Sumptuous wedding menu is complemented by the elegantly decorated wedding cake prepared by our talented pastry chefs.
- Dark Chocolate Sliced Cake with Chocolate Mousse
- Mixed Berry Compote Sliced Cake with Vanilla Chantilly Cream
- Coffee Cream and Chocolate Chips Sliced Cake
Buffet and a la carte menu alternatives prepared with the freshest ingredients, in exclusive presentations offering the best examples from international cuisine as well signature local tastes.
Lunch Buffet Menu I
Cold Selections
Selection of 5 x Turkish Mezze
Medley of Garden Greens
Crisp Vegetable Crudities & Assorted Dressings
Sliced Smoked Trout and Apple salad
Pasta Salad tossed With Roasted Vegetables and Pesto,
Shepard’s Salad
Soup Station
Spicy Red Lentil Soup
Freshly Baked Bread Rolls and Butter
Hot Selections
Roasted Chicken Breast, Black Olives, Chili, Preserved Lemon and Oregano
Penne Pasta Tossed with Roasted Vegetables and Tomato
Pan Seared Fillet of Fish with Herbs, Olive Oil and Capers
Sliced Beef fricassee with Fondant Carrots & Roasted Potatoes
Assorted Garden Vegetables with Butter
Pilaf Rice with Sauteed Mushrooms
Desserts
Refreshing Array of Seasonal Fresh Fruit
Turkish Rice Pudding
Fresh Strawberry and Pistachio Cream Tart
New York Style Vanilla Cheesecake
Chocolate Mousse Shooters
Dried Fruit Compote with Spiced Syrup
Freshly Brewed Coffee and Decaffeinated Coffee
Selection of Herbal and Aromatic Teas
Lunch Buffet Menu II
Cold Selections
Eggplant salad
Mixed Bean and Green Bean Salad with Herbed Vinaigrette
Roasted Red Spanish Onions and Field Mushrooms with Balsamico Vinaigrette
Semi Roasted Tomato and Buffalo Mozzarella with Basil Pine Nut Pesto
Minted tomato and Parsley Tabouleh salad
Cold Poached Chicken Salad with Salsa Verdi Dressing
Potato and Spring Onion Salad with Crispy Sucuk
Selection of Salad Greens and Dressings
Marinated White Cheese in Olive Oil
Marinated Olives
Sheppards Salad
Soup Station
Cream of Sweet Corn Soup
Freshly Baked Bread
Black Olive Ciabatta rolls
Rosemary Focaccia
White bread French Rolls
Multi Grain Rolls
Hot Selections
Penne Pasta with Mushrooms and Parmesan Cream Sauce
Chicken Fricasse with Roasted Shallots & Roasted Potatoes, Rosemary Sauce
Assorted Steamed Green Vegetables with Olive Oil
Ricotta Cheese Tortellini with Italian Tomato and Basil Sauce
Seafood Paella rice with Squid, shrimp, chicken, Sucuk, beans, red peppers and Saffron rice
Desserts
Mini Vanilla Cheese Cakes with Red Berries
Crunchy Chocolate and Hazelnut Mousse
Cappuccino Crème Brulee
Tiramisu with Dutch Cocoa Powder
Refreshing Array of Seasonal Fresh Fruit
Freshly Brewed Coffee and Decaffeinated Coffee
Selection of Herbal and Aromatic Teas
Set Lunch Menu I
Smoked Trout and White Mushroom salad with Truffle scented Goats Cheese Dressing, Herb infused Olive Oil
Pan Roasted Chicken Breast with Green Grape, Tomato and Caper Tartar Parsley and Lemon Mashed Potato
Cinnamon Pannacotta with Berry Compote Orange Zest and Pistachio Nut Tuille
Freshly Brewed Coffee and Decaffeinated Coffee
Selection of Herbal and Aromatic Teas
Set Lunch Menu II
Cold Selections
Eggplant salad
