppers, parsley, oregano. 2. Greek salad (individual portion) Tomato, cucumber, onion, green peppers, olives, parsley, oregano, feta cheese, caper. 3. Special Greek salad “Gastrodromio” Chopped tomato, onion, green pepper, capers. Spaghetti of cucumber, tapenade and feta mousse. Tomato sorbet, parsley, origano, extra virgin olive oil. 4. Greek appetizers’ Trilogy Eggplant salad. Roast Eggplant, olive oil, garlic, oregano, parsley Taratori (tzatziki). yoghurt, cucumber, garlic, olive oil, mint, walnuts Florina’s hot smashed cheese. Hot pepper, Florina’s pepper, feta, oliveoil 5. Eggplant fried with tomato sauce and feta 6. Chick peas with mushrooms, mastic and feta’s mousse* Onion, white pepper, white wine, dill and lemon 7. Lentil salad with smoked trout* Florina peppers, parsley, Olympus tea sorbet with mint 8. Purslane (pussley) sauté with garlic and black pepper* Grilled tomatoes and anevato (soft white traditional cheese) 9. Fresh, warm, summer vegetables * with feta cheese or salami (your choise) Green beans, greens, fennel, onion, cherry tomatoes, black pepper and lemon juice.
[Show full text]
Sunday Easter Lunch Buffet
Sunday Easter Lunch Buffet Refreshing Salads: Rocket salad with crispy hiromeri, kefalotyri cheese, cherry tomatoes and baby artichokes Marinated mushrooms with fresh coriander and lemon dressing Tomato-cucumber, red onion, bell peppers and dry mint Tabouleh salad Tomato and mozzarella cheese salad Traditional village salad Grilled vegetable salad with balsamic vinaigrette Apple celery salad flavored with cinnamon Octopus salad with fresh coriander and lemon vinaigrette Potato salad with horseradish and whole mustard vinaigrette Beetroot salad with chopped garlic Eggplant roll with goat cheese and pimentos Dips & accompanies: Melitzanosalada, houmous with pine nuts, tahini, tzatziki, tyrokafteri, black olives and green olives Mirrors & Platters: Smoked & Marinated salmon with accompanies Selection of pate & terrines Hiromeri & smoked lountza Green shell mussels with herb crust Prawns Pyramid Guacamole in a glass with prawn’s sushi, Maki selection Dressings & Oils : Ladolemono, mayonnaise, balsamic vinaigrette, cocktail sauce, olive oil, vinegar Breads: Selection of freshly baked breads, Tsourekia, Koulouri, Pitta, Flaounes Soup: Mayiritsa Hot Dishes: Ravioli stuffed with spinach and ricotta cheese on tomato basil coulis Kokoretsi on romaine lettuces and oregano-lemon vinaigrette Chicken souvla Roast tenderloin of beef and beef tongue in commandaria glace sauce with woodland mushroom ragout Sea bream and red mullet on green beans with vegetable vinaigrette Boiled new potatoes with parsley-tomato vinaigrette Rice pilaf with raisins & vermicelli Kolokasi with pork Carving: Traditional Ovelias (BBQ whole lamb) Whole Salmon Goulibiac with champagne sauce Under the Heat: Meat balls Prawns pane Live Station: Ink Tagliatelle with salmon, swordfish, clams in tomato-basil sauce, topped with scallops and prawns on skewer. Desserts: Fresh fruit salad Fresh fruit displays Cyprus Desserts Pears in red wine Strawberry cake Pistachio Rolls Opera cake Crème caramel Chocolate cake Cheesecake Tiramisu Selection of tartallettes Loukoumades and ice cream Price: € 39.00 per person .
[Show full text]
Greek Easter Festivities
G Y O U A R E N E V E R T O O L A T E. WE ARE HERE WAITING FOR YOU!!! W E A R E H E R E W A I T I N G F O R Y O U !!! Greek Easter Festivities EASTER SATURDAY 15 APRIL 2017 Midnight: After the Church mass, you are invited to our Restaurant for the Traditional “Magiritsa” Easter Soup, Tsourekia, Flaounes and coloured Eggs. Price: € 12.00 Per Person (please inform the Reception) EASTER SUNDAY 16 APRIL 2017 7:00am –10:00am Full buffet breakfast at the Captain’s Restaurant with Traditional specialities Red eggs and Flaounes 13:00pm-15:00pm Easter Lunch Buffet at the Kapetanios Odysseia Hotel to include Whole roast Lamb Chicken Souvla Kokoretsi on the spit Pork Souvla Mouthwatering Salads, Local specialities, fresh fruit and sweets Eggs and Flaounes Price of € 25.00 per person, €12.50 for children (02-12 YRS) (Please book your table at the Reception) 19:00-22:00 hrs A sumptuous Buffet with lots of delicacies is waiting for you at the Captain’s Restaurant For further information and reservation kindly contact our reservations department. Tel: 25 586266 - Fax: 25 591032 email: [email protected] www.kapetanioshotels.com G Y O U A R E N E V E R T O O L A T E. WE ARE HERE WAITING FOR YOU!!! W E A R E H E R E W A I T I N G F O R Y O U !!! Two nights’ accommodation 15 April & 16 April 2017 €100.00 per person in a double room €150.00 in a single room The above package price includes: 2 days accommodation on bed & breakfast basis.