Mixed Bean and Green Bean Salad with Herbed Vinaigrette
Roasted Red Spanish Onions and Field Mushrooms with Balsamico Vinaigrette
Semi Roasted Tomato and Buffalo Mozzarella with Basil Pine Nut Pesto
Minted tomato and Parsley Tabouleh salad
Cold Poached Chicken Salad with Salsa Verdi Dressing
Potato and Spring Onion Salad with Crispy Sucuk
Selection of Salad Greens and Dressings
Marinated White Cheese in Olive Oil
Marinated Olives
Sheppards Salad
Soup Station
Cream of Sweet Corn Soup
Freshly Baked Bread
Black Olive Ciabatta rolls
Rosemary Focaccia
White bread French Rolls
Multi Grain Rolls
Hot Selections
Penne Pasta with Mushrooms and Parmesan Cream Sauce
Chicken Fricasse with Roasted Shallots & Roasted Potatoes, Rosemary Sauce
Assorted Steamed Green Vegetables with Olive Oil
Ricotta Cheese Tortellini with Italian Tomato and Basil Sauce
Seafood Paella rice with Squid, shrimp, chicken, Sucuk, beans, red peppers and Saffron rice
Desserts
Mini Vanilla Cheese Cakes with Red BerriesGevrek
Crunchy Chocolate and Hazelnut Mousse
Cappuccino Crème Brulee
Tiramisu with Dutch Cocoa Powder
Refreshing Array of Seasonal Fresh Fruit
Freshly Brewed Coffee and Decaffeinated Coffee
Selection of Herbal and Aromatic Teas
Set Lunch Menu III
Braised Artichoke Heart with Lemon, Vegetables and Olive Oil
Pan Seared Sea Bream on Garlic Mashed Potato with Tomato Basil Sauce, Yellow
Pepper Confit and Balsamic Syrup
Kaymak and Vanilla Cheese Cake on Shortbread Biscuit with Strawberry Compote
Freshly Brewed Coffee and Decaffeinated Coffee
Selection of Herbal and Aromatic Teas
Set Lunch Menu IV
Seared Scallops and King Prawn with Spicy Lemon Chermoula and Grilled Red Peppers and Harissa
Spicy Seared Vegetables & Sucuk Tart, Mushrooms Cream Sauce
Pan Roasted Sea Bass Fillets with Mixed Bean and Braised Fennel Minestrone and Dill Oilk
Gratinated Strawberries on Orange Scented Sabayon with Vanilla and Almond Nougat Ice Cream and Almond Tuille
Freshly Brewed Coffee and Decaffeinated Coffee
Selection of Herbal and Aromatic Teas
Buffet and a la carte menu alternatives prepared with the freshest ingredients, in exclusive presentations offering the best examples from international cuisine as well signature local tastes.
Dinner Buffet Menu I
Cold Selections
Oven Roasted Tomatoes with basil pesto and Mozzarella Cheese
Mixed Cucumber Lettuce and Mint Salad with White Cheese
Sliced Smoked Salmon with Red onion and Lemon Scented Sour Cream
Baked Herb Marinated Field Mushrooms with Balsamic Vinaigrette
Grilled Vegetables with Herbed Vinaigrette
Poached Chicken salad with Italian Tuna Dressing, Celery and Capers
Poached Green Bean salad with Pesto Dressing
Seared Fresh Tuna Fish Medallions with Mixed Bean salad
Soup Station
Tomato and Mixed Root Vegetable soup with garlic rubbed croutons
Bread Station
Fresh Herb and Olive Studded Focaccia Bread
Roasted Onion Bread Rolls
French White Bread
Unsalted Butter
Hot Selections
Egg and Parmesan Fried Chicken Breast with Olive Oil, Roasted Tomatoes and Basil
Pan-Fried Beef Fillet Medallions, with caramelized Roasted Baby Shallots and Thyme Roasted Potatoes
Grilled Lamb Cutlets with French Mustard and Herbs on Green Beans with Rosemary Sauce
Seared Sea Bass Fillet with Preserved Lemon, Capers, and Red Capsicum Salsa
Buttered Mashed Potato with Yellow Cheese and Spring Onions and Fried Shallots
Assorted Market Vegetables with herbed Butter
Desserts
Refreshing Array of Sliced Fresh Fruit
Bowl of Traditional Tiramisu with Dutch Cocoa
Whipped Pistachio Cheese cake topped with Strawberries
Chocolate and Hazelnut Mousse shooters with Chantilly and Chocolate Shard
Assorted Turkish Baklava with Kaymak
Poached Dried Fig and Apricot compote in Cinnamon Syrup
Flourless Chocolate Cake with Rich Dark Ganache
Selection of Local cheese with Quince Paste, and Fresh Grapes
Freshly Brewed Coffee and Decaffeinated Coffee
Selection of Herbal and Aromatic Teas
Dinner Buffet Menu II
Cold Selections
Selection of Stuffed Vegetables in Olive Oil
Kısır
White Bean “Pilaki”
Eggplant Salad
Parsley Salad
Hummus
Lentil Balls
Spinach “Manca”
Baby Marrow Salad
Shepherd Salad
Circassian Chicken with Walnut
Assorted Pickles
Mixed Cucumber Lettuce and Mint Salad with White Cheese
Soup Station
Turkish Red Lentil Soup with Croutons
Bread Station
Fresh Herbed Focaccia Bread
Black Olive Ciabatta Bread
French White Bread
Hot Selections
Pot-Roasted Chicken Cooked with lemon, mild chili, garlic, olive oil and Artichoke hearts
Braised Beef, with Mushrooms, shallots and red wine sauce and roasted Potatoes
Lamb Cutlets with Eggpalnt Raisin, Pinenut” Capponata”
Seared Sea Bass Fillet with Walnut, Sundried Tomato and Pomegranate Salsa
Pilaf Rice with Mushrooms
Assorted Market Vegetables with herbed Butter
Dessert Selections
Refreshing Array of Sliced Fresh Fruit
Tiramisu
Turkish Bread Pudding with Sour Cherries
Chocolate and Hazelnut Mousse
Turkish Baklava
Cinnamon Rice Pudding with Poached Dried Apricot Compote
Freshly Brewed Coffee and Decaffeinated Coffee
Selection of Herbal and Aromatic Teas
Set Dinner Menu I
Tomato, Red Pepper, Mozzarella Cheese and Basil Terrine with Black Olives, Balsamic Syrup and Herb Oil
Green Pea, Spinach and Parmesan Risotto with Sauteed Field Mushrooms, Truffle Scented Sauce
Mildly Spiced Roasted Chicken Breast with Tomato and Kasar Cheese on Smoked Egplant with Coriander, Meat sauce and Chili Oil
Italian style Cinnamon Rice Pudding with Vanilla and Orange Scented Poached Dried Fruit Compote, Pistachio Nut Tuille
Freshly Brewed Coffee and Decaffeinated Coffee
Selection of Herbal and Aromatic Teas
Set Dinner Menu II
Smoked Salmon, Red Onion and Chive Tartar on Cucumber Carpaccio, Herbed Lemon and Olive Oil Dressing
Green Pea and Parmesan Risotto with sautéed Field Mushrooms and Truffle Cream Sauce
Roasted Beef Tenderloin on Horseradish Mashed Potato and Red Wine Glazed Shallots
Warm Apple Tart with Spiced Almond Crumble and Cinnamon Nougat Ice Cream
Freshly Brewed Coffee and Decaffeinated Coffee
Selection of Herbal and Aromatic Teas
Set Dinner Menu III
Beef Fillet Carpaccio with Goats Cheese Royal Shooter
Tomato and Basil Salsa, Rocket Leaves, Creamed Truffle Oil Dressing
Layered Mixed Vegetable Tart with Green Beans and Herbed Cream Sauce