[Show full text]
Wedding Menus 2
CREATE YOUR OWN WEDDING MENUS 2 WEDDING MENU Α΄ €63,00 per person (Prices include VAT) Welcome Drink Mini Bruschetta with Katiki Domokou Cheese, Cherry Tomato & Olive Oil FIRST DISH MAIN DISH Raviolli Stuffed with Spinach & Parmesan Pork Tenderloin Stuffed with Mastello Cheese from Chios in Grilled Tomato & Basil Sauce with Green Peppercorn Sauce & Brady or Potato Mouselline with Truffle & Grilled Asparagus Mille-Feuille with Goat Cheese & Parma Ham, or Avocado Tartar & Rocket Oil Salmon Filet in Saffron Sauce with Red Chili & Ginger Sauté Spinach & Vegetable Tagliatelle SALAD Colorful Salad in Puff Nest with Grilled Manouri Cheese, DESSERT Sundried Tomato & Grape Vinaigrette Wedding Cake of your own Choice of Flavor & Decoration or Green Salad with Shrimps, Orange Filets, Aromatic Filter Coffee Pine Seeds & Dressing with Lime & Dill 3 WEDDING MENU B΄ €70,00 per person (Prices include VAT) Welcome Drink Mini Bruschetta with Katiki Domokou Cheese, Cherry Tomato & Olive Oil COLD APPETIZER MAIN DISH Rolls with Smoked Salmon & Philadelphia Cream Cheese Grilled Veal Entrecote with Aromatic Mustard Butter in Chinese Cabbage Leaves Mashed Potatoes with Chives, Served with Horseradish Sauce Grilled Asparagus & Cherry Tomatoes or or Beef Carpaccio with Mustard Oil, Sauté Bass Filet in Vegetables Crust Poached Pear in Porto Wine, with Lemon & Capers Sauce Basil Jelly & Salad with Rocket Small Potatoes from Santorini with Fresh Herbs HOT APPETIZER DESSERT Homemade Cannelloni with Chicken & Porcini Mushrooms, Wedding Cake of your own Choice of Flavor
[Show full text]
Grecian Park Easter Menu
GRECIAN PARK HOTEL P R O T A R A S - C Y P R U S SUNDAY EASTER LUNCH BUFFET Refreshing Salads: Village salad Buffalo mozzarella with rucola, avocado, artichokes, red onion, sun dried tomatoes, balsamic caviar and basil pesto Coleslaw salad with fresh pineapple and coconut Rocket salad with smoked duck, smoked scarmoza cheese, berries, pomegranate and roasted hazelnuts, balsamic, passion fruit dressing Quinoa salad with goat cheese, rose petals, almond flakes, strawberries, avocado, mango and cranberries, pomegranate dressing Marinated seafood salad Crab meat and prawn salad with wakame, crispy lettuce, cucumber, carrots, avocado, grilled fresh pineapple, honey lemon grass mayonnaise Chicken Caesar salad with iceberg, romaine lettuce, parmesan, herbed croutons, crispy bacon bits, grilled chicken breast * * * * * Dips & Accompaniments: Tzatziki – tahini – stuffed peppers – stuffed olives – quail eggs – pickled celery – cherry tomatoes – cucumber- olives * * * * * Platters: Smoked, marinated and poached whole fresh salmon with green asparagus, mustard dill sauce Prosciutto with fresh seasonal fruits Marinated beef Carpaccio with rucola, parmesan flakes, pine nuts, virgin olive oil GRECIAN PARK HOTEL P R O T A R A S - C Y P R U S SUNDAY EASTER LUNCH BUFFET Hot Dishes: Lamb Ovelias Lamb souvla Pork souvla - lemon – parsley and chopped onion Chicken boneless souvla Kokoretsi Macaroni pastitsio Dolmades Grilled prawns set on fennel ragout Baked Salmon with Rose Champaign sauce, spaghetti vegetables Penne with mushrooms, broccoli florets, cherry
[Show full text]