Norwegian Salmon on Lemon, Garlic and Almond mashed Potato with Roasted
Red Peppers and Coriander Chermoula Sauce
Gratinated Fresh Strawberries with Orange Scented Sabayon and Vinalla Ice Cream
Freshly Brewed Coffee and Decaffeinated Coffee
Selection of Herbal and Aromatic Teas
Set Dinner Menu IV
Smoked Salmon Tartar on Cucumber Carpaccio with Salmon Caviar and Poppy Seed Lavosche
Spicy Seared Vegetables “Börek” with Mushrooms Cream Sauce
Roast Lamb Loin Medallions with Black Olive on Goats Cheese Mashed Potato With Eggplant, Raisin and Pinenut Caponata
Cappuccino-Chocolate Chip Ice Cream Cake Caramelized Orange Sauce
Freshly Brewed Coffee and Decaffeinated Coffee
Selection of Herbal and Aromatic Teas
Set Dinner Menu V
Sliced Smoked Salmon with Green Apple, Frizze Lettuce and Grape Salad with Ver Juice Salsa Verdi
Green Pea, Spinach and Parmesan Risotto with Sauteed Porcini Mushrooms and Black Truffle
Pan Seared Sea Bass Fillet on Grilled Zucchini with Lemon Mashed Potato And Baby Clams with shallots, Parsley, Mild Chili and Extra Virgin Olive Oil
Black Current Mousse with Green Apple Sherbet and Mixed Berry Compote
Freshly Brewed Coffee and Decaffeinated Coffee
Selection of Herbal and Aromatic Teas
Wide variety of cocktail menu alternatives are offered in creative presentations.
Cocktail Menu I
3 Cold & 3 Hot Canapes
Cold Canapes
Tuna and Celery salad with Mayonnaise Rolled in Roasted Red Capsicum
Blue Cheese on Toasted Walnut Bread with Marinated Dried Fig
Coriander Seed Marinated Salmon with Humus, Pink Peppercorns and Citrus Dressing
Hot Canapes
Fried Samosa Borek with Sucuk and Cheese
Asian Spiced Fish and Shrimp Balls with Sweet Chili, Lime and Coriander Sauce
Cumin spiced Minced Lamb with Tomato and Red capsicum Chutney
Cocktail Menu II
Cold Canape Selection
(All cold Canapes in Chinese spoons)
Tuna and Celery salad with Mayonnaise Rolled in Roasted Red Capsicum
Circasian Chicken Salad on Cucumber with Smoked Duck Breast and Walnut
Marinated Salmon with Hummus,Pink Peppercorns and Citrus Dressing
Blue Cheese on Walnut Bread with Marinated Sun Dried Fig
Hot Canape Selection
(All hot Canapes in glass Shooters, served in white long servers)
Mini Grilled Chicken Skewers with Mild Spicy Peanut Satay Sauce
Minced Cumin Spiced Lamb Balls on Skewers with Minted Yoghurt Sauce
Asian Spiced Fish and Shrimp Balls with Sweet Chili, Lime Mango and Coriander Sauce
Fried Samosa Borek with Sucuk and Cheese
Cocktail Menu III
3 Cold, 3 Hot, 3 Dessert Canapes
Cold Canapes
Tuna and Celery salad with Mayonnaise Rolled in Roasted Red Capsicum
Circasian Chicken Salad on Brown Bread Croutons with Sliced Smoked Duck Breast and Walnut
Coriander Seed Marinated Salmon with Humus, Pink Peppercorns and Citrus Dressing
Hot Canapes
Mini grilled Tandoori Chicken skewers with Minted Yoghurt Relish Sauce
Asian Spiced Fish and Shrimp Balls with Sweet Chili, Lime and Coriander Sauce
Cumin spiced Minced Lamb with Tomato and Red capsicum Chutney
Dessert Shooters
Coffee Scented Chocolate Mousse with Whipped Cream and Hazelnut Biscotti
Cinnamon Pannacotta with Wild Red Berry Compote
Skewered Fresh Strawberries with Chocolate Sauce